CHRISTMAS COOKIE CHEESECAKE
Classic rich cheesecake with a festive look! This Christmas Cookie Cheesecake with sprinkles and Oreos will brighten your dessert table.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Pulse the 24 oreos in your food processor until fine and add in the 4 tablespoons melted butter and pulse until blended.
- Place the oreo mixture in the bottom of a 9" inch springform pan. Using a the bottom of a glass, press down to pack the crust into the bottom of the pan and a little up the sides.
- In a large mixing bowl using an electric mixer beat together the cream cheese, sugar and vanilla until smooth.
- Whisk the eggs in a small bowl to break the yolks, then add them to the cream cheese mixture and mix just until combined. Don't whip too much air into the cream cheese.
- Gently fold in 1 tablespoon of sprinkles. Don't mix too much or the colors will run.
- Pour all the batter into the crust.
- Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake but don't remove the rim.
- Refrigerate cheesecake 6 hours.
- Once cake thoroughly chilled you can remove the rim and decorate.
- Melt the white chocolate in a microwave safe bowl in 15 second intervals until all melted. Be sure to stir between each interval.
- Dip one half of each of the 8 vanilla oreos in the chocolate and sprinkle with more holiday sprinkles.
- Set aside on parchment paper or wax paper to set.
- In a large bowl, use an electric mixer to whip the butter with the powdered sugar.
- Pipe the buttercream mixture onto the cake in 8 peaks.
- Place one decorated cookie on each buttercream dollop.
- If desired spread whipped cream on top of the cake and add more sprinkles.
- Refrigerate another 30 minutes.
- Serve!
Nutrition Facts : Calories 519 kcal, Carbohydrate 46 g, Protein 7 g, Fat 35 g, SaturatedFat 18 g, Cholesterol 133 mg, Sodium 361 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
ICEBOX COOKIE CHEESECAKE
Cookie lovers will come back for seconds when you serve this tempting treat. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate. , In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies into filling along with chilled whipped cream. Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight. Freeze 1 hour before serving., Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan. , Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.
Nutrition Facts : Calories 523 calories, Fat 37g fat (21g saturated fat), Cholesterol 85mg cholesterol, Sodium 320mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
CHRISTMAS CHEESECAKE COOKIES
These Christmas Cheesecake Cookies are the perfect, festive cookie to feed to Santa! https://www.yellowblissroad.com/christmas-cheesecake-cookies/
Provided by Gagoo
Categories Dessert
Time 20m
Yield 3 Dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper or silicone mats.
- Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes.
- Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
- In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
- Separate the dough into three small bowls. Refrigerate for 15 minutes.
- Once chilled, add in food coloring and incorporate into the dough until your desired color is reached.
- Add the peppermint extract to the dough you'll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it's hard to work with, put back in the refrigerator for a few minutes.
- To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
- Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar!
- NOTES:.
- Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
- The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
- Do not overbake. This can cause the cookies to come out more dry and biscuit like.
Nutrition Facts : Calories 1287.2, Fat 60.8, SaturatedFat 35.2, Cholesterol 288.6, Sodium 1193.3, Carbohydrate 167.2, Fiber 2.8, Sugar 86.3, Protein 19.8
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