Brownie-and-Cookie Crust Cheesecake
By Lauren Haslett
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
1
Cook Time:
20 mins
Total Time:
20 mins
Jump to recipeOne layer of brownie, one layer of cookie, all topped with a thick layer of light, fluffy, no-bake cheesecake.
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Ingredients
- 1 box brownie mix
- 1 roll refrigerated chocolate chip cookie dough
- 2 packages (8 ounces each) cream cheese
- 2 tsp. vanilla extract
- 1 cup (8 fluid ounces) milk
- 1/2 cup (4 fluid ounces) heavy cream
- 3 Tbsp. cold water, for softening gelatin
- 1 envelope plain, unflavored gelatin
- 1/2 cup (4 fluid ounces) water
- 1/3 cup granulated sugar
Directions
- Step 1Mix brownie batter according to package instructions. Spray a 10-inch springform cake pan with cooking spray and pour brownie batter into it.
- Step 2Put down an even layer of cookie dough over the brownie batter (as shown above).
- Step 3Bake brownie-and-cookie crust at 350 degrees F for about 20 minutes, or until edges are light golden brown and a toothpick inserted into center comes out clean. Let cool completely.
- Step 4While the crust cools, make the cheesecake filling: Beat cream cheese and vanilla together in a large bowl. Slowly add milk, a few ounces at a time, beating between each addition until thoroughly incorporated. Repeat process with the heavy cream.
- Step 5Put the 3 tablespoons cold water in a small bowl and sprinkle gelatin over top. Let soften for at least 5 minutes.
- Step 6Bring 1/2 cup water to a simmer in a saucepan over medium-low heat. Add sugar and stir continuously until dissolved. Add softened gelatin to the sugar-water mixture and stir again until dissolved. Turn off heat.
- Step 7Add the gelatin mixture to the cream cheese mixture and beat until thoroughly combined. Pour cheesecake mixture into cooled crust, cover with plastic wrap, and chill in the refrigerator for at least 4 hours (or up to overnight).
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