Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 444
  • Fat:
  • 28 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 64 mg
  • Sodium:
  • 369 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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Icebox Cookie Cheesecake

Grandma's Great Desserts Cookbook
Try a FREE ISSUE of Taste of Home!

Cookie lovers will come back for "seconds" when you serve this tempting treat.

SERVINGS: 16

CATEGORY: Dessert

METHOD: Freezer

TIME: Prep: 30 min. + chilling

Ingredients:

  • 1-1/4 cups chocolate wafer crumbs
  • 4 tablespoons butter, melted
  • 2 cups heavy whipping cream, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1-1/4 pounds cream-filled chocolate cookies (54 cookies), divided
  • 4 squares (1 ounce each) semisweet chocolate
  • 1/2 teaspoon vanilla extract
  • Whipped cream

Directions:

Combine crumbs and butter; press into bottom of a 9-in. or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate.
    In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Break 38 of the cookies each into three pieces; fold into filling along with chilled whipped cream. spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight.
    Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan.
    Glaze top and sides of cake with chocolate mixture. Refrigerate until glaze hardens, about 20 minutes. To serve, cut into 16 pieces; top each piece with a dollop of whipped cream and stand a whole cookie upright in cream. Yield: 16 servings.


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