Double Cookie Crust Loaf Pan Cheesecake

cookie crust loaf pan cheesecake.00 00 01 11.Still002 结果 pinit View Gallery 3 photos
cookie crust loaf pan cheesecake.00 00 01 11.Still002 结果 pinit
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Double Cookie Crust Loaf Pan Cheesecake

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Total Time 55 mins
Cooking Temp: 356  °F Servings: 8
Best Season: Suitable throughout the year

Description

Double Cookie Crust Loaf Pan Cheesecake is a rich and creamy dessert that features a unique twist with a double layer of cookie crust. This cheesecake is perfect for special occasions, offering a luxurious and indulgent treat that combines the best of creamy cheesecake and crunchy cookie crust.

The base of the cheesecake is made from a mixture of crushed cookies and melted butter, pressed into the bottom of a loaf pan to form a firm and crunchy crust. A second layer of cookie crust is added halfway up the sides of the pan, creating a double layer that adds extra texture and flavor to each bite.

The cheesecake filling is made from a mixture of cream cheese, sugar, eggs, and vanilla, beaten until smooth and creamy. The filling is poured over the cookie crust and baked until set. The cheesecake is then chilled until firm, allowing the flavors to meld together perfectly.

Once chilled, the cheesecake can be garnished with additional cookie crumbs, whipped cream, or fresh fruit for added elegance. The result is a dessert that is both visually stunning and incredibly delicious, with the creamy cheesecake filling complementing the crunchy cookie crust perfectly.

Double Cookie Crust Loaf Pan Cheesecake is perfect for dinner parties, holidays, or any celebration where you want to offer a unique and indulgent treat. Its combination of creamy and crunchy textures makes it a favorite among dessert lovers.

Ingredients

Cooking Mode Disabled

Chocolate Cookie Crust

Cheesecake

Instructions

  1. In a clean bowl, mix together cake flour, baking powder, cocoa powder, sugar, and salt. Mix in the unsalted butter. Add in 1 egg and mix until well combined. Divide into two equal portions. Line the loaf pan with parchment paper. Take half of the dough, press it down firmly to cover the bottom of the loaf pan. Set it in the fridge to keep it cool. Save the other half of dough in the fridge as well.

  2. In another bowl, mix well softened cream cheese and sugar until well combined. Mix in 1 egg, cornstarch and heavy cream until well combined. Sift once. Pour the batter into the loaf pan, smooth it out. Roll the other half of cookie dough flat and place it on the top of the cheesecake batter. Preheat the oven to 356℉(180℃) and let bake for 35 minutes. Let the cheesecake cool in the fridge overnight. Slice and serve.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: Double Cookie Crust Loaf Pan Cheesecake, loaf pan cheesecake, cheesecake
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