OREO CHEESECAKE
An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 401.8 mg, Sugar 20.3 g
OREO® CHEESECAKE CUPS
These cheesecake cups are perfectly sized individual treats!
Provided by Christina Salinas
Categories Desserts Cakes Cheesecake Recipes
Time 4h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
- Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
- Spoon batter into the prepared tin, filling each cup almost to the top.
- Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 265.4 calories, Carbohydrate 20.6 g, Cholesterol 76.3 mg, Fat 18.7 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 199.7 mg, Sugar 14.6 g
OREO CHEESECAKE MUFFINS
Make and share this Oreo Cheesecake Muffins recipe from Food.com.
Provided by beckerd
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Position rack in center of oven and preheat to 375 degrees.
- Spray tins with Pam or use paper liners.
- If using silicone muffin tins, spray as directed, then place on a baking sheet.
- Whisk flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.
- In a small bowl, mix ricotta cheese with 2 Tbsp sugar and 1/2 tsp vanilla until well blended. Set aside.
- In large bowl, beat softened cream cheese and butter with an electric mixer at medium speed for 1 minute, until smooth, scraping down sides of bowl as necessary.
- Continue beating without disturbing until mixture is light and pale yellow, about 2 minutes more.
- Slowly pour in remaining 1/2 C sugar, while beating at medium speed for about 3 min.,or until no sugar can be felt when a little of the mixture is rubbed between fingers.
- Beat in egg until well incorporated, then beat in buttermilk and remaining vanilla.
- Stir in oreos, using a wooden spoon.
- Stir in flour mixture until moistened.
- Spoon 2 heaping Tbsp of batter into each muffin cup; gently spread it with back of spoon so that it touches the sides of the indentation and is as flat as possible.
- Mound 1 heaping tsp of ricotta mixture on top of batter in each muffin cup.
- Spoon remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
- Bake for 25 minute or until tops are bumpy and speckled golden brown.
- Set pan on a wire rack to cool for 10 minute.
- Gently rock muffins back and forth to release it.
- Remove from pan and let cool 5 min more before serving.
- Cool completely before storing or freezing.
- Will stay fresh at room temp for up to 2 days or frozen for 2 months.
Nutrition Facts : Calories 314.9, Fat 17.4, SaturatedFat 10, Cholesterol 61.8, Sodium 460.9, Carbohydrate 34.4, Fiber 0.8, Sugar 15, Protein 5.6
OREO® CHEESECAKE TRUFFLES
These decadent, no-bake treats are perfect for Valentine's Day, holiday cookie exchanges, host or hostess gifts, or anytime you want to celebrate with a little something sweet.
Provided by fabeveryday
Categories Truffles
Time 2h30m
Yield 48
Number Of Ingredients 5
Steps:
- Place 36 sandwich cookies in a food processor.
- If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
- Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
- Line a baking sheet with parchment paper.
- Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
- Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
- Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
- Place truffles in the refrigerator until coating is set, about 15 minutes.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 12.5 g, Cholesterol 7.1 mg, Fat 6.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 62.2 mg
OREO MUFFINS
Make and share this Oreo Muffins recipe from Food.com.
Provided by Holiday1234
Categories Quick Breads
Time 35m
Yield 40 mini muffins
Number Of Ingredients 10
Steps:
- In medium bowl, combine flour, sugar, baking powder, and salt, set aside.
- In small bowl, combine milk, sour cream, and egg.
- Stir into flour mixture with margarine until just blended.
- Gently stir in cookies.
- Spoon batter 12 greased 2 1/2 inch muffin pan cups.
- Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.
- Remove from pan, cool on wire rack.
- Serve warm or cold.
OREO COOKIE CHEESECAKE CUPS
I found this on a blog called "Grace's Sweet Life" and fell in love with the idea of using an Oreo cookie as the "crust" for these tasty individual mini cheesecakes. They're great for birthday parties, baby shower or any time! You can also use mint Oreos and a little bit of mint flavoring and green food coloring to make a Minty Oreo Cheesecake Cup for a refreshing change.
Provided by PSU Lioness
Categories Cheesecake
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F
- Line standard muffin tins with paper liners.
- Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
- Gradually add the sugar, and beat until combined.
- Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
- Add in sour cream and salt, beat to combine.
- Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
- Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
- Transfer the muffins tins to a wire rack to cool completely.
- Refrigerate (in the muffin tins) at least 4 hours (or overnight).
- Remove from tins just before serving.
- Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.
Nutrition Facts : Calories 262.8, Fat 18, SaturatedFat 9.2, Cholesterol 74.2, Sodium 224.2, Carbohydrate 22.3, Fiber 0.5, Sugar 16.9, Protein 4.3
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MINI OREO CHEESECAKES - PRETTY. SIMPLE. SWEET.
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5/5 (5)Total Time 35 mins
- Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Fold in chopped Oreo cookies.
- Pour batter into muffin cups. Bake for 20 minutes until set (it’s ok if the center is slightly wobbly). Allow to cool completely, then refrigerate for at least 4 hours, preferably more. The cheesecakes may slightly sink at the center while cooling.
- You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
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