Cookie Dough Cheesecake

Hayley Parker | The Domestic Rebel
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Cookie dough cheesecake makes a ridiculously good way to impress your friends. Because seriously, who wouldn't be impressed.

Cookie Dough Cheesecake Photo

I love cheesecake. It has to be one of my favorite desserts, yet I often forget about it since I never eat it.

I used to date someone who was freakishly obsessed with cheesecake. Like, that was all he ever wanted, ordered it whenever we'd go out, and requested I make it constantly. I'd say if he wasn't in love with me, he would be madly, hopelessly, devotedly in love with cheesecake. And honestly? That's not a bad thing to be in love with.

Cookie Dough Cheesecake Picture

But much like candy thermometers and flying monkeys, cheesecake used to scare me deeply. There was something so hardcore about it, like the fact that it had to be babied and baked in a water bath like this was some kind of spa I'm running in my kitchen.

What's next, cucumbers over its eyes? Seriously, I was not having any of this water bath, singing lullabies nonsense and therefore wanted nothing to do with homemade cheesecake. I'll take the freezer-burned frozen slice, please. Side order of tears optional.

Then I found a recipe I ADORE for the best cheesecake evah. It doesn't require a water bath, you don't have to slice a cucumber or play Enya at a low volume, and it is basically goof-proof. Is it the prettiest cheesecake in the land? No, but it is one of the tastiest, I'll guarantee that.

Cookie Dough Cheesecake Image

There are two simple secrets to this cheesecake's success. One, the addition of sour cream. It's only a little bit, but it helps lend that authentic cheesecake flavor and keeps everything fluffy and moist. And two, the low-and-slow temperature. Most cheesecakes can bake at 350°F, but I find it too high, so I knocked it down to 325°F. Easy peasy!

But the BESTBESTBEST part of this cheesecake? The fact that it's loaded with COOKIE DOUGH. Each piece has delightful pieces of cookie dough baked throughout, lending that warm, gooey, brown sugary goodness we all know and love from a buttery bite of cookie dough. Trust me – you will not be able to resist a slice of this perfection!

Listening to Enya with cucumbers on your eyes while you eat the cheesecake, however, is entirely up to you.

Cookie Dough Cheesecake Recipe

      8 Servings

Ingredients

  • 2 8 ounce packages Cream Cheese, At room temperature
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 1/4 cup Sour Cream
  • 1 tablespoon Pure Vanilla Extract
  • 2 tablespoons Lemon Juice, Fresh squeezed if possible
  • 1 tube Refrigerated Chocolate Chip Cookie Dough
  • 1 Graham Cracker Pie Crust, Oreo crust would also be good!
Optional Garnishes:
  • Chocolate Syrup
  • Whipped Cream

Directions

  1. Preheat your oven to 325°F.
  2. To prepare the filling, beat the cream cheese and sugar together in a stand mixer bowl on medium speed with the paddle attachment, until creamy and smooth (about 2 minutes).
  3. Beat in the eggs one at a time, beating well after each addition. Lastly, beat in the sour cream, vanilla, and lemon juice.
  4. Pour HALF of the mixture into the prepared graham cracker shell.
  5. Pinch off Tablespoon-sized balls of cookie dough and roll them into your hands into a ball shape. Place them in a circular pattern in the cheesecake.
  6. Top with the remaining cheesecake batter, then top with the remaining balls of cookie dough.
  7. Bake the cheesecake for approx. 40-50 minutes, checking it at the 40-minute mark for doneness.
  8. Cheesecake will be done when the edges are light golden and set and the center is just very slightly jiggly. Remove the cheesecake from the oven and allow to cool completely to room temperature.
  9. Immediately refrigerate for AT LEAST 3 hours or overnight before cutting into slices.
  10. Serve with leftover chocolate chip cookies, garnished with chocolate syrup and whipped cream, if you'd like.

Notes

  • You may have some cookie dough leftover; use this to bake cookies for garnish if you'd like! You want the cookie dough to be swirled throughout the cheesecake, but to not completely overpower the cheesecake, so err on the less-is-more side of things.

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Hayley Parker

About Hayley

Hayley is known for over-the-top desserts of all kinds on her blog, The Domestic Rebel. Since she's fanatical about cookie dough, she's our cookie dough fanatic!