This decadent dessert mimics the beloved Olive Garden treat, featuring a buttery chocolate cookie crust and a luscious cream cheese filling. The highlight is the inclusion of safe-to-eat cookie dough chunks and chocolate chips baked right into the center, creating pockets of gooey sweetness in every bite. The texture is incredibly smooth yet studded with delightful surprises, offering a perfect balance of tangy cheesecake and sweet cookie dough. It’s an impressive centerpiece for parties or a special weekend indulgence. Best served chilled, this cheesecake requires a slow, gentle bake and a thorough refrigeration period to achieve its signature creamy consistency. Pair it with a cup of coffee or a glass of sweet tea for the ultimate treat.
Olive Garden Chocolate Chip Cookie Dough Cheesecake
Description
This decadent dessert mimics the beloved Olive Garden treat, featuring a buttery chocolate cookie crust and a luscious cream cheese filling. The highlight is the inclusion of safe-to-eat cookie dough chunks and chocolate chips baked right into the center, creating pockets of gooey sweetness in every bite. The texture is incredibly smooth yet studded with delightful surprises, offering a perfect balance of tangy cheesecake and sweet cookie dough. It's an impressive centerpiece for parties or a special weekend indulgence. Best served chilled, this cheesecake requires a slow, gentle bake and a thorough refrigeration period to achieve its signature creamy consistency. Pair it with a cup of coffee or a glass of sweet tea for the ultimate treat.Directions
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Preheat the oven to 325°F (165°C).
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Generously grease the bottom and sides of a 10-inch springform pan.
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In a bowl, combine the margarine with the chocolate cookie crumbs until the mixture resembles wet sand.
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Press the crumb mixture firmly onto the bottom and up the sides of the prepared pan to form the crust.
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Using an electric mixer on high speed, beat the cream cheese, sugar, eggs, and flour until smooth and creamy.
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Add the vanilla extract and sour cream to the mixture and beat just until blended.
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Pour half of the cheesecake batter into the prepared crust, spreading it evenly.
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Cut the cookie dough into golf-ball-sized chunks and drop them into the batter.
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Sprinkle half of the chocolate chips over the cookie dough chunks.
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Pour the remaining batter over the top to cover the fillings.
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Bake for 60 minutes, or until the edges are set but the center still jiggles slightly.
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Turn off the oven and crack the door open slightly by inserting a wooden spoon handle.
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Allow the cheesecake to remain in the cooling oven for an additional 30 minutes to prevent cracking.
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Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
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Cover and refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully chilled.
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Whip the heavy cream until stiff peaks form.
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Just before serving, run a knife around the edge of the pan and remove the sides of the springform.
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Top the cheesecake with the whipped cream, sprinkle with the remaining chocolate chips and chopped walnuts, and slice to serve.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 35mg12%
- Sodium 80mg4%
- Total Carbohydrate 19g7%
- Dietary Fiber 0.5g2%
- Sugars 16g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
