Christmas Crunch Cake

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 4

Servings slices

Calories 533kcal

Author Sherri Hagymas

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.
50 vanilla wafers, ½ cup pretzels twists
In a medium bowl, add the crumbs and drizzle the melted butter over top and stir to completely combine.
⅓ cup butter
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
16 ounces cream cheese, 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
Then stir in the thawed whipped topping and then add in the sprinkles and gently stir again.
8 ounces whipped topping, 2 tablespoons holiday colored sprinkles
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

1. 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.

2. 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.

3. Leave out the peppermint extract. This will still taste delicious if you use only vanilla extract.

4. Use this recipe for any holiday celebrations or special occasions by swapping out the color of the sprinkles.

5. 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