The Ultimate Cookie Dough Cheesecake Recipe: A Decadent Copycat Dream

Prepare yourself for an extraordinary dessert experience with this incredible **Cookie Dough Cheesecake**! Imagine a luscious creation featuring a rich dark chocolate cookie crust, a generous layer of edible cookie dough as the base, a velvety smooth chocolate chip cheesecake filling, and finally, crowned with even more irresistible edible cookie dough. This isn’t just a cheesecake; it’s a celebration of two beloved desserts in one, and it truly is the best cookie dough cheesecake you’ll ever taste!

This recipe brings together the irresistible charm of a **chocolate chip cookie dough crust** paired with a rich dark chocolate crust, all cradling a creamy cheesecake layer. Expertly baked in a springform pan, this dessert is a masterpiece of textures and flavors. Many of you have been asking for my take on this classic, and I’m thrilled to finally share this new and improved **Cookie Dough Cheesecake Recipe**. It’s designed to be approachable yet incredibly satisfying, delivering that homemade touch that makes all the difference.

Get ready for one of those rare recipes that will have you devouring a slice, only to find yourself irresistibly drawn back for another, and perhaps even to sneak a spoonful of any leftover edible cookie dough. Many aspiring bakers feel intimidated by the idea of making cheesecake, often due to concerns about cracking or the misconception (often perpetuated by places like The Cheesecake Factory) that it’s an incredibly difficult endeavor. In reality, with a few simple techniques like ensuring your ingredients are at room temperature and utilizing a proper water bath, it’s quite challenging to mess up this surprisingly easy recipe. We’ll guide you through each step to ensure a flawless, creamy result every time.

So, dust off your stand mixer, get some hot water ready for the water bath, and prepare your taste buds, because we’re about to create a homemade version of the beloved Copycat Cheesecake Factory Cookie Dough Cheesecake that might just surpass the original!

If you’re a cheesecake aficionado looking for more delightful recipes, explore some of my other favorites:

• Copycat Chocolate Mousse Cheesecake Factory
• Pear Cheesecake With Ginger Spiced Crust
• Delightful Cherry Cheesecake Cookies
• The Best Apple Cheesecake Cookies

Why You Should Make This Cookie Dough Cheesecake

While I confidently believe this is one of the best cheesecake recipes I’ve ever developed, here are four compelling reasons why you absolutely need to bake this decadent treat and make it your own:

• Edible Cookie Dough – A Dream Come True: For years, the raw cookie dough has been a tempting forbidden pleasure due to the risk of salmonella. But fear not, cookie dough enthusiasts! My solution incorporates perfectly safe, **edible cookie dough** that you can enjoy without any worries. This recipe is truly a cookie dough lover’s dream come true, allowing you to indulge in its unbaked glory without any health concerns – and that, my friends, is a truly wonderful thing. It brings back the nostalgia of licking the spoon but with modern safety.
• A Heavenly Combination – Cheesecake & Cookie Dough: Some pairings are simply meant to be, and cheesecake batter united with rich cookie dough is undeniably one of them. The creamy tang of the cheesecake perfectly balances the sweet, buttery notes of the cookie dough, creating a flavor symphony that’s truly irresistible. It’s not just a dessert; it’s an experience that marries two of the most comforting and beloved sweet treats.
• The Satisfaction of a Copycat Recipe: There’s a unique sense of accomplishment and pride that comes with successfully recreating a favorite dish from a popular restaurant right in your own kitchen. This **copycat recipe** allows you to bring the magic of The Cheesecake Factory’s iconic Cookie Dough Cheesecake home. I adore the process of blending flavors and meticulously perfecting each layer until it tastes just like the original – or even better! I know you’ll find immense joy in crafting this replica for your friends and family.
• The Unique Dark Chocolate Crust: While traditional Oreo or graham cracker crusts are undeniably delicious, sometimes a little variation elevates a dessert to new heights. Our rich **dark chocolate crust** provides the perfect counterpoint to the sweet and decadent chocolate chip cookie dough cheesecake. Its subtle bitterness and deep cocoa notes create a sophisticated balance, preventing the overall dessert from being overly sweet and adding a depth of flavor that’s simply unparalleled. It’s a foundation that truly sets this cheesecake apart.

Quick Note on Topping: How you choose to finish your cheesecake is entirely up to your preference and creativity. I’ve opted for a generous layer of cookie dough spread over the top of the baked cheesecake, but feel free to customize! You could roll the remaining edible cookie dough into small, delightful balls and artfully garnish the top of the cheesecake with these adorable cookie dough bites. Alternatively, you can stick with the distinct cookie dough crust and cookie dough topping for a consistent theme. Either way, I can absolutely guarantee that this will quickly become one of your new favorite desserts, delivering on both taste and visual appeal.

Ingredient List – Cookie Dough Cheesecake

Below are a few key ingredients that you might want to pay special attention to, along with some tips. For a complete and detailed list of all ingredients and precise measurements, please refer to the comprehensive recipe card located at the bottom of this article.

• Heavy Cream: Essential for making that light, airy whipped cream topping that perfectly complements the rich cheesecake. Remember, heavy cream is interchangeable with heavy whipping cream, so either option will work beautifully to achieve a stable and delicious whipped topping.
• Brown Sugar: This ingredient is a cornerstone for the cookie dough, contributing to its signature chewiness, moist texture, and deep, molasses-rich flavor. Frankly, brown sugar, with its versatile sweetness, should be a staple in every household pantry for both baking and cooking.
• Mini Chocolate Chips: While regular chocolate chips can work in a pinch, mini chocolate chips are specifically recommended for this recipe. Their smaller size ensures that each bite of cookie dough and cheesecake filling gets an even distribution of chocolate, creating a harmonious texture and flavor throughout. Plus, they look adorable!
• Vanilla Extract: A good quality vanilla extract can truly elevate any dessert. My personal favorite is a rich Madagascar vanilla, known for its warm, creamy, and slightly floral notes. Investing in a high-quality vanilla extract will transform this recipe from merely “good” to one of your absolute favorite desserts, adding a depth of flavor that’s undeniable.
• Whipped Cream: A dollop of freshly whipped cream is not just a garnish; it adds a lightness and coolness that beautifully contrasts with the dense, rich cheesecake. After all, who doesn’t love a generous topping of fluffy whipped cream to finish off a decadent dessert?
• Cream Cheese: For the ultimate creamy and smooth cheesecake, it’s crucial to use full-fat cream cheese, and ensure it’s completely at room temperature before mixing. While various brands exist, Philadelphia Cream Cheese is consistently a top performer, known for its superior quality and smooth consistency, making it the best choice for a lump-free batter.
• Eggs: Just like the cream cheese, your eggs absolutely must be at room temperature. This is a critical step for achieving a smooth, well-emulsified cheesecake batter, helping to prevent cracks and ensuring an even bake. Cold eggs can cause the batter to seize and become lumpy.

Tips For Making This Cookie Dough Cheesecake

Creating a show-stopping Cookie Dough Cheesecake is easier than you think when you follow these expert tips. These small details make a big difference in achieving that perfectly smooth, creamy, and crack-free dessert:

• Room Temperature Ingredients are Non-Negotiable: This is arguably the most crucial tip for any cheesecake. Ensure that your cream cheese, eggs, and butter are all at room temperature. Cold ingredients will not emulsify properly, leading to a lumpy batter that is more prone to cracking during baking. Plan ahead and take them out of the refrigerator at least 1-2 hours before you begin baking; this simple step guarantees a wonderfully smooth and lump-free cheesecake filling.
• Avoid Overmixing: When preparing both the cheesecake filling and the cookie dough, resist the urge to overmix. Overmixing incorporates too much air into the batter, which can lead to air bubbles that expand and then collapse during baking, resulting in unsightly cracks on the surface of your cheesecake. For the cheesecake, mix until just combined and smooth. A handheld mixer is often preferred over a powerful stand mixer for the cheesecake batter, as it provides more control, reducing the risk of overmixing.
• Even Crust Thickness: When pressing the chocolate crumbs for the crust into the bottom of the springform pan, strive for an even and consistent thickness. A uniform crust ensures that it bakes evenly and provides a stable, balanced foundation for your cheesecake, preventing one area from being too thin or too thick.
• The Essential Water Bath: A water bath (bain-marie) is your secret weapon against cheesecake cracks and dryness. It creates a moist, steamy environment in the oven, which helps the cheesecake bake gently and evenly. Be cautious not to overfill the outer pan; the water level should be less than halfway up the sides of your springform pan. Also, wrap the bottom of your springform pan tightly with aluminum foil to prevent any water from seeping in. This method ensures a silky-smooth, non-dry cheesecake every time.
• Scrape Down the Bowl Religiously: For a truly smooth and consistent batter, make it a habit to frequently scrape down the sides and bottom of your mixing bowl with a rubber spatula. This ensures that all ingredients are thoroughly incorporated and that there are no unmixed pockets hiding at the bottom, contributing significantly to a perfectly smooth batter.
• Precise Baking Time and Visual Cues: Pay close attention to the baking time for your cheesecake. The ideal doneness is when the center is barely set and still has a slight jiggle when gently nudged. Overbaking is a common culprit for dry, cracked cheesecakes. You want the top of your cheesecake to maintain its pale, uniform color throughout the baking process, without any browning. If it’s browning, your oven might be too hot or you’re baking it for too long.
• The Importance of Chilling: Patience is a virtue, especially with cheesecake! After baking, allow the cheesecake to cool completely at room temperature, then transfer it to the refrigerator for at least 4 hours, or ideally, overnight. This prolonged chilling period is crucial for the cheesecake to fully set, develop its rich flavor, and achieve that signature dense, creamy texture that makes it so irresistible.
• Consistent Cookie Dough Layers: When pressing the edible cookie dough onto the crust and later on top of the cheesecake, aim for consistent and appropriate thickness. This ensures a balanced distribution of flavors and textures in every slice, preventing any single layer from overpowering the others.
• Patience in Assembly: Take your time when assembling the various layers of this cheesecake, especially when spreading the creamy cheesecake filling and carefully placing the cookie dough discs. Attention to detail during assembly will result in a visually appealing final product that looks as amazing as it tastes, making it truly Instagram-worthy!

Equipment I Used To Make This Recipe

Having the right tools can make all the difference in the success and enjoyment of your baking endeavors. Here’s a list of the essential equipment used to craft this incredible Cookie Dough Cheesecake:

1. Springform Pan: Absolutely essential for cheesecakes! This specialized pan with removable sides allows for incredibly easy release of the baked cheesecake without having to invert it or risk damaging the delicate crust or creamy filling. A 9-inch pan is standard for this recipe.
2. Stand Mixer or Handheld Electric Mixer: Either of these will be your workhorse for mixing various components, from the crust ingredients to the cookie dough and, most importantly, the silky-smooth cheesecake filling. A stand mixer with a paddle attachment offers convenience, while a handheld electric mixer provides more control, which is great for avoiding overmixing the cheesecake batter.
3. Large Mixing Bowls and Spoons (for Hand Mixing): Even if you have an electric mixer, having a few sturdy mixing bowls and a good spoon is vital for combining dry ingredients or for mixing the crust by hand, if preferred.
4. Rubber Spatula: An indispensable tool in any kitchen. It’s perfect for scraping down the sides of the bowl to ensure all ingredients are incorporated, gently folding in delicate components like chocolate chips, and spreading batters evenly.
5. Sheet Pan or Roasting Pan (for Water Bath): You’ll need a larger pan that can comfortably fit your springform pan to create the crucial water bath. This creates a moist, even baking environment for the cheesecake, preventing cracks and a dry texture.
6. Parchment Paper: Useful for lining the sheet pan when baking the flour for the edible cookie dough, and also helpful for lining the bottom of your springform pan for an even easier release of the cheesecake slices.
7. Plastic Wrap: Essential for wrapping and chilling the cookie dough during the assembly process, and later for covering the finished cheesecake during refrigeration.
8. Baking Sheet (for Flash-Freezing): If you plan to freeze individual slices of cheesecake, a baking sheet comes in handy for flash-freezing them initially before transferring them to a larger storage container. This prevents them from sticking together.
9. Aluminum Foil or Plastic Wrap (for Storage): Needed to tightly cover the cheesecake, whether whole or in slices, to protect it from odors and maintain freshness in the refrigerator. For the water bath, aluminum foil is also used to wrap the springform pan.
10. Airtight Container (for Freezing): If you intend to freeze the entire cheesecake or individual slices for longer storage, an airtight container is crucial. It protects the cheesecake from freezer burn and preserves its flavor and texture for weeks.

Frequently Asked Questions

Here are some common questions and helpful answers to ensure your Cookie Dough Cheesecake baking experience is smooth and successful:

Why do I need to use a water bath for cheesecake?

A water bath is a critical technique for baking cheesecakes because it creates a moist, gentle cooking environment. This even heat distribution helps prevent the cheesecake from cracking on top and ensures a beautifully creamy, smooth texture by preventing the edges from baking faster and drying out. It’s truly key to a perfect cheesecake.

What if I don’t have a springform pan?

While a springform pan is definitely ideal for its easy release, you can still make this cheesecake using a regular cake pan. Simply line the bottom and sides of a standard 9-inch cake pan with parchment paper, leaving an overhang on two opposite sides to create “slings.” After the cheesecake has chilled, you can use these parchment slings to lift it out of the pan for serving. Just be extra cautious during removal.

Can I make this recipe without a stand mixer?

Absolutely! While a stand mixer can make the process quicker, you can certainly mix all the ingredients by hand using a sturdy whisk and a good dose of arm power, or by using a handheld electric mixer. The key is to ensure thorough mixing to achieve a smooth, lump-free consistency, especially for the cream cheese filling.

How can I prevent my cheesecake from cracking?

Preventing cracks is a common concern! The best strategies include: using room temperature ingredients, avoiding overmixing the batter to prevent excess air, utilizing a water bath for even moisture, and allowing the cheesecake to cool gradually (first in the oven with the door ajar, then at room temperature, and finally in the refrigerator). Sudden temperature changes are often the biggest culprits.

What should the texture of the cheesecake be after baking?

An ideally baked cheesecake will have a center that is barely set and still slightly jiggles when you gently nudge the pan. The edges, however, should appear firm. It’s crucial not to overbake, as this will result in a dry texture and can lead to cracking. The subtle jiggle indicates a perfectly moist and creamy interior.

Do I have to bake the flour for the cookie dough?

Yes, baking the flour for the edible cookie dough is a crucial precautionary step. Raw flour can contain harmful bacteria (like E. coli), so heat-treating it at a low temperature helps to eliminate any potential pathogens, making the cookie dough safe for raw consumption. If you prefer not to bake it, ensure you use heat-treated flour or a flour specifically labeled as safe for raw consumption.

Can I use regular chocolate chips instead of mini chocolate chips?

You can, but mini chocolate chips are highly recommended for this recipe. Their smaller size ensures a more even distribution throughout both the cookie dough and the cheesecake filling, giving you chocolate in every bite without large chunks that might disrupt the smooth texture of the cheesecake. Regular chips will still taste great, but the texture will be slightly different.

Storing and Freezing Your Cookie Dough Cheesecake

This Cookie Dough Cheesecake is so delicious, you might not have much left! But if you do, here’s how to properly store it to maintain its freshness and flavor, ensuring you can enjoy it for days or even months:

To store the baked and chilled cookie dough cheesecake, cover it tightly with plastic wrap or aluminum foil, ensuring no air can get in. This will keep it fresh in the refrigerator for up to one week. It’s best to keep the whipped cream and any extra toppings separate if storing for more than a day, and add them just before serving to maintain their texture.

Freezing

For longer storage, this cheesecake freezes beautifully without the whipped cream and extra toppings. To freeze the whole cookie dough cheesecake, first, make sure it is completely cooled and chilled. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place the well-wrapped cheesecake into an airtight container or a freezer-safe bag to prevent freezer burn. Label it with the date and store it in the freezer for up to 2-3 months. When you’re ready to enjoy it, simply thaw the cheesecake in the refrigerator overnight before serving. Individual slices can also be frozen in the same manner for convenient single servings.

For more fantastic baked desserts to satisfy your sweet tooth, here are some other recipes you might enjoy:

• Summer’s Best Blueberry Cheesecake Cake
• Strawberry Cheesecake Cake
• Easy Red Velvet Cake Recipe With Cream Cheese

If you loved this recipe or have any questions, please remember to **LEAVE A 5-STAR REVIEW AND A COMMENT** below. Your feedback means the world to me! Also, be sure to follow me on Instagram, Pinterest, and TikTok. I share so many fun and delicious things on all my platforms!

Recipe

Cookie Dough Cheesecake

Molly Murphy

Indulge in the ultimate homemade Cookie Dough Cheesecake featuring a decadent dark chocolate cookie crust, a luscious layer of edible cookie dough, an incredibly creamy chocolate chip cheesecake filling, all generously topped with even more delightful edible cookie dough. This truly is the best cookie dough cheesecake recipe you’ll ever find!

5 from 3 votes

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Course Dessert

Cuisine American

Servings 12 Slices

Ingredients

For The Crust

• ⅔ cups all-purpose flour
• ½ cup granulated sugar
• ⅔ cups dark cocoa powder
• Pinch of salt
• 5 Tablespoons unsalted butter melted

For the Cookie Dough

• 1 ¾ cups all-purpose flour
• ¾ teaspoon salt
• 1 cup unsalted butter room temperature
• ½ cup granulated sugar
• 1 cup brown sugar packed
• 2 teaspoons pure vanilla extract
• 1 cup mini chocolate chips

For The Cheesecake Filling

• 32 ounces full fat cream cheese 4 blocks room temperature
• ¾ cup granulated sugar
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• ¾ cups mini chocolate chips

For The Top

• ¾ cup Heavy whipping cream
• 2 tablespoon granulated sugar

Instructions

For the crust

• Preheat your oven to 350 degrees F (175°C). Lightly spray the bottom and the sides of a 9-inch springform pan with cooking spray. For extra protection against water bath leaks, you may wrap the outside bottom of the pan with aluminum foil.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl for hand mixing), combine the flour, granulated sugar, dark cocoa powder, and a pinch of salt. Mix on low speed until all ingredients are evenly combined.
• Add the melted unsalted butter to the dry mixture and continue to mix on low until the mixture starts to come together, forming small, crumbly ball clusters.
• Evenly spread the chocolate crumbs over the bottom of the prepared springform pan. Using the back of a spoon or your fingertips, firmly press the crumbs together to form a compact, even crust. Bake for 10-12 minutes. The crust should feel hard and resemble a firm cookie when gently touched. Remove from oven and let cool completely.

For the Edible Cookie Dough

• To heat-treat the flour for safety, preheat your oven to 165 degrees F (75°C). Line a sheet pan with parchment paper and evenly spread the all-purpose flour across the pan. Bake for 7-10 minutes to kill any bacteria. Let the flour cool completely before proceeding, then set aside.
• In a separate mixing bowl, using a rubber spatula or hand mixer, cream together the room temperature unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which usually takes about 3 minutes. Be careful not to incorporate too much air, as excess air can contribute to cracking later in the cheesecake.
• Add the pure vanilla extract to the butter and sugar mixture and mix until just combined.
• Gradually add the cooled, baked flour and salt to the wet ingredients. Mix until the dry ingredients are just incorporated and no streaks of flour remain. Avoid overmixing.
• Gently fold in the mini chocolate chips until they are evenly distributed throughout the cookie dough.
• Divide the cookie dough into two equal halves. Set aside the first half to be pressed onto the crust before the cheesecake filling.
• Take the remaining half of the cookie dough and press it into an 8-inch cake pan lined with plastic wrap, spreading it evenly to the edges to form a disc. This will be your topping later. Place this cookie dough disc in the refrigerator to firm up while you prepare the cheesecake.

For The Cheesecake Filling:

• Preheat or lower your oven to 325°F (160°C). Prepare your water bath by pouring hot water into a larger sheet pan or roasting pan, filling it only a little less than halfway. This pan will hold your springform pan during baking.
• In a large mixing bowl, using a handheld electric mixer on medium speed (or a stand mixer with the paddle attachment), beat the four blocks of room temperature full-fat cream cheese until it is completely smooth and creamy, with no lumps remaining. This might take a few minutes.
• While the mixer is on low speed, gradually add the granulated sugar to the cream cheese mixture. Continue beating until the sugar is well combined and the mixture is smooth, scraping down the sides of the bowl as needed.
• With the mixer still on low speed, add the room temperature large egg yolk and the two whole large eggs all at once. Mix *just* until they are incorporated into the batter. Immediately stop mixing once combined to avoid incorporating too much air. Use a rubber spatula to scrape the bottom and the sides of the bowl thoroughly.
• With a rubber spatula, gently fold in a pinch of salt and the ¾ cups of mini chocolate chips. Continue folding the entire cheesecake filling until it is smooth, uniform, and absolutely no lumps remain, ensuring you scrape the bottom and sides thoroughly. Be very careful not to overmix at this stage, as this can introduce excess air bubbles into the batter, which can lead to cracks. Set the filling aside.
• Carefully press the first half of the cookie dough (from step 1.5) onto the cooled dark chocolate cookie crust in the springform pan. Evenly spread it to the edges and ensure the surface is flat and compact.
• Carefully pour the prepared cheesecake batter onto the flattened cookie dough layer. Using the back of a spoon or an offset spatula, gently spread the cheesecake batter evenly across the top. Place the springform pan (which should be wrapped in foil) into your prepped water bath.
• Bake in the preheated oven for 40-43 minutes, or until the middle of the cheesecake is barely set and still slightly jiggles when the pan is gently moved. If the center is still very liquidy, continue baking for an additional 5 minutes, checking frequently. Crucially, you do not want any browning on the top of the cheesecake; it should retain its pale, creamy color throughout.
• Once the cheesecake is baked, turn off the oven and prop open the oven door slightly (using a wooden spoon). Let the cheesecake cool in the oven for about an hour. Then, remove it from the oven, allow it to cool completely at room temperature for another hour, and then transfer it to the fridge for at least 4 hours, or ideally, overnight, to fully set.

Assembly

• Once the cheesecake has completely set in the refrigerator, it’s time for the final assembly to create that show-stopping dessert!
• In a clean mixing bowl, whip the heavy whipping cream and granulated sugar together using an electric mixer on high speed until stiff peaks form. Be careful not to over-whip into butter.
• Carefully remove the chilled cookie dough disc (from step 1.6) from the 8-inch cake pan and gently place it on top of the fully set cheesecake. Add tiny dollops or piped swirls of whipped cream to the top, and generously sprinkle with extra mini chocolate chips for a beautiful finish. Slice and serve your magnificent Cookie Dough Cheesecake!

Keyword Cheesecake, cookie dough, copy cat, dessert

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