Recipe by our in-house chef, Maddy Goldberg.
Prep Time: 30 minutes
Cook Time: 6 hours in fridge
Serving Size: one 9” loaf pan
Ingredients
For Cookie Dough Base:
1/3 cup + 1 tbsp unsalted butter, room temperature
½ cup brown sugar
¼ tsp salt
2 tbsp milk (any % will work)
1 tsp vanilla
1 ¼ cup oat flour (or blended rolled oats)
¼ cup chocolate chips
For Cheesecake Filling:
500 g full-fat cream cheese (not whipped)
2/3 cup sugar
1 tsp vanilla
1 1/3 cup whipping cream
Method
Prepare the base: Line a 9-inch loaf pan with parchment paper. In a large bowl, mix butter, brown sugar, and salt until combined. Add milk and vanilla. Once combined, add oat flour and chocolate chips. Stir until combined. Remove 2 tbsp of the dough and wrap in plastic wrap. Set aside in fridge. This will be used as the garnish at the end. Transfer the remaining dough into the parchment lined loaf pan. Using a slightly damp hand to prevent sticking, pat the dough into an even layer on the bottom of the loaf pan. It should be covering the entire base of the loaf pan in an even layer. Set aside in fridge.
Prepare the cheesecake filling: Place cream cheese in the bowl of a stand mixer. Beat with the paddle attachment on high speed until smooth and soft. Scrape side and bottom of bowl with a spatula, repeat until cream cheese is very smooth. Add sugar and beat on high speed until combined and smooth. Scrape bottom and sides of bowl constantly. You can also do this by hand using a rubber spatula. If using a stand mixer, transfer the mixture into a large bowl and wash the stand mixer bowl. Place vanilla and whipping cream in bowl of stand mixer, beat on medium high speed until stiff peaks form. You can also do this by hand with a whisk. Once stiff peaks have formed, fold the whipping cream into the cream cheese bowl. Try to avoid mixing this mixture for a long time, you want the whipping cream to remain as stiff as possible. Transfer the cheesecake filling into the loaf pan. Using a rubber spatula, smooth out the top to make an even layer. Set in fridge for at LEAST 6 hours.
To serve: Remove the 2 tbsp of reserved cookie dough from the plastic wrap. Roll into tiny balls, just bigger than the size of a chocolate chips. Sprinkle the tiny balls overtop of the cheesecake. Lift parchment to remove the cheesecake from the loaf pan. Using a large knife, Slice the cheesecake into squares or bars. Rinse knife with cold water between slices for best presentation. Serve cold.