We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Cookies and Cream Cheesecake

Crushed cookies, a favorite ice-cream mix-in, enliven cheesecake, too. The crust and topping both use crushed chocolate sandwich cookies; bigger cookie chunks give texture to the filling.

(0)
(0)
Save and Share
  • prep time 15 min
  • total time 10 hr 45 min
  • ingredients 11
  • servings 16
 

Ingredients

Crust

1 1/2
cups crushed creme-filled chocolate sandwich cookies (15 cookies)
2
tablespoons margarine or butter, softened

Filling

3
(8-oz.) pkg. cream cheese, softened
1
cup sugar
3
eggs
1
cup whipping cream
2
tablespoons margarine or butter, melted
2
teaspoons vanilla
1
cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)

Topping

Whipped cream
Crushed creme-filled chocolate sandwich cookies

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.
  • 2 In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.
  • 3 Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
  • 4 Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.
  • 5 Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.
  • 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.
  • 2 In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.
  • 3 Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
  • 4 Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.
  • 5 Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
18g,
18%
),
Cholesterol
125mg
125%;
Sodium
310mg
310%;
% Daily Value*:
Exchanges:
2 Starch; 2 Other Carbohydrate; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.