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Bake Cookie Dough Cheesecake: 5 Irresistible Layers

Bake Cookie Dough Cheesecake
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No Bake Cookie Dough Cheesecake: Easy & Delicious Dessert

Ingredients

Scale
  • 1 ½ cups Graham Cracker Crumbs
  • ½ cup Melted Unsalted Butter
  • 2 tablespoons Granulated Sugar
  • 1 cup All-Purpose Flour (heat-treated)
  • ½ cup Unsalted Butter (room temperature)
  • ½ cup Brown Sugar (packed)
  • ¼ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk (any kind)
  • ½ cup Mini Chocolate Chips
  • 8 oz Full-Fat Cream Cheese (room temperature)
  • 1 cup Powdered Sugar (Confectioners’ Sugar)
  • 1 teaspoon Vanilla Extract
  • 1 cup Heavy Cream (cold)

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a flat measuring cup to get an even, compact layer.
  3. Place the crust in the refrigerator to chill while you prepare the other components.
  4. Make the Edible Cookie Dough: Heat-Treat the Flour: Spread the flour onto a microwave-safe plate or baking sheet. Microwave on high for 1 minute, stirring every 15-20 seconds, until it reaches 160°F (71°C). Let it cool completely.
  5. In a medium bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  6. Stir in the vanilla extract.
  7. Gradually add the cooled, heat-treated flour, mixing until just combined.
  8. Mix in the milk, one tablespoon at a time, until the dough comes together to a soft, pliable consistency.
  9. Fold in the mini chocolate chips.
  10. Set aside about half of the cookie dough for the topping later. Cover the remaining dough and refrigerate briefly while you prepare the cheesecake filling.
  11. Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the room temperature full-fat cream cheese until smooth and creamy, about 2-3 minutes.
  12. Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated and smooth.
  13. In a separate, very cold bowl, whip the cold heavy cream on high speed until stiff peaks form.
  14. Gently fold the whipped cream into the cream cheese mixture in two additions until just combined.
  15. Assemble the Cheesecake: Remove the chilled crust from the refrigerator.
  16. Spread about half of the cheesecake filling evenly over the crust.
  17. Crumble or dollop about half of the prepared edible cookie dough over the first cheesecake layer.
  18. Carefully spread the remaining cheesecake filling over the cookie dough layer, smoothing the top.
  19. Chill Thoroughly: Cover the springform pan loosely with plastic wrap.
  20. Refrigerate the cheesecake for a minimum of 6-8 hours, preferably overnight.
  21. Garnish and Serve: Once the cheesecake is fully set, carefully remove it from the springform pan.
  22. Crumble or arrange the remaining edible cookie dough on top of the cheesecake.
  23. Slice with a hot, clean knife for best results and serve!

Notes

    Nutrition

    Find it online: https://keepityummy.com/bake-cookie-dough-cheesecake/

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