Oh my goodness, let me tell you about the joy of making this cookie dough cheesecake! It’s like a dream come true for anyone who adores both cookies and cheesecake—trust me, it’s divine! Imagine the creamy, rich texture of cheesecake combined with the sweet, chewy goodness of cookie dough. I mean, who wouldn’t want to indulge in that? Whenever I whip this up, it feels like a celebration, whether it’s a special occasion or just a cozy night in. The best part? It’s surprisingly easy to make! So, if you’re ready to impress your friends, family, or even just yourself, let’s dive into this delightful dessert that will have everyone asking for seconds (or thirds!). You’re in for a treat!
Ingredients List
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened (make sure it’s at room temperature for that smooth texture)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (this adds that wonderful depth of flavor)
- 1 teaspoon vanilla extract (don’t skimp on this—it’s key for richness!)
- 1 cup sour cream (for that extra creaminess)
- 1 cup mini chocolate chips (because cookie dough wouldn’t be complete without these little gems!)
- 1/4 cup all-purpose flour (helps bind everything together)
- 2 large eggs (room temperature for easier mixing)
How to Prepare Cookie Dough Cheesecake
Preheat the Oven
First things first, let’s preheat that oven to 325°F (160°C). Preheating is super important because it helps the cheesecake bake evenly, so give it about 5 minutes to warm up while you get everything else ready.
Prepare the Crust
In a mixing bowl, combine the crushed graham crackers with the melted butter until it resembles wet sand. Then, press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. You want it to be nice and compact so it holds together beautifully once baked!
Make the Cheesecake Filling
Now, in a large bowl, beat the softened cream cheese, granulated sugar, brown sugar, and vanilla extract together until it’s smooth and creamy—this usually takes a couple of minutes. Next, add in the sour cream, flour, and eggs one at a time, mixing just until everything is combined. Pro tip: Make sure your cream cheese is at room temperature to avoid lumps and achieve that silky texture!
Combine and Bake
Gently fold in those adorable mini chocolate chips, and then pour this luscious cheesecake mixture over your prepared crust. Pop it in the oven and bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. That’s the sweet spot for a perfect cheesecake!
Cooling and Refrigeration
Once it’s done baking, let the cheesecake cool in the pan for about an hour. Then, transfer it to the refrigerator and chill for at least 4 hours before serving. Trust me, this chilling step is crucial for the flavors to meld and for that cheesecake to set just right.
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for each slice of this decadent cookie dough cheesecake. Keep in mind that these values can vary based on your ingredients and portion sizes, but this will give you a general idea:
- Calories: 350
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 350mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 24g
- Protein: 5g
So, there you have it! A deliciously rich treat that you can feel a little less guilty about indulging in… well, maybe just a little! Enjoy every creamy, chocolatey bite!
Why You’ll Love This Recipe
- Rich, creamy flavor that combines the best of cheesecake and cookie dough—what’s not to love?
- Easy to prepare with simple ingredients, making it perfect for both beginners and seasoned bakers.
- A crowd-pleasing dessert that’s sure to impress at parties, gatherings, or just a cozy night in.
- Can be made ahead of time, allowing you to enjoy stress-free entertaining.
- The delightful texture from the creamy filling paired with the crunchy crust is absolutely irresistible.
- Customizable with toppings or variations, so you can make it your own every time!
- Each slice is a little slice of heaven that brings smiles and happiness to every gathering.
Tips for Success
- Room Temperature Ingredients: Always use room temperature ingredients, especially the cream cheese and eggs. This helps achieve that smooth, creamy consistency without any lumps—trust me, it makes a world of difference!
- Crust Perfection: When preparing the crust, make sure to press the graham cracker mixture firmly into the bottom of the pan. A compact crust holds up better and gives that satisfying crunch with each bite!
- Don’t Overmix: When combining your cheesecake filling, mix just until everything is incorporated. Overmixing can introduce too much air, which may cause cracks in your cheesecake as it bakes.
- Check for Doneness: Keep an eye on your cheesecake while it bakes. It’s done when the edges are set and the center has a slight jiggle. Letting it cool properly will also help it set perfectly!
- Chill, Chill, Chill: Resist the urge to dig in right after baking! Chilling in the fridge for at least 4 hours allows the flavors to deepen and the texture to firm up, making for a truly delightful dessert experience.
- Top it Off: For an extra indulgent touch, consider topping your cheesecake with cookie dough bites or a sprinkle of mini chocolate chips just before serving. It adds a fun and delicious flair!
Variations
- Chocolate Lovers: Swap in dark chocolate chips or even white chocolate chips for a totally different flavor profile. You can even melt some chocolate and drizzle it on top for an extra touch of decadence!
- Nutty Addition: Add chopped nuts like walnuts or pecans into the cheesecake mixture for a delightful crunch. This gives each bite a lovely texture and nutty flavor that pairs beautifully with the creamy filling.
- Cookie Dough Twist: Make a batch of edible cookie dough (using heat-treated flour) and swirl it into the cheesecake filling right before baking. This adds an extra layer of cookie dough goodness that’s just irresistible!
- Seasonal Flavors: Try incorporating flavors based on the season—like pumpkin puree and spices for fall or peppermint extract and crushed candy canes for a festive touch during the holidays. It’s a fun way to keep this dessert fresh and exciting!
- Fruit Fusion: Mix in some fresh berries or chopped bananas into the cheesecake batter for a fruity twist. You can also top the finished cheesecake with a berry compote for a burst of color and flavor.
- Cheesecake Bars: If you’re in the mood for something different, pour the cheesecake filling into a lined baking dish instead of a springform pan. Bake it as bars and cut into squares for easy serving at parties!
Storage & Reheating Instructions
Alright, let’s talk about how to keep your cookie dough cheesecake fresh and tasty! If you happen to have any leftovers (which is rare, trust me!), simply cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. It’ll stay good in the fridge for about 5 days—just make sure it’s well-sealed to prevent any fridge odors from sneaking in!
Now, if you want to keep it for a longer duration, go ahead and freeze it! Just slice the cheesecake into wedges, wrap each slice in plastic wrap, and then place them in a freezer-safe container. It’ll keep beautifully for up to 2 months. When you’re ready to enjoy, just thaw it overnight in the refrigerator. No need to reheat—this cheesecake is best served chilled, bringing back that creamy goodness you love!
Drucken
Cookie Dough Cheesecake: 6 Ways to Indulge Your Cravings
- Gesamtzeit: 4 hours 20 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A rich and creamy cookie dough cheesecake with a delicious cookie crust.
Zutaten
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup mini chocolate chips
- 1/4 cup all-purpose flour
- 2 large eggs
Anweisungen
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, granulated sugar, brown sugar, and vanilla until smooth.
- Add sour cream, flour, and eggs, mixing until combined.
- Fold in mini chocolate chips.
- Pour the cheesecake mixture over the crust.
- Bake for 50-60 minutes or until set.
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Top with additional cookie dough or chocolate chips if desired.
- Prep Time: 20 minutes
- Kochen Zeit: 60 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 24g
- Natrium: 350mg
- Fett: 22g
- Gesättigte Fettsäuren: 12g
- Ungesättigte Fette: 8g
- Trans Fat: 0g
- Kohlenhydrate: 30g
- Faser: 1g
- Protein: 5g
- Cholesterin: 80mg
Keywords: cookie dough cheesecake
