Best 4 Cookie Dough Cheesecake Recipe By Tasty Recipes
Indulge in a delightful culinary creation that harmonizes the irresistible flavors of cookie dough and velvety cheesecake in a single, tantalizing dessert. This Cookie Dough Cheesecake is a harmonious blend of textures and tastes, featuring a graham cracker crust, a creamy and rich cheesecake filling swirled with delectable cookie dough, and topped with a generous layer of chocolate ganache. The combination of sweet cookie dough, tangy cheesecake, and rich chocolate creates a symphony of flavors that will captivate your taste buds. Prepare to embark on a delightful baking journey as we unveil the secrets behind this irresistible treat, with step-by-step instructions and a comprehensive list of ingredients. Additionally, discover variations and tips to customize your cheesecake, ensuring a unique and memorable dessert experience.
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CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. -Julie Craig, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside. , In another bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips. , Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet., Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 36g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 328mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.
DAIRY-FREE COOKIE DOUGH "CHEESECAKE" RECIPE BY TASTY
Here's what you need: walnuts, almonds, date, shredded coconut, vanilla extract, water, salt, flour, coconut oil, maple syrup, vanilla extract, salt, dairy-free dark chocolate chunk, raw cashews, maple syrup, coconut oil, lemon juice, vanilla extract
Provided by Crystal Hatch
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- The night before you intend to make the "cheesecake," place the cashews in a medium bowl and cover with water. Soak overnight.
- To make the crust, add the walnuts, almonds, dates, coconut, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
- Press the crust into a 7-inch (18 cm) springform pan lined with parchment paper. Set aside at room temperature.
- To make the cookie dough, add the flour, coconut oil, maple syrup, vanilla extract, and salt to a medium bowl. Stir until a soft dough forms.
- Fold in the chocolate chunks, then cover and chill in the refrigerator while you make the filling.
- Drain the cashews and add to a food processor, along with the maple syrup, coconut oil, lemon juice, and vanilla extract. Blend until completely smooth, scraping down the sides as needed.
- Remove the cookie dough from the refrigerator and use your hands to form ½-inch (1 cm) cookie dough balls. Sprinkle a handful of cookie dough balls over the crust, saving some for later.
- Pour the cashew filling gently and evenly over the cookie dough balls and crust. Gently spread the mixture to cover all of the cookie dough balls.
- Top with the remaining cookie dough balls, then cover and freeze for about 2 hours to set. Then, transfer to the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 38 grams, Fat 27 grams, Fiber 4 grams, Protein 6 grams, Sugar 21 grams
COOKIE DOUGH CHEESECAKE RECIPE BY TASTY
Here's what you need: pre-made cookie dough, cream cheese, granulated sugar, sour cream, vanilla extract, eggs, chocolate syrup
Provided by Tasty
Categories Desserts
Yield 6 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, mix the cream cheese and sugar until fluffy.
- Add sour cream and vanilla. Mix thoroughly.
- Add the eggs, one at a time, mixing thoroughly after each one.
- Press a package of pre-made cookie dough into a springform pan.
- Pour the cheesecake mixture in.
- Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
- Bake for one hour, cool completely, then refrigerate overnight.
- Serve with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 1 gram, Protein 14 grams, Sugar 58 grams
COOKIE DOUGH CHEESECAKE
This is an altered recipe from Taste of Home magazine. I used store bought cookie doughfrom the refrigerator section to speed things up a bit. Very good.
Provided by Miss Erin C.
Categories Cheesecake
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine cookie crumbs and sugar, stir in butter.
- Press into the bottom and sides of a greased 9" springform pan, set aside.
- In a mixing bowl, beat cream cheese, sugar until smooth.
- Add eggs, beat until combined.
- Add sour crem and vanilla, beat until well blended.
- Pour over crust, set aside.
- Cut up cookie dough into teaspoon sized cubes.
- Drop over filling, pushing below the surface.
- Dough should be completely covered.
- Bake at 350F for 45-55 minutes or until the center is almost set.
- Cool on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen.
- Cool 1 hour longer.
- Refrigerate overnight, remove sides of pan.
- Sprinkle with mini chocolate chips.
Tips:
- To ensure a smooth and creamy cheesecake filling, make sure the cream cheese is softened to room temperature before mixing.
- Don't overbeat the cheesecake filling as this can cause it to become dense and crumbly.
- To prevent cracking, bake the cheesecake in a water bath. This will help to regulate the temperature and prevent the cheesecake from cooking too quickly.
- Allow the cheesecake to cool completely before serving. This will help it to set properly and develop its full flavor.
- For a richer flavor, use full-fat cream cheese and sour cream.
- To add a chocolatey flavor, use chocolate chip cookie dough instead of regular cookie dough.
- For a nutty flavor, use chopped walnuts or pecans in the cookie dough.
- For a fruity flavor, use chopped berries or fruit preserves in the cookie dough.
Conclusion:
This cookie dough cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy cheesecake filling, chewy cookie dough topping, and rich chocolate drizzle, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this cookie dough cheesecake a try. You won't be disappointed!
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