
Cookies & Creme Brownie Cheesecakes
Enjoy our
Big Pack 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
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
Supplies:
4 4.5-Inch Spring Form Pans
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.
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