Description

The magic of this Chocolate Chip Cookie Dough Cheesecake lies in its perfect balance of textures and flavors. The silky smooth cheesecake filling contrasts beautifully with chunks of edible cookie dough, while the graham cracker crust provides that essential crispy foundation. Unlike raw cookie dough, this version uses heat-treated flour and omits eggs, making it completely safe to enjoy.

Ingredients

Scale

For the Graham Cracker Crust:

2 cups graham cracker crumbs (about 16 whole crackers)
1/3 cup melted unsalted butter
1/4 cup granulated sugar
Pinch of salt

For the Cookie Dough:

1/2 cup all-purpose flour (heat-treated)
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup mini chocolate chips

For the Cheesecake Filling:

32 oz cream cheese, room temperature
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt

Substitution Notes: For gluten-free options, use almond flour for the cookie dough and gluten-free graham crackers. Greek yogurt can replace sour cream for added protein, while light cream cheese works for a lower-fat version.

Instructions

1. Heat-Treat the Flour

Spread flour on a baking sheet and bake at 350°F for 5 minutes. This eliminates any harmful bacteria, making the cookie dough safe to eat raw. Let cool completely before using.

2. Prepare the Crust

Combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. The mixture should hold together when squeezed. Bake for 10 minutes until lightly golden.

3. Make the Cookie Dough

Cream together softened butter and both sugars until light and fluffy. Add milk, vanilla, and salt, mixing until combined. Gradually incorporate the cooled, heat-treated flour, then fold in chocolate chips. Roll into small balls and refrigerate while preparing the cheesecake filling.

4. Prepare the Cheesecake Filling

Beat room-temperature cream cheese until completely smooth—this is crucial for preventing lumps. Gradually add sugar, beating until light and fluffy. Mix in sour cream, then add eggs one at a time, beating just until incorporated. Overbeating can create cracks.

5. Assemble and Bake

Pour half the cheesecake filling over the crust. Dot with half the cookie dough pieces, then add remaining filling and cookie dough. Bake at 325°F for 55-60 minutes until the center is almost set but still slightly jiggly.

6. Cool Properly

Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for one hour. This prevents sudden temperature changes that cause cracking. Refrigerate for at least 4 hours or overnight.

Nutrition

Calories: 485
Fat: 32g
Carbohydrates: 42g
Fiber: 2g
Protein: 8g