I have a Daisy and a Brownie in Girl Scouts this year. This means we are learning about girl power and respect and other good things. This also means I have an abundance of GS cookies in my house. What a pity, right? I know you feel for me.
I hope you have extras too!
I’ve had this recipe since 1989. 1989, people! (Yikes. You call it hoarding, I call it a collection…) The Houston Chronicle printed dessert recipes that were the result of collaborations between local chefs and Girl Scouts using GS cookies. This one was the creation of Houston pastry Chef, and owner of the Dessert Gallery, Sara Brook.
I remember the 1980s cookies coming in sleeves, like Thin Mints (am I wrong?), so using one box of 2012 Tagalongs didn’t give me enough cookies for a crust. I ground up a small sleeve of graham crackers and added it to the cookies – perfect. My cheesecake also got a little too done on top (way brown) so when the temperature is upped to 350 degrees in step #6, make sure you watch carefully.
This is a very rich, yummy cheesecake. Be sure to support your local troop!
For the Cheesecake:
1 box Girl Scout Tagalong cookies
2 pounds cream cheese (4 8-oz. packages), softened
1 1/4 cups sugar
2 Tbsp. flour
4 whole eggs
2 egg yolks
1/3 cup heavy (whipping) cream
1 tsp. vanilla
1 1/3 cups creamy or chunky peanut butter
1. Crush one box of Girl Scout Tagalong cookies in food processor and press into bottom of a 10-inch springform pan to form crust.
2. Preheat oven to 425 degrees.
3. Beat cream cheese until smooth. Add sugar, flour, eggs, yolks, vanilla and peanut butter. Beat until very smooth, scraping down the sides frequently.
4. Pour filling into pie crust. Bake 15 minutes at 425 degrees.
5. Reduce oven temperature to 225 degrees and bake 50 minutes.
6. Increase temperature to 350 degrees and bake 7 minutes.
7. Place hot cake in refrigerator overnight to cool (she puts uncovered cake directly into refrigerator to cool quickly).
For the Glaze:
8 ounces semi-sweet chocolate
1 cup whipping cream
1 tsp. vanilla
1 cup chopped peanuts
1. Heat chocolate, cream, and vanilla in microwave on high for 1 1/2 minutes.
2. Whisk to blend completely.
3. Place cake on serving plate. Ice top and sides with glaze. Press chopped peanuts into sides for decoration.