Food hybrids are kind of our thing over here at PLSR. Especially when it comes to cookie dough. Today’s recipe for Cookie Dough Cheesecake is one of our favorites to date. The combination of silky cheesecake with everyone’s favorite cookie dough recipe resulted in the dessert of our dreams & we’re here to share it with you.
To be totally honest, before this recipe we had never baked a cheesecake before. We know, we know…”say whaaat!”. We shocked ourselves too when we came to that realization but luckily for us & for you it’s easy as pie (well actually pie is harder but ya know…).
We wanted to incorporate cookie dough into as much of this recipe as possible so we included it within the cheesecake itself & as the base of the cheesecake simply by combining some cooked chocolate chip cookies (feel free to use store bought) with a bit of butter. We also threw in some chocolate chips because why not, & for toppings we used frosting & chocolate syrup. Other fun topping ideas would be cookies themselves, a cookie dough frosting, cookie dough chunks (make sure there is no raw egg in the recipe), & extra chocolate chips.
- for the crust:
- 24 chocolate chip cookies
- 5 tbsp butter
- for the cheesecake:
- 3 8oz cream cheese
- heaping ¾ cup sugar
- 1 tbsp vanilla
- 3 eggs + 1 yolk
- ¼ cup mini chocolate chips
- cookie dough
- for the toppings--all optional:
- cookie dough
- frosting
- cookies
- chocolate chips
- chocolate sauce
- Add crust ingredients to food processor & blend until dough consistency (it will roll into a ball).
- Line cake pan with parchment paper. Place the crust in the bottom of the pan & press down to line the entire bottom evenly.
- Preheat oven to 350 F.
- In mixing bowl combine all cheesecake ingredients sans cookie dough. Beat ingredients until smooth. Pour cheesecake batter over the crust & add in pieces of cookie dough throughout. Cover cookie dough pieces with cheesecake batter by either pushing them down or moving cheesecake around with spatula. Bake for 1 hour or until top is brown & only the center jiggles when moved.
- Let cool for 30 minutes at room temperature & then place in refrigerator for minimum 3 hours. Serve & enjoy!
measuring cup
parchment paper
9 inch round cake pan
mixing bowl
whisk
spatula
Kate says
Wow, this looks incredible! So, so beautiful too!
-Kate // http://www.classyandkate.com
Caitlin says
Thanks so much, Kate!! Enjoy! xo
Ileana says
This cheesecake looks so delicious! Need to give it a try… maybe to surprise my husband for his bday 😀
xoxo
Ileana
Novelstyle Blog
Caitlin says
That would be so sweet, Ileana!! Hope he loves it! xo
hanna says
This looks so good! –Hanna Lei
Latest Post: Grey Dress at the White River
Caitlin says
Yay so glad you think so, Hanna!! Enjoy! xo
Kelsey&Kenecha says
It looks amazing!
Florals&Smiles
Caitlin says
Thanks so much, Kelsey!! Hope you enjoy it! xo
DEMELER says
you had me at cookie dough. im making this tonight!
xx
http://thedemeler.com
Caitlin says
Yay so glad to hear that!! You’re going to love it! xo
Mercy says
This is the best cookie cheesecake I’ve seen and considering it’s your first. Can you bake some more 🙂
http://www.busyandfab.com
Caitlin says
Haha you got it, Mercy!! More coming your way soon! xo
Siffat Haider says
Oh my god, this looks absolutely sinful! Heading to the kitchen to make it right now!
xo
Siffat
http://icingandglitter.com
Caitlin says
Yay hope you loved it, Siffat!! Happy weekend! xo
Nicole says
OMG this looks amazing! I want to eat it right now!
xx
Nicole | http://toogoldstreet.com
Caitlin says
Yay, you’re going to love it, Nicole!! Enjoy! xo
ron says
What frosting did you use. Thanks
Caitlin says
Hi Ron! We used our Cream Cheese Frosting Recipe but feel free to use any type you’d like (cans of frosting will work too!). Here is our recipe: https://www.youtube.com/watch?v=zBac_z9lQ2M Enjoy! xo