| This recipe is liked by 0 person(s). |
|
Oreo cookie cheesecake
Nb persons: 16
Yield:
Preparation time:
Total time:
Source:
| what you need | |
| 1 pkg. (15.5 oz.) | OREO Cookies, divided |
| 1/4cup | butter, melted |
| margarine, alternative | |
| 4pkg. (8 oz. each) | PHILADELPHIA Cream Cheese, softened |
| 1cup | sugar |
| 1tsp. | vanilla |
| 1cup | BREAKSTONE'S or KNUDSEN Sour Cream |
4 eggs make it
HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
kraft kitchens tips
SUBSTITUTE
Prepare using PHILADELPHIA Neufchatel Cheese.
HOW TO BAKE IN SPRINGFORM PAN
Substitute 9-inch springform pan for the 13x9-inch pan. Do not line pan with foil. Prepare cheesecake as directed, increasing the baking time to 1 hour or until center is almost set. Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate as directed. (Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.)
servings
total:
16 servings
nutritional info per serving Calories 460 Total fat 32 g Saturated fat 18 g Cholesterol 150 mg Sodium 430 mg Carbohydrate 38 g Dietary fiber 1 g Sugars 27 g Protein 7 g Vitamin A 20 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 10 %DV K:2545 v0:52809
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe