This indulgent Cheesecake with Cream Cheese and Cookie Dough combines two beloved desserts into one spectacular treat. A buttery cookie dough layer is topped with a rich, velvety cream cheese filling and finished with a vibrant red fruit sauce for the ultimate dessert experience.
Why You’ll Love This Recipe:
- Best of Both Worlds: Enjoy the nostalgic flavor of cookie dough paired with classic creamy cheesecake in every bite.
- Make-Ahead Friendly: Perfect for entertaining as it needs to chill overnight.
- Customizable: Add your favorite mix-ins to the cookie dough layer or swap the fruit sauce with caramel or chocolate.
- Show-Stopping Dessert: The layered presentation makes this a stunning centerpiece for any gathering.
- Safe to Eat: The cookie dough is made with heat-treated flour, making it completely safe to consume.
Ingredients You’ll Need:
For the Cookie Dough Layer:
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/2 cup mini chocolate chips (optional)
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 2 tbsp cornstarch
- 1/4 cup all-purpose flour
- 1/4 tsp salt
For the Scarlet Sensation Sauce (Red Fruit Sauce):
- 1 cup fresh strawberries or raspberries (or a mix of both)
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional for thickening)
How to Make Cheesecake with Cream Cheese and Cookie Dough:
Step-by-Step Instructions:
Prepare the Cookie Dough Layer:
- Heat-treat the flour: Spread flour on a baking sheet and bake at 350°F for 5-7 minutes until it reaches 165°F. Cool completely before using.
- Make the dough: In a medium bowl, cream together softened butter and both sugars until light and fluffy.
- Add flavorings: Mix in vanilla extract and milk until well combined.
- Incorporate dry ingredients: Add the cooled heat-treated flour and mix until a dough forms.
- Add mix-ins: Fold in mini chocolate chips if using.
- Press into pan: Press the cookie dough into an even layer in the bottom of a greased 9-inch springform pan. Refrigerate while preparing the cheesecake layer.
Make the Cheesecake Layer:
- Preheat the oven: Set to 325°F and place a rack in the middle position.
- Prepare the pan: Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in during the water bath baking.
- Mix cream cheese: In a large bowl, beat softened cream cheese until completely smooth with no lumps.
- Add sugar and flavoring: Gradually add granulated sugar and vanilla extract, beating until combined.
- Incorporate dairy: Add sour cream and heavy cream, mixing until smooth.
- Add dry ingredients: Mix in flour, cornstarch, and salt until just combined.
- Add eggs: Beat in eggs one at a time on low speed, being careful not to overmix.
- Assemble: Pour the cheesecake batter over the chilled cookie dough layer in the springform pan.
Baking the Cheesecake:
- Prepare water bath: Place the foil-wrapped springform pan in a larger roasting pan and add hot water to reach halfway up the sides of the springform pan.
- Bake: Place in preheated oven and bake for 60-70 minutes until the edges are set but the center still has a slight jiggle.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Chill: Remove from oven, run a knife around the edges, and refrigerate overnight.
Make the Scarlet Sensation Sauce:
- Prepare berries: Wash and hull strawberries if using, then roughly chop.
- Cook sauce: In a small saucepan, combine berries, sugar, and lemon juice. Simmer for 5-7 minutes until berries break down.
- Thicken (optional): For a thicker sauce, mix cornstarch with 1 tablespoon cold water and stir into the simmering sauce until thickened.
- Cool and store: Allow sauce to cool completely before refrigerating.
Helpful Tips:
- Room temperature ingredients are crucial for a smooth cheesecake batter.
- Don’t overmix the batter after adding the eggs to avoid incorporating too much air.
- The water bath is essential for preventing cracks in your cheesecake.
- Cool gradually to prevent the surface from cracking.
- Chill thoroughly (at least 6 hours, preferably overnight) for the best texture and flavor.
- For clean slices, dip your knife in hot water and wipe it clean between cuts.
Details:
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Cooling Time: 1 hour plus overnight chilling
- Total Time: 12+ hours (including chilling)
- Servings: 12
- Calories: Approximately 550 per slice
Notes:
- Heat-treating flour is essential for food safety as raw flour can contain harmful bacteria.
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour in both the cookie dough and cheesecake layers.
- To make mini cheesecakes, divide the mixture among lined muffin tins and reduce baking time to about 20-25 minutes.
- For a chocolate cookie dough variation, replace 2 tablespoons of flour with cocoa powder.
Frequently Asked Questions:
Can I make this cheesecake without a water bath?
While possible, a water bath provides even, gentle heat that prevents cracking and ensures a creamy texture. If skipping, bake at a lower temperature (300°F) and place a pan of water on the rack below.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle, similar to set gelatin. It will continue to set as it cools.
Can I freeze this cheesecake?
Yes! Wrap individual slices or the whole cheesecake (without sauce) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Why does my cheesecake need to chill overnight?
Chilling allows the cheesecake to fully set and enhances its flavor and texture. The patience will be rewarded!
Can I use pre-made cookie dough?
While convenient, commercial cookie dough has different ingredients and consistency. If using store-bought, choose an eggless or edible cookie dough variety.
Storage Instructions:
- Refrigerator: Store covered in the refrigerator for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Sauce: Store the fruit sauce separately in an airtight container for up to 1 week.
Related Recipes:
- Classic New York Cheesecake
- Chocolate Chip Cookie Dough Truffles
- No-Bake Oreo Cheesecake
- Strawberry Swirl Cheesecake
Conclusion:
This Cheesecake with Cream Cheese and Cookie Dough represents the perfect marriage of two beloved desserts. The contrast between the slightly sweet, dense cookie dough base and the creamy, tangy cheesecake layer creates a dessert that will have everyone asking for seconds. Top it with the vibrant Scarlet Sensation Sauce for a pop of color and fruity brightness that cuts through the richness. Whether for a special celebration or a weekend treat, this showstopper dessert is guaranteed to impress!