Icebox Cookie Cheesecake Recipe

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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.
Recommended: Neapolitan Recipes
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 or margarine, melted
  • 2 cups 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.
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.

  • 1-1/4 cups chocolate wafer crumbs
  • 4 tablespoons butter or margarine, melted
  • 2 cups 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
  1. 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.
Originally published as Icebox Cookie Cheesecake in Grandma's Great Desserts Cookbook 1992, p31

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