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
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All-Purpose Flour (1 ½ cups): Forms the cookie-like structure.
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Substitution: Gluten-free flour blend or almond flour (adjust texture).
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Light Brown Sugar (¾ cup, tightly packed): Adds caramelized sweetness.
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Substitution: Dark brown sugar or coconut sugar.
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Granulated Sugar (¼ cup): Enhances sweetness.
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Substitution: Maple syrup or honey (reduce to 3 tbsp).
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Baking Powder (1 tsp): Ensures a light texture.
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Substitution: ¼ tsp baking soda + ½ tsp cream of tartar.
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Salt (½ tsp): Balances sweetness.
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Substitution: Sea salt or omit if using salted butter.
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Unsalted Butter (½ cup, melted): Provides rich, buttery flavor.
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Substitution: Vegan butter or coconut oil.
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Milk (⅓ cup): Moistens the batter.
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Substitution: Plant-based milk (e.g., almond, oat) or water.
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Vanilla Extract (1 tsp): Enhances cookie flavor.
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Substitution: Almond extract or omit.
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Chocolate Chips (½ cup): Adds melty, chocolatey bursts.
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Substitution: White chocolate chips or peanut butter chips.
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For the Cheesecake Swirl
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Cream Cheese (8 oz, softened): Creates a creamy, tangy layer.
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Substitution: Neufchâtel cheese or vegan cream cheese.
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Granulated Sugar (¼ cup): Sweetens the cheesecake.
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Substitution: Coconut sugar or honey (reduce to 3 tbsp).
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Egg (1, large): Binds the cheesecake layer.
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Substitution: ¼ cup Greek yogurt or flax egg (1 tbsp flaxseed + 3 tbsp water).
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Vanilla Extract (1 tsp): Adds depth.
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Substitution: Almond extract or omit.
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For Finishing
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Caramel Sauce (¼ cup): Provides a rich, sweet drizzle.
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Substitution: Butterscotch sauce or homemade caramel (¼ cup sugar, 2 tbsp cream, 1 tbsp butter).
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Chocolate Chips (2 tbsp, optional): Adds extra garnish.
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Substitution: Chopped nuts or sprinkles.
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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.
Instructions
Step 1: Prepare the Cookie Dough Base
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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.
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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.
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Fold in ½ cup chocolate chips until evenly distributed.
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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.
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Step 2: Prepare the Cheesecake Swirl
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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.
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Set aside or refrigerate if not using immediately.
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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.
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Step 3: Layer in the Slow Cooker
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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.
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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.
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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.
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Step 4: Slow Cook
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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).
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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.
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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.
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Step 5: Finish and Serve
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Turn off the slow cooker and let the dessert cool for 10 minutes to set slightly, making it easier to scoop.
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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.
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Garnish with a sprinkle of extra chocolate chips (2 tbsp total) or chopped nuts for added texture.
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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.
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Tip: Warm caramel sauce slightly for easier drizzling. Scoop dessert to showcase cookie and cheesecake layers. Serve immediately for the best gooey texture.
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