OREO Cheesecake recipe

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Ingredients

1 (15.5 ounce) package OREO Cookies, divided
⅓ 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

Nutrition Info

372.6 calories
carbohydrate: 31.8 g
cholesterol: 113.7 mg
fat: 26 g
fiber: 0.8 g
protein: 5.6 g
saturatedFat: 12.5 g
servingSize: -
sodium: 401.8 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

16 servings

Recipe Note

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

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