I am so proud of you for sticking to that New Year’s Resolution of yours. Seriously, most people quit after a week or two but you’ve been sticking to that “I’m going to eat healthier this year!” mentality even after Valentine’s Day! Right? Right.
We all know that to eat healthy throughout one’s life, one must splurge now and then. Lucky for you I’ve got just the thing to do the trick!
Let’s toss some cookie dough into that glorious dessert the gods have named “cheesecake.” So put on those new skinny jeans and get out that full fat cream cheese because it’s about to get decadent in here!
Actually, you might want to pull out the fat pants for this. No shame in it.
Cookie Dough Cheesecake
For the crust:
About 2 cups finely crushed chocolate graham crackers (you can use any other type of graham cracker, that’s just what I had on hand).
1 tablespoon sugar
8 tablespoons butter, melted
For the filling:
3 8 ounce packages cream cheese
3 eggs, lightly beaten
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
16 1/2 – 18 ounce refrigerated chocolate chip cookie dough
Optional: 1/2 cup semisweet chocolate pieces or miniature semisweet chocolate pieces
Let cream cheese and eggs reach room temperature, about 30 minutes. This is the perfect time to get your crust started.
For crust: Preheat oven to 350 degrees. Stir your graham cracker crumbs and 1 tbsp of sugar together. Add the melted butter and mix until combined. Press the mixture into the bottom and about 1 1/2 inches up the sides of a 9in springform pan. Set aside.
For the cheesecake: In the bowl of an electric mixture, beat the cream cheese, the sugars, flour, and vanilla on medium speed until combined. Add milk and beat until smooth. Stir in the eggs.
Pour half of the cheesecake mixture into your prepared crust. Rip apart the refrigerated cookie dough into about teaspoon sized pieces. Drop half of these pieces into the mixture. Pour the rest of the cheesecake mixture into the pan and add the rest of the cookie dough. Press the cookie dough pieces into the mixture until covered (or mostly covered, not a big deal). Top with chocolate chips if you desire.
Place your springform pan into a flat baking pan. Cook at 350 degrees for 60-65 minutes or until 2 1/2 inches from the side of a pan seems set when you shake the pan (note: my cheesecake took about 70 minutes). The center of the cheesecake will wobble when shaken.
Cool in the springform pan for 15 minutes. Run a butter knife around the edge of the cheesecake to loosen the crust from the sides of the pan. Cool for another 30 minutes, and then remove the sides of the springform pan. Cool on a wire rack for 4 hours. Place into your fridge for later or immediately serve and enjoy!