Salted Caramel Cookie Dough Cheesecake


Oreo Crust

  • 24 chocolate sandwich cookies crumbed
  • 2 T. butter melted
  • Cheesecake Filling
  • 32 oz. cream cheese room temperature
  • 1 cup granulated sugar
  • 1 cup cookie dough
  • 5 large eggs
  • 1 tsp. vanilla extract

Cookie Dough

  • 1/4 cup unsalted butter room temperature
  • 1/4 cup light brown sugar packed
  • 1/4 cup salted caramel sauce
  • 7 oz. sweetened condensed milk
  • 1 cup + 2 T. all-purpose flour
  • 1/4 cup semi-sweet chocolate chips


  • 1 1/4 cups milk chocolate chips
  • 1/2 cup heavy cream


  1. Add the cookie crumbs and melted butter and stir until the crumbs are coated.
  2. Dump into the 9" springform pan and press down until the entire crust is packed into the bottom of the pan.
  3. Place into the freezer for 10 to 15 minutes until firm.

Cookie Dough

  1. In a mixing bowl, add the butter and brown sugar. Mix on medium with hand mixer until the mixture is light and fluffy.
  2. Add the salted caramel sauce and continue mixing on medium.
  3. Add the sweetened condensed milk and mix on medium until incorporated.
  4. Add the flour and mix on low until combined. The batter will be somewhat sticky from the salted caramel.
  5. Add the chocolate chips and stir with spatula.
  6. Place in the refrigerator until the cheesecake batter is ready.

Cheesecake Batter

  1. Preheat oven to 350 degrees.
  2. In a stand mixing bowl, add in all the cream cheese. Using the paddle attachment, beat the cream cheese until completely smooth.
  3. Add in the sugar and beat on medium until combined.
  4. Add in the cookie dough and mix until light and fluffy.
  5. Add in the vanilla and one egg at a time and mix on medium. It may take a moment for the egg to incorporated. Once there is no trace left of it, go ahead and add another egg in. Do this until they're all in the batter.
  6. Pour the batter into the springform pan.
  7. Using a cookie scoop, scoop small cookie dough balls into the top of the batter. Once all the cookie dough balls have been placed into the cheesecake batter, use the back of the scoop or a spoon to push the balls down so they're completely covered with cheesecake.
  8. Wrap the bottom of the pan in aluminum foil and place into a bigger pan.
  9. In the outside pan, pour hot water in it so it's half way up the springform pan. Be sure not to get it into the aluminum foil. This is called a water bath. It'll stop your cheesecake from cracking.
  10. Place in the oven for 50-55 minutes until the center isn't jiggly any more.
  11. Turn off the oven and let the cheesecake sit in the oven for 30 minutes or so.
  12. Let the cheesecake cool completely.


  1. In a small microwave safe bowl, add the chocolate chips and heavy cream.
  2. Microwave for 45 seconds and stir with a whisk until it all looks like chocolate.
  3. Pour on top of the cooled cheesecake.
  4. Cut the cake and serve!


Prep Time:35 minutes     Cook Time:55 minutes 
    Total Time:1 hour 30 minutes    Servings: 8 slices