Delicious Cookie Dough Cheesecake with a Twist

Ah, the pursuit of creating the perfect bite. I fell into the cheesecake rabbit hole, and this Delicious Cookie Dough Cheesecake with a Twist is what came out. Imagine taking all the best parts of cookie dough and smooshing it into a silky cheesecake. It’s a little bit naughty, a little bit sweet, and let me tell you—my family cannot get enough. It’s the thing you make to win hearts, friends, and maybe a neighbor or two.

This cheesecake? Hooked the whole crew! My husband devours it, and the kids can’t tell if they’re more obsessed with the cookie dough part or the cheesecake itself. As for me, every crumbly bite takes me back to our first summer cookout when I first whipped this together. It’s safe to say it’s now a demanding staple in our household for every birthday and lazy Sunday.

Why You’ll Love This Delicious Cookie Dough Cheesecake with a Twist

1. Because cookie dough—that’s why! Who can resist a doughy hug wrapped inside cheesecake bliss?
2. It feels like a hug from your favorite childhood dessert, with a grown-up twist. It’s nostalgia on a plate.
3. You don’t need to be a pro chef. It’s delightfully imperfect and charmingly homemade.

How to Make It

Alright, let’s chat. Imagine we’re in the kitchen, and I’ve just spilled half the bag of chocolate chips on the floor. First, whip up that crust. Graham crackers crushed up with some butter, press that into the pan like you mean it. It’s messy but oh-so-worth it.

Now, for the filling—mix cream cheese like you’re waving goodbye to those lumps and add sugar, but not too much… unless you’re having one of those days!

Finally, the crown jewel—a heap of cookie dough plopped here and there. Toss it in the oven and try to clean up a bit before everyone realizes how much dough you actually ate—stay sneaky, my friends!

Ingredient Notes

– **Graham Crackers:** Crunch them up with a rolling pin. Very stress-relieving.
– **Cream Cheese:** Room temperature is key here. Don’t rush it… unless you love a lumpy cheesecake!
– **Chocolate Chips:** Promise me you won’t skip these, okay? I once tried and regretted it immensely.

Recipe Steps:

1. Crush graham crackers and combine with melted butter. Press into a springform pan.
2. Mix cream cheese, sugar, and vanilla until smooth. Fold in eggs, one at a time.
3. Add prepared cookie dough balls into the cheesecake batter. Gently fold.
4. Pour the mixture over the crust, smooth the top, and bake until set.
5. Allow cooling, then refrigerate at least 4 hours before serving.

What to Serve It With

Tips & Mistakes

1. Don’t rush the cooling. I know, it’s like waiting for paint to dry, but it’s worth it.
2. Use the right tools: a springform pan makes *all* the difference.

Storage Tips

Stick any leftovers (if you manage to save any) in the fridge wrapped in foil or plastic for up to a week. Sneak a slice for breakfast—cold cheesecake is surprisingly refreshing… and yes, breakfast-dessert is a thing now.

Variations and Substitutions

Got a half-empty jar of peanut butter? Swirl it in for a nutty twist. Out of graham crackers? Oreos say hi. Honey standing in for sugar? Totally.

Frequently Asked Questions

Delicious Cookie Dough Cheesecake with a Twist

This rich and creamy cheesecake combines the nostalgic flavors of cookie dough with a velvety cheesecake base, topped with chocolate chips and a hint of sea salt for an irresistible twist.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs
• ▢ 0.25 cups unsalted butter, melted
• ▢ 16 oz cream cheese, softened
• ▢ 0.75 cups granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1 tsp vanilla extract
• ▢ 0.5 cups cookie dough pieces chopped, edible
• ▢ 0.5 cups mini chocolate chips
• ▢ 0.25 tsp sea salt optional

Instructions

Preparation Steps

• Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of a 9-inch springform pan.
• In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Fold in the chopped edible cookie dough pieces and mini chocolate chips gently.
• Pour the cheesecake batter over the crust in the pan and smooth the top.
• Bake for 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
• Refrigerate for at least 4 hours or overnight before serving. Sprinkle sea salt on top just before slicing for an added twist.

Notes

Use high-quality cream cheese for the best texture. For a dairy-free option, substitute with vegan cream cheese and cookie dough.