{"id":147917,"date":"2025-03-21T15:26:14","date_gmt":"2025-03-21T15:26:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/cookie-dough-cheesecake-butternut-bakery\/"},"modified":"2025-03-21T15:26:14","modified_gmt":"2025-03-21T15:26:14","slug":"cookie-dough-cheesecake-butternut-bakery","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=147917","title":{"rendered":"Cookie Dough Cheesecake – Butternut Bakery"},"content":{"rendered":"


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This cookie dough cheesecake is basically my dream dessert. Rich and creamy cheesecake is baked with a layer of chocolate chip cookie dough on the bottom, so each bite is met with perfect amount of batter to dough. The entire cheesecake is baked inside a graham cracker chocolate chip crust and is topped with whipped cream, chocolate chips, and even more cookie dough!<\/p>\n

\"inside<\/figure>\n

How to make a cookie dough cheesecake<\/h2>\n

One of the major inspirations for this cookie dough cheesecake recipe is my cookie dough cake<\/a>. Globs of cookie dough are baked inside layers of vanilla cake and the entire thing is smothered in cookie dough frosting. It\u2019s kind of insane but in the best way.<\/p>\n

So when it came to applying the same idea to a cheesecake, texture is something I really focused on. Any good cheesecake is super soft and creamy, so I had to think about how that would best work with a chilled firm cookie dough.<\/p>\n

Also thinking about the eating experience, I wanted to ensure that a fork could easily dig through the layers without any clunkiness. <\/p>\n

In the end, I landed on the BEST cookie dough cheesecake that is baked with a thick layer of cookie dough along the bottom of the cheesecake. With the cookie dough between the batter and the crust, this ensures each bite is met with the same exact amount of batter the dough. It also makes this cheesecake easy to slice as the knife first glides through the soft cheesecake and then to the more firm dough and crust.<\/p>\n

That\u2019s not to say the cookie dough is hard as a rock, but it\u2019s naturally more firm than soft cheesecake especially once the cheesecake has chilled. And to ensure the cookie dough isn\u2019t TOO firm, I also have a fix for that!<\/p>\n

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\"graham\"graham<\/figure>\n
\"cookie\"cookie<\/figure>\n
\"cheesecake\"cheesecake<\/figure>\n<\/figure>\n

Cookie dough for cookie dough cheesecake<\/h2>\n

You might be thinking\u2026if cookie dough is baked then doesn\u2019t that make it a cookie?<\/p>\n

Fortunately for us, the cookie dough in this recipe is at the very bottom of a mound of cheesecake. Since cheesecake is baked low and slow, the dough itself doesn\u2019t react the same way it would if it were baked on its own. Instead, the dough stays nice and\u2026well\u2026doughy!<\/p>\n

As for the texture mentioned in the previous section, this cookie dough is also much more soft and buttery than an actual cookie dough meant to make cookies.<\/p>\n

This softness is intentional as the excess butter keeps the dough nice and soft even after it is baked and chilled. <\/p>\n

As for consuming the cookie dough, it\u2019s completely safe BUT the cookie dough decorations on top are not exposed to any heat so they require an extra step.<\/p>\n

Since the decorations come from the same batch as the baked cookie dough, the entire dough is made using heat-treated flour. This is done so simply by microwaving the flour for about 90 seconds. This heat will kill any potential bacteria as flour, not eggs, is actually the main reason why we are always warned NOT to eat raw cookie dough. <\/p>\n

\"the\"the<\/figure>\n

Tips for baking a perfect chocolate chip cookie dough cheesecake<\/h2>\n

Cheesecake can definitely be tricky so I have an entire post dedicated to all of my tip and tricks for baking perfect cheesecake<\/a>. <\/p>\n

I highly recommend reading it through as there as I packed it FULL with tons of helpful cheesecake baking info, but to summarize the most important tips: <\/p>\n

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  1. Parchment Paper<\/strong>\u00a0\u2013 Before adding the crust, line the edges of a springform pan<\/a> with parchment paper. As cheesecake cools, it shrinks. If it is stuck to the sides of the pan, that tension will cause a crack in the center. So a wall of parchment paper is just extra insurance.<\/li>\n
  2. The Cream Cheese<\/strong>\u00a0\u2013 If you can, always try to use Philadelphia Full Fat Cream Cheese. It provides the BEST flavor and texture. And this is not sponsored, it\u2019s just the only cream cheese I\u2019ll ever use.<\/li>\n
  3. Room Temperature Ingredients<\/strong>\u00a0\u2013 Before you start ANYTHING, make sure all of your refrigerated ingredients are at room temperature, especially the cream cheese. This prevents lumps and over mixing.<\/li>\n
  4. Low and Slow<\/strong>\u00a0\u2013 Always keep your mixer on LOW speed, whether you\u2019re using a hand or a stand mixer (although stand is preferred). This means the mixing process will take a little bit longer, but it also ensures your cheesecake turns out smooth and crack-free.<\/li>\n
  5. Easy Water Bath<\/strong>\u00a0\u2013 Place a roast pan on the bottom rack of your oven and start a pot of boiling water on the stove top. When you\u2019re ready to bake the cheesecake, pour the boiling water into the roast pan and then place the cheesecake on the middle rack above. Baking in a moist environment prevents the cheesecake from drying out and cracking.<\/li>\n
  6. Jiggle Test<\/strong>\u00a0\u2013 To make sure your cheesecake is done, crack open the door and nudge the pan. If the center wobbles like a bowl of milk, it\u2019s not done. If it jiggles like jello, it\u2019s ready.<\/li>\n
  7. Gradual Cooling<\/strong>\u00a0\u2013 When the cheescake is done, the oven is turned off and cracked open to allow the cheesecake to slowly come back to room temperature. This provides the perfect texture and stops any cracks from forming.<\/li>\n<\/ol>\n
    \"inside\"inside<\/figure>\n

    Cookie Dough Cheesecake FAQs<\/h2>\n
    \n
    Can this recipe be made gluten free?<\/strong> <\/p>\n

    Yes I think that would work fine! Sub in gluten free graham crackers and gluten free baking flour.<\/p>\n<\/p><\/div>\n

    How long does cookie dough cheesecake keep?<\/strong> <\/p>\n

    After the initial overnight chill, cover the pan or store the cheesecake in an air tight container. It will then keep in the refrigerator for about a week. If you are not using the dry milk powder in the whipped cream, only add the whipped cream when you\u2019re about the serve.<\/p>\n<\/p><\/div>\n

    Do I have to use dry milk powder?<\/strong> <\/p>\n

    This is used as a stabilizer for the whipped cream, allowing it to keep its shape for a longer period of time. It\u2019s not necessary, but it does help!<\/p>\n<\/p><\/div>\n

    Can I make a chocolate crust instead?<\/strong> <\/p>\n

    Sure! Swap the graham crackers for chocolate sandwich cookies.<\/p>\n<\/p><\/div>\n

    What do I do if my cheesecake cracks?<\/strong> <\/p>\n

    Cheesecakes have a mind of their own and even if you take every precaution, a crack can sometimes form. But don\u2019t worry! If yours cracks, it\u2019s an easy fix. When sprinkling the chocolate chips on top of the warm cheesecake, sprinkle a layer that covers the surface. You can also spread the chips smooth once they\u2019re nice and melty, creating a thin layer of chocolate on top to conceal the crack underneath.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

    \"a\"a<\/figure>\n

    For more cheesecake recipes, check out my:<\/h2>\n

    Make sure to tag me @butternutbakery on\u00a0Instagram<\/a>\u00a0and comment below if you make this\u00a0cookie dough cheesecake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!<\/strong><\/p>\n

    Watch how to make this cookie dough cheesecake:<\/h2>\n
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    \n    Print<\/a><\/p>\n

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text-transform: initial !important;\" data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n<div class=\"tasty-recipes-description-body\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<p>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\u2019s rich, decadent, and so insanely good.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FEF4F5 !important; background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-ingredients\">\n<div style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Chocolate Chip Graham Cracker Crust<\/h4>\n<ul>\n<li><span data-amount=\"1.5\" data-unit=\"cup\">1 1\/2 cups<\/span> (<span data-amount=\"180\" data-unit=\"g\">180g<\/span>) ground graham crackers (about 1 1\/2 sleeves)<\/li>\n<li><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> granulated sugar<\/li>\n<li>Pinch of kosher salt<\/li>\n<li><span data-amount=\"6\" data-unit=\"tbsp\">6 tbsp<\/span> unsalted butter, melted<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (<span data-amount=\"80\" data-unit=\"g\">80g<\/span>) mini chocolate chips<\/li>\n<\/ul>\n<h4>Cookie Dough<\/h4>\n<ul>\n<li><span data-amount=\"0.5\" data-unit=\"cup\">1\/2 cup<\/span> (<span data-amount=\"110\" data-unit=\"g\">110g<\/span>) unsalted butter, room temp<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"205\" data-unit=\"g\">205g<\/span>) light brown sugar, packed<\/li>\n<li><span data-amount=\"3\" data-unit=\"tbsp\">3 tbsp<\/span> milk<\/li>\n<li><span data-amount=\"2\" data-unit=\"tsp\">2 tsp<\/span> vanilla extract<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"132\" data-unit=\"g\">132g<\/span>) all-purpose flour, heat treated*<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> kosher salt<\/li>\n<li><span data-amount=\"0.75\" data-unit=\"cup\">3\/4 cup<\/span> (<span data-amount=\"120\" data-unit=\"g\">120g<\/span>) mini chocolate chips<\/li>\n<\/ul>\n<h4>Cookie Dough Cheesecake<\/h4>\n<ul>\n<li><span data-amount=\"4\">4<\/span> 8oz blocks full fat cream cheese, room temp<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"200\" data-unit=\"g\">200g<\/span>) granulated sugar<\/li>\n<li><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> cornstarch\u00a0<\/li>\n<li><span data-amount=\"3\">3<\/span> large eggs + <span data-amount=\"1\">1<\/span> egg yolk, room temp<\/li>\n<li><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> vanilla extract<\/li>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"250\" data-unit=\"g\">250g<\/span>) sour cream, room temp<\/li>\n<li><span data-amount=\"0.75\" data-unit=\"cup\">3\/4 cup<\/span> (<span data-amount=\"120\" data-unit=\"g\">120g<\/span>) mini chocolate chips, plus more for topping<\/li>\n<\/ul>\n<h4>Whipped Cream<\/h4>\n<ul>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (<span data-amount=\"240\" data-unit=\"g\">240g<\/span>) heavy whipping cream<\/li>\n<li><span data-amount=\"0.5\" data-unit=\"tsp\">1\/2 tsp<\/span> vanilla extract\u00a0<\/li>\n<li><span data-amount=\"2\" data-unit=\"tbsp\">2 tbsp<\/span> powdered sugar<\/li>\n<li><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> dry milk powder (optional)<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<hr style=\"border-color: #FEF4F5 !important; background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\"\/>\n<div class=\"tasty-recipes-instructions\">\n<div style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Chocolate Chip Graham Cracker Crust<\/h4>\n<ol>\n<li id=\"instruction-step-1\">*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.<\/li>\n<li id=\"instruction-step-2\">Now for the crust, position one oven rack in the middle of the oven and one rack at the bottom of the oven.<\/li>\n<li id=\"instruction-step-3\">Preheat the oven to 350F and grease and line the bottom and sides of a 9\u2033 <a href=\"https:\/\/amzn.to\/4bYryPQ\" class=\"tasty-link\" rel=\"nofollow noopener noreferrer\" target=\"_blank\" data-tasty-links-no-disclosure=\"\">springform pan<\/a> with parchment paper. Allow the paper to reach about an inch above the sides of the pan.\u00a0<\/li>\n<li id=\"instruction-step-4\">Mix together the ground graham crackers, sugar, and salt, followed by the butter.<\/li>\n<li id=\"instruction-step-5\">Once the mixture is evenly moistened, mix in the chocolate chips.<\/li>\n<li id=\"instruction-step-6\">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.<\/li>\n<li id=\"instruction-step-7\">Bake on the middle rack for 8 minutes.<\/li>\n<li id=\"instruction-step-8\">Once it\u2019s done, reduce the oven temperature to 325F.<\/li>\n<\/ol>\n<h4>Cookie Dough<\/h4>\n<ol>\n<li id=\"instruction-step-9\">While the crust bakes, make the cookie dough.<\/li>\n<li id=\"instruction-step-10\">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).\u00a0<\/li>\n<li id=\"instruction-step-11\">Once smooth, mix in the milk and vanilla.<\/li>\n<li id=\"instruction-step-12\">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.<\/li>\n<\/ol>\n<h4>Cookie Dough Cheesecake<\/h4>\n<ol>\n<li id=\"instruction-step-13\">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.\u00a0<\/li>\n<li id=\"instruction-step-14\">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.\u00a0<\/li>\n<li id=\"instruction-step-15\">Scrape down the bowl and mix in the eggs one at a time on low speed.\u00a0<\/li>\n<li id=\"instruction-step-16\">When all the eggs are mixed in and smooth, scrape down the bowl again and mix in the vanilla.\u00a0<\/li>\n<li id=\"instruction-step-17\">Mix in the sour cream, again on low speed, then remove the bowl from the mixer.<\/li>\n<li id=\"instruction-step-18\">Scrape down the bowl one more time and then fold in the chocolate chips.\u00a0<\/li>\n<li id=\"instruction-step-19\">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.<\/li>\n<li id=\"instruction-step-20\">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\u2019t have to be perfect!<\/li>\n<li id=\"instruction-step-21\">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.\u00a0<\/li>\n<li id=\"instruction-step-22\">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.\u00a0<\/li>\n<li id=\"instruction-step-23\">Then quickly place the cheesecake pan in the middle rack right above the water-filled roast pan.\u00a0<\/li>\n<li id=\"instruction-step-24\">Quickly shut the door and bake for 1 hour and 20-30 minutes.<\/li>\n<li id=\"instruction-step-25\">It\u2019s done with the edges are well puffed and the very center has a slight jiggle when the pan is nudged.\u00a0<\/li>\n<li id=\"instruction-step-26\">When it\u2019s 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.<\/li>\n<li id=\"instruction-step-27\">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.\u00a0<\/li>\n<li id=\"instruction-step-28\">Let the cheesecake cool at room temp for 30 minutes, then transfer the cheesecake to the refrigerator to chill overnight uncovered.<\/li>\n<\/ol>\n<h4>Whipped Cream<\/h4>\n<ol>\n<li id=\"instruction-step-29\">After the cheescake has chilled and before you\u2019re ready to serve, make the whipped cream.<\/li>\n<li id=\"instruction-step-30\">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\u2019s optional).\u00a0<\/li>\n<li id=\"instruction-step-31\">Whip on high speed until you reach stiff peaks.\u00a0<\/li>\n<li id=\"instruction-step-32\">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!<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" style=\"background-color: #FEF4F5 !important;\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">40 minutes<\/span><\/li>\n<li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cooling Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">12 hours<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">1 hour 20 minutes<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">Dessert<\/span><\/li>\n<li class=\"method\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-squares\"\/><\/svg>Method:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-method\">Baking<\/span><\/li>\n<li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #373e40 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-flag\"\/><\/svg>Cuisine:<\/span> <span style=\"color: #424040 !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">American<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-plug\">Recipe Card powered by<a href=\"https:\/\/shareasale.com\/r.cfm?b=973044&u=2011853&m=69860&urllink=&afftrack=trattr\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><img loading=\"lazy\" width=\"83\" height=\"20\" decoding=\"async\" data-pin-nopin=\"true\" alt=\"Tasty Recipes\" src=\"https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes\/assets\/images\/tasty-recipes-neutral.svg\"\/><img loading=\"lazy\" width=\"83\" height=\"20\" decoding=\"async\" data-pin-nopin=\"true\" alt=\"Tasty Recipes\" src=\"https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes\/assets\/images\/tasty-recipes-neutral.svg\"\/><\/a><\/div>\n<p><!-- [element-15623] --><\/p>\n<p><!-- [\/element-15623] --><!-- [element-15625] --><\/p>\n<div class=\"wp-block-group post-about is-layout-constrained wp-block-group-is-layout-constrained\">\n<figure class=\"wp-block-image alignleft size-full is-resized is-style-rounded\"><img decoding=\"async\" data-pin-url=\"https:\/\/butternutbakeryblog.com\/cookie-dough-cheesecake\/?tp_image_id=14662\" src=\"https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/jenna-butternut-bakery.png\" alt=\"\" class=\"wp-image-14662\" style=\"width:215px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\">Meet <em>Jenna<\/em><\/h2>\n<p>I\u2019m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!<\/p>\n<\/div>\n<\/div>\n<p><!-- [\/element-15625] --><\/div>\n<p><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This cookie dough cheesecake is basically my dream dessert. Rich and creamy cheesecake is baked with a layer of chocolate chip cookie dough on the bottom, so each bite is met with perfect amount of batter to dough. The entire cheesecake is baked inside a graham cracker chocolate chip crust and is topped with whipped […]<\/p>\n","protected":false},"author":1,"featured_media":147918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[5257,30769,15611,14315,16377],"dealstore":[],"offerexpiration":[],"class_list":["post-147917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bakery","tag-butternut","tag-cheesecake","tag-cookie","tag-dough"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cookie Dough Cheesecake - Butternut Bakery - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=147917\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cookie Dough Cheesecake - Butternut Bakery - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This cookie dough cheesecake is basically my dream dessert. Rich and creamy cheesecake is baked with a layer of chocolate chip cookie dough on the bottom, so each bite is met with perfect amount of batter to dough. 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