This post may contain affiliate links. Please read our privacy policy for additional information.
How can Girl Guide Cookie Cheesecake not be a “thing”? How can it not be as popular as an Oreo cheesecake? Aren’t millions of these sold every year? Don’t we all look forward to those cute little kids peddling their sugary wares in the neighborhood?
For me, these cookies are a taste of my own childhood since I was a Brownie and a Girl Guide for more years than I remember. I remember selling these door to door to all of our neighbors -and I lived on an acreage! My poor parents had to drive me for hours to sell these cookies!
Back to this not being a “thing’. I had to come up with my own recipe for this, since I couldn’t find one online. I figured I could just take a fabulous cheesecake recipe and then add the cookies.
However, I didn’t have a fabulous cheesecake recipe.
Sooo I came up with one that has sour cream, heavy cream and cream cheese, because you all know I always have to make things crazy overloaded with awesome.
This is some serious awesome.
Get my best-selling cookbooks!
Girl Guide Cookie Cheesecake
Ingredients
- one package of Girl Guide Sandwich Filling Cookies
- 2 1/2 cups graham crumbs
- 2/3 cup melted butter
- 1/3 cup white sugar
- 3 grams packages of cream cheese softened 250
- 2 teaspoons vanilla
- 3/4 cup sugar
- 3/4 cup sour cream
- 1/4 cup heavy cream
- 4 eggs
Instructions
- Heat oven to 350 degrees F.
- Combine the graham crumbs, sugar and melted butter; mix well. Press firmly onto bottom and an inch and a half up the sides of a 10-inch springform pan.Set aside.
- Crush 14 (7 chocolate, 7 vanilla) of the Girl Guide Cookies in a bag.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add in the cream and sour cream, until blended. Add eggs, 1 at a time, beating just until blended after each addition.
- Gently stir the chopped cookies into cream cheese batter. Pour over prepared crust.
- Crush the remaining 6 cookies and sprinkle over the top.
- Bake 45 min. or until center is almost set. Cool then refrigerate at least 3 hours or overnight.
- Serve plain or topped with whipped cream.
Maureen says
The center of this recipe didn’t bake properly. Next time I will only use 2 blocks of cream cheese and 2/3 of everything else. I was super sad when the center remained too liquidy/soft.
Heather Hall says
Would love to see you make a recipe for the mint cookies that are sold in the fall.
Caity Klaudt says
I’m in BC. I have no idea
The Kitchen Magpie says
They don’t have the mint one in the States anymore I thought, so are they getting the normal ones?
Caity Klaudt says
Bought some today and they are the mint ones :(. My heart likes with the vanilla “Oreo style”
Candice Gamez says
The Fall cookies are the mint chocolate. Still would make a yummy dessert.
Librarian Lavender says
Such an original recipe!