Cookie Dough Cheesecake with Caramel Crust

5

(1)

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• Cooking and Prep: 9 h 05 m
• Serves: 20
• Contains:

The combination of layers in these squares is what makes it a winner. My recipe testers were all fighting over who would get to try the next batch that came out of the oven! Freeze these in advance to make your Erev Purim mishloach manos rush a breeze.

 

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Ingredients (16)

Crust

• 2 cups Mishpacha Flour

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  Mishpacha All Purpose Flour

• 1/2 cup brown sugar

• 1/2 cup butter

• 4 tablespoons caramel (store bought)

• 1/2 teaspoon Gefen Cinnamon

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  Gefen Ground Cinnamon

• a pinch salt

Cookie Dough

• 6 tablespoons butter

• 4 tablespoons brown sugar

• 2 large eggs

• 1 and 1/2 cups Mishpacha Flour

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  Mishpacha All Purpose Flour

• a pinch salt

• 2 bars milk chocolate, broken into chunks, or 6 ounces (170 grams) Gefen Chocolate Chips

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  Gefen Chocolate Chips

Cheese Filling

• 16 ounces (454 grams) whipped cream cheese

• 2 large eggs

• 6 tablespoons sugar

• 1 teaspoon Gefen Vanilla

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  Gefen Pure Vanilla Extract

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Start Cooking

Make the Cheesecake

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Combine crust ingredients in a bowl until smooth. Spread out in a 9- x 13-inch pan lined with Gefen Parchment Paper.

2. For cookie dough, beat butter and brown sugar together until smooth. Add eggs. Slowly add flour and salt and continue mixing. Add the chocolate pieces. Set aside.

3. Whisk all cheese filling ingredients together until mixture is smooth. Pour into pan on top of crust.

4. Form cookie dough into small balls and place gently on top of cheese. The cake should look polka-dotted with cookie dough, in a ratio of approximately 3:1 cheese to cookie dough.

5. Bake for 30 minutes. When done, allow to cool on a rack for 20 minutes, then refrigerate for eight hours or overnight. Before serving, cut into two-inch (five-cm) squares.