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New Years Eve Cheesecake Clock

posted in Food & Drink > Recipes
12/28/2013
  • To make the bottom layer, grind vanilla cream-filled chocolate sandwich cookies to fine crumbs in a food processor. If you don't have a food processor, you can crush the cookies by placing them in a zip top bag and smashing them.  Mix in a block of cream cheese until you have a thick dough.
    To make the bottom layer, grind vanilla cream-filled chocolate sandwich cookies to fine crumbs in a food processor. If you don't have a food processor, you can crush the cookies by placing them in a zip top bag and smashing them. Mix in a block of cream cheese until you have a thick dough.
  • Cut a gallon size zip top bag along two sides. Pinch off about 1/4 cup of the chocolate dough and place it the zip top bag. Roll it out to about 1/16" thick. Freeze for 30 minutes.
    Cut a gallon size zip top bag along two sides. Pinch off about 1/4 cup of the chocolate dough and place it the zip top bag. Roll it out to about 1/16" thick. Freeze for 30 minutes.

  • Line the bottom of an 8-inch springform pan with non-stick aluminum foil or parchment paper. Press the remaining cookies and cream dough into an even layer in the bottom of the springform pan.
    Line the bottom of an 8-inch springform pan with non-stick aluminum foil or parchment paper. Press the remaining cookies and cream dough into an even layer in the bottom of the springform pan.

  • Use a food processor or handheld mixer to beat a block of cream cheese and marshmallow fluff until creamy and smooth. Add whipped topping and beat to combine. Pour on top of the chocolate layer in the springform pan.
    Use a food processor or handheld mixer to beat a block of cream cheese and marshmallow fluff until creamy and smooth. Add whipped topping and beat to combine. Pour on top of the chocolate layer in the springform pan.

  • Smooth the cheesecake filling out in the pan. Freeze for at least one hour. Using small metal cutter and a pastry wheel or knife, cut the clock numbers and hands out of frozen cookies and cream dough. Re-freeze for 30 minutes.
    Smooth the cheesecake filling out in the pan. Freeze for at least one hour. Using small metal cutter and a pastry wheel or knife, cut the clock numbers and hands out of frozen cookies and cream dough. Re-freeze for 30 minutes.

  • Remove cheesecake from freezer. Unlatch and remove the springform pan sides. You may need to warm up the metal sides a bit. Wet a towel with hot water, wrap around the pan, allow sides to warm slightly, unlatch and remove sides. Carefully peel off non-stick foil and set cake on a serving platter.
    Remove cheesecake from freezer. Unlatch and remove the springform pan sides. You may need to warm up the metal sides a bit. Wet a towel with hot water, wrap around the pan, allow sides to warm slightly, unlatch and remove sides. Carefully peel off non-stick foil and set cake on a serving platter.
  • Carefully peel chocolate numbers from zip top bag and place them on the cheesecake to form a clock. Add the chocolate clock hands so they show a few minutes before twelve o'clock. Keep refrigerated until ready to serve, up to four days.
    Carefully peel chocolate numbers from zip top bag and place them on the cheesecake to form a clock. Add the chocolate clock hands so they show a few minutes before twelve o'clock. Keep refrigerated until ready to serve, up to four days.

  • cookies and cream layer:

18 ounces vanilla cream filled chocolate sandwich cookies

1 - 8 ounce block cream cheese, softened*

cheesecake filling:

1 - 8 ounce block cream cheese, softened*

1 cup marshmallow fluff

1 - 8 ounce tub frozen whipped topping, thawed
    cookies and cream layer:

    18 ounces vanilla cream filled chocolate sandwich cookies

    1 - 8 ounce block cream cheese, softened*

    cheesecake filling:

    1 - 8 ounce block cream cheese, softened*

    1 cup marshmallow fluff

    1 - 8 ounce tub frozen whipped topping, thawed

  • KEEP IN MIND!

    Light * or low-fat cream cheese is not recommended, as the filling will be thin.

  • Enjoy and don't forget to like! Every like helps and is very greatly appreciated! Follow for more tips and recipes! :)

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