Olive Garden Cookie Dough Cheesecake (Discontinued Recipe)
The Olive Garden Cookie Dough Cheesecake is a dessert that has captured the hearts of many, with its rich layers of cookie dough and creamy cheesecake melding into a delightful indulgence. Though it’s been discontinued, we can still recreate this beloved treat in our own kitchens. This recipe combines chocolate cookie crumbs, cream cheese, and chocolate chip cookie dough to deliver a decadent experience that will have your taste buds dancing.
Why This Recipe Belongs in Your Rotation
This Olive Garden Cookie Dough Cheesecake (Discontinued Recipe) is not just another dessert; it’s a celebration of flavors and textures. The creamy cheesecake base pairs perfectly with the chewy cookie dough and the crunch of walnuts, making it a crowd-pleaser for any occasion. Whether you’re hosting a party or just treating yourself, this cheesecake will impress. Plus, it’s a nostalgic dish that brings back memories of dining out at Olive Garden, making it even more special.
What Goes Into Olive Garden Cookie Dough Cheesecake (Discontinued Recipe)
To recreate this delicious cheesecake, gather the following ingredients:
- 2 cups chocolate cookie crumbs
- 2 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 teaspoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 pound refrigerated chocolate chip cookie dough
- 2 ounces chocolate chips
- 1 pint heavy whipping cream
- 1 cup chocolate chips
- 1 cup chopped walnuts
Equipment & Tools
To make this cheesecake, you will need a few essential tools:
- 9-inch springform pan – for easy removal of the cheesecake.
- Mixing bowls – for combining ingredients.
- Electric mixer – to ensure a smooth, creamy filling.
- Spatula – for folding in ingredients delicately.
- Oven – for baking the cheesecake to perfection.
- Refrigerator – to chill the cheesecake after baking.
Olive Garden Cookie Dough Cheesecake (Discontinued Recipe), Made Easy
Making this indulgent cheesecake is easier than you might think! Follow these simple steps:
1. Prepare the Crust
In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and mix until well combined.
3. Add Eggs and Flavorings
Add the eggs, one at a time, mixing well after each addition. Then, incorporate the all-purpose flour and vanilla extract, mixing until fully blended.
4. Incorporate the Sour Cream
Fold in the sour cream gently until the mixture is creamy and smooth.
5. Prepare the Cookie Dough
Take the refrigerated chocolate chip cookie dough and break it into small pieces. Gently fold half of the cookie dough into the cheesecake batter, reserving the other half for topping.
6. Pour and Bake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for about 60-70 minutes, or until the center is set but still slightly jiggly.
7. Add Toppings
Once the cheesecake is baked and cooled, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle the remaining cookie dough pieces, chocolate chips, and chopped walnuts on top for added texture and flavor.
8. Chill and Serve
Refrigerate the cheesecake for at least 4 hours or overnight to let the flavors meld and the cheesecake set completely. When ready to serve, slice and enjoy this delightful dessert!
How to Make It Lighter
If you’re looking to lighten up the Olive Garden Cookie Dough Cheesecake (Discontinued Recipe), consider these options:
- Use reduced-fat cream cheese instead of regular cream cheese.
- Substitute Greek yogurt for sour cream for a healthier twist.
- Replace some of the sugar with a sugar substitute like stevia or monk fruit.
- Opt for a lighter whip cream or cool whip topping instead of heavy whipping cream.
Don’t Do This
To ensure your cheesecake turns out perfectly, avoid the following mistakes:
- Don’t overmix the cheesecake batter, as this can lead to cracks in the finished product.
- Don’t skip the chilling step; it’s essential for the cheesecake to set properly.
- Don’t rush the baking process; a slow bake at a low temperature is crucial for a creamy texture.
- Don’t open the oven door frequently while baking, as this can cause uneven cooking.
Make-Ahead & Storage
This Olive Garden Cookie Dough Cheesecake (Discontinued Recipe) can be made ahead of time, making it perfect for gatherings. Here are some storage tips:
The cheesecake can be prepared up to 2 days in advance and stored in the refrigerator until ready to serve. To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months; just be sure to wrap them well to prevent freezer burn.
Common Qs About Olive Garden Cookie Dough Cheesecake (Discontinued Recipe)
Can I use homemade cookie dough instead of refrigerated cookie dough?
Absolutely! You can use your favorite homemade chocolate chip cookie dough for an even more personal touch.
What can I substitute for walnuts?
If you or someone you’re serving has a nut allergy, feel free to omit the walnuts or replace them with crushed graham crackers for added crunch.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free chocolate cookie crumbs and ensure that the other ingredients are also gluten-free.
Make It Tonight
Now that you have the recipe for Olive Garden Cookie Dough Cheesecake (Discontinued Recipe), why not make it tonight? Gather your ingredients, preheat your oven, and enjoy the process of creating this delicious dessert. Whether it’s a special occasion or just an ordinary day, this cheesecake is sure to bring joy to your table. Indulge in the rich flavors and delightful textures, and savor every bite of this nostalgic treat. Happy baking!
Olive Garden Cookie Dough Cheesecake (Discontinued Recipe)
Ingredients
Equipment
Method
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and mix until well combined.
- Add the eggs, one at a time, mixing well after each addition. Then, incorporate the all-purpose flour and vanilla extract, mixing until fully blended.
- Fold in the sour cream gently until the mixture is creamy and smooth.
- Take the refrigerated chocolate chip cookie dough and break it into small pieces. Gently fold half of the cookie dough into the cheesecake batter, reserving the other half for topping.
- Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for about 60-70 minutes, or until the center is set but still slightly jiggly.
- Once the cheesecake is baked and cooled, whip the heavy cream until stiff peaks form. Spread the whipped cream over the top of the cheesecake and sprinkle the remaining cookie dough pieces, chocolate chips, and chopped walnuts on top for added texture and flavor.
- Refrigerate the cheesecake for at least 4 hours or overnight to let the flavors meld and the cheesecake set completely. When ready to serve, slice and enjoy this delightful dessert!
Notes
- Prepare the cheesecake up to 2 days in advance for easier serving.
- Store leftovers tightly wrapped in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months, wrapped well to prevent freezer burn.
