Description
This Decadent Skillet Cookie Cheesecake combines the indulgent flavors of a chocolate chip cookie crust with a creamy cheesecake filling, all baked together in a cast iron skillet for an easy yet impressive dessert. Its rich, buttery crust and smooth, fluffy cheesecake layer make it perfect for special occasions or anytime you crave a comforting, crowd-pleasing treat.
Ingredients
Scale
Cookie Crust
- 16-20 ounces ready-to-bake chocolate chip cookie dough
Cheesecake Filling
- Two 8-ounce blocks full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream or heavy cream, at room temperature
Optional Toppings
- Caramel sauce
- Chocolate fudge
- Fresh berries
- Whipped cream
- Flaky sea salt
Instructions
- Preheat and prepare skillet: Preheat your oven to 350°F (175°C) and lightly grease a 9 or 10-inch cast iron skillet to prevent sticking.
- Shape the cookie crust: Unwrap the cookie dough and press it evenly into the bottom and up the sides of the skillet, creating about a 1-inch high rim to hold the cheesecake filling.
- Par-bake crust: Bake the cookie crust in the preheated oven for about 10-12 minutes until it turns lightly golden and is just set, creating a firm base.
- Prepare cream cheese mixture: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes, ensuring no lumps remain.
- Add sugar and flavor: Gradually add the granulated sugar while continuing to mix until the mixture is fluffy and well combined. Mix in the vanilla extract to enhance flavor.
- Incorporate eggs and cream: Reduce mixer speed to low and add the eggs one at a time, mixing just until each is incorporated to avoid overmixing. Gently stir in the sour cream or heavy cream until the batter is smooth.
- Assemble cheesecake: Pour the cheesecake filling evenly over the par-baked cookie crust. Gently tap the skillet on the counter to release any air bubbles trapped inside.
- Bake cheesecake: Lower the oven temperature to 325°F (160°C) and bake the assembled dessert for 35-45 minutes, until the edges are set but the center has a slight wobble, indicating it is just baked through.
- Slow cool in oven: Turn off the oven and leave the skillet inside with the door slightly ajar for about an hour to allow the cheesecake to cool slowly, which helps prevent cracking.
- Chill before serving: After cooling to room temperature, cover the skillet loosely with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
- Serve: Serve slices directly from the skillet or carefully cut and remove portions. Optionally, warm slices slightly before serving and add toppings like caramel sauce, chocolate fudge, fresh berries, whipped cream, or a sprinkle of flaky sea salt for an extra indulgence.
Notes
- Using room temperature cream cheese and eggs helps achieve a smoother filling without lumps.
- Slow cooling in the oven prevents cracks on the cheesecake surface.
- You can swap sour cream for heavy cream depending on your preference for richness.
- Make sure the cookie dough rim is even to properly contain the cheesecake filling.
- Letting the dessert chill overnight enhances flavor and texture.
- For a different flavor, try using different cookie dough varieties like peanut butter or sugar cookie dough.
