Cookie Dough Cheesecake

Name: Cookie Dough Cheesecake
Prep time: 20 min
Cook time: 75 min
Total time: 395 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: ¼ cup salted butter (softened); ¼ cup brown sugar; 1 tablespoon milk ( or cream); 1 teaspoon vanilla extract; ¾ cup all purpose flour (*heat treated, see notes); ½ cup mini chocolate chips; 24 crisp chocolate chip cookies (such as Chips Ahoy, or 3 cups graham cracker crumbs); ⅓ cup melted butter; ¼ cup granulated sugar; 24 ounces cream cheese (softened); 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 eggs; 1 tablespoon all-purpose flour

This recipe combines cookie dough and cheesecake for a rich and decadent dessert!

⏱️ 395 min 🔪 Prep: 20 min 🔥 Cook: 75 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

12 servings

¼ cup salted butter (softened)
¼ cup brown sugar
1 tablespoon milk ( or cream)
1 teaspoon vanilla extract
¾ cup all purpose flour (*heat treated, see notes)
½ cup mini chocolate chips
24 crisp chocolate chip cookies (such as Chips Ahoy, or 3 cups graham cracker crumbs)
⅓ cup melted butter
¼ cup granulated sugar
24 ounces cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 tablespoon all-purpose flour

Steps

Beat butter with a hand mixer until fluffy. Add brown sugar and continue beating until combined. Mix in milk and vanilla.
Add flour a little bit at a time until incorporated. Fold in chocolate chips. Scoop into heaping teaspoon-sized balls and place onto a parchment-lined sheet pan. Refrigerate.
Pulse the cookies in a food processor to create crumbs.
Combine all crust ingredients in a bowl and mix well. Press into a 9" springform pan on the bottom and sides. Refrigerate.
Preheat the oven to 350°F.
Beat cream cheese, sugar and vanilla until fluffy.
Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).
Toss 1 cup of the cookie dough balls in 1 tablespoon of flour (set aside the remainder of the cookie dough for decorating). Shake off the excess flour and fold the cookie dough into the cheesecake batter.
Pour cheesecake into the prepared crust. *See notes for baking tips.
Bake for 45-50 minutes or until the center is just set.
Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Gently run a knife around the edge of the crust to loosen.
Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
Top with the reserved cookie dough and garnish with whipped cream if desired.