cookie dough cheesecake

It's like three of your favorite desserts in one.

Oreo Cheesecake Bars

(16.5-oz.) log refrigerated chocolate chip cookie dough (such

Oreo cookies, plus more for topping

(8-oz.) blocks cream cheese,

c. sugar

eggs

pure vanilla extract

kosher salt

caramel,

These are the best! My family scarfs them down. I have not made them for a while. We love to have them when we are watching our favorite weekly night time soap opera. When that show ended for the season, I stopped making them. I am glad I came across this recipe again!

I made these exactly as the recipe is written but tripled for an office potluck (and some for the husband and kids at home). They were delicious and THE most popular item. Everyone had seconds and wanted to bring home some for their spouses. Decadent, sinful and so easy to make! Thanks so much!

These are fantastic! Due to the previous comments about it not cooking through I made some adjustments that worked perfectly. Add the cookie dough to the bottom, bake 10 min at 325. Then add the Oreos, bake another 10 min. Finally add the cheesecake mixture and bake for the described time of 30 min. It came out perfectly cooked through!! Everyone raved about it, I will definitely make it again!

Delish.....  you have outdone yourselves again so amazing.  Whoever reads this post listen to me.......MAKE THESE!!!

People! Stop using a site that CLEARLY doesn’t test the recipes they post! Doesn’t fit the pan, serious issues with cooking time, etc. Instead of pontificating on whether a dessert recipe is insulted by its politically incorrect name (Really? You have time to worry about that?) support a professionally run site that actually cares about what they’re doing. There are LOTS of them.  However, Delish ain’t one of them.

Ok, so I’ve made these several times and love them!  However, I need to modify this time due to being on vacation and not having the correct baking dish. Does anybody know if these will work if I make a batch and a half using a 9x13 baking dish?  I am adding one more bar of cream cheese, one egg and 1/4 cup sugar. My thought is to bake it for about 15-20 min longer.  Oh, and should I spray the aluminum first?  I don’t have parchment with me and I’m not going to buy it for one dish. Thanks!  Merry Christmas to everyone!

https://streaming.hearstdigitalstudios.com/1ea2297b-54a0-4cc3-a1e1-5c069242fe4d/video_rover_16x9_1080p_hd_1547248400_81439.mp4

Slutty Cheesecake Bars are three over-the-top layers of decadence!

Slutty Cheesecake Bars

Here's what you need: brownie mix, chocolate cheesecake, red velvet cake mix, vanilla cheesecakes, chocolate chip cookie dough, cream cheese icing, chocolate ganache, chocolate, springform pans

Triple-Decker Cheesecake Tower Recipe by Tasty

chocolate cheesecake, 8 inch (20 cm) prepared

vanilla cheesecakes, 8 inch (20 cm) prepared

oz chocolate chip cookie dough

cream cheese icing

chocolate ganache

oz chocolate, chopped

springform pans, 9 inch (23 cm)

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Tasty

In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.

In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.

In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.

Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.

Chill the cakes overnight in the refrigerator.

Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.

Add the cookie cake to the platter and spread the top with layer of frosting.

Stack the brownie cake on top, then spread another layer of frosting on top.

Finally, place the red velvet cake on top, then frost the top and sides evenly.

Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.

Decorate the lower part of the cake by pressing the chocolate chunks into the sides.

https://vid.tasty.co/output/107998/landscape_480/1536168099

This cookie dough cheesecake is my two favorite desserts combined! Rich and creamy cheesecake is mixed with chocolate chips and baked on top of a layer of cookie dough, all atop a graham cracker chocolate chip crust. It's rich, decadent, and so insanely good. 

Cookie Dough Cheesecake

(180 grams) ground graham crackers (about 1 1/2 sleeves)

sugar

tbsp unsalted butter, melted

(80 grams) mini chocolate chips

(110 grams) unsalted butter, room temp

(205 grams) light brown sugar, packed

tbsp milk

tsp vanilla extract

(132 grams) all-purpose flour, heat treated*

tsp kosher salt

(120 grams) mini chocolate chips

blocks full fat cream cheese, room temp

(200 grams) granulated sugar

cornstarch

eggs + 1 egg yolk, room temp

tbsp vanilla extract

(250 grams) sour cream, room temp

chocolate

(240 grams) heavy whipping cream

dry milk powder (optional)

*First, heat treat the flour for the cookie dough by heating it in the microwave for about 90 seconds. This kills any potential bacteria, as some of the dough will be consumed raw. This is done first as the flour needs time to cool before use.

Now for the crust, position one oven rack in the middle of the oven and one rack at the bottom of the oven.

Preheat the oven to 350F and grease and line the bottom and sides of a 9&#8243; springform pan with parchment paper. Allow the paper to reach about an inch above the sides of the pan. 

Mix together the ground graham crackers, sugar, and salt, followed by the butter.

Once the mixture is evenly moistened, mix in the chocolate chips.

Tightly pack the crust into the bottom and up the sides of the prepared pan. I like to use a measuring cup with a flat bottom to help press the crust into the pan. A jar or cup can also be used.

Once it&#8217;s done, reduce the oven temperature to 325F.

Chocolate Chip Graham Cracker Crust

While the crust bakes, make the cookie dough.

Using a wooden spoon, mix together the softened butter and brown sugar. (The cookie dough is mixed by hand as we do not want to whip air into the dough. That air will try to escape while baking, potentially causing a crack on the surface of the cheesecake). 

Once smooth, mix in the milk and vanilla.

Then mix in the heat treated flour and salt, followed by the chocolate chips. The dough should be pretty soft and sticky. Set it aside.

Cookie Dough

Place a large roasting pan on the bottom rack of the oven. Fill a medium sized pot with about 5 cups of water and place it over high heat to boil. 

While the water is heating, add the cream cheese, sugar, and cornstarch to a large bowl. Using a hand or stand mixer with the paddle attachment, slowly mix until smooth. 

Scrape down the bowl and mix in the eggs one at a time on low speed. 

When all the eggs are mixed in and smooth, scrape down the bowl again and mix in the vanilla. 

Mix in the sour cream, again on low speed, then remove the bowl from the mixer.

Scrape down the bowl one more time and then fold in the chocolate chips. 

To assemble, first scoop out 8 1-tablespoon-sized cookie dough balls from the bowl of cookie dough. Place those balls on a plate lined with parchment paper and chill. These will be for decoration on top.

With the remaining dough, drop spoonfuls all throughout the bottom of the crust and gently spread even. If the crust is moving around too much, just spread as best you can. It doesn&#8217;t have to be perfect!

Pour the cheesecake batter on top and spread it even. It should fill the entire pan so that wall of parchment paper will help keep the batter in. 

Now back to the water. It should now be boiling, so turn off the heat and very carefully pour the boiling water into the roast pan inside the oven. 

Then quickly place the cheesecake pan in the middle rack right above the water-filled roast pan. 

Quickly shut the door and bake for 1 hour and 20-30 minutes.

It&#8217;s done with the edges are well puffed and the very center has a slight jiggle when the pan is nudged. 

When it&#8217;s done, keep the cheesecake inside the oven and turn off the oven temperature. Crack open the oven door and allow the cheesecake to sit in there for 45 minutes.

After 45 minutes, remove the cheesecake from the oven and sprinkle the top with a handful of mini chocolate chips. The warm surface will allow the chips to stick. 

Let the cheesecake cool at room temp for 30 minutes, then transfer the cheesecake to the refrigerator to chill overnight uncovered.

After the cheescake has chilled and before you&#8217;re ready to serve, make the whipped cream.

To the bowl of a hand or stand mixer with the whisk attachment, add the whipping cream, vanilla, sugar, and dry milk powder (this is used for stability so it&#8217;s optional). 

Whip on high speed until you reach stiff peaks. 

Pipe 8 large swirls around the perimeter of the cheesecake and place the cookie dough balls on top. Sprinkle with more chocolate chips and enjoy!

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Oreo Cheesecake Bars

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Top 3 cookie dough cheesecake recipes from across the web

The most viewed cookie dough cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oreo Cheesecake Bars

Triple-Decker Cheesecake Tower Reci...

Cookie Dough Cheesecake

The most viewed cookie dough cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine