OREO COOKIE CRUMBLE RECIPES

Steps:

• With a hand mixer or a stand mixer fitted with the paddle attachment, combine the dry ingredients. Mix on low speed while gradually pouring in the melted butter. Continue to mix until a crumbly consistency is achieved, about 30 seconds. Store in an airtight container in the fridge for up to a week. Use to top any cake or cupcake either before or after baking and icing.

Steps:

• 1. Heat oven to 325ºF. 2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 1-3/4 cups crumbles and butter; press onto bottom of prepared pan. 3. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust. 4. Bake 45 min. or until center is almost set. Cool completely. 5. Refrigerate cheesecake 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve. Serve topped with whipped topping and remaining crumbles. 6. TIPS & TRICKS 7. Substitute: Prepare using Neufchatel cheese. 8. How to Bake in a 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. (Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.) Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate cheesecake, then serve topped with whipped topping and remaining crumbles as directed. 9. NUTRITION INFORMATION | Makes 24 servings Makes 24 servings. | Nutrition per serving: Calories280 | Total fat21 g | Saturated fat12 g | Cholesterol80 mg | Sodium200 mg | Carbohydrate20 g | Dietary fiber0 g | Total sugars15 g - Includes added sugars13 g |Protein4 g | Vitamin A20 %DV | Vitamin C0 %DV | Vitamin D0 %DV | Calcium4 %DV | Iron4 %DV | Potassium2 %DV