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    You are in: Home / Recipes / Icebox Cookie Cheesecake Recipe
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    Icebox Cookie Cheesecake

    Icebox Cookie Cheesecake. Photo by Ms. Poppy

    1/1 Photo of Icebox Cookie Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Ms. Poppy's Note:

    The original recipe came from Grandma's Great Desserts. The original recipe is made in a spring-form pan. I wanted to feed more so I increased the filling by a third. For the crust, I followed a box of graham cracker crumbs for the directions for a no-bake crust for a 13 x 9-in pan. Also the original recipe calls for making a glaze with 4 squares (1 oz ea) of semisweet chocolate, 1/2 c whipping cream and 1/2 tsp vanilla. This part I ended up omitting, although, it is a nice topping for this delicious dessert. Below are my changes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine chocolate graham cracker crumbs, 1/2 c sugar and 12 T of melted butter. Press into a 13 x 9-in pan. Chill.
    2. 2
      Whip the whipping cream until stiff peaks form; refrigerate.
    3. 3
      In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 1/3 cup sugar; blend thoroughly. Fold in the broken Oreos along with the chilled whipped cream.
    4. 4
      Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight.

    Ratings & Reviews:

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    Nutritional Facts for Icebox Cookie Cheesecake

    Serving Size: 1 (140 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 550.3
     
    Calories from Fat 397
    72%
    Total Fat 44.1 g
    67%
    Saturated Fat 25.6 g
    128%
    Cholesterol 134.5 mg
    44%
    Sodium 349.6 mg
    14%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 0.3 g
    1%
    Sugars 31.4 g
    125%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    chocolate graham cracker crumbs

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