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Crunchy Cookie Crumble Cheesecake

This cheesecake features a smooth, creamy filling combined with crushed cookie layers that add a satisfying crunch. The crust is made from crushed cookies mixed with butter, and the filling is a velvety cream cheese mixture that is poured over the crust and topped with cookie crumbs. The final dessert has a firm yet silky texture, with a visually appealing contrast between the creamy filling and crunchy topping.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g digestive biscuits or graham crackers for crust
  • 100 g unsalted butter melted
  • 600 g cream cheese room temperature
  • 150 g granulated sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 100 g cookie crumbs from crushed cookies for topping

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Food Processor or Plastic Bag and Rolling Pin
  • Spatula

Method
 

  1. Crush the cookies or biscuits into fine crumbs using a food processor or by sealing them in a plastic bag and rolling over with a rolling pin.
  2. Mix the crushed cookies with melted butter until evenly coated and slightly clumpy, then press this mixture firmly into the base of a 9-inch springform pan to form an even crust.
  3. Whisk the cream cheese in a large bowl until smooth and creamy, scraping down the sides as needed.
  4. Add the sugar to the cream cheese and beat until combined and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until the mixture is smooth and creamy.
  6. Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
  7. Sprinkle the cookie crumbs evenly over the surface of the filling for a crunchy topping.
  8. Bake in a preheated oven at 160°C (320°F) for about 15 minutes, or until just set but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool inside for 30 minutes to prevent cracking.
  9. Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set firmly.
  10. Gently slide a knife around the edge of the springform pan before removing the sides to serve the cheesecake. Slice and enjoy the contrasting creamy and crunchy textures.

Notes

For best texture, ensure ingredients are at room temperature and chill thoroughly before serving.