Brown Sugar Cookie Crust Cheesecake

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Ingredients

  • Chocolate Chip Cookie Dough
  • 4 – 8-ounce packages cream cheese at room temperature
  • 1 1/4 cups sugar
  • 1/2 cup brown sugar, packed
  • 1/4 tsp Sea Salt
  • 1/4 cup cornstarch
  • 1 teaspoon Vanilla extract
  • 1 split Vanilla Bean, scraped
  • 3 large eggs
  • 1/3 cup heavy whipping cream
  • 1/2 cup sour cream
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Instructions

  1. Preheat the oven to 350 degrees F and butter or oil a 9-inch springform pan. To make the pan watertight, wrap it with heavy-duty aluminum foil.
  2. In the bottom of the pan, press cookie dough. It will use about half of a roll of store-bought dough.
  3. In a large mixing bowl, combine one 8-ounce package of cream cheese, 1/2 cup sugar, and the cornstarch. 3 minutes on low speed with an electric mixer, whip until creamy, then add the remaining 3 packages of cream cheese.
  4. Increase the mixer’s speed to high, then add the remaining sugars, vanilla, salt, and vanilla bean. One at a time, beat in the eggs, just until thoroughly combined. Finally, whisk together the sour cream and heavy cream. Make sure the batter isn’t overmixed.
  5. Pour the batter into the pan that has been prepared. Place the springform pan in a large shallow pan with enough boiling water to cover the edges of the pan halfway. Bake the cheesecake for 1 hour and 30 minutes, or until the top is gently browned. Allow to cool in the oven with the door slightly open to allow air to circulate.
  6. Refrigerate the cake for at least 4 hours or overnight after covering it with plastic wrap. Remove the springform pan’s sides. Decorate to your desire.
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Source: Doughmesstic

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