Deep Dish Cookie Dough Cheesecake Pizza∅
A thick, indulgent dessert packed with creamy cheesecake, soft cookie dough chunks, and rich chocolate drizzle—perfect for any sweet craving!
Ingredients
For the Cookie Crust:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini chocolate chips
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
For the Topping:
- 1 cup chopped chocolate chip cookie dough chunks (homemade or store-bought)
- ⅓ cup semi-sweet chocolate, melted (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round tart or springform pan.
- Make the cookie crust:
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture. Stir in the mini chocolate chips.
Press the dough evenly into the bottom and slightly up the sides of the prepared pan to form a thick crust. - Prepare the cheesecake filling:
In another bowl, beat the cream cheese until smooth. Add the sugar, vanilla, and egg, and continue beating until the mixture is creamy and well blended.
Pour the cheesecake mixture over the cookie crust and smooth out the top. - Bake for 25–30 minutes, or until the center is set and the edges are lightly golden. Let the cheesecake cool completely.
- Top and chill:
Once cooled, evenly scatter cookie dough chunks over the top and press them lightly into the cheesecake. Drizzle the melted chocolate over the surface in smooth lines.
Chill in the refrigerator for at least 2 hours before slicing into wedges.
Decoration Tips:
- Use a cookie scoop to create uniform dough chunks for a clean, professional look.
- For a smooth chocolate drizzle, melt chocolate chips with a teaspoon of oil and use a piping bag or a ziplock bag with the corner snipped.
- Drizzle in quick, even lines across the top for that bakery-style finish.
Serve chilled and enjoy every creamy, chocolatey bite!
