Submitted by Rebecca Torr
Cookie dough cheesecake
Serving: 6
Ingredients
- Dough base.
- 120 grams butter room temperature
- 3/4 cup caster sugar
- 1 egg
- 1 3/4 cup self raising flour
- Vinalla essence
- Pinch of salt
- (can add extra stuff for taste, choc chips, coconut etc.)
- Cake
- 3 220g packets cream cheese at room temperature
- 3 eggs
- 3/4 cup caster sugar
- (can add extra for taste berries, chocolate swirls etc)
Instructions
- Cream butter and sugar together add Vinalla essence, egg, salt and beat. Gradually add flour until mixture forms a thick paste like dough.Grease or line your 7.5 slowcooker before placing in finished dough pressing it down so bottom is covered, cover and cook on high for 1 hour.
- Mix cheese and sugar together until combined add the eggs one at a time ensuring each egg is mixed in before another is added. Spoon on top of your cookie base cook on high without a teatowel for 1 hour before cooking for 1 more hour with the teatowel under the lid.Cake is cooked when it loses the watery look, cheesecake may crack on the edge as cooking.
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