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Homemade Cookie Dough Cheesecake Smores photo

Cookie Dough Cheesecake Smores

Indulge in these Cookie Dough Cheesecake Smores! A delightful fusion of cheesecake and cookie dough, all topped with gooey marshmallows.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 5 tablespoons unsalted butter melted
For the Cookie Dough:
  • 8 tablespoons unsalted butter room temperature
  • 1 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup chocolate chips
For the Cheesecake Filling:
  • 8 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
For Topping:
  • 12 squares milk chocolate
  • 12 regular Campfire marshmallows

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • 9-inch springform pan
  • Rubber spatula
  • Electric mixer

Method
 

Step 1: Prepare the Crust
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.