Description
Decadent Cheesecake Swirled with Cookie Dough
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all-purpose flour
1/2 teaspoon salt
1 cup mini chocolate chips
Directions:
Prepare the Crust: Preheat oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until fully combined.
Create the Cookie Dough: In a separate bowl, cream together the butter, brown sugar, and sugar until light and fluffy. Add vanilla extract and milk, mixing until smooth. Then, add flour, salt, and chocolate chips, stirring until a dough forms.
Assemble the Cheesecake: Pour half of the cheesecake filling over the crust in the springform pan. Drop spoonfuls of cookie dough evenly over the filling. Top with the remaining cheesecake filling, spreading it out evenly. Drop more spoonfuls of cookie dough on top, and lightly swirl them into the filling with a knife for a marbled effect.
Bake and Chill: Place the cheesecake in the preheated oven and bake for 50-55 minutes, or until the center is almost set. Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours (including chilling)
Kcal: 480 kcal per serving | Servings: 12 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. First, ensure all ingredients, especially cream cheese and butter, are at room temperature for smooth blending. When making the crust, press the crumb mixture firmly and evenly across the bottom of the pan using a flat-bottomed glass. For the filling, beat the cream cheese and sugar on medium speed until no lumps remain, scraping the bowl often. When adding eggs, mix on low speed just until incorporated to avoid incorporating too much air, which can cause cracks. For the cookie dough, do not overmix after adding the flour; just combine until no dry streaks remain.
During assembly, use a cookie scoop or two spoons to create small, marble-sized dollops of cookie dough for easier swirling. When adding the final layer of cookie dough and swirling, use a knife or skewer to make just 3-4 figure-eight patterns through the top layer. Over-swirling will muddy the distinct layers. For baking, place a pan of hot water on the oven rack below the cheesecake to create steam and prevent cracking.
Serving Suggestions
Serve each chilled slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Drizzle with warm chocolate or caramel sauce for extra decadence. Garnish with a sprinkle of sea salt, additional mini chocolate chips, or crumbled graham crackers. Pair with a cold glass of milk, a rich coffee, or a dessert wine like a late-harvest Riesling.
How-to Summary
In summary: Prepare a graham cracker crust and press into a springform pan. Make a smooth cream cheese filling. Create an eggless cookie dough. Layer half the filling, dollops of dough, the remaining filling, and more dough, then swirl. Bake at 325°F (163°C) for 50-55 minutes until the center is almost set. Cool completely, then chill for at least 4 hours before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. This cheesecake tastes even better the next day. Bake and chill it completely, then cover tightly and store in the refrigerator for up to 3 days before serving.
Why is my cookie dough sinking into the cheesecake batter? This happens if the dough dollops are too large or heavy. Ensure your cheesecake batter is thick and your cookie dough dollops are small (about teaspoon-sized) to help them stay suspended.
How do I prevent cracks on the surface? Avoid overmixing the batter after adding eggs, as this incorporates air. Bake in a water bath (as suggested in the guide) and allow the cheesecake to cool gradually in the turned-off oven with the door slightly ajar for an hour before moving it.
Can I use store-bought cookie dough? It is not recommended. Most prepared doughs contain eggs and leavening agents, which can bake differently and affect the cheesecake’s texture. This recipe uses a safe, eggless dough designed for no-bake inclusion.
How should I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the refrigerator overnight.
Common Mistakes to Avoid
- Using cold cream cheese or eggs, which leads to a lumpy filling.
- Overmixing the batter after adding eggs, causing a cracked surface.
- Pressing the crust up the sides of the pan, which can make removal difficult.
- Overbaking; the center should still have a slight jiggle when you remove it from the oven.
- Skipping the full chilling time, resulting in a cheesecake that is too soft to slice cleanly.
Conclusion
This Cookie Dough Cheesecake is the ultimate fusion of two beloved desserts. With its buttery crust, rich and tangy filling, and generous swirls of safe-to-eat chocolate chip cookie dough, it’s a showstopper guaranteed to impress. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly creamy, decadent dessert. Whether for a special occasion or a well-deserved treat, this cheesecake delivers unforgettable flavor in every bite.