Decadent Cookie Dough Cheesecake
Indulge in the ultimate dessert experience with this Decadent Cookie Dough Cheesecake. This delightful treat combines a rich and creamy cheesecake filling, crafted from three packages of softened cream cheese, with chunks of store-bought chocolate chip cookie dough folded seamlessly into the center. The chocolate wafer crust adds a crispy texture that perfectly complements the creaminess of the cheesecake. Perfect for any occasion, this cheesecake is sure to impress friends and family with its irresistibly delicious flavors and textures. Easy to make using refrigerated cookie dough for a quicker preparation, this cheesecake is not only beautiful but incredibly satisfying, making it a favorite for gatherings and celebrations alike!
12
Servings
205
Calories
9
Ingredients
Ingredients
Chocolate wafer crumbs
1 3/4 cups (Crushed into fine crumbs)
Sugar
1/4 cup + 1 cup (Divided, with 1/4 cup for crust and 1 cup for filling)
Butter
1/3 cup (Melted)
Cream cheese
3 (8 ounce) packages (Softened)
Eggs
3 (Large, at room temperature)
Sour cream
1 cup (At room temperature)
Vanilla extract
1/2 teaspoon (Pure vanilla extract)
Refrigerated chocolate chip cookie dough
1 package (Cut into teaspoon-sized cubes)
Mini chocolate chips
To taste (For topping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small bowl, mix the chocolate wafer crumbs with the sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
3
Press the mixture firmly into the bottom and about an inch up the sides of a greased 9-inch springform pan. Set aside.
4
In a large mixing bowl, use an electric mixer to beat the softened cream cheese with the cup of sugar until it is smooth and creamy.
5
Add the eggs, one at a time, mixing well after each addition until fully incorporated.
6
Stir in the sour cream and vanilla extract, mixing until the batter is completely smooth and well blended.
7
Pour the cheesecake filling over the prepared crust, smoothing it out evenly.
8
Take the refrigerated cookie dough and cut it into teaspoon-sized cubes. Drop the cookie dough pieces evenly over the cheesecake filling, gently pushing them just below the surface to ensure they are submerged.
9
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the center is set but still slightly jiggly.
10
Once baked, remove the cheesecake from the oven and allow it to cool on a wire rack for about 10 minutes.
11
Run a knife around the edge of the springform pan to loosen the cheesecake and prevent cracking. Allow it to cool for an additional hour.
12
Cover with plastic wrap and refrigerate overnight for best results.
13
Remove the sides of the springform pan before serving, and sprinkle mini chocolate chips on top for an extra touch of deliciousness.
Nutrition Information
13g
Fat
14g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Cookie Dough Cheesecake?
It is a rich dessert combining a creamy cheesecake filling with chunks of store-bought chocolate chip cookie dough and a chocolate wafer crust.
How many servings does this cheesecake provide?
This recipe yields 12 servings.
What is the calorie count per serving?
Each serving contains approximately 205 calories.
What type of crust is used for this recipe?
The recipe uses a chocolate wafer crust made from crushed crumbs, sugar, and melted butter.
How many packages of cream cheese are needed?
You will need three 8-ounce packages of softened cream cheese.
What kind of cookie dough should I use?
The recipe calls for one package of refrigerated chocolate chip cookie dough, cut into teaspoon-sized cubes.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
How long does the cheesecake need to bake?
Bake the cheesecake for 45-55 minutes, or until the center is set but still slightly jiggly.
How do I prevent the cheesecake from cracking while cooling?
Run a knife around the edge of the springform pan about 10 minutes after removing it from the oven to loosen the edges.
Does this recipe require sour cream?
Yes, 1 cup of room temperature sour cream is mixed into the batter for a smooth and creamy texture.
What size springform pan is required?
A greased 9-inch springform pan is used for this recipe.
How many eggs are included in the filling?
The filling requires 3 large eggs, added one at a time at room temperature.
How do I incorporate the cookie dough into the cheesecake?
Drop teaspoon-sized cubes of cookie dough evenly over the filling and gently push them just below the surface.
Is there a specific preparation for the vanilla extract?
The recipe suggests using 1/2 teaspoon of pure vanilla extract.
How long should the cheesecake be refrigerated?
For the best results, cover the cheesecake with plastic wrap and refrigerate it overnight.
What topping is used for the finished cheesecake?
Mini chocolate chips are sprinkled on top before serving for an extra touch.
What is the fat content of one slice?
Each serving contains 13g of fat.
How much protein is in a serving?
There are 3g of protein per serving.
What is the carbohydrate count per serving?
Each serving has 14g of carbohydrates.
Should the ingredients be at room temperature?
Yes, the cream cheese, eggs, and sour cream should be at room temperature to ensure a smooth batter.
How do I prepare the crust mixture?
Mix crushed chocolate wafer crumbs with 1/4 cup sugar and 1/3 cup melted butter until it resembles wet sand.
Can I use this for special occasions?
Absolutely, it is noted as being a favorite for gatherings and celebrations due to its impressive flavor.
How many total ingredients are used?
There are 9 ingredients in total for this recipe.
Is the cheesecake filling smooth or chunky?
The filling itself is smooth and creamy, but it contains chunks of cookie dough folded in.
When should I remove the sides of the springform pan?
Remove the sides after the cheesecake has been refrigerated and just before serving.
How is the sugar divided in this recipe?
1/4 cup of sugar is used for the crust and 1 cup of sugar is used for the filling.
What texture should the crust have?
The crust should be crispy to complement the creaminess of the cheesecake.
Can I make this if I am not an expert baker?
Yes, using refrigerated cookie dough makes the preparation quicker and easier.
What should the crust look like before adding filling?
It should be pressed firmly into the bottom and about an inch up the sides of the pan.
How long does the cheesecake cool on a wire rack?
It should cool for about 10 minutes before loosening the edges, and then for another hour.