Double Cookie Crust Loaf Pan Cheesecake Recipe

Experience a new level of indulgence with our Double Cookie Crust Loaf Pan Cheesecake, a recipe that combines the creamy richness of cheesecake with the decadent joy of a double chocolate cookie crust. This unique twist on the classic cheesecake is perfect for chocolate lovers and those looking for a luxurious dessert that’s both comforting and elegant.

The secret to this cheesecake’s irresistible charm lies in its two layers of chocolate cookie crust, enveloping the smooth and velvety cheesecake filling. Whether you’re an experienced baker or trying your hand at cheesecake for the first time, this recipe offers a simple yet sophisticated approach to a beloved dessert. The loaf pan format provides a convenient and modern twist on the traditional round cheesecake, making it easy to slice and serve.

Imagine the delight of cutting into this cheesecake to reveal the rich layers of cookie crust and creamy filling. This Double Cookie Crust Loaf Pan Cheesecake is not just a dessert; it’s a celebration of flavors and textures that come together to create a memorable dining experience. Let’s start baking and treat ourselves to a slice of this exquisite cheesecake.

Double Cookie Crust Loaf Pan Cheesecake Recipe

Recipe by U Taste

Indulge in our Double Cookie Crust Loaf Pan Cheesecake recipe, featuring a unique double chocolate cookie crust for a rich and decadent dessert experience

Course: Cakes, DessertCuisine: AsianDifficulty: Medium

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Servings

4

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

300

kcal

Total time

1

hour 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Chocolate Cookie Crust

• 125 g cake flour

• 10 g cocoa powder

• 60 g unsalted butter

• 1 egg (about 55g)

• 2 g baking powder

• 50 g granulated sugar

• 1.5 g salt

• Cheesecake

• 250 g softened cream cheese

• 40 g granulated sugar

• 1 egg

• 8 g cornstarch

• 50 g heavy cream

Directions

• In a clean bowl, mix together cake flour, baking powder, cocoa powder, sugar, and salt. Mix in the unsalted butter. Add in 1 egg and mix until well combined. Divide into two equal portions. Line the loaf pan with parchment paper. Take half of the dough, press it down firmly to cover the bottom of the loaf pan. Set it in the fridge to keep it cool. Save the other half of dough in the fridge as well.
• In another bowl, mix well softened cream cheese and sugar until well combined. Mix in 1 egg, cornstarch and heavy cream until well combined. Sift once. Pour the batter into the loaf pan, smooth it out. Roll the other half of cookie dough flat and place it on the top of the cheesecake batter. Preheat the oven to 356℉(180℃) and let bake for 35 minutes. Let the cheesecake cool in the fridge overnight. Slice and serve.