Cookie Dough Cheesecake Smores
If you’re a fan of indulgent treats that combine the best of both worlds, then get ready to be swept off your feet by these Cookie Dough Cheesecake Smores. Imagine sinking your teeth into a luscious cheesecake layered with delicious cookie dough, all sandwiched between graham cracker crusts and topped with gooey marshmallows and melty chocolate. This recipe is perfect for gatherings, movie nights, or simply when you’re craving something sweet and satisfying!
Top Reasons to Make Cookie Dough Cheesecake Smores
- Unique Flavor Combination: The fusion of cookie dough, cheesecake, and smores creates a delightful symphony of flavors that is sure to impress.
- Perfect for Any Occasion: Whether it’s a backyard BBQ, a cozy night in, or a festive gathering, these treats are a hit.
- Easy to Make: With straightforward steps, even novice bakers can create these delicious desserts with ease.
- Make Ahead: These Cookie Dough Cheesecake Smores can be prepared ahead of time, making them a convenient choice for busy schedules.
- Fun to Customize: You can easily adjust the ingredients to suit your taste or dietary needs, making this recipe flexible and adaptable.
The Essentials
- 1 cup graham cracker crumbs: The base of our delicious crust; it gives that classic smores flavor.
- 5 tablespoons unsalted butter, melted: This binds the crumb mixture together for a perfect crust.
- 8 tablespoons unsalted butter, room temperature: Used in the cookie dough for a rich flavor.
- 1 cup packed light brown sugar: Adds sweetness and a hint of molasses flavor to the cookie dough.
- 3 tablespoons granulated sugar: Enhances the overall sweetness of the cookie dough.
- 1 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1 teaspoon pure vanilla extract: Provides a warm, aromatic flavor to the cookie dough.
- 1 cup all-purpose flour: The main ingredient for the cookie dough structure.
- 1 cup chocolate chips: Adds a melty chocolate experience in every bite.
- 8 ounces cream cheese, room temperature: The creamy base for our cheesecake layer.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling to perfection.
- 1 large egg, room temperature: Helps bind the cheesecake filling together.
- 1 teaspoon pure vanilla extract: Adds depth of flavor to the cheesecake filling.
- 12 milk chocolate squares: Essential for that classic smores flavor.
- 12 regular Campfire marshmallows: The crowning glory of our treat, adding a gooey texture.
Tools of the Trade
- Mixing bowls: For combining your ingredients seamlessly.
- Measuring cups and spoons: Precise measurements are key to perfect results.
- 9-inch springform pan: Ideal for baking and removing the cheesecake without mess.
- Rubber spatula: Perfect for folding in ingredients and scraping down the sides of bowls.
- Electric mixer: Makes whipping the cream cheese and sugars a breeze.
Cookie Dough Cheesecake Smores: From Prep to Plate
Step 1: Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in a preheated oven at 350°F (175°C) for about 10 minutes until set. Remove and let cool.
Step 2: Make the Cookie Dough
In another bowl, beat together the room temperature butter, brown sugar, and granulated sugar until creamy and smooth. Add the salt, vanilla extract, and flour, mixing until just combined. Fold in the chocolate chips. Set aside.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue mixing until well combined. Add the egg and vanilla extract, mixing until just incorporated. Be careful not to overmix.
Step 4: Assemble the Layers
Spread the cheesecake filling evenly over the cooled graham cracker crust. Next, dollop spoonfuls of cookie dough on top of the cheesecake layer, gently pressing it into the filling. You don’t need to cover it completely; leaving some cheesecake visible is perfect!
Step 5: Bake
Bake the assembled cheesecake at 325°F (160°C) for 30-35 minutes or until the edges are set but the center is slightly jiggly. Remove from the oven and let cool at room temperature for about an hour before refrigerating for at least 4 hours, or overnight if possible.
Step 6: Top with Chocolate and Marshmallows
Once chilled, remove the cheesecake from the springform pan. Place milk chocolate squares evenly on top of the cheesecake, followed by the marshmallows. Using a kitchen torch or broiler, toast the marshmallows until golden brown and gooey. Keep a close eye on them to avoid burning!
Step 7: Serve and Enjoy
Slice the cheesecake into wedges and serve it immediately. Watch as your guests marvel at the layers of cookie dough, cheesecake, and smores goodness. It’s the perfect blend of textures and flavors that will leave everyone wanting more.
Season-by-Season Upgrades
- Summer: Add fresh berries on top for a refreshing twist.
- Fall: Incorporate pumpkin spice into the cheesecake for a seasonal flavor.
- Winter: Drizzle with melted peppermint chocolate for a festive touch.
- Spring: Use lemon zest in the cheesecake for a bright, zesty flavor.
If You’re Curious
Cookie dough can be enjoyed raw in this recipe thanks to using heat-treated flour, making it safe to eat. If you want to make your cookie dough even richer, consider using brown butter for an added depth of flavor!
Prep Ahead & Store
These Cookie Dough Cheesecake Smores can be prepared a day in advance. Store them in the refrigerator, covered, until you’re ready to serve. For best results, consume within 3-4 days. If you have leftovers, they can be frozen for up to a month—just let them thaw in the fridge overnight before serving.
Cookie Dough Cheesecake Smores FAQs
Can I make the cookie dough without eggs?
Yes! You can easily make an eggless cookie dough by substituting the egg with 1/4 cup of applesauce or a tablespoon of ground flaxseed mixed with three tablespoons of water.
What can I use instead of cream cheese?
If you want a non-dairy alternative, you can substitute cream cheese with a block of silken tofu blended until smooth or a dairy-free cream cheese product.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center should still have a slight jiggle. It will continue to firm up as it cools.
Can I use different types of chocolate?
Absolutely! Feel free to experiment with dark chocolate, white chocolate, or even flavored chocolate bars for a unique taste.
Before You Go
If you’re on the hunt for a dessert that merges nostalgia with indulgence, look no further than these Cookie Dough Cheesecake Smores. The layers of creamy cheesecake, cookie dough, and toasted marshmallows create a delightful treat that is hard to resist. So gather your ingredients and get ready to impress your friends and family with this decadent dessert! Whether you’re enjoying it by the fire or at the dinner table, this recipe will become a cherished favorite for years to come. Enjoy every bite!
Cookie Dough Cheesecake Smores
Ingredients
Equipment
Method
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in a preheated oven at 350°F (175°C) for about 10 minutes until set. Remove and let cool.
- In another bowl, beat together the room temperature butter, brown sugar, and granulated sugar until creamy and smooth. Add the salt, vanilla extract, and flour, mixing until just combined. Fold in the chocolate chips. Set aside.
- In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue mixing until well combined. Add the egg and vanilla extract, mixing until just incorporated. Be careful not to overmix.
- Spread the cheesecake filling evenly over the cooled graham cracker crust. Next, dollop spoonfuls of cookie dough on top of the cheesecake layer, gently pressing it into the filling. You don’t need to cover it completely; leaving some cheesecake visible is perfect!
- Bake the assembled cheesecake at 325°F (160°C) for 30-35 minutes or until the edges are set but the center is slightly jiggly. Remove from the oven and let cool at room temperature for about an hour before refrigerating for at least 4 hours, or overnight if possible.
- Once chilled, remove the cheesecake from the springform pan. Place milk chocolate squares evenly on top of the cheesecake, followed by the marshmallows. Using a kitchen torch or broiler, toast the marshmallows until golden brown and gooey. Keep a close eye on them to avoid burning!
- Slice the cheesecake into wedges and serve it immediately. Watch as your guests marvel at the layers of cookie dough, cheesecake, and smores goodness. It’s the perfect blend of textures and flavors that will leave everyone wanting more.
Notes
- These treats can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3-4 days.
- Freeze for up to a month; thaw in the fridge overnight before serving.
