A cheesecake flavored cookie cake with a graham cracker crust, that is baked soft and thick in a cake pan. All the tastes of a cheesecake, but made into a thick and soft cookie using a cake mix!
For the cheesecake flavor I used flavoring from Dolce Flav. Their flavorings are highly concentrated, so I only used 1/4 teaspoon. If you are using regular cheesecake extract or emulsion, then I suggest a 1/2-1 tablespoons (depending on how much cheesecake flavor you like).
And if you don’t have either, you can always use a cheesecake flavored cake mix instead of the white cake mix I used in the recipe, and just add 1 teaspoon vanilla extract into the recipe instead.
Cheesecake Cookie Cake
Print RecipeIngredients
- GRAHAM CRACKER CRUST:
- 6 tablespoons unsalted butter, melted
- 2 cups fine graham cracker crumbs
- COOKIE CAKE:
- 1 (8-ounce) block full fat cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 egg, room temperature
- 1/4 teaspoon concentrated cheesecake flavoring (or 1 tablespoon cheesecake extract or emulsion)
- 1/2 teaspoon salt
- 1 (15.25 ounce) box white cake mix
- Optional: berries or whipped cream for topping
Instructions
Preheat oven to 350-degrees. Line an 8-inch round cake pan with foil or parchment paper and spray the bottom and sides with baking spray. Set aside.
CRUST: in a bowl, mix together the melted butter and graham cracker crumbs. Dump the mixture into the cake pan and press firmly to the bottom of the pan, in an even layer. Set aside and prepare the cookie dough.
COOKIE CAKE: In the bowl of a stand mixer, affixed with the paddle attachment, cream together the cream cheese and butter until creamy. Add egg, cheesecake flavoring and salt and mix until combined.
Turn mixer to low speed and add the entire package of dry cake mix. Mix until combined.
Pour the cookie dough into an even layer over the graham cracker crust bake 20-25 minutes in 350-degree oven. Bake until the edges are a light golden brown and when a toothpick inserted in the center comes out without raw batter on it. I like soft, almost under baked cookies, so I baked mined for 22-minutes.
Allow cookie cake to set and cool for 2-3 hours before transferring to a wire rack to cool completely.
Notes
Time to bake can depend on the type of pan you use and your oven and its true temperature. Start checking after the 20-minute mark. The cookie cake will continue to bake and set after removing from the oven so do not over bake. Allow to set overnight before cutting for optimal results. Store in an airtight container at room temperature. Add any berries or whipped cream toppings when serving.
You can eat this plain or add fresh berries or whipped cream!
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