Creme Filled Cake With Cookie Crust Food

THE ULTIMATE COOKIE DOUGH CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans and line the bottoms with parchment. Butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk together the flour, baking powder and salt in a large bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla.
• Reduce the speed to medium and add the flour mixture in 3 batches, alternating with the cream, beginning and ending with the flour; beat until just smooth, about 3 minutes.
• Divide the batter between 2 of the prepared pans. Bake until the cakes are light golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool for 10 minutes. (Leave the oven on for the cookie dough.) Invert the cakes out onto the racks (remove the parchment) to cool completely, about 1 hour. Trim the tops of the cakes with a long serrated knife to make level, if needed.
• For the cookie dough: Meanwhile, microwave the flour in a small microwave-safe bowl for 1 minute (see Cook's Note). Remove and stir well. Microwave for an additional minute or until the temperature registers 180 degrees F on an instant-read thermometer. Sift into a medium bowl, then whisk in the baking soda and salt.
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla in a large bowl with an electric mixer on medium-high speed until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated, about 1 minute. (Turn off the beaters and use your hands to help combine if needed). Fold in the chocolate chips with a rubber spatula or mix them in with your hands. (You should have about 4 cups of cookie dough.)
• Remove 1/4 cup cookie dough and roll into 6 heaping teaspoon sized balls and place them 1-inch apart on a baking sheet. Bake until the cookies are set and browned around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely, about 25 minutes. Cut the cookies in half.
• Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted and smooth.
• Assemble the cake: Place a cake layer on a cake stand or platter. Press half of the remaining cookie dough evenly on top of the cake (it should be about a 1/2-inch-thick layer). Top with the other cake round and then press the remaining cookie dough evenly on top of the cake. Drizzle some of the ganache around the edge of the cake letting it drip down the sides. Drizzle 2 tablespoons of the ganache over the top of the cake. Spread the remaining ganache around the bottom of the cake to make a 1-inch border. Press the mini chocolate chips into the ganache. Decorate the top of the cake with the cookie halves. Chill until the ganache has set, about 20 minutes.

CREME-FILLED CHOCOLATE BUNDT CAKE

Steps:

• Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely.
• Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip.
• Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter.
• Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days.

COOKIES 'N CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

COOKIES & CREAM CHEESECAKE BUNDT 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
• Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
• With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
• Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
• Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
• Bake for 45 minutes, then cool completely.
• Invert the cake onto a wire rack set on top of a baking tray.
• To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
• Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
• Once the glaze has set, slice the cake and serve.
• Enjoy!

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

Steps:

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

CRèME-FILLED GOLDEN BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
• In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
• Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
• When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.

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.

PARAGUAY CREAM FILLED COOKIE CAKE

Steps:

• FOR THE CAKE: Preheat oven to 400°F
• Sift together flour, sugar, baking powder, and salt. Mix in lemon peel. Add butter, mixing with fingers to a bread crumb consistency. Add egg, lemon juice, and milk, kneading well. Divide dough into five equal parts. Roll out each part into a circle about 10 inches in diameter. Place circles on greased cookie sheets and bake at 400°F for 6 to 8 minutes, until lightly browned. Let cool.
• Stack cake layers, spreading each layer with warm Chocolate Cream Filling. Pour Caramel Sauce over top and then sprinkle with Oatmeal Topping.
• Chill in refrigerator for at least 3 hours before serving. Store in refrigerator. Yield: 8 to 10 servings.
• FOR THE CHOCOLATE CREAM FILLING: Combine cornstarch, sugar, cocoa powder, and egg yolks, mixing together well. Set aside. Heat milk over hot water. Gradually add cocoa mixture and continue to cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla.
• FOR THE CARAMEL SAUCE: Combine sugars and water in a heavy saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and let boil for 10 minutes without stirring. Let cool slightly.
• FOR THE OATMEAL TOPPING: Melt butter over medium heat. Add sugar and oatmeal and cook, stirring constantly, until mixture becomes lightly browned.
• The Great International Dessert Cookbook UNICEF.

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.

COOKIES & CREAM FRIDGE CAKE

Steps:

• Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks.
• Line the base of the tin with a single layer of the cookies, (don't worry if there are small gaps, as these will be filled with the cream mixture). Spoon over a third of the cream mixture and smooth with a spatula, spreading it to the edge. Repeat twice with the rest of the cookies and the cream mixture. Cover and chill for at least 24 hrs, or up to two days.
• Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate, letting it drip down the sides, and crumble over the extra cookies. Serve, or chill for up to 1 hr.

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

ITALIAN CREAM-FILLED CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

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!

EASY CHOCOLATE COOKIE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Place 28 cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crumbs in bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
• Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

COOKIE ICE CREAM CAKE

Steps:

• Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months., Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.