Copycat Cheesecake Factory Cookie Dough Cheesecake
This Copycat Cheesecake Factory Cookie Dough Cheesecake will take care of that cheesecake craving - and it's easy to make at home!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- ⅓ cup butter melted
For the cookie dough:
- ½ cup butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ½ cup mini chocolate chips
- ½ cup chopped pecans
For the cheesecake:
- 3 8 oz. bricks cream cheese softened to room temperature
- 1 cup granulated sugar
- 2 tablespoons flour
- ¼ teaspoon salt
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- ⅔ cup sour cream
For the cookie dough frosting:
- ½ cup butter softened to room temperature
- 2 ½ cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ cup butter softened to room temperature
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ cup mini chocolate chips
Instructions
For the crust:
- Preheat the oven to 350 F. In a medium bowl, stir together the graham cracker crumbs, granulated sugar and melted butter until well combined.
- Press the crumb mixture into the bottom and slightly up the sides of a 9” springform pan.
- Bake in the preheated oven for 10 minutes, allow to cool completely on a wire rack
For the cookie dough:
- In a large bowl, beat the butter, brown sugar and granulated sugar until smooth. Add the vanilla and stir again.
- Add the flour and mix until just combined. Fold in the chocolate chips and pecan pieces
- Mix until evenly distributed through the dough; set aside until needed
For the cheesecake:
- In a large bowl, beat the cream cheese, granulated sugar, flour and salt until smooth and creamy.
- Add the eggs and vanilla, one at a time, mixing well and scraping the sides after each addition. Stir in the sour cream until smooth.
- Crumble the prepared cookie dough into the cheesecake mixture and stir until evenly distributed.
- Pour the mixture into the crust, then return to the oven and bake for 50-65 minutes, or until the cheesecake wobbles slightly in the center. Turn the oven off and leave the door open for one hour, then remove from the oven and allow to cool completely.
- Transfer the cheesecake to the fridge to chill for at least 6 hours, or overnight.
For the cookie dough frosting:
- In a small bowl, mix together the butter and brown sugar. Add the vanilla and stir again.
- Add the flour followed by the chocolate chips and mix well.
- Press the mixture flat onto a parchment lined baking sheet and place in the fridge to chill for at least 20 minutes.
- Meanwhile, in a large bowl, cream the butter and powdered sugar until smooth. Add the milk until desired consistency is reached.
- Break the chilled cookie dough into small pieces and add about half to the frosting.
- Spread the frosting over the cooled cheesecake,
- Then sprinkle remaining cookie dough pieces on top.
- Garnish with whipped cream if desired, and serve.
Nutrition
Calories: 1400kcalCarbohydrates: 175gProtein: 13gFat: 74gSaturated Fat: 41gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 248mgSodium: 701mgPotassium: 284mgFiber: 3gSugar: 132gVitamin A: 2122IUVitamin C: 0.4mgCalcium: 171mgIron: 4mg
Nutrition details are an estimate, per serving.
