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Delicious Cookie Dough Cheesecake with a Twist

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
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.