Icebox Oreo Cheesecake Recipes

ICEBOX COOKIE CHEESECAKE

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.

ICEBOX OREO CHEESECAKE

Steps:

• In the bowl of a food processor, process the cookies and butter until finely ground. Press the mixture evenly into the bottom and sides of a 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.
• Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering. Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth. Slowly whisk the hot milk into the yolk mixture to temper the yolks. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in the white chocolate until melted. Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.
• With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds. Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface. Repeat the process twice, then top with the remaining filling. Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.).
• In a chilled bowl, whisk together the cream and sugar until soft peaks form. Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake. Garnish with the mini cookies; slice and serve. Enjoy!