Oh my goodness, let me tell you about this cookie dough cheesecake! It’s like a dream come true for dessert lovers. I remember the first time I made it—the smell of that creamy cheesecake mixed with chunks of cookie dough wafting through my kitchen was enough to send me over the moon. I’ve always loved cheesecake, but when I added the twist of cookie dough, it took everything to a whole new level. Trust me, this is the kind of dessert that makes you feel like a superstar in the kitchen! Each bite is rich, creamy, and oh-so-delicious, with those little nuggets of cookie dough adding a playful touch. You won’t want to miss out on this one, so let’s dive into the details of how to make the best cookie dough cheesecake ever!
Ingredients List
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 large eggs, at room temperature
- 1 cup cookie dough chunks (store-bought or homemade, your choice!)
- 1 pre-made graham cracker crust
How to Prepare Cookie Dough Cheesecake
Preheat the Oven
First things first, we need to preheat that oven to 325°F (160°C). This step is super important because starting with a hot oven helps the cheesecake bake evenly. If you skip this part, you might end up with a cheesecake that’s too dense or unevenly cooked. So, let’s get that heat going while we prep the batter!
Mix the Ingredients
Now, grab a mixing bowl and let’s beat that cream cheese until it’s smooth and creamy. I usually let it sit at room temperature for about 30 minutes before mixing—this way, it blends beautifully without any lumps. Once it’s all smooth, add in the sugar and vanilla extract, and mix until well combined. Then, slowly incorporate the sour cream; this is what gives our cheesecake that rich, luscious texture. When you’re ready, add the eggs one at a time, mixing gently after each addition. You want everything to be mixed well, but don’t overdo it! Just a few turns until you can’t see the eggs anymore will do.
Fold in Cookie Dough
Here comes the fun part: folding in those cookie dough chunks! Gently add them to your cheesecake mixture and use a spatula to fold them in. Be careful not to overmix; you want those delicious cookie dough bits to stay intact, giving you those delightful surprises in every bite!
Baking Instructions
Pour your heavenly mixture into the pre-made graham cracker crust and smooth the top with a spatula. Now, it’s time to bake! Pop it in the oven for about 50-60 minutes. Keep an eye on it—the cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools, so don’t worry if it looks a little wobbly!
Cooling and Chilling
Once out of the oven, let your cheesecake cool at room temperature for about an hour. This helps prevent cracks from forming. After that, cover it and pop it in the fridge to chill for at least 4 hours, but if you can wait overnight, you’ll be rewarded with even better flavor and texture. Trust me, the longer it chills, the more delicious it gets!
Why You’ll Love This Recipe
- It combines the creamy richness of cheesecake with the nostalgic flavor of cookie dough—what’s not to love?
- Quick and easy preparation makes it a great choice for both beginners and seasoned bakers.
- Each slice is a delightful mix of textures, from the smooth cheesecake to the chewy cookie dough chunks.
- This dessert is perfect for any occasion, whether it’s a cozy family dinner or a fun party with friends.
- It’s a crowd-pleaser that will have everyone asking for seconds (or thirds!).
Tips for Success
To make sure your cookie dough cheesecake turns out perfectly every time, here are a few tips I swear by! First, always use room temperature ingredients—this makes a world of difference for a smooth batter. Let that cream cheese, eggs, and sour cream sit out for about 30 minutes before you start mixing. Next, don’t rush the chilling process! While 4 hours is a must, if you can let it chill overnight, you’ll be rewarded with an even creamier texture and richer flavor. And remember, when folding in the cookie dough, be gentle! You want to keep those chewy chunks intact for that delightful surprise in every bite. Finally, resist the urge to open the oven door too early; it can cause the cheesecake to crack. Patience is key!
Nutritional Information
Here’s a quick look at the nutritional values for each slice of this delightful cookie dough cheesecake. Keep in mind that these figures are estimates based on typical values, so your results may vary slightly depending on the specific ingredients you use.
- Serving Size: 1 slice
- Calories: 350
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 25g
- Protein: 6g
This cookie dough cheesecake is definitely a treat, so enjoy it in moderation as part of a balanced diet! Each bite is worth every calorie, trust me!
FAQ Section
Can I use homemade cookie dough?
Absolutely! Using homemade cookie dough is a fantastic way to add a personal touch and elevate the flavor of your cookie dough cheesecake. Just make sure it’s chilled before folding it in, so it holds its shape and gives you those delightful chewy bites in every slice!
How do I know when the cheesecake is done?
Great question! You’ll know your cheesecake is done when the edges are set and look firm, but the center should still have a slight jiggle. It’ll continue to firm up as it cools, so don’t worry if it looks a little wobbly at first! Just keep an eye on it towards the end of the baking time.
How should I store leftovers?
To keep your cookie dough cheesecake fresh, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge, and it should be good for about 3-5 days. Just make sure to let it sit at room temperature for a few minutes before serving, so it’s nice and creamy again!
Can I freeze this cheesecake?
You bet! Freezing your cookie dough cheesecake is a great option if you want to save some for later. Just wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. They’ll keep well for up to 2 months. To enjoy, simply thaw in the fridge overnight before serving!
What can I serve with cookie dough cheesecake?
This cheesecake is delicious on its own, but if you want to take it up a notch, consider serving it with a dollop of whipped cream, some chocolate drizzle, or a scoop of vanilla ice cream. Fresh berries also add a nice tart contrast, balancing out all that creaminess. Yum!
Serving Suggestions
While this cookie dough cheesecake is absolutely divine on its own, a few simple additions can really elevate your dessert experience! I love to serve it with a generous dollop of freshly whipped cream on top—there’s just something about that creamy contrast that makes each bite even more indulgent. You might also consider drizzling some chocolate sauce over the cheesecake for a touch of sweetness and a beautiful presentation. If you want a fruity twist, fresh strawberries or raspberries pair perfectly with the rich flavors. And for the ultimate treat, a scoop of vanilla ice cream on the side is a must! These little extras will make your cheesecake even more unforgettable!
For more delicious dessert recipes, check out Peanut Butter Cup Cheesecake and Berrylicious Strawberry Crunch Cheesecake.
Print
Cookie Dough Cheesecake: 5 Reasons You’ll Crave This Delight
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake with a cookie dough twist.
Ingredients
- 2 cups cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 large eggs
- 1 cup cookie dough chunks
- 1 pre-made graham cracker crust
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, beat cream cheese until smooth.
- Add sugar and vanilla, mix until combined.
- Incorporate sour cream and mix well.
- Add eggs one at a time, mixing after each.
- Fold in cookie dough chunks.
- Pour mixture into the crust.
- Bake for 50-60 minutes.
- Let it cool before refrigerating for 4 hours.
- Serve chilled.
Notes
- Use room temperature cream cheese for smoother texture.
- Do not overmix after adding eggs.
- Chill the cheesecake overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cookie dough cheesecake
