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Front on shot of Cookie Dough Cheesecake with slice taken out.

Cookie Dough Cheesecake

Serves 12

4.43 from 7 votes
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Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 7 hrs
Course: Dessert
Cuisine: American

Ingredients

Cookie Base

  • 1 log cookie dough, divided

Cheesecake

  • 3 blocks cream cheese, softened
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup heavy cream
  • 3 large eggs
  • 3/4 cup mini chocolate chips, divided

Whipped Cream

  • 1 1/2 cups heavy cream
  • 1 tsp vanilla bean paste

Decorations

  • 4 chocolate chip cookies, halved
  • 5 chocolate chip cookies, chopped


Instructions

Cookie Base

  • Preheat your oven to 170°C / 325°F. Line the bottom of an 8-inch spring-form pan with baking paper. Add 3/4 of the cookie dough log to the pan. Use a spoon lightly coated in oil to spread around evenly. Bake for 20 minutes. Allow to cool once baked.

Cheesecake

  • To a large mixing bowl, add the cream cheese, sugar, vanilla extract, salt, and heavy cream. Whip on high speed until fluffy, about3 minutes.
  • Scrape down the bowl and add the eggs one at a time, mixing before each addition. Add 1/2 cup of the chocolate chips and fold through using a spatula.
  • Place two large sheets of aluminium foil on your workbench, crossed over each other. Place the spring-form pan on top and wrap the bottom and sides of the pan with the foil, taking care not to rip it.
  • Pour half of the cheesecake mixture into the pan. Spread around before adding small bits of the remaining cookie dough. Then add the remaining cheesecake mixture. Spread evenly and sprinkle with chocolate chips. Place the pan to a large pan and fill 1/2 of the way with water (video incorectly says 3/4 of the way). Bake for 2 hours or until the centre is slightly jiggly. The cheesecake will go slightly golden on top. Once baked, take out of the oven, carefully lift out of the larger baking tin and allow to cool to room temperature before placing in the fridge. Chill for 2 hours.

Whipped Cream

  • Add the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Let's Decorate!

  • Carefully run a sharp knife around the sides of the chilled cheesecake to loosen. Undo the clasp of the spring-form pan and lift the sides away.
  • Loosen the bottom of the cheesecake from the bottom using the baking paper. And transfer to your serving plate.
  • Add the whipped cream to a piping bag fitted with an open star tip. Add chopped cookies around the sides of the cheesecake. Pipe swirls of cream on top. Place cookie halves on top of the cream swirls and finish with a sprinkle of extra mini chocolate chips. Slice and serve.

Notes

Storage
This cheesecake can be stored in an airtight container for up to three days. Please note, the cream will deflate slightly after a couple of hours of being piped on top of the cheesecake.

Nutrition

Calories : 316kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 22g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 6g
Trans Fat : 1g
Cholesterol: 90mg
Sodium: 159mg
Potassium : 167mg
Fiber: 1g
Sugar : 11g
Vitamin A: 580IU
Vitamin C: 1mg
Calcium: 40mg
Iron: 1mg
Nutrition Disclosure