Black and White Cheesecake Clock Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:Cookies and Cream Layer: grind vanilla cream filled chocolate sandwich cookies to fine crumbs. 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 1/16th of an inch thickness. Freeze for 30 minutes.
Line the bottom of an 8-inch spring form 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.
Cheesecake Filling: Beat cream cheese and marshmallow fluff until creamy and smooth. Add whipped topping and beat to combine.
Pour on top of chocolate layer and smooth. 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 springform pan. Set on a serving platter.
Add the chocolate numbers and clock hands to the cheesecake.
Refrigerate until needed, for up to 4 days. |
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Number Of
Servings: |
Number Of
Servings:12 servings |
Personal
Notes: |
Personal
Notes: Light or low-fat cream cheese is not recommended, as the filling will be thin.
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