Cream Cheesecake Cookie Crust

  • Yield: Makes two 10-inch shells
Cream Cheesecake Cookie Crust


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 4 large egg yolks
  • 1 1/2 tablespoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/8 teaspoon salt


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.

  2. Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Cook's Notes

Can be stored in freezer for up to 1 month.


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