If you like cheesecake, and you are always looking for new recipes to try, this is one you don’t want to miss. This cookie dough cheesecake is decadent, with lots of flavor and a double crust that makes it hard to resist.
There is a lot to love about this, but what makes it so different is that it is like a cheesecake sandwich. Imagine a cookie that’s stuffed. This allows you to benefit from a crust on top and a crust on the bottom, with all of the goodness you love in the middle. This is the type of recipe that quickly becomes a favorite, and once you have it, you will not want to pass up a second serving.
This cookie crust recipe is all about lots of crust. If you are like me and enjoy the crust as the best part of the cheesecake, then this recipe is a must. You can make it ahead and leave it in the fridge until you are ready to serve it. Top it with the fruits and other goodies you love. With the extra crust, it benefits from that pop of sweetness from the fruit.
I like this recipe because it incorporates a graham cracker crust, but you can use other cookies as the crust options, too. Just switch them out for whatever you love the best. For a crusted cheesecake that tastes like one big cookie, follow these tips.
Why
- The cookie crust on the top gives it a nice bite and texture profile.
- You can switch it up to include other cookies that appeal to you.
- The fact that this is a no-bake cheesecake makes it the perfect choice for any last minute desert needs.
- We like to take it with us for a showy dessert – it’s quite fancy in its look, even though it is easy to make.
Subs
Graham crackers: You can also crush Oreo cookies, chocolate chips, or others that you love to make this crust a bit more interesting.
Lemon juice: You need some type of citrus here to bring the flavor profile out. I like lemon juice, but you could also use lime if you have it on hand.
Toppings: Don’t feel limited here. You can go with everything from nuts to fruit and even chocolate.
Sugar: You can replace half of the white sugar with brown sugar if you want to try a nutty version of this recipe.
Tips
- Allow the cream cheese to come up to temperature before you plan to use it. That allows it to mix well.
- Beat the whipped cream for 5 minutes at a minimum. You don’t need stiff peaks, but the more air you add to them, the fluffier your recipe will be.
- Take the time to flatten out the topping. That really enhances the appearance of this recipe.
- When slicing it, make sure it’s cool and firm to the touch. Use a knife you’ve run under hot water to create a clean slice into the dessert.
Storage
Cover it with foil or plastic wrap and keep it in the refrigerator until you are ready to serve another piece. Don’t let it come to room temperature. This recipe doesn’t really freeze well, but it can stay in an airtight container for about 4 to 5 days in the refrigerator with ease. The crumb topping may get softer, but that just makes it more luscious.
Serving
A slice of this double crusted cheesecake, along with some whipped cream, is the perfect ending to the day. You can also add crushed cookie crumbs mixed with the whipped cream. A few pieces of fruit on top can also enhance it. Decorate with a bit of powdered sugar to create a beautiful look.
Another option is to drizzle caramel on top of this after you slice it. That makes it restaurant-like quality right at home.
Notes
I love cheesecake, but authentic varieties are just so hard and time-consuming to bake. I set out to create this version as a way to make a simpler cake that was still super cool and rich in flavor. You do have to have the time to allow it to chill, but it is so worth it.
Cookie Dough Cheesecake Is the Perfect Treat
Ingredients
- 1 box 14.4 oz. Graham crackers (or 4 cups fine graham cracker crumbs)
- ½ tsp. Salt
- 2 cups Granulated white sugar divided
- ¾ cup Unsalted butter 1 ½ sticks, melted
- 4 packages 8 oz. each Full-fat cream cheese, softened to room temperature
- 4 Large eggs room temperature
- 2 tsp. Pure vanilla extract
Instructions
- Preheat your oven to 350°F and lightly spray a 9-inch springform pan with non-stick cooking spray to facilitate a smooth vertical release.
- Crush the graham crackers into ultra-fine crumbs using a food processor, or place them inside a large zip-top bag and roll firmly with a rolling pin.
- In a large mixing bowl, combine the fine graham cracker crumbs, salt, ½ cup of the granulated sugar, and the melted unsalted butter. Stir firmly with a fork until the crumbs are uniformly saturated and resemble wet sand.
- Measure out exactly 3 cups of the wet crumb mixture and transfer it into the prepared springform pan. Use the flat bottom of a dry measuring cup to press the crumbs firmly and evenly across the bottom and up the sides of the pan to build a solid foundational crust. Set the pan and the remaining 2 cups of loose crumbs aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), add the softened cream cheese, the remaining 1 ½ cups of granulated sugar, and the vanilla extract. Beat on medium-high speed for 2 to 3 minutes until completely smooth, velvety, and free of lumps.
- Reduce the mixer speed to low. Add the room-temperature eggs one at a time, mixing just until each egg is integrated into the batter. Avoid over-beating at this stage, as incorporating too much air into the egg proteins will cause the cheesecake to puff up like a soufflé and crack during baking.
- Gently pour the smooth cream cheese filling straight into the prepared bottom crust, using a spatula to level the surface flat.
- Take the reserved 2 cups of buttery graham crumbs and scatter them uniformly across the entire top surface of the cream cheese filling. Pat down lightly with the back of a spoon to settle the top crust without pressing it deep into the batter.
- Place the pan on the middle oven rack and bake at 350°F for 65 to 75 minutes. The cheesecake is finished when the outer edges look set and matte, while the very center retains a slight, gelatinous jiggle when the pan is gently tapped. (Alternatively, a digital instant-read thermometer inserted into the exact center should register 145°F).
- Remove the cheesecake from the oven and set the springform pan flat on a wire rack to cool down to room temperature. Once cool, run a thin knife along the inside edge of the pan, wrap the top securely, and refrigerate for at least 4 hours (ideally overnight) to allow the lipid structures to firm completely before springing the outer ring, slicing, and serving.
