Why You’ll Love This Recipe
If you’re a fan of cheesecake and cookie dough, this dessert is an absolute must-try. It has the perfect combination of textures: the warm, gooey cookie dough base, the smooth and creamy cheesecake layer, and the rich chocolate chips. The caramel sauce on top adds an extra layer of sweetness, making every bite heavenly. Whether served warm or at room temperature, it’s a crowd-pleaser that’s both easy to make and incredibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 roll refrigerated cookie dough
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup chocolate chips
- 1/4 cup caramel sauce
Directions
- Preheat the oven to 350°F (175°C).
- Press the cookie dough into a greased pizza pan, making sure to spread it evenly.
- In a mixing bowl, combine the cream cheese, sugar, egg, and vanilla. Beat until smooth and well incorporated.
- Spread the cream cheese mixture evenly over the cookie dough.
- Sprinkle chocolate chips over the top of the cheesecake mixture.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Drizzle the caramel sauce over the pizza while it’s still warm.
- Let the dessert cool for about 10 minutes before slicing and serving.
Servings and Timing
- Servings: 8 servings
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Nuts: For a crunchy twist, sprinkle crushed nuts (like walnuts or pecans) over the top before baking.
- Fruit: Add a handful of berries, such as raspberries or strawberries, after baking for a refreshing contrast to the sweetness.
- Different Chips: Swap chocolate chips for white chocolate chips, peanut butter chips, or butterscotch chips for a fun flavor variation.
Storage/Reheating
- Storage: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
- Reheating: To enjoy it warm, reheat individual slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5-7 minutes.
FAQs
Can I make this ahead of time?
Yes! You can prepare the cheesecake filling and cookie dough base separately and store them in the fridge until you’re ready to bake. Just assemble and bake when you’re ready.
Can I use homemade cookie dough instead of refrigerated dough?
Absolutely! Homemade cookie dough works just as well, and it will give the pizza an extra personal touch.
Can I add more toppings to this dessert?
Definitely! If you love extra chocolate, sprinkle additional chocolate chips or even mini M&Ms on top before baking. You can also add a dusting of powdered sugar after it’s baked for a little extra flair.
What if I don’t have a pizza pan?
No worries! You can use a round baking dish or a regular baking sheet. Just make sure to adjust the baking time if using a different pan size.
Can I freeze this dessert?
While it’s best enjoyed fresh, you can freeze the cheesecake pizza for up to a month. Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before reheating.
What can I serve with this dessert?
This dessert pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate syrup for even more indulgence.
Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free cookie dough and gluten-free graham crackers in place of the regular cookie dough for the crust.
How do I know when the pizza is done?
The edges should be golden brown, and the center should be set. If you gently shake the pan, the center should no longer jiggle.
Can I use low-fat cream cheese in this recipe?
Yes, you can use reduced-fat cream cheese, though it may not be quite as rich as the full-fat version.
How do I make sure the cheesecake filling is smooth?
Make sure the cream cheese is softened before mixing, and beat the mixture until it’s completely smooth and free of lumps.
Conclusion
Deep Dish Cookie Dough Cheesecake Pizza is the ultimate dessert for those who love indulgent, sweet treats. With its warm, soft cookie dough base, creamy cheesecake filling, and chocolate chips, topped off with caramel sauce, it’s a dessert that’s sure to delight. Whether you’re serving it for a special occasion or just because, it’s an easy yet impressive way to satisfy your sweet tooth!
Deep Dish Cookie Dough Cheesecake Pizza
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deep Dish Cookie Dough Cheesecake Pizza combines a warm, gooey cookie dough base with a creamy cheesecake layer, rich chocolate chips, and a drizzle of sweet caramel sauce. It’s a dessert that’s sure to delight.
Ingredients
1 roll refrigerated cookie dough
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup chocolate chips
1/4 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Press the cookie dough into a greased pizza pan, making sure to spread it evenly.
- In a mixing bowl, combine the cream cheese, sugar, egg, and vanilla. Beat until smooth and well incorporated.
- Spread the cream cheese mixture evenly over the cookie dough.
- Sprinkle chocolate chips over the top of the cheesecake mixture.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Drizzle the caramel sauce over the pizza while it’s still warm.
- Let the dessert cool for about 10 minutes before slicing and serving.
Notes
For a crunchy twist, sprinkle crushed nuts (like walnuts or pecans) over the top before baking.
Add a handful of berries, such as raspberries or strawberries, after baking for a refreshing contrast to the sweetness.
Swap chocolate chips for white chocolate chips, peanut butter chips, or butterscotch chips for a fun flavor variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
