hit tracker

Cheesecake with Cream Cheese and Cookie Dough

by

 Ultimate New York-Style Cheesecake with Cookie Dough Swirl
recipe.yield: 12 servings
recipe.prepTime: 45 minutes (plus cookie dough chill time)
recipe.cookTime: 1 hour 15 minutes
recipe.coolTime: 2 hours at room temperature
recipe.chillTime: Minimum 8 hours (overnight preferred)
recipe.totalTime: 12+ hours (including chilling)
recipe.difficulty: Medium
recipe.intensity: Medium-High (Requires precision, multiple components, and patience for chilling)
recipe.category: Dessert
recipe.cuisine: American

A Symphony of Two Classics

This isn’t just a cheesecake, and it’s not just cookie dough. This recipe is the magnificent marriage of two iconic treats into one show-stopping dessert. Imagine the dense, velvety, and tangy luxury of a classic New York-style cheesecake, ribboned with generous swirls of safe-to-eat, eggless chocolate chip cookie dough. With a buttery graham cracker crust serving as the foundation, every slice offers a perfect bite: creamy cheesecake, chunks of cookie dough, and a crisp base. It’s a labor of love that demands patience—especially for the crucial chilling time—but the resulting standing ovation is worth every minute.

Ingredients

For the Cookie Dough Filling:

  • ¾ cup (95g) all-purpose flour

  • 2 tablespoons unsalted butter, softened to room temperature

  • ¼ cup (50g) light brown sugar, packed

  • 2 tablespoons granulated sugar

  • 1 tablespoon milk or cream

  • ½ teaspoon pure vanilla extract

  • Pinch of salt

  • ⅓ cup (60g) mini semi-sweet chocolate chips

For the Graham Cracker Crust:

  • 1 ½ cups (150g) graham cracker crumbs (about 10-12 full sheets)

  • 2 tablespoons granulated sugar

  • ¼ teaspoon salt

  • 6 tablespoons (85g) unsalted butter, melted

For the Cream Cheese Filling:

  • 4 (8-ounce) blocks (904g) full-fat cream cheese, softened to room temperature

  • 1 ¼ cups (250g) granulated sugar

  • 1 cup (240g) full-fat sour cream, at room temperature

  • 2 teaspoons pure vanilla extract

  • 4 large eggs, at room temperature

  • ⅓ cup (80ml) heavy cream

Equipment

  • 9-inch springform pan

  • Stand mixer or hand mixer

  • Medium and large mixing bowls

  • Food processor (for crumbs)

  • Aluminum foil

  • Roasting pan (for water bath)

Instructions

Part 1: Prepare the Safe-to-Eat Cookie Dough

  1. Heat-Treat the Flour: This is the essential safety step. Preheat your oven to 350°F (175°C). Spread the ¾ cup flour on a baking sheet. Bake for 5-7 minutes to kill any potential bacteria. Let cool completely. Reduce oven to 325°F (165°C) for the cheesecake.

  2. Mix the Dough: In a medium bowl, using a hand mixer or sturdy spoon, cream together the softened 2 Tbsp butter, ¼ cup brown sugar, and 2 Tbsp granulated sugar until combined. Mix in 1 Tbsp milk and ½ tsp vanilla. Add the cooled, heat-treated flour and a pinch of salt, mixing just until incorporated. Fold in the ⅓ cup mini chocolate chips.

  3. Chill: Form the dough into a small disc, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the crust and filling. This makes it easier to handle and swirl.

Part 2: Build the Crust & Prepare the Pan

  1. Make Crumbs: Pulse graham crackers in a food processor into fine crumbs. Combine crumbs with 2 Tbsp sugar and ¼ tsp salt. Stir in the 6 Tbsp melted butter until the mixture resembles wet sand.

  2. Press Crust: Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to compact it.

  3. Water Bath Prep: Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy-duty aluminum foil. This prevents water from the bath seeping in.

Part 3: Make the Cream Cheese Filling

  1. Beat Cream Cheese & Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the 4 blocks of softened cream cheese on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the bowl. Add the 1 ¼ cups sugar and beat on medium until fully incorporated, another 1-2 minutes. Scrape bowl again.

  2. Add Sour Cream & Vanilla: Beat in the 1 cup sour cream and 2 tsp vanilla extract on low speed until just combined.

  3. Incorporate Eggs: With the mixer on low, add the 4 eggs one at a time, beating until just blended after each addition. Do not overmix. Overbeating incorporates too much air, which can cause cracks.

  4. Finish with Cream: Finally, gently mix in the ⅓ cup heavy cream on low speed until the batter is uniform. It should be thick, smooth, and glossy.

Part 4: Assemble & Bake

  1. Layer & Swirl: Pour about half of the cream cheese filling into the prepared crust. Tear the chilled cookie dough into small, marble-sized pieces. Dot half of them evenly over the filling. Carefully pour the remaining filling over the top. Dot with the remaining cookie dough pieces. Use a knife or skewer to gently swirl the dough pieces into the batter—don’t over-mix.

  2. Prepare Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Bring a kettle of water to a boil.

  3. Bake: Place the roasting pan in the oven on the center rack. Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake at 325°F (165°C) for 70-85 minutes. The cake is done when the edges are set but the center (about a 4-inch diameter) still has a slight, gentle jiggle—like Jell-O. It will firm up as it cools.

  4. Cool: Turn the oven off, crack the door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent drastic temperature changes that cause cracking. Remove from the oven and water bath, peel off the foil, and let cool completely at room temperature (about 2 more hours).

Part 5: The Crucial Chill

Once at room temperature, loosely cover the cheesecake with plastic wrap and refrigerate for a minimum of 8 hours, preferably overnight. This is non-negotiable. It allows the structure to set completely, the flavors to meld, and achieves the perfect dense, creamy texture.

To Serve:

Run a thin knife around the edge of the cheesecake before unclasping the springform ring. Transfer to a cake stand, slice with a clean, hot knife (wiped between cuts), and serve cold.

Success Tips & Notes

  • Room Temperature is Key: Cream cheese, sour cream, and eggs must be at room temperature to blend smoothly without overmixing.

  • Avoid Cracks: The water bath and gradual cooling are your best defenses against cracks. Don’t open the oven door during baking.

  • Cookie Dough Swirl: For defined swirls, don’t press the dough pieces deep into the batter; just nestle them on top.

  • Make-Ahead: This cheesecake tastes even better on the second day and keeps beautifully covered in the fridge for up to 5 days.

Nutrition Information

  • recipe.servingSize: 1 slice (1/12 of cheesecake)

  • recipe.calories: 680

  • recipe.carbohydrateContent: 56g

  • recipe.proteinContent: 10g

  • recipe.fatContent: 47g

  • recipe.saturatedFatContent: 27g

  • recipe.cholesterolContent: 185mg

  • recipe.sodiumContent: 420mg

  • recipe.fiberContent: 1g

  • recipe.sugarContent: 43g

Nutritional information is an estimate based on specific ingredients used and may vary. It includes the edible cookie dough with heat-treated flour.

This Cheesecake with Cream Cheese and Cookie Dough is the ultimate celebration dessert—a rich, decadent, and unforgettable creation that perfectly balances creamy indulgence with nostalgic, chocolatey comfort.

Leave a Comment