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Delicious creamy cookie dough cheesecake topped with cookie dough pieces

Cookie Dough Cheesecake

A delightful combination of creamy cheesecake and indulgent cookie dough, this dessert is both comforting and sophisticated, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cookie Dough Layer
  • 200 g unsalted butter The rich, creamy base that brings everything together.
  • 120 g brown sugar Adds a deep, molasses-like sweetness.
  • 120 g granulated sugar For that classic sweetness we all adore.
  • 2 teaspoons vanilla extract Aromatic and flavorful, enhancing every bite.
  • 2 eggs Helps bind the ingredients and adds richness.
  • 300 g plain flour Forms the bulk of the cookie dough, giving it structure.
  • 50 g corn flour Adds a soft texture to the dough.
  • 1/2 teaspoon salt Balances the sweetness beautifully.
  • 1/2 teaspoon baking powder Aids in the rising process.
  • 1/2 teaspoon baking soda Ensures perfect texture.
  • 1/2 teaspoon ground cinnamon (optional) Introduces a warm, cozy spice.
  • 150 g chocolate chips Melty and decadent bursts of chocolate throughout.
For the Cheesecake Filling
  • 600 g full-fat cream cheese Creamy and rich, perfect for the cheesecake layer.
  • 150 g granulated sugar Adds sweetness to the cheesecake.
  • 45 g corn flour Provides stability to the cheesecake filling.
  • 2 teaspoons vanilla extract Elevates the flavor further.
  • 220 ml double cream, warm Rich and creamy for a smooth filling.
  • 120 g white chocolate, melted Adds a sweet elegance to the batter.
  • 100 g chocolate chips More chocolate for those who can’t get enough!
  • to taste whipped cream, for piping on top (optional) Light and fluffy for finishing touches.
  • to taste mini cookies, for the top (also optional) A cute decoration that’s also delicious!

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease an 8-inch cake tin and line the bottom and sides with baking paper.
  2. In a medium pot, add the unsalted butter and place it over medium heat. Stir continuously until the butter transforms into a light brown color.
  3. Remove the butter from heat and pour it into a large mixing bowl. Add both sugars and vanilla extract into the browned butter. Whisk vigorously for about a minute. Then, add in the eggs and continue whisking for another 30 seconds until smooth.
  4. In a separate bowl, mix the plain flour, corn flour, salt, baking powder, baking soda, and optional cinnamon. Gradually combine this dry mixture into the wet ingredients, mixing just until there are no traces of flour left. Gently fold in the chocolate chips.
  5. Weigh out 200g of the dough and place it in a separate bowl. Pop this into the fridge for later use. Pour the remaining dough into the prepared cake tin and spread it evenly.
  6. Bake for approximately 20-25 minutes until the cookie layer has a slightly browned top but remains undercooked in the middle. Allow it to cool afterward.
  7. Lower your oven temperature to 170°C (325°F). In a large bowl, combine the cream cheese, granulated sugar, corn flour, and vanilla extract; mix until smooth and well incorporated.
  8. Add half of the warm double cream into the mixture and whisk until blended, followed by the remaining cream. Gently stir in the melted white chocolate.
  9. Retrieve the cookie dough from the fridge and roll it into small balls. Fold these cookie dough balls and additional chocolate chips into your cheesecake batter.
  10. Spread this batter evenly over the cooled cookie dough layer in the cake tin.
  11. Prepare a bain-marie by placing the cake tin within a large baking or roasting tray with high sides. Pour boiling water into the tray until it reaches halfway up the sides of the cheesecake tin.
  12. Carefully transfer this setup to the oven and bake for 45-50 minutes. The edges should be set, but the center should still wiggle slightly.
  13. When it finishes baking, turn off the oven and crack the door open a bit, allowing the cheesecake to cool inside for an hour.
  14. After an hour, remove the cheesecake and let it cool completely. Then, refrigerate overnight for the best set.
  15. Once the cheesecake has chilled, gently take it out of the tin. Decorate with piped whipped cream and mini cookies if desired. Slice it up and enjoy!

Notes

For a smoother cheesecake texture, ensure the cream cheese is at room temperature before mixing. Feel free to use dark chocolate chips or mix in chunks of your favorite chocolate bar for added richness. If you prefer a less sweet cheesecake, reduce the sugar slightly.