Cookie dough cheesecake

Submitted by Rebecca Torr

Cookie dough cheesecake

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Serving: 6
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins


  • 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)


  • 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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