Ingredients: |
Ingredients: For the crust:
2 cups of Nilla Wafers, crumbs
¼ c granulated sugar
½ c unsalted butter, melted
For the cheesecake filling:
2 packages (8 oz each) cream cheese, softened
¾ c granulated sugar
2 large eggs
1 tsp lemon extract
1 lemon, zested
For the cookie layer:
¾ c unsalted butter, softened
1 ½ c granulated sugar
1 large egg
¾ tsp vanilla extract
1 ½ tsp baking powder
¼ tsp kosher salt
2 cups all-purpose flour
1 lemon, zested
11 oz white chocolate chips
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Directions: |
Directions:1. Line a 9x13 baking dish with parchment paper. Set aside. Preheat oven to 350º
2. In a food processor, pulse the Nilla Wafer cookies with sugar until fine crumbs. Add melted butter and pulse until well combined.
3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest. Beat until fluffy and smooth (about 3 minutes). Pour over the cookie crust.
5. For the cookie dough, beat the butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt, and flour, beating until fully blended. Fold in white chocolate chips.
6. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spreadably gently until covered.
7. Bake for 30-35 minutes until lightly browned. The center will be slightly jiggly, that's okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Enjoy! |
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