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 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • 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.