Creamy cheesecake batter is filled with chocolate chip cookie dough balls in a crunchy cookie crumb crust. Irresistibly decadent.
Cookie Dough Cheesecake
Move over Cheesecake Factory; there’s a new cheesecake in town! This copycat is an easy, everyday recipe and really delicious! There are limitless options for customizing cookie dough cheesecake! Use this base recipe to make a new recipe every time using different mix-ins and toppings. Party perfect, this recipe can be made 5 days in advance, and it freezes beautifully for up to 4 months!
Ingredients for Cookie Dough
Crust – Buy it or make a graham or cookie crust. Other cookie crust options are crushed Oreos, Nilla Wafer, or Nutter Butter. Cookie Dough – Like the crust, you can either make cookie dough from scratch or use edible cookie dough to save some time. Flour should be heat treated per the recipe below for homemade cookie dough. Cheesecake – Softened cream cheese will make for easy blending; I recommend full-fat for the best flavor and texture. Room-temperature eggs blend easier into the cheesecake base. Toppings – Extra cookie dough crumbles, whipped cream, caramel sauce, and chocolate sauce add new twists to this family favorite!
How to Make Cookie Dough Cheesecake
Cool completely before garnishing with reserved cookie dough and whipped cream before serving.
Making a Water Bath for Cheesecake
A water bath, also known as bain-marie, ensures that the cheesecake cooks evenly and helps keep it from cracking. It’s really easy to do!
Wrap the bottom of the springform pan in two layers of foil and set in a larger casserole dish. Place the casserole dish in the oven and then fill it about half way with water. Bake as directed.
Storing Leftovers
Cookie dough cheesecake should be covered with plastic wrap and stored in the refrigerator for up to 5 days. Freeze whole or portioned pieces by wrapping each in plastic wrap and transferring to zippered bags or airtight containers for up to one month. Thaw in the refrigerator or at room temperature before enjoying.
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