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.
Crust
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1 1/2
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cups crushed creme-filled chocolate sandwich cookies (15 cookies)
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2
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tablespoons margarine or butter, softened
Filling
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3
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(8-oz.) pkg. cream cheese, softened
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1
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cup sugar
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3
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eggs
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1
-
cup whipping cream
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2
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tablespoons margarine or butter, melted
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2
-
teaspoons vanilla
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1
-
cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)
Topping
-
-
Whipped cream
-
-
Crushed creme-filled chocolate sandwich cookies
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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 310
% Daily Value
- Total Fat
- 34g
- 52%
-
- Saturated Fat
- 18g
- 90%
- Cholesterol
- 125mg
- 42%
- Sodium
- 310mg
- 13%
-
- Dietary Fiber
- 1g
- 4%
Exchanges:
2 Starch; 2 Other Carbohydrate; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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