Best Cookie Crumble Cheesecake Caterpillars Recipes

NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
• Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
• Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
• Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
• Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
• Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

"NO BAKE" COOKIE CRUMBLE CHEESECAKE

Steps:

• In blender, sprinkle gelatin over cold milk; let stand 2 minutes.
• Add hot milk and process at low until dissolved, about 2 minutes.
• Add cream cheese, sugar and vanilla and process until blended.
• Arrange (sprinkle) mini chocolate chips in the bottom of the crust.
• Pour in gelatin (cream cheese) mixture.
• Sprinkle with your favourite crushed cookies.
• Chill until firm, about 2 hours.

COOKIE CRUMBLE CHEESECAKE CATERPILLARS RECIPE - (4.4/5)

Steps:

• Special Equipment Needed: optional: food processor (or you can use a rolling pin, a pan, or even a book) optional: small ice cream scoop or spoon Crush cookies into crumbs either in a food processor or by placing them in a zip top bag and smashing them with a rolling pin, a pan, a book, or your hands. Whatever works. Reserve about 1/3 cup of the crumbs. Mix the cheesecake filling into the remaining cookie crumbs - you can just add the filling to the food processor or even to the zip top bag. Place the reserved cookie crumbs in a shallow bowl. Pinch off about 2 teaspoons of the cheesecake cookie mixture and roll into a ball (here's where you may opt to use a small ice cream scoop or a spoon.) Roll in the crumbs to coat. You may need to press the crumbs onto the balls. Repeat until you have 30 balls. To make a caterpillar, set 5 cheesecake cookie balls in a squiggly row. Press two chocolate chips into the front of the first ball for the eyes. Break one pretzel stick in half and press the two halves into the top of the same ball to create antenna. Repeat. If you really want your caterpillars to stick together, you could break up more pretzel sticks and press one in between each of the balls. The pretzels won't show and will hold the row of 5 balls together. Set on a serving platter or fun plate. Serve at room temperature for best flavor.