Cookie Dough Cheesecake Copycat Olive Garden
Indulge in the ultimate dessert experience with this Cookie Dough Cheesecake Copycat from Olive Garden, a luscious combination of creamy cheesecake and irresistible chocolate chip cookie dough. Featuring a rich and velvety filling made with cream cheese, sour cream, and a hint of vanilla, this show-stopping dessert is layered with chunks of cookie dough that bake into gooey perfection. Nestled on a buttery crushed chocolate sandwich cookie crust and finished with optional garnishes like mini chocolate chips and a drizzle of chocolate syrup or ganache, this recipe elevates home baking to restaurant-quality decadence. With a perfect balance of sweetness, texture, and charm, this cheesecake is ideal for any special occasion or to simply satisfy your most indulgent cravings.
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Recipe Information
Ingredients
- 24 oz Cream cheese
- 1 cup Granulated sugar
- 3 large Eggs
- 2 tsp Vanilla extract
- 1 cup Sour cream
- 2 tbsp All-purpose flour
- 16 oz Chocolate chip cookie dough
- 1.5 cup Crushed chocolate sandwich cookies
- 6 tbsp Unsalted butter (melted)
- 0.5 cup Mini chocolate chips (optional for garnish)
- 0.25 cup Chocolate syrup or ganache (optional for drizzle)
Instructions
Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent leaks.
In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until evenly coated. Press the mixture firmly into the bottom of the springform pan to create the crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Mix in the vanilla extract, sour cream, and flour. Do not overmix.
Pour half of the cheesecake batter over the prepared crust in the springform pan. Scatter half of the cookie dough chunks over the batter. Pour the remaining cheesecake batter over the top, then scatter the remaining cookie dough chunks evenly.
Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan to create a water bath, ensuring the water reaches halfway up the sides of the springform pan.
Bake the cheesecake in the preheated oven for 1 hour and 15 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
Remove the cheesecake from the water bath and run a knife around the edges to loosen it. Allow it to cool to room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, garnish the cheesecake with mini chocolate chips and drizzle chocolate syrup or ganache over the top for extra decadence.
Nutrition Facts
Calories |
7936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.1 g | 633% | |
| Saturated Fat | 280.2 g | 1401% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1605 mg | 535% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 831.0 g | 302% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 605.2 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1354 mg | 104% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2434 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
