Coffee Cookie Dough Fudge Cheesecake

by Julie Ruble on April 24, 2010 · 131 comments

Coffee Cookie Dough Fudge Cheesecake



Recipe by: Willow Bird Baking, adapted from Annies’ Eats’ Cappucino Fudge Cheesecake with eggless cookie dough by Family Fun

Yields: one 9-inch cheesecake
Crust Ingredients:
32 chocolate sandwich cookies, finely processed into crumbs (use whole cookies, filling and all)
5 1/3 tablespoons unsalted butter, melted and cooled
Small pinch of salt

Ganache Ingredients:
1½ cups heavy cream
20 oz. bittersweet or semisweet chocolate, finely chopped (I combined both)

Filling Ingredients:
3 (8 oz.) packages cream cheese, at room temperature
1 cup sugar
1½ tablespoons all-purpose flour
1 tablespoons instant coffee granules
2 teaspoons vanilla extract
1½ teaspoons mild-flavored (light) molasses
3 large eggs

Topping Ingredients:
1½ cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

Cookie Dough Layer Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water (I used 4)

Directions:
To make the crust, butter a 9-inch springform pan. Combine the chocolate cookie crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan (at least 3 inches up the sides). I did this using a smooth glass to press crumbs into place.

Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Pour 1.5-2 cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature for later decorating.

Preheat the oven to 350˚ F and position a rack in the middle of the oven. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. In a small bowl, combine the coffee granules, vanilla and molasses, stirring until the coffee dissolves. Add to the cream cheese mixture and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition.

Pour the filling over the cold ganache in the crust. Enclose the bottom of the springform pan in tightly wrapped foil and place it in a baking dish. Fill the baking dish with hot water about halfway up the cheesecake pan, careful not to let the moisture touch the cheesecake. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken, about 1 hour. Transfer to a wire cooling rack. Cool 15 minutes while preparing the topping (maintaining the oven temperature.)

To make the topping, whisk together the sour cream, sugar and vanilla in a small bowl. Pour the topping over the hot cheesecake, spreading to cover the filling completely. Bake until the topping is set, about 10-15 minutes. Return to the cooling rack and let cool at room temperature for at least 30 minutes. Transfer to the refrigerator and let cool at least 3 hours, until completely chilled and set.

To make cookie dough layer, cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla and chips. Add the water, one tablespoon at a time, until you have reached a cookie dough consistency. Line a 9-inch cake pan with parchment paper. Spoon the cookie dough into the pan and flatten to an even layer. Freeze the cookie dough layer until ready to use (at least 30 minutes).

To finish, wrap a warm towel around the outside of the springform pan to help loosen the crust from the sides. Carefully remove the springform. Transfer the cake to a serving platter. Turn cookie dough out of cake pan and place layer on top of cheesecake, pressing it gently into place. Place the reserved ganache in a pastry bag fitted with a decorative tip and use to garnish the top of the cake as desired. Chill until the ganache is completely firm, at least 6 hours.




Happy Anniversary, Mike!

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{ 112 comments… read them below or add one }

Anna April 24, 2010 at 6:42 pm

Cheesecake and coffee are two of my favorite things and throw cookie dough into that mix and you have heaven. Thanks so much for the recipe, I will definitely try it out soon and congrats on 11 years. I’m from NC too, currently at ASU it’s a great place to be.

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Julie April 25, 2010 at 9:51 am

I’ve heard great things about ASU! Thanks Anna :)

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Memoria April 24, 2010 at 7:13 pm

What a sweet post!! Both of you are lucky to have each other.

This cheesecake looks and sounds fantastic. Thanks for sharing this recipe and everything else!

HAPPY ANNIVERSARY!

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Julie April 25, 2010 at 9:51 am

Thank you! :)

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Megan April 24, 2010 at 9:14 pm

This is the sweetest post, and I am drooling over that cake! Happy Anniversary to you and Mike! And happy belated birthday to you!

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Julie April 25, 2010 at 9:52 am

Thanks, Megan!

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Tessa April 24, 2010 at 11:42 pm

What a beautiful post! My boyfriend LOVES cheesecake… I might have to take some inspiration from this post. I love that my boyfriend supports me in anything and has faith in everything that I do.

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Julie April 25, 2010 at 9:54 am

It is a special boyfriend that supports all your endeavors!

Thanks, Tessa!

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Jennifer M. April 25, 2010 at 12:48 am

Happy Anniversary, Mike and Julie!
It’s so nice to see two people who truly appreciate each other. I’m happy for you!
Wow! That is an amazing cheesecake! I’m definitely adding it to my list!
And Julie, Happy Birthday!
Oh yeah….13 days till you get to meet PW!!!

Have fun!

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Julie April 25, 2010 at 9:54 am

Thanks, Jennifer! I am getting way excited!!

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Sue April 25, 2010 at 1:50 am

Cookie dough? Fudge? Cheesecake? What’s not to love? AMAZING!
Great tribute post:)

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Julie April 25, 2010 at 9:54 am

Thanks, Sue!

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Angela April 25, 2010 at 3:53 am

So much to celebrate! Congratulations to you both – it’s obvious that you are both still head-over-heels in love with each other, even after 11 years! And happy birthday! That cheesecake sounds… words fail me… I have to find an excuse to make it! xxx

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Julie April 25, 2010 at 9:55 am

Thank you, Angela!

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Maranda April 25, 2010 at 12:46 pm

Awwww! Too sweet! Happy anniversary you two! This cake looks amazing! I will have to try this some time in the future.

After 10 years my hubble is still around. I love that no matter how many times I change, how many times I find a new interest and submerge myself completely, no matter how much I keep him on his toes…he’s still there and still loving every minute!

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Julie April 25, 2010 at 5:17 pm

Sweet!! Love hearing about everyone’s sweet SO <3

Thanks, Maranda!

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zoomyummy April 25, 2010 at 3:18 pm

Yay – happy anniversary! The cake looks wonderfully delicious… :) Petra

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Julie April 25, 2010 at 5:17 pm

Thanks, Petra!

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Monica H April 25, 2010 at 9:44 pm

First off, Happy Birthday to you! And secondly, Happy Anniversary! 11 years- wow!

This was such a sweet post and I love all the little notes scattered throughout your pictures. A perfect dessert for a “cool” couple like yourselves!

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Julie April 25, 2010 at 9:44 pm

Thanks so much, Monica :D

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Joanne April 26, 2010 at 1:09 am

this is THE sweetest post ever! happy anniversary. you two sound perfect together.

And better yet this cheesecake sounds extremely worthy of this event. The perfect accompaniment to a loving relationship.

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Julie April 26, 2010 at 1:21 am

Aw, thanks Joanne!

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Eva April 26, 2010 at 1:12 pm

The cake looks amazing! I don’t like coffee though, by what could I replace it? Would this be good with hot chocolate too?

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Julie April 26, 2010 at 1:13 pm

Hi Eva! If you don’t like coffee, I’d try just leaving it and the molasses out — should still taste great, I think!

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Samantha @ The Savvy Soybean April 26, 2010 at 2:58 pm

Okay. My bikini diet is officially over for this. *Drool*

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Julie April 26, 2010 at 3:01 pm

Worth it! :D

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samantha April 26, 2010 at 3:48 pm

I tried the recipe, LOVED the result. Thank you for a great dessert.
I love that my boyfriend always has a smile for me. Even if hes had a horrible day and just wants to be left alone, I know every time I come home he’ll be waiting with a great big smile.

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Julie April 26, 2010 at 3:51 pm

Aw, sounds like you have a keeper, Samantha!!

I’m so excited to hear you already tried the recipe — if you happened to snap any photos, I’d love to put one on my “About Willow Bird Baking” page in the readers’ pictures area. If not, that’s fine too! I’m so glad you all loved it!

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Lorraine @ Not Quite Nigella April 26, 2010 at 5:41 pm

Happy Anniversary Julie and Mike! This is such a sweet post and you both sound like a match made in heaven! :D Oh and the cheesecake? Perfect for that very special occasion!

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Julie April 28, 2010 at 1:11 am

Thank you, Lorraine!

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Amy @ cookbookmaniac April 27, 2010 at 9:44 am

That is the most amazing cheesecake I have ever seen! I tlooks so yummy!

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Julie April 28, 2010 at 1:08 am

Thank you, Amy!

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Sarah April 28, 2010 at 1:04 am

I’ve had some instant coffee sitting around for ages, just waiting for a purpose this noble. I am sooo making this the next time I can make up a special occasion worthy of a dessert!

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Julie April 28, 2010 at 1:08 am

I’ve always thought of Wednesday as a special occasion . . . :D

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Cathy - wheresmydamnanswer April 28, 2010 at 1:40 pm

This is wrong on so many levels! OMG this is one amazing kick ass culinary creation!! Do you deliver!!

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Julie April 28, 2010 at 2:10 pm

HA I feel like fed-ex might get a little messy :D Thanks, Cathy!

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Valen April 28, 2010 at 3:10 pm

Oh My! First, congratulations!
That dessert is freaking amazing!

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Julie April 28, 2010 at 3:14 pm

Thanks, Valen!!

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Stephanie April 28, 2010 at 10:25 pm

Julie, this cake looks amazing. I’m definitely trying this soon. Happy belated anniversary! You and Mike are very lucky to have each other.

I love that my babe is always here to take care of me. I’ve been sick in bed since yesterday and today I was greeted by a box of kleenex, all types of medicine, and a single pink rose…

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Julie April 28, 2010 at 10:36 pm

Ahhh, that is so sweet, Stephanie! Big brownie points for the rose!!

Thank you :) Hope you feel better soon! I’ve been ill myself the past few days and it’s been no fun.

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Lindsey April 28, 2010 at 10:50 pm

As the wife of a fellow topologist, let me wish you luck on the journey to a PhD. It is an interesting ride. ;) Apparently that wasn’t enough of a rollercoaster, because now we’re on to law school. oy.

This looks great! HUGELY caloric, but amazing!

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Julie April 28, 2010 at 10:54 pm

I like to think the calories don’t count on special occasions . . . right? Ha.

How fun that you’re married to a topologist! So I’ve been waiting to ask a mathematician’s partner this question: when they’re explaining the nitty gritty details, at what point do you nod and smile and accept that you simply aren’t going to understand? HA. I always wonder if I’m “quitting” too early in the trying-to-understand process. :)

Thanks, Lindsey.

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taylor April 29, 2010 at 8:02 am

This cheesecake is one of the most sinful things I have ever seen! My boyfriends LOVES coffee, cookie dough, chocolate, and cheesecake and his birthday is in 2 weeks…he’s pretty awesome too so I think this is what he will be eating for dessert on his day!

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Julie April 29, 2010 at 8:37 am

Yay! I’m sure he will love it, Taylor! Let me know how it goes!

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Ashlea April 29, 2010 at 8:21 pm

I can’t wait to try this. Think I’ll have to do a peanut butter version as well depending on my success. Ha.
And I love how patient my boyfriend is with me and all my crazy-pregnant mood swings. Sometimes I cry, sometimes I’m mad, and sometimes I’m really happy, which usually makes me cry. All for no reason and he just holds my hand silently though it. :)
Thanks for your post!
p.s. It made me cry, LOL.

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Julie April 29, 2010 at 8:43 pm

HAHA Ashlea, this was one of my favorite comments :D

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Debra April 30, 2010 at 4:55 am

What a gorgeous cheesecake! I’d try and make it myself but I think we’d each have a piece and that’d be it. Sweets don’t do so well around here most of the time, but wow does it look good!

Happy anniversary!

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Julie April 30, 2010 at 7:02 am

Aw thanks Debra! We actually have two pieces still sitting in the freezer, but they won’t last too long :D

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Bridget April 30, 2010 at 5:44 am

I just found this page on StumbleUpon and I am SO GLAD I did!
I normally don’t read through recipes when I find them (just click ‘I like it’ in hopes that I’ll go back when I’m in a more culinary mood), but after catching a glimpse of some of your reasons, I had to read the whole thing. It is so sweet, and it’s great to see a couple so obviously in love after 11 years!

My boyfriend lives overseas, and for Valentine’s Day this year I did something similar (minus the cake). I made a slide show with some of my favorite love quotes and then my own reasons why I love him. My absolute favorite quote was “True love is when you put someone on a pedestal, and they fall – but you are there to catch them.”

Also, I am definitely going to try making this cheesecake!

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Julie April 30, 2010 at 7:02 am

Aww, Bridget, that’s so sweet!! I’m so glad I wrote this post, because I love hearing stories like these! Thanks for sharing!

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Sharon April 30, 2010 at 1:05 pm

wow, i dont have a special sweetie but you sure just raised the bar for any one whose applying!! and PS that cake looks scrum-diddly-umptious!

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Julie April 30, 2010 at 1:09 pm

Thanks, Sharon :)

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Ryan May 4, 2010 at 3:34 pm

Congrats on the 11 years, that’s impressive. I’m currently in the process of making this absolutely amazing looking cheesecake, and i had a question for you. Do you know why the recipe say’s to bake the cheesecake in a baking pan that has hot water in it? I’m just curious and i’m definitely looking forward to eating this and sharing with friends.

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Julie May 4, 2010 at 4:32 pm

Hi Ryan!

Thanks! That method is called a waterbath, and it’s used to ensure the cheesecake bakes gently and slowly. Some cheesecakes can crack, and this method prevents that from happening (though it wouldn’t really matter here if it did, since you’re covering the top in a slab o’ cookie dough :)

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Ryan May 8, 2010 at 12:00 am

So i had tried this, and i have to say that it was absolutely amazing, it’s easily one of the best cheesecakes I’ve ever had. One thing i noticed when i was making this was that the cooking times didn’t work for me (like the 1hour was actually closer to 2 by the time it had finally set, and the sour cream layer never actually set and i left it cooking for 45 minutes.) Any suggestions for why this could’ve happened? Thanks again for the absolutely amazing recipe.

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Julie May 8, 2010 at 12:03 am

Wow, two whole hours! I have no idea — I used the cooking times here (in fact, I think I cooked a little less than an hour!). I’m stumped!

Glad you liked it despite the disparity!

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Ana May 6, 2010 at 1:18 pm

AWESOME!!!!!!!! I can almost smell the cake and feel the love :) Thank you! :)

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Kindle May 26, 2010 at 2:59 pm

I love your post! I make little lists like yours about my husband too! I love to always keep in mind the small things he does for me that make me feel special and keep our relationship fun and interesting! Some of mine are….. he will turn the radio up in the car up for me if i like the song (even if he hates it), He gives me all his marshmellows from his rocky road ice cream because he knows i love them not because he dislikes them, there is always a fresh towel waiting for me when i exit the shower, he opens all my doors, and he will watch all my shows with me despite hating them! Just some of a long list! Your relationship is truley beautiful, your post made me cry, nice to know their are other coupples out there that are as much in love as we are! good luck to you both I wish you all the happieness in the world!
p.s. I am totally going to use his “indoor” easter egg hunt! So Sweet!

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Julie May 26, 2010 at 3:03 pm

Aww, I love this comment, Kindle!! Your relationship sounds fantastic. Thank you for sharing! I especially love that he gives you his marshmallows — now THAT is love :)

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Rachel May 26, 2010 at 10:34 pm

I just Stumbled on this recipe, and I have to say, I love it! Then again, what’s not to love? :) I was just thinking that I wanted to bake something for my coworkers, since several of them will often bring in miscellaneous baked goods for everyone, and I just know this will be a hit!

A quick question about the crust ingredients. The crumbled sandwich crackers – does that include the filling, or just the crackers themselves? Would chocolate graham cracker crumbs work instead? Thanks!

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Julie May 26, 2010 at 11:23 pm

Hi Rachel!

It does include the filling, but chocolate grahams will also work. My only tip is to search around for some traditional graham cracker crust recipes and take note of the amount of butter to see if you’d need to increase it to account for the lack of that “sandwich cookie” filling. Otherwise, go for it! I know they will love it!

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all things * jane July 28, 2010 at 6:00 pm

Thank you again for this recipe – I’m buying the ingredients tonight! My husband’s been extremely support of my Etsy endeavor, so he needs some spoiling. :-)

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Julie July 28, 2010 at 7:05 pm

You are so welcome! I hope you guys love it; we definitely did!!

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princess_azure September 18, 2010 at 12:52 pm

Cookie dough? Coffee? *dies from awesomeness* You and your hubby are danged cute together :-)

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Julie September 20, 2010 at 11:16 pm

Thank you :)

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Hannah November 27, 2010 at 9:19 pm

I made this wonderful cheesecake for our Thanksgiving dinner last night. It was delicious! Everyone loved it. It was my first attempt at a cheesecake and everything turned out so well. Thanks for the great recipe!

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Julie @ Willow Bird Baking November 27, 2010 at 9:32 pm

HURRAY!! This comment makes me so happy, Hannah! I’m so glad you went for it, and that it turned out amazing!

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Lorna January 17, 2011 at 4:09 pm

I’m planning something similar for my boyfriend’s birthday; cheesecake with cookie dough pieces in it, and rocky road on top [i have to say thanks for inspiring me! yours looks so so awesome!!]. But i possibly wont have time in just one day to do it, so i was wondering how long the cheesecake keeps [in the fridge]?
Thanks :)

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Julie @ Willow Bird Baking January 17, 2011 at 11:29 pm

Sounds delicious, Lorna! Cheesecakes hold up well in the fridge for a week or so, and they also freeze very well! Good luck! I’d love to see photos!

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Lorna February 2, 2011 at 7:36 am

It went far better than i was expecting, and my guy loved it! :D I don’t think i’ll be making another any time soon though; phew the effort!
I don’t have a blog so i just uploaded a pic here:
http://img88.imageshack.us/img88/3043/img4094w.jpg
My photography skills are not amazing as you’ll probably see :P

Thanks again!

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Julie @ Willow Bird Baking February 2, 2011 at 7:52 am

It’s GORGEOUS, Lorna!! You did such a fantastic job! Can I post it on my “About” page?

Thank you for showing me!!

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Lorna February 3, 2011 at 4:38 am

Thankyou!!

Of course you can post it elsewhere :)

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Lindsey March 6, 2011 at 8:57 pm

I was just picking up my jaw off the floor after seeing this cheesecake, when I saw that Mike goes to NCSU! I’m currently a student there. Go Pack!

Lindsey

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Julie @ Willow Bird Baking March 6, 2011 at 8:58 pm

Oh, fun! Y’all had a great year for football this year! :)

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WG March 9, 2011 at 7:13 pm

I have a question! Is the molasses strictly necessary? We have regular molasses but I don’t think I’ve ever even SEEN light molasses. Is there anything I could substitute for it? Maybe half regular molasses and half corn syrup?

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Julie @ Willow Bird Baking March 9, 2011 at 7:37 pm

Hi WG! I actually ended up using regular molasses and it worked great :)

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Cat from Measuring Spoons March 31, 2011 at 1:51 pm

This sounds like something my partner would love and that I kind of want to take on for the cheesecake challenge, but it is SO MUCH CHEESECAKE. Way more than we can handle. Maybe I’ll adapt it to a smaller size!

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Julie @ Willow Bird Baking March 31, 2011 at 1:55 pm

One awesome thing about cheesecake, though, is that it freezes SO well! I cut leftovers into slices and freeze them individually, giving some to friends and family and saving some for myself :) I hope you all love it — whether mini or full-sized!

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Charles April 9, 2011 at 8:00 pm

Aah, this was really not a good site to stumble across while I’m trying to be on a diet – considering Cheesecakes are pretty much my favourite food in the world, bar none, I can forsee some problems ahead :D

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Sara May 17, 2011 at 12:18 am

I totally made this for my husband’s birthday! It was the biggest (and most expensive) project I ever made, and I (and he) was more than satisfied withe the results. He loved it! Thanks so much for the recipe that made my husband’s birthday so special!

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Julie @ Willow Bird Baking May 17, 2011 at 12:29 am

Hurray! I’m so glad he enjoyed it, Sara! Congratulations to you for tackling a new project and making his day special — I’m so glad I could help :)

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kim May 22, 2011 at 8:10 am

can’t wait to try this recipe!

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Julie @ Willow Bird Baking May 22, 2011 at 8:18 am

Hope you love it, Kim! It’s one of my favorites!

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Kirsten May 28, 2011 at 10:48 pm

so i was reading this and i really hope that Mike stayed with you. i would be heartbroken to find out that you guys aren’t married and are no longer together. He sounds like an amazing guy and you two sound really happy. Wish you guys the best!

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Judith July 6, 2011 at 11:10 am

Hi! I am planning to bake this cheesecake this weekend but had a quick question … you don’t have to prebake the crust?

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Julie @ Willow Bird Baking July 6, 2011 at 12:19 pm

Nope, sure don’t! Just pack it in, fill it with ganache, freeze it, fill it with the cheesecake mixture, and bake the whole thing at once. I hope you love it, Judith! Let me know how it goes!

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karinavaderKarina July 28, 2011 at 12:17 pm

I found your recipe on Pinterest and I have to say sounds, looks & I’m pretty sure tastes delicious!!! I can’t wait to try it.

The post? The sweetest!!! :)

Thanks for sharing

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rebecca November 2, 2011 at 7:32 pm

This looks amazing! Do you think I can swap the coffee for espresso? That’s what I currently have in my kitchen as I recently made an espresso chocolate chip shortbread recipe!

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Julie @ Willow Bird Baking November 2, 2011 at 7:45 pm

You sure can! As long as it’s espresso powder :) Hope you love it — it’s one of my all-time favorites!

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rebecca November 18, 2011 at 12:59 pm

So I just made the cheesecake! Wow is it ever good. Thanks so much! I wrote a post about it on my blog
http://thecherryontop.blog.com/2011/11/18/take-a-breath-espresso-chocolate-chip-cookie-dough-fudge-oreo-cheesecake/

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rebekah1979@gmail.com November 16, 2011 at 7:34 pm

New to the blog, but what a sweet post to come in to read.
Sounds like a great guy, glad to know they exist here in NC! :D

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Julie @ Willow Bird Baking November 16, 2011 at 7:53 pm

Thank you! He really is one of a kind. I’m happy as a clam to have nabbed him :)

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Habiba @ Cooking Projects December 2, 2011 at 9:33 am

This is such a sweet post! Am new to your blog and really want to try this soon!

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Julie @ Willow Bird Baking December 2, 2011 at 7:35 pm

Thank you, Habiba, and welcome! I hope you love it! It’s one of my favorite desserts :)

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Tina January 18, 2012 at 10:50 am

Awesome Recipe.

I made it the other day for my family and they loved it.

I also really like this new york cheesecake recipe.

http://www.wascene.com/food-drink/new-york-cheesecake-recipe/

Thanks for sharing :)

Tina

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Julie @ Willow Bird Baking January 18, 2012 at 8:32 pm

I’m so glad you enjoyed it, Tina!!

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nancy April 1, 2012 at 6:41 pm

love coffe going to try this for me lol Coffee Cookie Dough Fudge Cheesecakesounds really good!!!

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Julie @ Willow Bird Baking April 1, 2012 at 8:35 pm

Hope you love it!!

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Emma July 25, 2012 at 2:26 pm

Hi Julie!

I came to your website earlier this year and fell in love with your recipes and creativity! I’ve had this page bookmarked for months now and today I finally got around to attempting this incredible recipe. My boyfriend and I LOVE a flavor of ice cream by Turkeyhill called “double dunker”… It’s basically this cheesecake in ice cream form, so I knew when I saw this that I had to try making it for us (especially because cheesecake is his favorite). Thanks for the great and thorough directions, hope it looks as good as yours does!

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Julie @ Willow Bird Baking July 26, 2012 at 4:36 am

Oh, I hope it’s just what you’re hoping for, Emma! Thank you for your kind words! Let me know if you have any questions, and I’d love to hear what you think! Happy baking!

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Betti August 21, 2012 at 3:34 pm

Hi Julie!

I’m so glad that I stumbled upon your blog. Tomorrow I’m going to throw a dinner for my family and I wanted to have something special for dessert, and after a while of google-searching I found your beautiful picture of the cake :)

Since I live in Sweden we don’t have all the ingredients, so I had to improvise and substitue some. I’ve now begun to make the cake and hopefully it’ll be a success (crossing my fingers)! If the result is good I’ll post some pictures on my blog!

Best regards!
/Betti

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Tiffany September 15, 2012 at 3:51 am

OMG! I have made this with such good results that my family and I now get invited out WAY more than we used to and am asked if I could bring that AMAZING cheesecake with me for dessert! Well worth the time and $$ it takes to make! 5 stars!

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Julie @ Willow Bird Baking September 16, 2012 at 1:20 am

LOL, I love that, Tiffany! I’m so glad you all enjoy it!!

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Salvador Dali November 23, 2012 at 3:40 pm

mmm.. I love this cake, it must be really tasty ;D and it’s look amazing! Congratulations ! ;))

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Mary April 2, 2013 at 12:57 pm

This looks fantastic, Julie! What a sweet post too.

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Karly April 11, 2013 at 7:44 pm

So sweet, Julie! Happy anniversary!

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Inez April 12, 2013 at 11:52 am

Follow you on FB WB. Thanks for sharing all your lovely recipes, but most of all thanks for sharing your heart…You both make a lovely couple and I’m SO glad you’re blessed with so much love…especially in this “I, Me and Myself” world we live in…Keep the light shining!

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Brenda August 27, 2013 at 2:51 pm

I absolutely love your site and have made your key lime cheese cake it was such a hit I tried the Coffee/Cookie dough cheese cake. This time I used the water in the pan but a bit got into the cheese cake.. (bummer no?) I wanted to know if you have any ways to fix this or not.. I am not sure if it really damanged it or not so I put it back into the oven on a very very low heat to see if i could dry it out a bit.. any ideas.
Otherwise i love love love what you do and thank you for sharing so much.
Brenda

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Julie Ruble August 27, 2013 at 3:08 pm

Hi Brenda, Thanks so much for your kind words! I’m glad to hear you loved the Key Lime Cheesecake!

Regarding water in the pan, I’ve been fortunate to have a pretty water-tight cheesecake pan (it just broke, sadly. Ugh.) for years, but just to be safe, I also wrap the bottom of the pan in foil very tightly (several layers) to keep the water out. Another thing you could try next time is baking the cheesecake outside of the water, but with a big (oven-safe) dish of water on the rack below it. Hope that helps!

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bakeca Rovereto September 2, 2013 at 5:59 am

this looks amazing……just delicious

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Amy October 22, 2014 at 9:50 pm

I’ve had this recipe saved since you posted it over four years ago… I’m just now FINALLY making it for my husband for his birthday – first one since we were married last month. It’s currently chilling in the fridge until I finish assembling it for the big day tomorrow!! I cannot wait to try it… Keep ya posted!! :)

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Julie Ruble October 22, 2014 at 10:06 pm

Yayyy! This is my absolute favorite cheesecake of them all, Amy. I hope you both just love it. Happy birthday to your husband!

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