Olive Garden Cookie Dough Cheesecake (Discontinued Recipe)

The first time I tasted Olive Garden’s Cookie Dough Cheesecake years ago, I knew it was something special. When they removed it from their menu, I was determined to recreate this masterpiece at home. After several attempts to perfect the balance of creamy cheesecake and chunks of chocolate chip cookie dough, I’m thrilled to share this copycat recipe that brings back all the memories of this discontinued restaurant favorite. One bite, and you’ll wonder why Olive Garden ever took this heavenly dessert off their menu!

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What Makes This Cheesecake So Extraordinary?

• This isn’t your ordinary cheesecake—it’s a dessert lover’s dream that combines two beloved treats in one spectacular creation:
• The ultimate indulgence that satisfies both cheesecake enthusiasts and cookie dough fanatics alike
• Rich, velvety cheesecake filled with generous pockets of chocolate chip cookie dough, creating delightful surprises in every bite
• Chocolate cookie crust providing the perfect foundation for the creamy filling
• Luxurious topping of freshly whipped cream, chocolate chips, and toasted walnuts adding texture and visual appeal

Ingredients

For the Crust

• Butter – Creates a rich base and helps bind the cookie crumbs together
• Chocolate cookie crumbs – Forms the foundation with deep chocolate flavor that complements the filling

For the Cheesecake Filling

• Cream cheese – The star ingredient that provides the signature creamy texture and tangy flavor
• Sugar – Balances the tanginess of the cream cheese with sweetness
• Eggs – Provide structure and contribute to the custard-like texture
• All-purpose flour – Helps stabilize the cheesecake and prevent cracking
• Vanilla extract – Enhances the overall flavor with warm, aromatic notes
• Sour cream – Adds tang and creates an ultra-smooth, creamy texture
• Refrigerated chocolate chip cookie dough – The hero ingredient that creates pockets of cookie goodness
• Chocolate chips – Add bursts of chocolate throughout the cheesecake

For the Topping

• Heavy whipping cream – Whips into a light, fluffy topping that balances the rich cheesecake
• Walnuts – Add crunchy texture and nutty flavor when toasted
• Chocolate chips – Provide visual appeal and extra chocolate flavor on top

Ingredient Notes and Substitutions

• Cookie Dough Safety: This recipe calls for store-bought refrigerated cookie dough that’s specifically labeled as safe to eat raw or “edible.” These products are formulated without raw eggs to eliminate salmonella risk.
• Cookie Crumb Options: If chocolate cookie crumbs aren’t available, you can use Oreo cookies with the cream filling removed. Process them in a food processor until finely ground.
• Nut Alternatives: Not a fan of walnuts? Substitute with toasted pecans or almonds, or omit them entirely for a nut-free version.
• Cream Cheese: For the best texture and flavor, use full-fat cream cheese at room temperature. Low-fat versions may affect the consistency and taste.

How to Make Cookie Dough Cheesecake

1. Generously grease the bottom and sides of a 10-inch springform pan.
2. Combine melted butter with chocolate cookie crumbs.
3. Press the crumb mixture onto the bottom and sides of the pan.
   
4. Using an electric mixer on high speed, combine cream cheese, sugar, eggs, and flour until smooth.
5. Add vanilla and sour cream and mix just until blended.
6. Pour half of the batter into the prepared crust.
7. Cut cookie dough into golf ball-sized chunks and drop them into the batter.
   
8. Sprinkle chocolate chips over the batter.
9. Pour the remaining batter on top.
10. Bake at 350 degrees for 60 minutes.
11. Turn off the oven and crack open the door a couple of inches.
12. Keep the cheesecake in the oven for 30 minutes.
13. Remove the cheesecake from the oven and refrigerate it until ready to serve.
14. To serve, remove the sides of the springform pan.
15. Toast the walnuts and cool them completely before garnishing the cheesecake.
16. Whip the heavy cream until stiff peaks form.
17. Spread whipped cream on top of the cheesecake.
18. Sprinkle chocolate chips and walnuts on top.

Olive Garden Cookie Dough Cheesecake (Copycat Recipe)

Recreate Olive Garden's discontinued dessert sensation with this copycat recipe. Creamy cheesecake studded with chunks of chocolate chip cookie dough, topped with whipped cream, chocolate chips, and walnuts.

5 from 8 votes

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Course: Dessert

Cuisine: American

Keyword: Cheesecake Recipe, Cookie Dough, Cookie Dough Cheesecake, Olive Garden Recipes

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 16

Calories: 686kcal

Author: Stephanie Manley

Ingredients

The Crust

• 2½ cups chocolate cookie crumbs
• 2 tablespoons butter melted

The Filling

• 16 ounces cream cheese softened
• 1 cup sugar
• 4 eggs
• 1 teaspoons all-purpose flour
• 1 teaspoons vanilla extract
• 1 cup sour cream
• 1 pound refrigerated chocolate chip cookie dough
• 2 ounces chocolate chips

The Topping

• 1 pint heavy whipping cream
• 1 cup chocolate chips
• 1 cup chopped walnuts

Instructions

The Crust

• Preheat oven to 325 degrees.
• Generously grease the bottom and sides of a 10-inch springform pan.
• Combine melted butter with chocolate cookie crumbs.
• Press the crumb mixture onto the bottom and sides of the pan.

The Filling

• Using an electric mixer on high speed, combine cream cheese, sugar, eggs, and flour until smooth.
• Add vanilla and sour cream and mix just until blended.
• Pour half of the batter into the prepared crust.
• Cut cookie dough into golf ball-sized chunks and drop them into batter.
• Sprinkle chocolate chips over the batter.
• Pour the remaining batter on top.
• Bake at 325 degrees for 60 minutes.
• Turn off the oven and open the oven door a couple of inches.
• Keep the cheesecake in the oven for 30 minutes.
• Remove the cheesecake from the oven and refrigerate it until ready to serve.
• Remove the sides of the springform pan.

The Topping

• Toast the chopped walnuts. Cool them completely before garnishing the cheesecake.
• Whip the heavy cream until stiff peaks form.
• Spread the whipped cream on top of the cheesecake.
• Sprinkle chocolate chips and walnuts on top.

Nutrition

Calories: 686kcal | Carbohydrates: 63g | Protein: 8g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 128mg | Sodium: 368mg | Potassium: 234mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1040IU | Vitamin C: 0.5mg | Calcium: 99mg | Iron: 3.2mg

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