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Cookies and Cream Cheesecake recipe

Teaming two favorites such as cheesecakeand chocolate sandwich cookies results in a truly rich and satisfyingconfection worthy of company. Enjoy these toothsome wedges witha dollop of whipped cream.

Recipe: Cookies and CreamCheesecake

1 pound chocolate cream-filled sandwichcookies, finely crushed
1/2 cup butter, melted
1 (8-ounce) package cream cheese
1 cup granulated sugar
1 cup heavy cream
6 large eggs
3 tablespoons all-purpose flour
2 tablespoons vanilla extract

  • Crust: Preheat oven to 350°F (175°C).Grease a 9-inch spring form pan..
  • Use a food processor to crush the cookiesor place them, 3 or 4 at a time inside a sturdy plastic bag.Roll over them with a pie roller until crushed. Mix half of thecrumbs with melted butter and press into the bottom of the preparedspring form pan. Refrigerate pan while preparing the filling.
  • Filling: In a large mixing bowl usingan electric mixer, combine the cream cheese with the sugar andwhipping cream; mix until no lumps remain in the batter.
  • Add eggs, flour, and vanilla and beatuntil just smooth. Pour half of the filling over the preparedcrust and scatter the remaining cookie crumbs over the top. Pourremaining filling over the cookie crumbs.
  • Bake until the cheesecake is golden ontop and the center is almost solid, about 1 hour and 15 minutes.Remove cheesecake from the oven and allow to cool on a wire rack.
  • Run a table knife around the outside edgeof the cheesecake to loosen cake from the pan. Remove the springform and place cake on a serving platter. Decorate the cheesecakewith whipped cream and chocolate sandwich cookies.

    Makes 12 servings.

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