Cookies And Cream Cheesecake Recipes

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COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY



Cookies and Cream Cheesecake Cookies Recipe by Tasty image

Here's what you need: cream cheese, salted butter, sugar, flour, cookies

Provided by Hector Gomez

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 5

4 oz cream cheese, softened
8 tablespoons salted butter, room temperature
¾ cup sugar
1 cup flour
10 cookies, crushed

Steps:

  • In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
  • Add flour to cream cheese mixture and continue to blend together until fully combined.
  • Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
  • Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
  • Preheat oven to 350°F(180°C).
  • Roll batter into small balls and place on a parchment lined baking sheet.
  • Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
  • Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
  • Place cookies on a cooling rack and rest for at least 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 239 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

NO-BAKE COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY



No-Bake Cookies and Cream Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, butter, cream cheese, sugar, vanilla extract, milk, gelatin

Provided by Alvin Zhou

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7

36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese
⅓ cup sugar
1 tablespoon vanilla extract
1 cup milk, warm
1 tablespoon gelatin

Steps:

  • Separate the cream from the cookies into 2 different bowls.
  • Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
  • Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
  • Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
  • In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
  • In a measuring cup, mix the milk with the gelatin until dissolved.
  • Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
  • Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
  • Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
  • Unclasp the ring of the springform pan, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 30 grams, Fat 62 grams, Fiber 0 grams, Protein 11 grams, Sugar 22 grams

INSTANT POT COOKIES-AND-CREAM CHEESECAKE



Instant Pot Cookies-and-Cream Cheesecake image

The most magical thing about this luscious cheesecake is its cooking time! If you are tired of your favorite cheesecakes hogging your oven for hours, this is the one for you. The cookie crust and bits of cookie throughout make it a cheesecake you won't soon forget.

Provided by Food Network Kitchen

Categories     dessert

Time 8h10m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the pan
22 chocolate sandwich cookies
Pinch kosher salt
3 tablespoons unsalted butter, melted and cooled slightly
16 ounces cream cheese, at room temperature
1/2 cup sugar
1/3 cup sour cream
1 teaspoon vanilla extract
2 large eggs, at room temperature
4 ounces bittersweet chocolate, chopped
Whipped cream, for serving

Steps:

  • Cut a piece of parchment into a square whose edges fit the bottom of a 7-inch springform pan; allow the corners to bend upwards, as they will help you remove the cheesecake. Coat the pan with nonstick spray and line with the parchment. Put 13 cookies and the salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined (the texture will be similar to wet sand). Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
  • Add the cream cheese, sugar, sour cream, vanilla and eggs to the food processor. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Crumble 5 cookies into the food processor and pulse until they are combined but not completely pulverized. Pour the mixture over the crust.
  • Tear off a large piece of aluminum foil (about 1 1/2-feet long) and put the springform pan in the center. Wrap the foil tightly around the bottom of the pan, folding down the sides as needed so the top of the pan isn't covered.
  • Pour 2 cups water in the bottom of a 6-quart Instant Pot®. Invert the rack and position the springform pan so that it rests on the rack's feet, then pick up both sides of the rack and bring them up the sides of the pan. Carefully lower the rack into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
  • After the pressure cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. Follow the manufacturer's guide for steam release and allow any residual steam to air out. Be careful of any remaining steam and unlock and remove the lid. Carefully use the rack handle to lift out the cheesecake and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
  • Remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring from the pan and set the cheesecake aside.
  • Bring 3 cups water to a simmer in a medium saucepan. Set a medium heatproof bowl over the top, then add the chocolate and let melt, stirring occasionally, until completely melted, about 5 minutes. Transfer to a liquid measuring cup and let cool, 15 minutes. Meanwhile, pulse the remaining 4 cookies in a food processor until finely ground. Set aside until ready to use.
  • Set the chilled cheesecake on a serving plate or cake stand and pour the melted chocolate on top. Spread evenly with an offset spatula, allowing some of the excess to drip down the sides. Let the chocolate set for 5 minutes, then sprinkle the cookie crumbs in a crescent moon shape over the top of the cake (it's okay if some of the crumbs land on the platter). Let the chocolate set at room temperature, 1 hour, then serve.

COOKIES AND CREAM CHEESECAKE



Cookies and Cream Cheesecake image

Discover this amazing Cookies and Cream Cheesecake. Creamy cheesecake gets a delicious makeover with this easy-to-make Cookies and Cream Cheesecake recipe.

Provided by My Food and Family

Categories     Recipes

Time 6h25m

Yield 16 servings

Number Of Ingredients 6

32 thin vanilla creme-filled chocolate sandwich cookie, divided
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs

Steps:

  • Heat oven to 325°F.
  • Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust.
  • Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 380, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 110 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0.6667 g, Sugar 0 g, Protein 6 g

COOKIES 'N CREAM CAKE



Cookies 'n Cream Cake image

Very good, simple cake to make. Always gets a lot of attention.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
¾ cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
  • Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
  • To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g

COOKIES & CREAM CHEESECAKE



Cookies & Cream Cheesecake image

Crush up some of your favorite cookies to put together this delectable Cookies & Cream Cheesecake. This simple chocolate cookie cheesecake recipe comes together in no time.

Provided by Kraft Heinz

Yield 16 servings

Number Of Ingredients 7

vanilla creme-filled chocolate sandwich cookies, divided
cup butter or margarine, melted
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup sugar
cup sour cream
tsp. vanilla
eggs

Steps:

  • Crush 26 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

VEGAN COOKIES & CREAM CAKE



Vegan cookies & cream cake image

Make this delicious vegan cookies and cream cake for any children or adults with allergies or intolerances, or those following a dairy-free diet

Provided by Cassie Best

Categories     Dessert

Time 1h5m

Yield Serves 16

Number Of Ingredients 14

150ml sunflower oil, plus extra for the tin
200ml dairy-free milk (we used oat milk)
1 ½ tsp white wine vinegar
1 tsp vanilla extract
120g dairy-free yogurt (we used coconut yogurt)
225g light brown soft sugar
200g self-raising flour
70g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
150g crème-filled chocolate sandwich cookies
150g vegan spread
1 tsp vanilla extract
275g icing sugar

Steps:

  • Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.
  • Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.
  • Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluffy, then gently fold in the crushed cookies until combined.
  • Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.

Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

COOKIES N CREAM CHEESECAKE CUPCAKES



Cookies N Cream Cheesecake Cupcakes image

Personal sized Cookies N Cream Cheesecake!! I usually halve the recipe and it works fine. Also, I don't always have room in my fridge for the whole muffin pan so if I have to, I remove them from the pan to refrigerate them.

Provided by c bau

Categories     Cheesecake

Time 52m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 7

42 Oreo cookies (30 whole, 12 coarsely chopped)
2 lbs cream cheese
1 cup sugar
1 teaspoon vanilla
4 large eggs (room temperature, lightly beaten)
1 cup sour cream
1 pinch salt

Steps:

  • Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
  • With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
  • Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
  • Stir in chopped oreos by hand.
  • Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
  • Transfer tins to a wire rack to cool completely.
  • Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.

COOKIES AND CREAM CHEESECAKE



Cookies and Cream Cheesecake image

Make and share this Cookies and Cream Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 15

11 cream-filled chocolate sandwich cookies, crushed
3 tablespoons butter or 3 tablespoons margarine, melted
24 ounces cream cheese
1/3 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
2/3 cup whipping cream
1/3 cup dark Creme de Cacao
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips, melted
4 chocolate sandwich cream cookies, coarsely crumbled (Oreos)
1 cup whipping cream
1 tablespoon sugar
4 chocolate sandwich cream cookies, coarsely crumbled (Oreos)

Steps:

  • Crust: in a small bowl stir together crushed cookies and melted butter or margarine until well combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
  • Filling: In a big bowl combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Stir in whipping cream, creme de cacao, and vanilla; stir in melted chocolate; fold in cookies.
  • Pour the cream cheese mixture over the crust.
  • Bake at 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  • Remove cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off; return cake to the oven for an additional 1 hour.
  • Chill, uncovered, overnight.
  • Topping: In a small bowl, beat whipping cream and sugar with an electric mixer until stiff peaks form.
  • Spread whipped cream mixture over cheesecake; sprinkle with cookies.
  • Chill until serving time.

Nutrition Facts : Calories 501.4, Fat 42.4, SaturatedFat 25.2, Cholesterol 183.9, Sodium 264.9, Carbohydrate 25.7, Fiber 1.1, Sugar 18.3, Protein 7.8

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From recipegirl.com


COOKIES AND CREAM CHEESECAKE COOKIES - BAKE OR BREAK
2020-01-16 Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners. Whisk together the flour, baking powder, and salt. Set aside. Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until well mixed. Add the eggs, one at a time, mixing well after each addition.
From bakeorbreak.com


COOKIES AND CREAM CAKE! - JANE'S PATISSERIE
2020-05-20 For the Cake. Preheat your oven to 180C/160C Fan and line two 8"/20cm tins with parchment paper! Chop your oreos into quarters or slighlty smaller - but still so there are chunks. Beat your butter and sugar together until light and fluffy. I use my …
From janespatisserie.com


COOKIES AND CREAM CHEESECAKE - BAREFOOT IN THE PINES
2021-11-13 Preheat oven to 350°. Grease an 8" round cake pan, with 3" high sides, with cooking spray or melted butter. Cut an 8" circle out of parchment paper and place in the bottom of the cake pan, spray the parchment too. Set aside.
From barefootinthepines.com


NO-BAKE COOKIES AND CREAM MINI CHEESECAKES - SIMPLY SCRATCH
2018-07-13 In a large mixing bowl add the softened cream cheese, sifted powdered sugar, vanilla and sea salt. Mix on medium-low until combined. Next pour in the heavy cream and mix on low-speed until combined. Increase the speed a notch or two and mix until thick and fluffy. Line a regular muffin tin with paper liners.
From simplyscratch.com


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