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Time: 40 mins

This frosted Cookie Dough cheesecake contains NO RAW FLOUR or RAW EGGS! Cookie dough frosting recipe included!
I have been really wanting to try to make a cookie dough cheesecake again (I tried back in 2010 and failed). Thanks to my mom's SO simple and SO scrumptious basic New York cheesecake recipe, I got to work on perfecting a new cheesecake. I decided to create a layered cheesecake with a cookie dough filling and cookie dough frosting. Everything was trial and error and the cookie dough frosting was literally made on a whim just hoping for the best.

I recently had a cookie dough cupcake from Gigi's Cupcakes and I simply had to try and make their frosting myself. It was to DIE for. And guess what, I got it!!!!! And it's so simple. And for all you people afraid of eating raw cookie dough (myself included), this is completely 100% safe! No raw eggs, no raw flour!

Posted by violet s. from Indianapolis, Indiana, United States • Published 2nd January 2013 • See violet s.'s 7 projects »

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Step 1
Ok, so we start off by beating together 2 cream cheese packets, 2 eggs, 1/2 cup sugar, and 1/2 teaspoon vanilla extract. Then, pour half of your cheesecake filling into the graham cracker crust. Spread evenly over the bottom!
Step 2
In a separate container, begin mixing 1/4 cup butter softened, 1/4 cup sugar, 1/4 cup brown sugar, 1 teaspoon water, 3/4 teaspoon vanilla, dash of salt, and 1/4 cup of flour. Your batter should be a bit runnier than a normal cookie batter. If it is overly runny, add more brown sugar and flour until consistency is reached.
Step 3
Put a thin layer of cookie dough over your bottom cheesecake layer.
Step 4
Now use the rest of your cheesecake batter to cover the cookie dough layer. Sprinkle with white chocolate chips!
Step 5
Bake at 350 for 45 minutes (or until very slightly browned on top)! Once finished, put in the fridge and let it rest a couple of hours before you begin the frosting!
Step 6
In a large bowl, beat together 1/4 cup butter softened, 1/4 cup sugar, 1/2 cup brown sugar, 3/4 teaspoon vanilla, dash of salt, and 1/2 cup of powdered sugar. If your batter is too runny, fluff it up by adding more powdered sugar and brown sugar little by little until the perfect consistency is reached. Taste test constantly just to make sure it's going alright ;) Don't worry, it's perfectly 100% safe to eat raw as there is no raw eggs or raw flour! Whip the frosting up very well. Your frosting WILL taste gritty from the brown sugar, but that's ok! It gives it the cookie dough texture!
Step 7
This is me very sloppily icing this baby. I had so much icing that I just started getting lazy and squirting it everywhere. Then my husband ended up finishing it off because I was making SUCH a mess! The more of this icing, the better. TRUST ME.
Step 8
And you're done! WOOHOO! Enjoy :)