Cookie Dough Cheesecake Delight
Introduction
Greetings, fellow dessert enthusiasts! Today, I’m thrilled to share a recipe that combines two of my all-time favorite treats into one irresistible dish: Cookie Dough Cheesecake Delight. Imagine a silky, creamy cheesecake interspersed with chunks of classic cookie dough, all nestled atop a buttery graham cracker crust. It’s a dessert dream come true! If that description already has you excited, be sure to subscribe to get this recipe sent straight to your inbox.
Why You’ll Love This Recipe
You’ll adore this Cookie Dough Cheesecake Delight for its rich flavor and wonderful texture. The balance of creamy cheesecake with the occasional bite of cookie dough is pure magic. Plus, it’s easier to make than you might think, making it perfect for family gatherings or a cozy night in.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/4 cup melted butter
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1/2 cup heavy cream
– 1 1/2 cups prepared cookie dough (divided)
Necessary Tools
– 9-inch springform pan
– Aluminum foil
– Mixing bowls
– Hand mixer or stand mixer
– Spatula
– Measuring cups and spoons
Ingredient Swaps and Additions
Feel free to switch things up with this recipe by using chocolate chip cookie dough, peanut butter cookie dough, or even add a swirl of caramel or chocolate sauce for an extra layer of flavor. For a nutty twist, consider adding chopped walnuts or pecans.
Step-by-Step Instructions
1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap it in foil to catch any leaks.
2. Combine graham cracker crumbs and melted butter in a bowl and press into the bottom of the pan. Refrigerate to set the crust.
3. In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing well.
4. Beat in eggs one at a time, then stir in heavy cream until velvety.
5. Pour half of this cheesecake batter over the crust and add dollops of cookie dough on top.
6. Cover with the remaining batter, smoothing the surface.
7. Bake for 50-60 minutes until set but slightly wobbly in the middle. Let cool in the oven with the door ajar for an hour.
8. Chill in the fridge for at least 4 hours (overnight is best).
9. Before serving, scatter chunks of the leftover cookie dough on top. Slice and relish!
Serving Suggestions
This cheesecake pairs beautifully with a scoop of vanilla ice cream or a drizzle of hot fudge. Fresh strawberries or blueberries on the side can cut through the richness perfectly.
Pro Tips for Success
For the best results, make sure your cream cheese is fully softened to avoid lumps. Also, keeping the oven door slightly open after baking helps prevent cracking.
Storing and Reheating
Store leftovers in the fridge, covered with plastic wrap, for up to 5 days. Although this cheesecake is served cold, if you prefer, gently warm a slice for a few seconds in the microwave.
FAQ Section
Q: Can I use low-fat cream cheese?
A: Regular cream cheese gives the best texture, but you can try low-fat if you prefer, keeping in mind the filling may be less creamy.
Q: Is it okay to freeze this cheesecake?
A: Yes, you can freeze it. Wrap it well, and it will keep for up to 2 months.
Conclusion
Cookie Dough Cheesecake Delight is more than a dessert; it’s an experience of creamy, dreamy flavors. Simple to prepare yet stunning in presentation, it’s sure to be a hit with anyone lucky enough to enjoy a slice. I’d love to hear your thoughts—leave a review, share your photos, or tag this recipe on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving:
Calories: 450
Total Fat: 34g
Carbohydrates: 32g
Protein: 7g
Cookie Dough Cheesecake Delight
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap it in foil to catch any leaks.
- Combine graham cracker crumbs and melted butter in a bowl and press into the bottom of the pan. Refrigerate to set the crust.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing well.
- Beat in eggs one at a time, then stir in heavy cream until velvety.
- Pour half of this cheesecake batter over the crust and add dollops of cookie dough on top.
- Cover with the remaining batter, smoothing the surface.
- Bake for 50-60 minutes until set but slightly wobbly in the middle. Let cool in the oven with the door ajar for an hour.
- Chill in the fridge for at least 4 hours (overnight is best).
- Before serving, scatter chunks of the leftover cookie dough on top. Slice and relish!
