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Cookie Dough Cheesecake with Caramel Crust
Posted By :
February 12, 2013
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 20 squares
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.
2 cups flour
1/2 cup brown sugar
1/2 cup butter
4 Tbsp caramel (store bought)
1/2 tsp cinnamon
a pinch salt
6 Tbsp butter
4 Tbsp brown sugar
2 large eggs
1 1/2 cups flour
a pinch salt
2 bars milk chocolate, broken into chunks, or 6 oz (170 g) chocolate chips
16 oz (454 g) whipped cream cheese
2 large eggs
6 Tbsp sugar
1 tsp vanilla
1. Preheat oven to 350°F (180°C). Combine crust ingredients in a bowl until smooth. Spread out in a 9x13-inch pan lined with 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. For cheese filling, whisk all ingredients together until mixture is smooth. Pour into pan on top of crust. 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.
4. Bake for 30 minutes. When done, allow to cool on a rack for 20 minutes, then refrigerate for 8 hours or overnight. Before serving, cut into 2-inch (5-cm) squares.
This recipe originally appeared in Mishpacha Magazine.