Best Cream Cheesecake Cookie Crust Recipes

BREYERS® COOKIE CRUST ICE CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Make the cookie crust: Line 2 baking sheets with parchment paper.
• In a large heatproof bowl, microwave ½ cup butter until melted.
• Add the granulated and brown sugar, and mix with an electric hand mixer on low speed until well combined and creamy. Add the melted Breyers® Chocolate Ice Cream and mix until smooth. Add the egg, vanilla, baking soda, and salt, and mix until smooth.
• Gradually add the flour, then the cocoa powder, beating until incorporated.
• Using a 2-tablespoon ice cream scoop, scoop the cookie dough onto the prepared baking sheets, spacing about 2 inches apart. You should have 12 cookies per sheet, for a total of 24 cookies. Cover the baking sheets with plastic wrap and chill in the refrigerator for at least 1 hour, up to overnight.
• Preheat the oven to 350°F (180°C).
• Take the baking sheets out of the refrigerator and remove the plastic wrap. Using your palm, gently flatten the cookies slightly to about ¾ inch thick and no longer rounded on top.
• Bake the cookies for 9-10 minutes, until set. Remove from the oven and let cool completely.
• Working in batches, add 18 of the cookies to a food processor and pulse into crumbs. Transfer the crumbs to a medium bowl. Reserve the remaining cookies for later or use to garnish the finished cheesecake.
• Melt the remaining ½ cup butter, then pour into the bowl with the crumbs. Mix until well incorporated and the crumbs are moistened.
• Line the bottom of a 9-inch springform pan with parchment paper. Pour the cookie crumb mixture into the pan and press evenly against the bottom with your fingers. Freeze for 1 hour.
• Make the cheesecake filling: Add the sugar and cream cheese to a large bowl. Whip with an electric hand mixer until smooth and fluffy.
• Add the melted Breyers® Natural Strawberry Ice Cream and vanilla, and mix until well combined.
• Fold in the chopped strawberries.
• Pour the cheesecake filling over the frozen cookie crust, then return to the freezer for at least 4 hours, or until ready to serve.
• Remove the frozen cheesecake from the freezer and release the springform.
• Arrange the sliced strawberries in a circular pattern on top of the cheesecake. If the cake is starting to melt, return to the freezer for 30 minutes before continuing to the next step.
• Scoop the Breyers® Vanilla, Chocolate, Strawberry Ice Cream onto the center.
• Slice, drizzle with melted chocolate, and serve immediately.
• Enjoy!

CREAM CHEESECAKE COOKIE CRUST

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.
• Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.