Creme Filled Cake With Cookie Crust Recipes

NEW YORK-STYLE CHEESECAKE WITH COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out cheesecake-crust dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top as a guide, then cut out the dough. Slide dough onto the base.
• Attach sides to pan; wrap exterior of pan (including base) in a double layer of foil. Freeze dough in pan 15 minutes.
• Transfer pan to a baking sheet. Bake dough until golden, about 18 minutes. Transfer pan to a wire rack, and let crust cool. Leave oven on.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes.
• Stir together sugar and flour in a large bowl. With mixer on low speed, add sugar mixture to bowl in a slow, steady stream; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, mixing each until just combined (do not overmix).
• Butter sides of cake pan. Pour cream cheese filling over crust. Set pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan.
• Bake 45 minutes; reduce oven temperature to 325 degrees. Continue to bake until cake is golden and set but still slightly wobbly in center, about 30 minutes more. Turn oven off; leave cake in oven with door slightly ajar, 1 hour.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

CREME FILLED CAKE WITH COOKIE CRUST

Steps:

• 1. Preheat oven to 350^. Spray bundt pan lightly with baking spray.
• 2. Place 3 of the cookie pieces in each of the flutes in the bundt pan. Pat the cookie dough in the bundt pan with the cinnamon sugar side against the sprayed surface; up the side and the center tube as evenly as possible. Place pan in the freezer while preparing the cake mix.
• 3. Combine the cake mix and remaining ingredients and blend well , beating for 3 minutes at medium speed. remove 2 cups of the batter and set aside. Make filling: combine and beat until smooth the cream cheese and sugar. Set aside.
• 4. Remove bundt pan from freezer.Pour the cake batter (less the 2 cups) into the bundt pan. Smooth top evenly.
• 5. Using a small spoon place the filling on top of the cake batter, until all used up;smooth evenly.
• 6. Spoon remaining cake batter over cream cheese mixture. Bake for about 55 minutes. Test with a cake tester or toothpick. When don cool in pan for 30 minutes then invert onto cake dish and make the frosting.
• 7. Frosting. Place mini chips in measuring cup with the butter and corn syrup; microwave for 30 seconds. spread on warm cake. Cool completely before cutting.
• 8. frosted. HERE IS AN ALTERNATE RECIPE. Use peanut butter cookie dough. Chocolate cake mix Peanut butter cream cheese filling: 8 oz. cream cheese 1/3 cup peanut butter,creamy 1 beaten egg 1/4 cup granulated sugar Frosting: 2 teas. melted butter 2 oz. mini chocolate chips 2 teas. creamy peanut butter