Best Chocolate Sandwich Cookie Cheesecake Recipes
CHOCOLATE SANDWICH COOKIE CHEESECAKE
This is great for parties because it is popular with all ages and can be made in advance. People really go wild when this is served as part of a dessert buffet. It's usually the first to go! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate while preparing filling. , Preheat oven to 325°. In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of the chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet. , Bake 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
Nutrition Facts : Calories 659 calories, Fat 45g fat (24g saturated fat), Cholesterol 161mg cholesterol, Sodium 465mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 3g fiber), Protein 10g protein.
CHOCOLATE SANDWICH COOKIE CHEESECAKE
Here's the way the chocolate cookies crumble: deliciously! At least they do in this easy Chocolate Sandwich Cookie Cheesecake!
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Crush 28 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan.
- Beat Neufchatel, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
- Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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