Best 3 Christmas Cookie Cheesecake Recipes

CHRISTMAS COOKIE CHEESECAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Pulse the 24 oreos in your food processor until fine and add in the 4 tablespoons melted butter and pulse until blended.
• Place the oreo mixture in the bottom of a 9" inch springform pan. Using a the bottom of a glass, press down to pack the crust into the bottom of the pan and a little up the sides.
• In a large mixing bowl using an electric mixer beat together the cream cheese, sugar and vanilla until smooth.
• Whisk the eggs in a small bowl to break the yolks, then add them to the cream cheese mixture and mix just until combined. Don't whip too much air into the cream cheese.
• Gently fold in 1 tablespoon of sprinkles. Don't mix too much or the colors will run.
• Pour all the batter into the crust.
• Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake but don't remove the rim.
• Refrigerate cheesecake 6 hours.
• Once cake thoroughly chilled you can remove the rim and decorate.
• Melt the white chocolate in a microwave safe bowl in 15 second intervals until all melted. Be sure to stir between each interval.
• Dip one half of each of the 8 vanilla oreos in the chocolate and sprinkle with more holiday sprinkles.
• Set aside on parchment paper or wax paper to set.
• In a large bowl, use an electric mixer to whip the butter with the powdered sugar.
• Pipe the buttercream mixture onto the cake in 8 peaks.
• Place one decorated cookie on each buttercream dollop.
• If desired spread whipped cream on top of the cake and add more sprinkles.
• Refrigerate another 30 minutes.
• Serve!

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.

CHRISTMAS CHEESECAKE COOKIES

Steps:

• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper or silicone mats.
• Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes.
• Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
• In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
• Separate the dough into three small bowls. Refrigerate for 15 minutes.
• Once chilled, add in food coloring and incorporate into the dough until your desired color is reached.
• Add the peppermint extract to the dough you'll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it's hard to work with, put back in the refrigerator for a few minutes.
• To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
• Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
• Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• Optional: Dust with powdered sugar!
• NOTES:.
• Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
• The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
• Do not overbake. This can cause the cookies to come out more dry and biscuit like.