This cheesecake was so dense and wonderful. It’s packed full of salted caramel chocolate chip cookie dough, which was to die for. The bottom is made out of a pre-made oreo cookie shell. I crushed it up and layed it on the bottom of my springform pan. I was originally going to use the pre-made shell in the aluminum pie dish, but I had far too much batter for that, so the next best thing is a springform pan. Somethings don’t always work out as planned. What can I say.
When you’re making a cheesecake, make sure you always use a water bath. If you don’t, there’s a high possibility that it’ll look like you have the grand canyon running through your cheesecake. When using a springform pan, wrap the bottom in aluminum foil so the water can’t leak through. This is like taking a leap of faith. Hope to goodness you wrapped it well enough that no water leaks into your beautiful cake and wastes all the money you spent on it. So, where I’m going with this little rant is, I didn’t use a water bath and yes I had the grand canyon form in my cheesecake, but I’m the master of disguise. sort of. I whipped up some ganache to fix my mistake. I believe it worked.
The cookie dough wasn’t grainy from the sugar. It had all melted in perfectly. The small cookie dough balls added the perfect surprise in a bite. It wasn’t overbearing at all. I also think that if you were feeling a little more ambitious than I, you could use cookie dough for the crust too. That would be delicious and add a crunch.
I will go through stages where I cannot get enough cheesecake. Most of the time, I like just plain ol’ cheesecake with strawberries over the top. In fact, this little restaurant in my home town has this deep fried cheesecake served with strawberries. and whipped cream. It’s wrapped in like an egg roll wrapper and deep friend. AHHHHMAZING. It deserves an unneeded H and caps lock. That’s all there is to it. I think I might try to reinvent that, I’m just afraid if I nail it, there will be no chance of me losing weight.
I had to take another bite to taste the cookie dough, Yeah, that’s the reason.
- 1 pre-made oreo crust
- 2 T. butter, melted
- 4 pkg. (8 oz.) cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup cookie dough
- 5 eggs
- 1 tsp. vanilla
- ¼ cup unsalted butter, room temperature
- ¼ cup packed brown sugar
- ¼ cup salted caramel sauce
- 7 oz. sweetened condensed milk
- 1 cup + 2 T. all-purpose flour
- ¼ cup semi-sweet chocolate chips
- 1 cup + ¼ cup milk chocolate chips
- ½ cup heavy cream
- Crumble up the pre-made crust in a small bowl. (You can always use 2 cups of graham crackers or cookies)
- Add the melted butter and stir with your hand.
- Dump into the 9"springform pan and press down until the entire crust is packed into the bottom of the pan.
- In a mixing bowl, add the butter and brown sugar. Mix on medium with hand mixer until the mixture is light and fluffy.
- Add the salted caramel sauce and continue mixing on medium.
- Add the sweetened condensed milk and mix on medium until incorporated.
- Add the flour and mix on low until combined. The batter will be somewhat sticky from the salted caramel.
- Add the chocolate chips and stir with spatula.
- Place in the refrigerator until the cheesecake batter is ready.
- Preheat oven to 350 degrees.
- In a stand mixing bowl, add in all the cream cheese. Using the paddle attachment, beat the cream cheese until completely smooth.
- Add in the sugar and beat on medium until combined.
- Add in the cookie dough and mix until light and fluffy.
- Add in the vanilla and one egg at a time and mix on medium. It may take a moment for the egg to incorporated. Once there is no trace left of it, go ahead and add another egg in. Do this until they're all in the batter.
- Pour the batter into the springform pan.
- Using a cookie scoop, scoop small cookie dough balls into the top of the batter. Once all the cookie dough balls have been placed into the cheesecake batter, use the back of the scoop or a spoon to push the balls down so they're completely covered with cheesecake.
- Wrap the bottom of the pan in aluminum foil and place into a bigger pan.
- In the outside pan, pour hot water in it so it's half way up the springform pan. Be sure not to get it into the aluminum foil. This is called a water bath. It'll stop your cheesecake from cracking.
- Place in the oven for 50-55 minutes until the center isn't jiggly any more.
- Turn off the oven and let the cheesecake sit in the oven for 30 minutes or so.
- Let the cheesecake cool completely.
- In a small microwave safe bowl, add the chocolate chips and heavy cream.
- Microwave for 45 seconds and stir with a whisk until it all looks like chocolate.
- Pour on top of the cooled cheesecake.
- Cut the cake and serve!
I hope you enjoy the salted caramel cookie dough cheesecake! I know I did. 🙂