Icebox Cookie Cheesecake Recipe

Icebox Cookie Cheesecake Recipe
Icebox Cookie Cheesecake Recipe photo by Taste of Home
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Icebox Cookie Cheesecake Recipe

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Cookie lovers will come back for "seconds" when you serve this tempting treat. —Perlene Hoekema, Lynden, Washington
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL 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 package (14.3 ounces) Oreo cookies, quartered
  • 4 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • Whipped cream and chopped Oreo cookies, optional

Directions

Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies 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. Freeze 1 hour before serving.
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.
Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve. Yield: 16 servings.
Originally published as Icebox Cookie Cheesecake in Grandma's Great Desserts Cookbook 1992, p31

Nutritional Facts

1 slice: 523 calories, 37g fat (21g saturated fat), 85mg cholesterol, 320mg sodium, 42g carbohydrate (30g sugars, 1g fiber), 5g protein.

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  • 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 package (14.3 ounces) Oreo cookies, quartered
  • 4 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • Whipped cream and chopped Oreo cookies, optional
  1. Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate.
  2. In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies 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. Freeze 1 hour before serving.
  3. 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.
  4. Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve. Yield: 16 servings.
Originally published as Icebox Cookie Cheesecake in Grandma's Great Desserts Cookbook 1992, p31

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