Bergers Cookie Cheesecake

I had to post a cake recipe today because it is a special day!

I am celebrating one year of marriage with my fabulous husband, K. We made it through some big changes this year (my move across the country, new job, getting used to our stuff mixed together, figuring out new routines). This made the start a little hard, but the year just kept getting better. I still miss my friends, family, and old coworkers from back home, but it doesn’t mean that I haven’t been able to make a life out on the West Coast. I didn’t realize how different marriage would be. I know it’s “to each their own”, but I am happy with our decision to wait until marriage to live together. Visits in the summer just can’t compare to the awesomeness that is having someone special at home who loves you forever, and has made the promise to stay with you no matter what. I feel like everything has fallen into place ok for us, and other than random snags (such as my house back home taking almost a year to sell!), we are content.

One of the treats I miss from home and try to bring back with me each trip are Bergers Cookies. After doing some research, I think I might need to try to make this recipe from King Arthur which is a version of them from scratch. They have such a nice chocolate flavor with a tender cookie that is still sturdy. Love!! Luckily, they freeze well, so I can bring home a few boxes and store them while I savor each bite.

A while ago I made a Chocolate Chip Cookie Cheesecake and thought that Bergers cookies could make a nice cheesecake as well. I adapted the recipe from before (it was a Costco recipe) and made it more suitable for the Bergers cookies. You can use an Oreo cookie crust for this, but I decided to use the Chocolate Crumb recipe from Momofuku Milk Bar. Of course, if you don’t have access to Bergers cookies, and don’t want to pay for them to be shipped to you, you can substitute a different cookie.

Bergers Cookie Cheesecake

Preheat oven to 300 degrees. Line a 9-inch spring-form pan with a circle of parchment and spray the inside. Place it on a baking sheet to make it easier to bring in and out of the oven (and in case the pan leaks during baking).

Chocolate Crumb for Crust (from Momofuku Milk Bar cookbook)

  • 2/3 cup (105 g) flour
  • 1 tsp (4 g) cornstarch
  • 1/2 cup (1oo g) sugar
  • 2/3 cup (65 g) cocoa powder (any kind, but the darker you use, the darker it will look)
  • 1/2 tsp (2 g) salt
  • 6 Tbsp (85 g) butter, melted

Preheat the oven to 300 degrees.  Prepare a sheet pan with either parchment on a Silpat liner.

Combine the dry ingredients in a mixer with the paddle attachment on low.

Slowly add in the butter and mix until the mixture is fairly evenly moistened. Spread out onto your pan in an even layer. Bake for about 15 minutes. Pull out from the oven and let it cool.

While the crumb is baking, you can prep the filling.

Filling (I halved the recipe from last time, which means you can double it if you want a tall cheesecake)

  • 1.25 pounds (20 oz) cream cheese, softened
  • 3/8 cup (or about 1/4 cup, plus 1 tablespoon) sugar
  • 7 oz sweetened, condensed milk
  • 1 Tablespoons flour
  • 1 Tablespoon vanilla extract
  • 3 eggs
  • 3/4 box Bergers cookies, chopped or broken into chunks

In a stand mixer or mixing bowl, blend the cream cheese and sugar together until smooth.

I start by beating the cream cheese first to get it extra fluffy before adding the sugar.

Add the condensed milk, flour, and vanilla.

I tossed in some extra vanilla powder, too, for added flavor.

Then stir in the eggs one at a time to make a smooth batter. Scrape the sides and bottom as necessary.

Press the Chocolate Crumb into the bottom of the pan, going up the sides as you far as you are able.

Pour the batter into the pan.

Top with the bits of cookie, spreading them out evenly.

Bake for about 55 minutes until it is firm to the touch and not too jiggly. If you need to cook it for longer, then lower the temperature to 325 degrees and cook for 10-15 minutes until done. It should not brown initially, but will in the next step.

Turn off the oven, leave the door ajar, and keep it in there for one hour. Refrigerate overnight.

Notice the slight browning? Pretty!

To make cutting easy, feel free to pop it in the freezer and cut it after it has been chilled for about an hour. I used my bench scraper with good results.

Bergers Cookie Cheesecake without pictures

Preheat oven to 300 degrees. Line a 9-inch spring-form pan with a circle of parchment and spray the inside. Place it on a baking sheet to make it easier to bring in and out of the oven (and in case the pan leaks during baking).

Chocolate Crumb for Crust (from Momofuku Milk Bar cookbook)

  • 2/3 cup (105 g) flour
  • 1 tsp (4 g) cornstarch
  • 1/2 cup (1oo g) sugar
  • 2/3 cup (65 g) cocoa powder (any kind, but the darker you use, the darker it will look)
  • 1/2 tsp (2 g) salt
  • 6 Tbsp (85 g) butter, melted

Preheat the oven to 300 degrees.  Prepare a sheet pan with either parchment on a Silpat liner.

Combine the dry ingredients in a mixer with the paddle attachment on low. Slowly add in the butter and mix until the mixture is fairly evenly moistened. Spread out onto your pan in an even layer. Bake for about 15 minutes. Pull out from the oven and let it cool.

While the crumb is baking, you can prep the filling.

Filling (I halved the recipe from last time, which means you can double it if you want a tall cheesecake)

  • 1.25 pounds (20 oz) cream cheese, softened
  • 3/8 cup (or about 1/4 cup, plus 1 tablespoon) sugar
  • 7 oz sweetened, condensed milk
  • 1 Tablespoons flour
  • 1 Tablespoon vanilla extract
  • 3 eggs
  • 3/4 box Bergers cookies, chopped or broken into chunks

In a stand mixer or mixing bowl, blend the cream cheese and sugar together until smooth. Add the condensed milk, flour, and vanilla. Then stir in the eggs one at a time to make a smooth batter. Scrape the sides and bottom as necessary.

Press the Chocolate Crumb into the bottom of the pan, going up the sides as you far as you are able.

Pour the batter into the pan. Top with the bits of cookie, spreading them out evenly.

Bake for about 55 minutes until it is firm to the touch and not too jiggly. If you need to cook it for longer, then lower the temperature to 325 degrees and cook for 10-15 minutes until done. It should not brown initially, but will in the next step.

Turn off the oven, leave the door ajar, and keep it in there for one hour. Refrigerate overnight.

To make cutting easy, feel free to pop it in the freezer and cut it after it has been chilled for about an hour. I used my bench scraper with good results.

You can wrap them in wax paper to keep them safe.

All gone!

But maybe not safe from hungry stomachs?

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11 thoughts on “Bergers Cookie Cheesecake

    • It is good even if you’re not a major cheesecake fan. 🙂 If you don’t want to get the Bergers cookies shipped to you, you could either try to make a version of them, or use a different chocolate cookie.

  1. Oh my gosh yum! Happy one year anniversary and many more to come. Isn’t the feeling great of finding someone who loves you and spending your life together? 🙂

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