Cookie Dough Lover's Cheesecake With Pecans Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

Combine crushed chocolate chip cookies, finely chopped pecans, melted butter and 1 tablespoon granulated sugar in a bowl. Mix until evenly moistened; mixture should hold together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup for an even, compact crust.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool while you make the fillings. Reduce oven temperature to 325°F (163°C) for cheesecake baking.

Heat-treat the flour (important for safety)

Spread 3/4 cup all-purpose flour in an even layer on a small baking sheet. Bake at 350°F (175°C) for 5–7 minutes, stirring once, until the flour reaches at least 165°F or is lightly toasted. Let cool completely before using.

In a medium bowl, cream together 1/2 cup softened butter, 1/2 cup light brown sugar and 1/4 cup granulated sugar until light and fluffy (about 2–3 minutes). Mix in 1 tsp vanilla and 1/2 tsp salt.

Stir the cooled, heat-treated flour into the butter-sugar mixture until incorporated and a cookie-dough consistency forms. Fold in 3/4 cup mini chocolate chips and 1/2 cup chopped pecans.

Remove about 1 cup of the cookie dough and place it in the refrigerator to firm up (this portion will be reserved for folding into the cheesecake filling and for decor/topping). Chill remaining cookie dough for the frosting use as directed below.

Reduce oven to 325°F (163°C) if not already. Wrap the bottom and sides of the prepared springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

Place room-temperature cream cheese (32 oz) in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on low-medium speed until very smooth and free of lumps, scraping the bowl frequently (about 2–3 minutes).

With the mixer running on low, add 1 cup granulated sugar and 2 tablespoons flour and beat until combined and smooth. Mix in 1 cup sour cream, 1/2 cup heavy cream and 2 teaspoons vanilla until homogenous. Scrape the bowl.

Add the eggs one at a time on low speed, mixing just until incorporated after each addition. Do not overmix — avoid incorporating excess air.

Gently fold in the reserved chilled cookie dough chunks (about 1 cup) using a spatula — distribute them evenly without breaking them into tiny pieces.

Pour the cheesecake filling over the cooled crust and smooth the top with an offset spatula.

Place the wrapped springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath to promote even baking and prevent cracking).

Bake at 325°F (163°C) for 55–70 minutes. The cheesecake is done when the edges are set and the center still slightly jiggles when you gently shake the pan (the center will firm up as it cools). Avoid overbaking.

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking and allow gradual temperature change.

Carefully remove the springform pan from the water bath and remove foil. Let cheesecake cool to room temperature on a wire rack, then cover and chill in the refrigerator at least 6 hours, preferably overnight (8 hours) to fully set.

About 30–45 minutes before serving (or after the cheesecake has chilled), make the cookie dough frosting. In a medium bowl, beat 1/2 cup softened butter and 4 oz softened cream cheese until fluffy.

Gradually add 2 cups sifted powdered sugar on low speed until incorporated, then add 1 tsp vanilla. If the frosting is too thick, add up to 2 tbsp milk (or heavy cream), 1 tbsp at a time, until smooth and spreadable.

Fold in 1/2 cup mini chocolate chips and 1/4 cup chopped pecans. If you reserved a small portion of the edible cookie dough for frosting earlier, gently fold in 1/3 cup of that dough to impart cookie-dough flavor and texture (optional). Chill the frosting briefly if it becomes too soft to pipe/ spread.

Remove the chilled cheesecake from the springform pan and place on a serving plate. Spread or pipe the cookie dough frosting evenly over the top of the cheesecake.

Decorate the top with additional chilled cookie dough chunks (from the cookie dough reserve), extra mini chocolate chips and chopped pecans as desired.

For clean slices, refrigerate the finished cake for 30 minutes after decorating, then run a sharp knife under hot water, dry, and slice. Wipe and reheat the knife between slices for neat portions.

Serve chilled. Store leftovers tightly covered in the refrigerator up to 4–5 days (refresh frosting or add more cookie dough just before serving if desired).