Girl Guide Cookie Cheesecake

Girl Guide Cookie Cheesecake requires about 1 hour and 10 minutes from start to finish. For $1.31 per serving, you get a side dish that serves 14. One serving contains 498 calories, 8g of protein, and 31g of fat. A couple people made this recipe, and 63 would say it hit the spot. Head to the store and pick up vanilla, eggs, graham cracker crumbs, and a few other things to make it today. It is brought to you by The Kitchen Magpie. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so great. Similar recipes are Thin Mints Girl Scout Cookie Cheesecake, Girl Scout Thin Mint Cookie Cheesecake Cups, and Craving > Girl Scout Thin Mint Mini Pies Plus Girl Scout Cookie s.

Servings: 14

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 350 degrees F.Combine the graham crumbs, sugar and melted butter; mix well. Press firmly onto bottom and an inch and a half up the sides of a 10-inch springform pan.Set aside.Crush 14 (7 chocolate, 7 vanilla) of the Girl Guide Cookies in a bag.Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add in the cream and sour cream, until blended. Add eggs, 1 at a time, beating just until blended after each addition.Gently stir the chopped cookies into cream cheese batter. Pour over prepared crust.Crush the remaining 6 cookies and sprinkle over the top.Bake 45 min. or until center is almost set. Cool then refrigerate at least 3 hours or overnight.Serve plain or topped with whipped cream.

 

Step by step:

1. Heat oven to 350 degrees F.

2. Combine the graham crumbs, sugar and melted butter; mix well. Press firmly onto bottom and an inch and a half up the sides of a 10-inch springform pan.Set aside.Crush 14 (7 chocolate, 7 vanilla) of the Girl Guide Cookies in a bag.Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

3. Add in the cream and sour cream, until blended.

4. Add eggs, 1 at a time, beating just until blended after each addition.Gently stir the chopped cookies into cream cheese batter.

5. Pour over prepared crust.Crush the remaining 6 cookies and sprinkle over the top.

6. Bake 45 min. or until center is almost set. Cool then refrigerate at least 3 hours or overnight.

7. Serve plain or topped with whipped cream.

Nutrition Information:

covered percent of daily need