Christmas Crunch Cake
User Reviews
5.0
15 reviews
Excellent
Christmas Crunch Cake
Report
Delight in a slice of these easy Christmas cheesecake bars this holiday season! A cross between an icebox cheesecake and a whipped cream pie, they have a wonderful, creamy filling over a simple buttery cookie crust and topped cookie crumbs with festive sprinkles.
Share:
Ingredients
- 50 vanilla wafers crumbled
- ½ cup pretzels twists about 10 twists
- ⅓ cup butter melted
- 16 ounces cream cheese softened, 2 blocks
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 8 ounces whipped topping thawed like cool whip
- 2 tablespoons Holiday Colored Sprinkles
Instructions
- Line a 9x9 baking dish with parchment paper or plastic wrap.
- In a food processor, add the cookies and pretzels and pulse a few times until they are fine crumbs.
- In a medium bowl, add the crumbs and drizzle the melted butter over top and stir to completely combine.
- Add half the crumb mixture into the prepared pan and press down evenly with your fingers.
- In a large bowl, add the cream cheese, condensed milk, vanilla extract and peppermint extract and blend with an electric mixer until creamy
- Then stir in the thawed whipped topping and then add in the sprinkles and gently stir again.
- Pour the cream cheese mixture over top of the cookie crust and spread evenly
- Top with the remaining crumb mixture and additional sprinkles if desired, pressing down just slightly.
- Cover with plastic wrap or aluminum foil and place in the freezer for at least 4 hours or overnight.
- When ready to serve, remove from the freezer and let it sit for 10 minutes on the counter to thaw a little.
- Lift the cake carefully out of the pan with the parchment paper and slice.
Notes
- Use a different kind of cookie, like Golden Oreos, Shortbread Cookies, graham crackers or even Gingerbread Cookies for the base and topping. You can even make it without the pretzels if you'd like and just use the cookie crust or graham cracker crust.
- Make individual mini cheesecakes by filling up ramekins with the crust, filling, and topping, and then letting it chill. Guests will love these individual servings.
- Leave out the peppermint extract. This will still taste delicious if you use only vanilla extract.
- Use this recipe for any holiday celebrations or special occasions by swapping out the color of the sprinkles.
- For even more peppermint flavor, sprinkles crushed candy canes over the topping as well.
- Store the cake in the freezer covered with plastic wrap and then a layer of aluminum foil for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
533kcal
(27%)
Carbohydrates
62g
(21%)
Protein
10g
(20%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
61mg
(20%)
Sodium
498mg
(21%)
Potassium
355mg
(10%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
625IU
(13%)
Vitamin C
1mg
(1%)
Calcium
221mg
(22%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 533kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 498mg | 21% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 221mg | 22% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
