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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 1/4 pounds chocolate sandwich cookies (regular, not double-filled; about 1 1/2 packages)
1/3 cup (2/3 stick) butter, melted
4 packages (8 ounces each) cream cheese, room temperature, cut into chunks
1 cup sugar
1/3 cup heavy whipping cream
6 large eggs
2 tablespoons flour
2 teaspoons vanilla extract
Whipped cream for garnish (optional)
In food processor, whirl half of the cookies until they form fine crumbs. Mix in butter. Scoop crumbs into a 9-inch springform pan, and press crumbs down evenly over bottom and about 1/2 inch up the side. Chill crust to firm, about 20 minutes.
In a bowl with electric mixer, beat cream cheese, sugar and whipping cream at medium speed until smooth. Add eggs, flour and vanilla; beat until blended.
Preheat oven to 300 degrees.
Pour half the cream cheese mixture over the chilled crust. Break remaining cookies in half and scatter over mixture, overlapping if necessary, to use them all. Pour remaining filling mixture over cookies.
Set pan on center rack of oven and set a larger pan underneath it to catch any butter that might leak.
Bake in preheated oven 1 hour and 20 minutes or until cheesecake is golden on top and jiggles only slightly in the center when gently shaken. Cake will puff up while baking but will flatten after it's removed from the oven.
When done, remove cake from oven and cool to room temperature on a wire rack. Cover and chill 4 hours or overnight.
Before serving, run a sharp knife around edge of pan to loosen, then remove rim. Cut into slender wedges to serve. Garnish with whipped cream, if desired.
Note: If you use a food processor to make the filling, it will be thin and the cookies will float to the top during baking. If prepared with an electric mixer, filling will be thicker and will keep cookies in place. Makes: 12 to 16 servings
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Chocolate Cookie Cheesecake
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 1/4 pounds chocolate sandwich cookies (regular, not double-filled; about 1 1/2 packages)
1/3 cup (2/3 stick) butter, melted
4 packages (8 ounces each) cream cheese, room temperature, cut into chunks
1 cup sugar
1/3 cup heavy whipping cream
6 large eggs
2 tablespoons flour
2 teaspoons vanilla extract
Whipped cream for garnish (optional)
In food processor, whirl half of the cookies until they form fine crumbs. Mix in butter. Scoop crumbs into a 9-inch springform pan, and press crumbs down evenly over bottom and about 1/2 inch up the side. Chill crust to firm, about 20 minutes.
In a bowl with electric mixer, beat cream cheese, sugar and whipping cream at medium speed until smooth. Add eggs, flour and vanilla; beat until blended.
Preheat oven to 300 degrees.
Pour half the cream cheese mixture over the chilled crust. Break remaining cookies in half and scatter over mixture, overlapping if necessary, to use them all. Pour remaining filling mixture over cookies.
Set pan on center rack of oven and set a larger pan underneath it to catch any butter that might leak.
Bake in preheated oven 1 hour and 20 minutes or until cheesecake is golden on top and jiggles only slightly in the center when gently shaken. Cake will puff up while baking but will flatten after it's removed from the oven.
When done, remove cake from oven and cool to room temperature on a wire rack. Cover and chill 4 hours or overnight.
Before serving, run a sharp knife around edge of pan to loosen, then remove rim. Cut into slender wedges to serve. Garnish with whipped cream, if desired.
Note: If you use a food processor to make the filling, it will be thin and the cookies will float to the top during baking. If prepared with an electric mixer, filling will be thicker and will keep cookies in place. Makes: 12 to 16 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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