BAKED OREO CHEESECAKE RECIPE RECIPES

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OREO CHEESECAKE RECIPE | ALLRECIPES



OREO Cheesecake Recipe | Allrecipes image

An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips    PHILADELPHIA Cream Cheese

Total Time 6 hours 25 minutes

Prep Time 25 minutes

Yield 16 servings

Number Of Ingredients 7

1 (15.5 ounce) package OREO Cookies, divided
? cup butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
4 eggs

Steps:

  • Heat oven to 350 degrees F.
  • Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 372.6 calories, CarbohydrateContent 31.8 g, CholesterolContent 113.7 mg, FatContent 26 g, FiberContent 0.8 g, ProteinContent 5.6 g, SaturatedFatContent 12.5 g, SodiumContent 401.8 mg, SugarContent 20.3 g

EASY PHILLY OREO CHEESECAKE | ALLRECIPES



Easy PHILLY OREO Cheesecake | Allrecipes image

Easy to prepare, this cheesecake is a great dessert to bring to your next get-together.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips    Cooking with Philly Canada

Yield 12 servings

Number Of Ingredients 6

24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

Steps:

  • Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
  • Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 385.7 calories, CarbohydrateContent 32.7 g, CholesterolContent 124.7 mg, FatContent 27.1 g, FiberContent 0.7 g, ProteinContent 6.3 g, SaturatedFatContent 13.3 g, SodiumContent 443.3 mg, SugarContent 21.7 g

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