Freeze Ahead Oreo Cheesecake Recipes

EASY PHILLY OREO CHEESECAKE

Easy PHILLY OREO Cheesecake image

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

Number Of Ingredients 6

Ingredients

24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

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, Carbohydrate 32.7 g, Cholesterol 124.7 mg, Fat 27.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 443.3 mg, Sugar 21.7 g

FREEZE AHEAD OREO CHEESECAKE

Freeze Ahead Oreo Cheesecake image

Make and share this Freeze Ahead Oreo Cheesecake recipe from Food.com.

Provided by adena mangis

Categories Cheesecake

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons melted butter
1 1/2 cups Oreo cookie crumbs
3 (8 ounce) packages cream cheese
1 cup granulated sugar
5 eggs
1 cup sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
15 Oreo cookies, coarsely chopped

Steps:

Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.
In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.
In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.
Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.
Pour mixture into springform pan; top with remaining chopped cookies.
Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.
Remove cheesecake from oven and allow to cool completely.
Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.
Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.

Nutrition Facts : Calories 421.4, Fat 30, SaturatedFat 15.9, Cholesterol 155, Sodium 365.2, Carbohydrate 31.9, Fiber 0.5, Sugar 25.2, Protein 7.5

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