FROZEN STRAWBERRY CHEESECAKE SANDWICHES
The cookie is sweet and nutty, reminiscent of oatmeal.... and once filled with the sweet, creamy filling there's just nothing better!
Provided by Linda Griffith
Categories Fruit Desserts
Time 50m
Number Of Ingredients 17
Steps:
- 1. Preheat an oven to 350 degrees F (175 degrees C).
- 2. Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
- 3. Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth.
- 4. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
- 5. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine.
- 6. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- 7. Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- 8. Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth.
- 9. Place the strawberries in a blender or food processor. Blend until smooth.
- 10. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
- 11. Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar-sized cookie.
- 12. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.
FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES
A delicious graham cracker and cinnamon cookie sandwich with a strawberry cheesecake filling. Great when you're craving a single serving of cheesecake! These are especially great frozen!
Provided by lchoward
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h50m
Yield 15
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
- Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
- Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 54.1 g, Cholesterol 111.9 mg, Fat 31.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 18.5 g, Sodium 494.7 mg, Sugar 38.1 g
FROZEN STRAWBERRY CHEESECAKE
Steps:
- Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
- When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
- Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
- When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.
FROZEN STRAWBERRY CHEESECAKE
Store-bought ingredients become something entirely new and unexpected when you put them together this way.
Provided by Tyler Florence
Categories dessert
Time 45m
Yield 8 slices of cheesecake
Number Of Ingredients 7
Steps:
- Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact.
- When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight.
- Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill.
- When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top.
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