OREO CHEESECAKE PHILADELPHIA RECIPE
PHILADELPHIA OREO CHEESECAKE RECIPE -
I found this recipe on the box of Philadelphia Cream Cheese... If you love Oreos and cheesecake, then this is for you.... Preparation time doesn't include chilling.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
- Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
- Add butter, mix well.
- Press Oreo and butter mixture firmly onto bottom of pan.
- Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, one at a time, beating until blended after each addition.
- Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
- Pour batter over cookie crust and top with remaining chopped cookies.
- Bake 45 minute or until center is almost set.
- Cool for 4 hours in refrigerator or overnight.
- Gently lift cheesecake from pan using the foil handles.
- Cut into 16 pieces and enjoy.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 471.4, FatContent 33, SaturatedFatContent 17.7, CholesterolContent 129.2, SodiumContent 368.6, CarbohydrateContent 37.8, FiberContent 0.9, SugarContent 25.8, ProteinContent 8.1
EASY PHILLY OREO CHEESECAKE | ALLRECIPES
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
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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