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Pumpkin Cookie Dough Cheesecake Recipe

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5 from 588 reviews

This Pumpkin Cookie Dough Cheesecake combines the warm flavors of pumpkin spice with the indulgent delight of edible cookie dough balls folded into a creamy cheesecake. Featuring a crunchy graham cracker crust and topped with fluffy whipped cream and remaining cookie dough balls, it’s a perfect festive dessert for fall gatherings or special occasions.

Ingredients

Scale

Edible Cookie Dough

  • 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

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs (about 2 packets)
  • 1/4 cup Light brown sugar (packed)
  • 10 TBSP Unsalted butter (melted)

Pumpkin Cheesecake Filling

  • 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)

Whipped Cream Topping

  • 1 1/2 cups Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions

  1. Heat Treat Flour: Preheat the oven to 300℉. Spread the all-purpose flour on a cookie sheet and bake for 8 minutes to heat treat it. Allow to cool completely, then mix in salt to the flour.
  2. Make Edible Cookie Dough: In a large bowl, beat together room temperature unsalted butter, light brown sugar, and white granulated sugar on high speed for 2 minutes until pale and fluffy. Add vanilla extract and milk, mixing on medium speed until combined. Slowly add the flour mixture on low speed until just combined, then fold in mini chocolate chips.
  3. Form Cookie Dough Balls: 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 them on the cookie sheet and freeze while you prepare the crust.
  4. Prepare Graham Cracker Crust: 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. Using a food processor, blend graham crackers into fine crumbs. In a small bowl, mix crumbs, light brown sugar, and melted butter with a fork. Press the mixture firmly into the bottom and halfway up the sides of the springform pan, compacting the bottom with the bottom of a measuring cup. Bake crust for 10 minutes.
  5. Make Pumpkin Cheesecake Filling: Begin heating water for a water bath. Using a mixer, beat cream cheese and sugar on high speed for 2 minutes until smooth. Scrape down the bowl. Add vanilla extract, sour cream, pumpkin puree, cinnamon, and pumpkin pie spice. Mix on medium speed until fully combined. Add eggs one at a time on low speed and mix until just combined. Fold in about 3/4 of the frozen cookie dough balls gently with a spatula.
  6. Assemble and Bake Cheesecake: Pour the cheesecake batter onto the graham cracker crust and spread evenly. Prepare a water bath by either: wrapping the springform pan twice with aluminum foil and placing it in a roasting pan filled halfway with hot water, or placing the springform pan inside a 10-inch cake pan then into a roasting pan filled halfway with hot water (this prevents water leaking onto the crust). Bake at 325℉ for 65-75 minutes until edges are set and the center has a slight jiggle.
  7. Cool Cheesecake: Turn off the oven and crack the door open to allow the cheesecake to cool slowly for 30 minutes. Then transfer the springform pan to a cooling rack and cool completely.
  8. Chill: Cover the cheesecake tightly with foil and refrigerate for at least 6 hours or overnight to set fully.
  9. Prepare Whipped Cream: Using a mixer with a whisk attachment, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  10. Decorate and Serve: Remove the cheesecake from the springform pan and discard the parchment paper. Top the cheesecake with whipped cream and the reserved cookie dough balls. Serve chilled.

Notes

  • Heat treating the flour is important to ensure the edible cookie dough is safe to eat.
  • Using room temperature ingredients like butter, cream cheese, and eggs helps achieve a smooth batter.
  • Freezing cookie dough balls before folding into the cheesecake helps prevent them from melting into the batter.
  • Wrapping the springform pan with aluminum foil securely is critical to avoid water leaks during the water bath.
  • Allow the cheesecake to cool slowly to prevent cracking.
  • Chilling overnight enhances flavor and texture for best results.
  • Cookie dough balls can be stored in the refrigerator in an airtight container if not all are used immediately.

Keywords: pumpkin cheesecake, edible cookie dough, pumpkin dessert, holiday dessert, graham cracker crust, whipped cream topping

Find it online: https://lucabites.com/pumpkin-cookie-dough-cheesecake-recipe/