Have a box of old girl scout cookies laying around? Probably not, most people don’t but if you are crazy like us you went a little over kill… two years ago! These cookies were on the stale side! So I was trying to think of some way to get rid of them. I came up with this cheesecake and now I only have 2 boxes of cookies left…
Here is the recipe. It is a combination and alteration of several other recipes that I did not create but I modified them slightly and put them all together.
Makes 4 mini cheesecakes (possibly one large one, but I have not tried it).
15 Girl Scout Samoa cookies
2 tbsp butter, melted
Crush cookies stir in butter. Press into greased pans.
2/3 cup sugar
2 (8 ounce) packages softened cream cheese
2/3 cup sour cream
1 tsp vanilla
Whisk together sugar and cream cheese until smooth. Add sour cream and vanilla. Mix in eggs one at a time. Place over crust and bake in a water bath at 350 degree for 35 minutes. When finished cooking turn off oven and open oven door but do not remove cakes for at least one hour. Then remove from oven and water bath and allow to cool before placing them in the refrigerator. Ideally, let them chill over night.
1/2 cup brown sugar
1/8 cup milk
Combine ingredients in a sauce pan and bring to a boil. Allow to boil for 1-2 minutes.
1 cup sugar
1 tbsp cocoa
1-2 tbsp white corn syrup
1/2 cup milk
dash of salt
Whisk together all ingredients in a saucepan. Let boil for 3 minutes and then remove from heat.
Finish with toasted coconut if desired. (We opted not to and liked it without.)
- Make sure your cream cheese is truly soft. Last time I missed this step and my cakes had the consistency of cottage cheese! It was gross!
- Use hot water to start your water bath. It helps the cakes cook quicker and more evenly.
- The oven thing seems like a pain, especially if you have kids or pets that may want to get involved, but it makes it so the cakes don’t crack.
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