Cookies & Oh So Creamy Cheesecake
|
Ingredients |
|
Crust |
|
|
| 2
cups |
cream-filled chocolate cookies, crushed (approx. 20) |
500 mL |
|
¼ cup |
butter, softened |
50 mL |
| |
|
|
|
Cheesecake |
|
|
| 1
envelope |
unflavoured gelatin |
7
g |
|
¼ cup |
cold water |
50 mL |
| 1
pkg |
cream cheese, softened |
250 g |
|
3/4 cup |
sugar |
175 mL |
| 1
tsp |
vanilla |
5
mL |
|
3/4 cup |
milk |
175 mL |
| 1
cup |
whipping cream |
250 mL |
| 1
cup |
cream-filled chocolate cookies (approx. 10), coarsely chopped |
250 mL |
| |
|
|
| |
|
|
| Directions |
Crust: Combine cookie crumbs and
butter. Press into bottom and sides of 9” (23 cm) springform
pan.
Cheesecake: In small saucepan sprinkle gelatin over ¼
cup cold water; let stand for 2 minutes. Stir over low heat
until dissolved. Remove from heat. In a medium to large bowl,
mix cream cheese, sugar and vanilla on medium speed until
smooth. Gradually add gelatin and milk, mixing until blended.
Chill until mixture is thickened, but not set. Whip whipping
cream until soft peaks form. Fold whipped cream into cream
cheese mixture. Pour half of cream cheese mixture over cookie
crust. Top with chopped cookies, then with remaining cream
cheese mixture. Decorate with leftover cookies, or “mini”
chocolate cream-filled cookies, chocolate curls, or with a
sprinkle of cookie crumbs. Chill until firm. |
|
Nutrient Content |
|
Per Serving: Energy: 348.3 Kcal ·
Carbohydrate: 35.0 g · Protein: 4.3 g · Fat (Total): 22.1 g · Calcium: 58.8 mg |
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