Cookies 'n Cream Cheesecake
-combine the crumbs and butter and mix thoroughly. Press firmly into a 9 in cheesecake pan. (if you are doing mini cheesecakes, press into the muffin tins)
Filling:
-3 pkg cream cheese, softened
-1 can of condensed milk
-1 tsp vanilla
-2 eggs
-1 1/2 C crushed chocolate cookies or Oreos
-Mix the cream cheese with the condensed and vanilla until smooth.
-Add the eggs, one at a time, only mixing until fully incorporated. Don't over mix.
-Fold in the crushed cookies pieces
-Pour over top of the crust.
Bake at 300 degrees for 30-45 minutes until the center is almost set. You want about the size of a quarter to still look a little wet in the middle. If you are making cupcakes or mini cupcakes, you will want to cut the time down considerably, depending on the size of cupcakes.
-Allow to cool to room temperature and then refrigerate for at least 2-4 hours before serving. Top with white chocolate whipped cream and garnish with cookie crumbs before serving if desired.
-1 C white chocolate chips (add more or less depending on how sweet you like your whipped cream)-1 tsp vanilla
-Mix the chocolate chips with 1/2 c of the cream and melt in the microwave or stove top until smooth. (stirring frequently) Allow to cool to room temperature.
-Whip the remaining cup of cream and vanilla until thick.
-While still whipping the cream, slowly add the melted chocolate mixture to the whipped cream. Mix until smooth.
-Top cheese cake and chill until ready to serve.
Crust:
-1 1/3 C Oreo or dark chocolate cookie crumbs
-1/3 C melted butter-combine the crumbs and butter and mix thoroughly. Press firmly into a 9 in cheesecake pan. (if you are doing mini cheesecakes, press into the muffin tins)
Filling:
-3 pkg cream cheese, softened
-1 can of condensed milk
-1 tsp vanilla
-2 eggs
-1 1/2 C crushed chocolate cookies or Oreos
-Mix the cream cheese with the condensed and vanilla until smooth.
-Add the eggs, one at a time, only mixing until fully incorporated. Don't over mix.
-Fold in the crushed cookies pieces
-Pour over top of the crust.
Bake at 300 degrees for 30-45 minutes until the center is almost set. You want about the size of a quarter to still look a little wet in the middle. If you are making cupcakes or mini cupcakes, you will want to cut the time down considerably, depending on the size of cupcakes.
-Allow to cool to room temperature and then refrigerate for at least 2-4 hours before serving. Top with white chocolate whipped cream and garnish with cookie crumbs before serving if desired.
White Chocolate Whipped Cream
-1 1/2 C heavy whipping cream-1 C white chocolate chips (add more or less depending on how sweet you like your whipped cream)-1 tsp vanilla
-Mix the chocolate chips with 1/2 c of the cream and melt in the microwave or stove top until smooth. (stirring frequently) Allow to cool to room temperature.
-Whip the remaining cup of cream and vanilla until thick.
-While still whipping the cream, slowly add the melted chocolate mixture to the whipped cream. Mix until smooth.
-Top cheese cake and chill until ready to serve.
Thanks for just getting right to the recipe. I hate scrolling down down down through all the blog stuff to get to the thing I came for. Maybe if I knew the person, I'd be interested, but everyone's got a story, even me, but there's rarely anything new, different or profound, so why waste my time? I agree, just get to the good stuff and if you have to bla bla bla blog - do it after!! Thanks for all the yummy recipes!
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