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OREO Cheesecake

If it seems like a shame to crush the OREO Cookies before you get to eat them, one bite of this delectable cheesecake will change your mind.

Prep time

25 min

Total time

6 hr 25 min

Servings

Makes 16 servings.

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    Ingredients
    • 36 OREO Cookies, divided
    • 1/3 cup butter or margarine, melted
    • 3 pkg. (8 oz. each) brick cream cheese, softened
    • 3/4 cup sugar
    • 1 cup sour cream
    • 1 tsp. vanilla
    • 4 eggs
Preparation
  • Heat oven to 350°F.
  • Crush 26 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.

Recipe Tips

Better For YouSave 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and reduced-fat sour cream.

NoteIf using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF.

How to Prevent OverbrowningTo prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.

55270
Amount per serving Calories 390
% Daily Value*
Total Fat 27g
Saturated Fat 15g
Cholesterol 125mg
Sodium 340mg
Carbohydrate 31g
Dietary Fiber 1g
Total Sugars 22g
Protein 6g
Vitamin A 15% DV
Vitamin C 0% DV
Calcium 8% DV
Iron 6% DV

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