Are you ready to indulge in a dessert that's both decadent and surprisingly easy to make? Then get ready to dive into this amazing Cookie Dough Cheesecake recipe! This recipe perfectly blends the creamy richness of a classic New York-style cheesecake with the irresistible sweet and salty crunch of everyone's favorite – cookie dough. It's the ultimate homemade cooking project, perfect for impressing guests or simply treating yourself to a delicious, healthy-ish (we're using whole wheat!), treat. This quick dinner alternative is perfect for satisfying those sweet cravings without the extensive prep time.
Ingredients:
For the Crust:
- 1 ½ cups whole wheat graham cracker crumbs
- ¼ cup packed light brown sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup milk chocolate chips
- ½ cup mini chocolate chips
For the Cookie Dough Swirl:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup rolled oats
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the flour and salt. Stir in the vanilla extract.
- Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is fully incorporated.
- Gently fold in the milk chocolate chips and mini chocolate chips.
Create the Cookie Dough Swirl:
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour and rolled oats, mixing until just combined. Don't overmix; a few lumps are okay.
Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Drop spoonfuls of the cookie dough mixture over the top of the cheesecake filling. Swirl gently with a knife or toothpick for a marbled effect.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips and Variations:
- For a richer flavor, use full-fat cream cheese.
- If you prefer a less sweet cheesecake, reduce the amount of sugar by ¼ cup.
- Feel free to experiment with different types of chocolate chips or add other mix-ins like chopped nuts or dried fruit to the filling.
- To make this recipe even easier, you can use a store-bought graham cracker crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 30-35g Protein: Approximately 6-8g Carbohydrates: Approximately 45-50g
This cookie dough cheesecake is a guaranteed crowd-pleaser. Its creamy texture and delicious cookie dough swirls make it a truly unforgettable dessert. Enjoy!