Cookie Dough Cheesecake
Two classics come together for hybrid perfection!
Ingredients
Crust
1 cup Pecan Deluxe Baked Mini Chocolate Chip Gems
3/4 cup All Purpose Flour
2 tbsp White Sugar
4 tbsp Dark Brown Sugar, packed
6 tbsp Unsalted Butter, cold, cut into small cubes
Filling
12 oz Cream Cheese
16 oz Ricotta Cheese
1 1/3 cups Granulated Sugar
4 Whole eggs
2 tsp Vanilla Flavor
Lemon rind & Juice of 1 Lemon
1 ½ tbsp Cornstarch
1 ½ tbsp Water
1 cup PD Chocolate Chip Cookie Dough
½ cup PD Dark Fudge Flakes
Method
- Gather an 8” or 9” springform pan, and make sure the base is secured well. Using a bakery non-stick spray, spray the base of the pan only set aside.
- Preheat oven to 375F
- In a food processor, combine all dry ingredients and pulse until mixed.
- Add the cold butter pieces and pulse until the mixture begins to come together, about 10 seconds.
- Pour mixture into the springform pan and press mixture level.
- Bake 12-15 minutes or until edges are golden brown.
- Remove from oven; allow to cool. Set oven to 280F.
- In the same processor bowl, mix cream cheese, ricotta and granulated sugar for 10 seconds. Scrape down sides and mix additional 5 seconds.
- Add eggs, vanilla, lemon rind and juice and mix for 10 seconds. Scrap down sides and mix additional 5 seconds.
- Combine cornstarch and water; mix. While processor is running, pour the slurry into the batter. Let mix 5 seconds.
- Using the non-stick bakery spray, spray the sides of the springform pan; pour the batter in the pan. Add the PD Chocolate Cookie Dough pieces and the PD Chocolate Fudge Flakes and mix gently.
- Place in 280F oven and bake for a full hour. Check internal temperature. The cheesecake should cook to an internal 160-170F. Should take no more than 2 hours.
- Pull from oven, let cool. Chill overnight. Serve with whipped cream and fresh fruits!

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