Cookie Dough Cheesecake
This Cookie Dough Cheesecake is the ultimate dessert for cookie dough lovers! It combines creamy cheesecake with chunks of edible cookie dough and chocolate chips, topped with whipped cream and mini cookies for extra indulgence.
Ingredients
For the Cookie Dough:
200g unsalted butter
120g brown sugar
120g granulated sugar
2 tsp vanilla extract
2 eggs
300g plain flour
50g corn flour
tsp salt
tsp baking powder
tsp baking soda
tsp ground cinnamon optional
150g chocolate chips
For the Cheesecake:
600g full-fat cream cheese
150g granulated sugar
45g corn flour
2 tsp vanilla extract
220ml double cream, warm
120g white chocolate, melted
100g chocolate chips
Extras:
Whipped cream optional, for piping on top
Mini cookies optional, for topping
Directions
Making the Cookie Dough:
Preheat your oven to 180C 350F and grease an 8-inch cake tin. Line the bottom and sides with baking paper.
Brown the butter: In a pot, heat the butter over medium heat, stirring until it turns light brown. Once it begins foaming and then subsides, remove it from heat and transfer the brown butter to a large bowl.
Add both sugars and vanilla extract to the browned butter. Whisk vigorously for about 1 minute. Add eggs and whisk again for 30 seconds.
In a separate bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon if using. Slowly add this mixture into the wet ingredients, mixing until no flour remains visible.
Stir in chocolate chips.
Weigh out 200g of the cookie dough and place it in the fridge for later use.
Spread the remaining cookie dough into the prepared tin, then bake for 20-25 minutes until slightly brown on top. It wont be fully cooked yet. Let it cool completely.
Making the Cheesecake:
Lower the oven temperature to 170C 325F.
In a large bowl, beat the cream cheese, sugar, corn flour, and vanilla extract until smooth and combined.
Add half of the warm double cream and whisk until combined, then add the remaining cream and continue whisking.
Whisk in melted white chocolate until fully incorporated.
Take the cookie dough that was set aside in the fridge and roll it into small balls. Gently fold these cookie dough balls and chocolate chips into the cheesecake batter.
Pour the cheesecake batter over the slightly baked cookie dough crust. Smooth the top.
Baking the Cheesecake:
Place the cake tin in a larger roasting pan with high sides. Carefully pour boiling water into the larger pan until it reaches about halfway up the cheesecake tin.
Bake the cheesecake in the oven at 170C 325F for 45-50 minutes, until the edges are set but the center remains slightly jiggly.
After baking, turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
Once cooled, remove from the oven and let the cheesecake cool completely. Then refrigerate for overnight to fully set.
The Next Day:
After the cheesecake has set, carefully remove it from the springform tin.
Decorate with whipped cream and mini cookies, if desired.
Slice, serve, and enjoy your delicious Cookie Dough Cheesecake!
Prep Time: 25 minutes plus chilling overnight
Cook Time: 50 minutes
Servings: 8-10 slices
Calories: Approximately 400-500 kcal per slice depending on toppings
This Cookie Dough Cheesecake is a dream dessert for those who love the sweet, chewy texture of cookie dough and the smooth, creamy richness of cheesecake. Perfect for celebrations or indulgent treats!