Cookie Dough Cheesecake
A rich, velvety cheesecake that combines the flavors of cookie dough, perfectly balancing sweetness and creaminess—great for meal prep and family gatherings.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Provides a sweet, crunchy base.
- 2 tablespoons Granulated sugar Enhances sweetness.
- 4 tablespoons Unsalted butter, melted Binds the crust.
For the filling
- 16 oz Cream cheese, softened Main component for creamy texture.
- 1 cup Granulated sugar Adds sweetness to the filling.
- 1 teaspoon Vanilla extract Infuses warmth into the flavor profile.
- 1/2 cup Sour cream Contributes to a creamy consistency.
- 1 cup Edible cookie dough Fun addition; can be store-bought or homemade.
- optional Chocolate chips For topping.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter.
- Stir until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a springform pan to form an even crust and set aside.
Cooking
- In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth.
- Add in the vanilla extract and sour cream, mixing until well combined and creamy.
- Fold in the edible cookie dough gently, ensuring it’s evenly distributed throughout the mixture.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the center is just set with a slight jiggle.
Cooling and Serving
- Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour.
- Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
- Before serving, add optional chocolate chips on top.
- Slice, serve, and watch your family enjoy every creamy bite!
Notes
For gluten-free, use gluten-free graham crackers. Ensure all ingredients are at room temperature for smooth batter. Leftovers can be stored in an airtight container for up to 5 days.