Introduction

This Pumpkin Cookie Dough Cheesecake is a delightful fusion of creamy pumpkin cheesecake layered with edible cookie dough and topped with whipped cream. Perfect for fall gatherings, it combines rich flavors and textures in every bite.

A slice of a multi-layered dessert sits on a wooden board, showing three main layers: the bottom crust is firm and brown, the middle layer is thick with a creamy orange color speckled with chocolate chip cookie dough pieces, and the top layer is a smooth white whipped cream with soft peaks. Small round cookie dough balls decorate the very top edge of the dessert. The background features a blurred brown tone with orange dried flowers, while the surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups All-purpose flour
1/4 tsp Salt

1/2 cup Unsalted butter (room temperature)
1/2 cup Light brown sugar (packed)

1/2 cup White granulated sugar
1 tsp Pure vanilla extract

3 TBSP Milk
1 cup Mini chocolate chips
2 1/2 cups Graham cracker crumbs (2 packets)

1/4 cup Light brown sugar (packed)
10 TBSP Unsalted butter (melted)
24 oz Cream cheese (room temperature)

3/4 cup White granulated sugar
1 tsp Pure vanilla extract
1/2 cup Sour cream

15 oz Pumpkin puree can (not pumpkin pie filling)
2 tsp Ground cinnamon
2 tsp Pumpkin pie spice

4 Large eggs (room temperature)
1 1/2 cups Heavy cream
1/4 cup Powdered sugar

1 tsp Pure vanilla extract

Instructions

Step 1: Preheat the oven to 300℉. Spread the flour on a cookie sheet and bake for 8 minutes to heat treat it. Let cool completely, then stir in the salt.
Step 2: Using a mixer, beat the room temperature butter, brown sugar, and white sugar on high speed for about 2 minutes until pale and fluffy.

Step 3: Add vanilla extract and milk; mix on medium speed until combined.
Step 4: Gradually add the cooled flour mixture on low speed until just combined, then fold in the mini chocolate chips.
Step 5: Spray a cookie sheet with nonstick spray and line with wax paper. Roll the cookie dough into small balls about 1/2 to 3/4 inch in diameter. Place on the sheet and freeze while preparing the crust.

Step 6: Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment paper circle; spray again.
Step 7: In a food processor, pulse the graham crackers into fine crumbs. In a bowl, mix crumbs with brown sugar and melted butter using a fork.
Step 8: Press the crumb mixture into the springform pan, spreading halfway up the sides. Use the bottom of a measuring cup to compact the crust and bake for 10 minutes.

Step 9: Prepare a water bath by boiling water in a large roasting pan.
Step 10: Beat cream cheese and sugar on high speed for 2 minutes, scraping the bowl halfway.
Step 11: Add vanilla, sour cream, pumpkin puree, cinnamon, and pumpkin pie spice. Mix on medium speed until combined.

Step 12: Add eggs one at a time on low speed, mixing just until combined. Fold in about three-quarters of the frozen cookie dough balls.
Step 13: Pour the cheesecake batter onto the crust and spread evenly.
Step 14: Place the springform pan in the water bath (either wrapped tightly with foil or set inside a cake pan within the roasting pan). The water should reach halfway up the pan sides.

Step 15: Bake for 65-75 minutes until the edges are set but the center slightly jiggles.
Step 16: Turn off the oven, crack open the door, and let the cheesecake cool slowly for 30 minutes. Then transfer to a cooling rack and cool completely.
Step 17: Cover with foil and chill in the refrigerator for at least 6 hours or overnight.

Step 18: For the whipped cream, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
Step 19: Remove the cheesecake from the pan, discard the parchment paper, and top with whipped cream and the remaining cookie dough balls before serving.

Tips & Variations

Heat-treating the flour ensures the cookie dough is safe to eat raw without losing flavor.

Freeze the cookie dough balls ahead of time for easier assembly and better texture.
Use canned pumpkin puree, not pumpkin pie filling, for the best cheesecake texture.
For a nutty twist, add chopped pecans to the crust or batter.

Make sure all wet ingredients and eggs are at room temperature to prevent cracks in the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Leftover cookie dough balls can be kept in an airtight container in the fridge for 3 days or frozen for longer storage. Reheat slices gently at room temperature before serving for the best texture.

How to Serve

This image shows a tall slice of cheesecake on a wooden board with a white marbled texture. The cheesecake has three layers: the bottom is a thin, crumbly brown crust; the middle layer is thick and orange-colored with visible chunks of chocolate chip cookie dough inside; the top layer is a thick, fluffy white cream with soft peaks. Around the edge of the top cream, there are small, round dough balls with chocolate chips. The white marbled texture surface is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal when made a day in advance to allow it to fully set and develop flavors.

What if I don’t have a springform pan?

A springform pan is best for easy removal. If unavailable, use a regular 9-inch cake pan and line it with parchment paper for easier release.