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 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
PHILLY CHEESECAKE RECIPE | ALLRECIPES
Just plain-old, extra good cheesecake like the ones from New York and Philly. You may cover the cake with a layer of strawberries, cherries, etc. but, in my opinion, this cake is very, very good and easily stands on its own. The fruit just distracts from its great flavor and texture.
Provided by Maureen
Categories New York Cheesecake
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 8 inch springform
Number Of Ingredients 9
Steps:
- Grease an 8 inch springform pan thickly with butter. Turn pan on its side, place a few graham cracker crumbs in pan and shake so crumbs stick to sides. Keep turning and add crumbs as needed until sides are well coated. Set pan upright and coat bottom of pan. Put pan into freezer for 30 minutes or refrigerator for 2 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- With electric beater, mix cream cheese, sugar, egg yolks, flour, vanilla, and salt. Beat thoroughly and then turn mixer to slowest speed and slowly pour in the cream.
- Beat the egg whites until stiff but not dry. Add to the above mixture and fold the whites in by hand, lightly but thoroughly. Pour mixture into the crumb-lined pan.
- Set pan into shallow pan containing 1 inch hot water and bake at 300 degrees F (150 degrees C) for 1 1/2 hours. Refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 410.2 calories, CarbohydrateContent 21.9 g, CholesterolContent 181.6 mg, FatContent 33.6 g, FiberContent 0.2 g, ProteinContent 6.5 g, SaturatedFatContent 20.2 g, SodiumContent 300.8 mg, SugarContent 16.7 g
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