Description

Craving the indulgent, gooey goodness of a deep dish cookie dough cheesecake pizza but looking for a warm, hands-off twist? Say hello to Slow Cooker Cookie Dough Cheesecake Dessert Bowl! This cozy recipe reimagines the classic oven-baked treat as a spoonable, slow-cooked dessert, featuring a soft, cookie-like base swirled with creamy cheesecake, studded with chocolate chips, and drizzled with rich caramel sauce. The slow cooker makes this dessert effortless, melding the flavors into a warm, comforting treat that’s perfect for scooping into bowls and sharing.

Ingredients

For the Cookie Dough Base

All-Purpose Flour (1 ½ cups): Forms the cookie-like structure.
- Substitution: Gluten-free flour blend or almond flour (adjust texture).
Light Brown Sugar (¾ cup, tightly packed): Adds caramelized sweetness.
- Substitution: Dark brown sugar or coconut sugar.
Granulated Sugar (¼ cup): Enhances sweetness.
- Substitution: Maple syrup or honey (reduce to 3 tbsp).
Baking Powder (1 tsp): Ensures a light texture.
- Substitution: ¼ tsp baking soda + ½ tsp cream of tartar.
Salt (½ tsp): Balances sweetness.
- Substitution: Sea salt or omit if using salted butter.
Unsalted Butter (½ cup, melted): Provides rich, buttery flavor.
- Substitution: Vegan butter or coconut oil.
Milk (⅓ cup): Moistens the batter.
- Substitution: Plant-based milk (e.g., almond, oat) or water.
Vanilla Extract (1 tsp): Enhances cookie flavor.
- Substitution: Almond extract or omit.
Chocolate Chips (½ cup): Adds melty, chocolatey bursts.
- Substitution: White chocolate chips or peanut butter chips.

For the Cheesecake Swirl

Cream Cheese (8 oz, softened): Creates a creamy, tangy layer.
- Substitution: Neufchâtel cheese or vegan cream cheese.
Granulated Sugar (¼ cup): Sweetens the cheesecake.
- Substitution: Coconut sugar or honey (reduce to 3 tbsp).
Egg (1, large): Binds the cheesecake layer.
- Substitution: ¼ cup Greek yogurt or flax egg (1 tbsp flaxseed + 3 tbsp water).
Vanilla Extract (1 tsp): Adds depth.
- Substitution: Almond extract or omit.

For Finishing

Caramel Sauce (¼ cup): Provides a rich, sweet drizzle.
- Substitution: Butterscotch sauce or homemade caramel (¼ cup sugar, 2 tbsp cream, 1 tbsp butter).
Chocolate Chips (2 tbsp, optional): Adds extra garnish.
- Substitution: Chopped nuts or sprinkles.

Why They’re Important: The flour and sugars create a soft, cookie-like base, while the cheesecake swirl adds creamy richness. Chocolate chips provide bursts of sweetness, and caramel sauce ties it all together with a decadent finish, making each spoonful a cookie-cheesecake delight.

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Instructions

Step 1: Prepare the Cookie Dough Base

In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup tightly packed light brown sugar, ¼ cup granulated sugar, 1 tsp baking powder, and ½ tsp salt until well combined.
In a separate bowl, mix ½ cup melted unsalted butter, ⅓ cup milk, and 1 tsp vanilla extract until smooth. Add to the dry ingredients and stir until a thick, cookie dough-like batter forms.
Fold in ½ cup chocolate chips until evenly distributed.
- Tip: Use a spatula to mix the batter gently, avoiding overmixing for a tender texture. Ensure chocolate chips are evenly spread for bursts in every bite.

Step 2: Prepare the Cheesecake Swirl

In a medium bowl, beat 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg, and 1 tsp vanilla extract with an electric hand mixer on medium speed until smooth and creamy, about 1-2 minutes.
Set aside or refrigerate if not using immediately.
- Tip: Soften cream cheese at room temperature for easier mixing. Scrape down the bowl to ensure no lumps. Mix until just smooth to avoid incorporating too much air.

Step 3: Layer in the Slow Cooker

Lightly grease a 4-6 quart slow cooker insert with cooking spray. Spread half of the cookie dough batter evenly across the bottom of the slow cooker.
Spoon dollops of the cheesecake mixture over the cookie dough layer, covering about half the surface. Drop spoonfuls of the remaining cookie dough batter over the cheesecake, creating a marbled effect. Do not stir; the layers will meld during cooking.
- Tip: Use a spatula to spread the first cookie dough layer evenly. Drop cheesecake and top cookie dough in small portions for a swirled effect. Keep layers loose for a gooey texture.

Step 4: Slow Cook

Cover and cook on high for 2-3 hours or low for 4-6 hours, until the cookie dough is set but still soft and the cheesecake is firm but creamy (a toothpick inserted should have moist crumbs, not wet batter).
Check doneness at the minimum time; if the top looks too wet, remove the lid for the last 30 minutes on high to evaporate excess moisture.
- Tip: Place a paper towel under the lid to catch condensation and prevent a soggy surface. Avoid lifting the lid too often to maintain heat. Cooking times vary by slow cooker model.

Step 5: Finish and Serve

Turn off the slow cooker and let the dessert cool for 10 minutes to set slightly, making it easier to scoop.
Scoop the warm cookie dough-cheesecake dessert into 8-10 bowls or dessert cups (about ½ cup per serving). Drizzle each portion with 1-2 tsp caramel sauce.
Garnish with a sprinkle of extra chocolate chips (2 tbsp total) or chopped nuts for added texture.
Serve warm with a scoop of vanilla ice cream, whipped cream, or a side of fresh berries for a complete dessert experience. Pair with coffee, hot chocolate, or a dessert liqueur (like Baileys) for an indulgent touch.
- Tip: Warm caramel sauce slightly for easier drizzling. Scoop dessert to showcase cookie and cheesecake layers. Serve immediately for the best gooey texture.