Oreo Cookie 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

OREO CHEESECAKE

OREO Cheesecake image

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

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

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

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