I don’t eat wheat any more, so when I found that Newman’s Own makes a wheat free “Newman-O” cookies, I was so excited. Here is a cheese cake cream pie that absolutely rocks.
Put 1/2 of the package of Newman-Os in the food processor with the chopping blade on. Pulse until fine crumbs form. The cream will cause it all the stick together like biscuit dough. That’s all fine and good. Dump the cookie crumbs into your pie dish and press down. The crumbs should start sticking together to make a crust. If your house is a little cold, it helps to (OMG, we’re going to mention the naughty appliance) to microwave the crumbs to melt the cream. This will make your crust pliable. Smash it down.
16 oz nuefchatel cheese softened
1 pint heavy whipping cream
3/4 Cup powdered sugar
1 tsp vanilla (use fair trade!)
more cookie crumbs
Whip cheese in stand mixer on high. Get some air in it. Slowly add cream a tablespoon or 2 at a time. Scrape the bowl with a rubber spatula. This stuff sticks. Slowly add sugar on low so the sugar doesn’t puff up in a huge cloud all over your kitchen. Add the vanilla and whip thoroughly.
At this point, I’ve usually eaten 3-4 cookies from what was left and someone from my family has heard the mixer going and come down to investigate (with hopes to lick the beater) and snagged a couple cookies too. So I make crumbs from whatever is left. That’s at least 5 cookies because I start barking at everyone to get out of the kitchen, now would be a good time to go outside and play, aren’t the gutters in need of cleaning… I’m sure this has happened to you.
Smash these cookies but not into fine crumbs like the crust. FOLD them into the cheese cake mixture. This will give you the nice speckled look rather than turning the whole pie brown. Pour the cheese cake into the crust and refrigerate at least 2 hours. This pie is great to freeze and serve frozen as an oreo-cookie-ice-cream pie. It’s a great make ahead dessert too.