Cookies & Creme Brownie Cheesecake
Enjoy our Cookies & Creme Brownies in a whole new way! The delicious taste of cookies & creme combined with cheesecake, makes the perfect dessert. Enjoy these tasty cheesecakes as a weekend dessert idea, or for an upcoming party.
Makes 4 Servings
Supplies:
4 4.5-Inch Spring Form Pans
Ingredients for the Crust:
1 Carton Little Debbie Big Pack Cookies & Creme Brownies
2 Tablespoons Butter, melted
Ingredients for the Cheesecake Filling:
12 Ounce Cream Cheese, softened
1/4 Cup Sour Cream, room temperature
1/3 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 Large Egg
6 Chocolate Sandwich Cookies, crushed
1 Can Whipped Topping
Directions for the Crust:
Preheat the oven to 325 degrees. Spray each mini spring form pan with nonstick cooking spray and set aside.
Unwrap 4-5 LD Cookies & Creme brownies.
Crumble brownies with hands or a fork, add in melted butter and mix well.
Evenly distribute crust mixture between 4 mini spring form pans.
Bake at 325-degrees for 5 minutes, remove from oven and set aside to cool.
Directions for the Cheesecake Filling:
In bowl of a stand mixer with paddle attachment (or in a mixing bowl with an electric mixer), add the cream cheese and mix until smooth.
Add sour cream, granulated sugar and vanilla extract, mix until combined.
Add in egg and mix on low speed until combined. Fold in crushed chocolate sandwich cookies.
Evenly distribute cheesecake filling into each of the 4 mini spring form pans. Bake at 325-degrees for 15 to 17 or until the tops of the cheesecakes are set.
Remove from oven and allow to cool at room temperature, cover with plastic wrap and refrigerator to chill for at least 2-3 hours or overnight. Once cooled, remove from spring form pan. (You can also leave the oven door open for an hour to cool.)
Top with whipped topping and garnish with brownie pieces.
