Description
This Decadent Skillet Cookie Cheesecake combines a rich chocolate chip cookie crust with a smooth, creamy cheesecake filling, baked and served straight from a cast iron skillet. It’s an easy-to-make dessert perfect for sharing, featuring a delightful contrast between gooey cookie edges and velvety cheesecake center, topped optionally with caramel sauce, chocolate fudge, fresh berries, whipped cream, or flaky sea salt.
Ingredients
Scale
Cookie Crust
- 16-20 ounces ready-to-bake chocolate chip cookie dough
Cheesecake Filling
- 2 (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 Cookie Crust: Unwrap the chocolate chip cookie dough and press it evenly into the bottom and up the sides of the skillet, forming about a 1-inch high rim to hold the cheesecake filling.
- Par-Bake Cookie Crust: Bake the cookie crust in the preheated oven for 10-12 minutes until it is lightly golden and just set, forming a solid base for the cheesecake.
- Beat Cream Cheese: In a large bowl, use a mixer on medium speed to beat the softened cream cheese until smooth and creamy, approximately 2-3 minutes, ensuring no lumps remain.
- Add Sugar and Vanilla: Gradually add the granulated sugar to the cream cheese while mixing until well combined and fluffy; then stir in the vanilla extract for flavor.
- Incorporate Eggs and Cream: Reduce mixer speed to low and add eggs one at a time, mixing only until just combined to avoid overmixing. Gently fold in the sour cream or heavy cream until the mixture is smooth.
- Fill Skillet: Pour the cheesecake filling evenly over the par-baked cookie crust. Tap the skillet gently on the counter to release any trapped air bubbles.
- Bake Cheesecake: Lower oven temperature to 325°F (160°C) and bake for 35-45 minutes. The edges should be set while the center remains slightly wobbly, indicating perfect doneness.
- Cool Slowly: Turn the oven off and leave the skillet inside with the door ajar for about an hour to cool the cheesecake gradually, preventing cracks.
- Chill Overnight: Remove the skillet from the oven, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight to let the cheesecake set fully and flavors meld.
- Serve: Serve slices directly from the skillet or carefully cut and remove portions. Optionally warm slices slightly before serving and add toppings like caramel, chocolate fudge, fresh berries, whipped cream, or flaky sea salt for extra indulgence.
Notes
- Using a cast iron skillet not only aids in even cooking but also creates a rustic presentation directly from oven to table.
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the cheesecake filling.
- Do not overbake the cheesecake; a slight wobble in the center ensures a creamy texture once chilled.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracking.
- For easier slicing, refrigerate overnight and use a sharp knife dipped in hot water before cutting.
