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A close-up of a thick slice of cookie dough cheesecake on a white dessert plate, showing the creamy texture and cookie dough chunks inside. (Cookie Dough Cheesecake)

The Ultimate Cookie Dough Cheesecake: A Decadent, Photo-Perfect Recipe

The ultimate Cookie Dough Cheesecake recipe, featuring a chocolate chip graham cracker crust, a dense and creamy vanilla cheesecake filling, and chunks of safe-to-eat edible cookie dough. Topped with a glossy chocolate ganache and whipped cream.
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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Chip Graham Cracker Crust
  • 1.5 cups Graham Cracker Crumbs (150g)
  • 6 tablespoons Unsalted Butter, melted (85g)
  • 0.25 cup Granulated Sugar (50g)
  • 0.5 cup Mini Chocolate Chips (90g)
For the Edible Cookie Dough
  • 1 cup All-Purpose Flour, heat-treated (120g)
  • 0.5 cup Unsalted Butter, softened (113g)
  • 0.5 cup Light Brown Sugar, packed (100g)
  • 0.25 cup Granulated Sugar (50g)
  • 2 tablespoons Whole Milk or Heavy Cream (30ml)
  • 1 teaspoon Vanilla Extract (5ml)
  • 0.25 teaspoon Salt (1.5g)
  • 1 cup Mini Chocolate Chips (180g)
For the Cheesecake Filling
  • 32 ounces Full-Fat Cream Cheese, at room temperature (904g)
  • 1 cup Granulated Sugar (200g)
  • 4 Large Eggs, at room temperature
  • 1 cup Full-Fat Sour Cream, at room temperature (240g)
  • 1 tablespoon Vanilla Extract (15ml)
  • 0.25 teaspoon Salt (1.5g)
For the Toppings and Garnish
  • 4 ounces High-Quality Dark Chocolate, chopped (113g)
  • 1.5 cups Heavy Whipping Cream, divided (360ml)
  • 2 tablespoons Powdered Sugar (15g)

Equipment

  • 1 9-inch springform pan
  • 1 Electric Stand Mixer
  • 1 Large roasting pan For water bath

Method
 

Phase 1: The Chocolate Chip Graham Cracker Foundation
  1. Preheat your oven to 350°F (175°C). Wrap the outside of your 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and mini chocolate chips. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
  3. Bake for 10 minutes. Set on a wire rack to cool completely.
Phase 2: Whipping Up the Safe-to-Eat Cookie Dough
  1. Heat-treat the flour by baking it at 350°F (175°C) for 5-7 minutes. Let it cool completely.
  2. In a stand mixer, cream the softened butter and sugars until light and fluffy. Beat in the milk, vanilla, and salt. On low, add the cooled flour, mixing until just combined. Fold in the mini chocolate chips.
  3. Reserve 1/4 of the dough for garnish. Form the rest into small chunks and freeze for at least 30 minutes.
Phase 3: Creating the Silky Smooth Cheesecake Filling
  1. Reduce oven to 325°F (160°C). Beat the room temperature cream cheese until completely smooth. Add sugar and salt, then sour cream and vanilla, mixing on low. Add eggs one at a time, mixing on low until just incorporated.
  2. Gently fold in the frozen cookie dough chunks. Pour the filling over the cooled crust.
Phase 4: The Art of the Perfect Cheesecake Bake
  1. Place the springform pan in a large roasting pan and create a water bath by pouring boiling water halfway up the sides of the pan.
  2. Bake for 70-80 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
  3. Remove from the water bath and cool to room temperature. Refrigerate for at least 6 hours or overnight.
Phase 5: The Final Flourishes
  1. Make the ganache: Pour 1/2 cup of hot simmering cream over the chopped chocolate. Let sit for 5 minutes, then whisk until smooth. Cool slightly and drizzle over the chilled cheesecake.
  2. Whip the remaining 1 cup of cold heavy cream with powdered sugar until stiff peaks form. Garnish each slice with a dollop of whipped cream and a small scoop of the reserved cookie dough.

Notes

Room Temperature is Key: For a lump-free cheesecake filling, your cream cheese, eggs, and sour cream absolutely must be at room temperature.
Don't Overmix the Batter: Overmixing, especially after adding eggs, incorporates too much air, which can cause the cheesecake to crack as it cools.
The Water Bath is Your Best Friend: Don't skip it! It ensures the cheesecake bakes gently and evenly.
Chill, Chill, and Chill Some More: A proper, long chill in the refrigerator is mandatory for the cheesecake to fully set.
Hot Knife for Clean Slices: For picture-perfect slices, dip a long, sharp knife in hot water and wipe it clean between every cut.