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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Oreo Cheesecake Recipe

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This recipe for Oreo Cheesecake is from 100th Anniversary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 Oreo Cookies, divided
3 tbsp. butter, melted
3 pkg. (250g each) Philadelphia Brick cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
Directions:
Directions:
HEAT oven to 350ºF.

CRUSH 16 cookies into fine crumbs; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir half the chopped cookies into cream cheese batter; pour over crust. Sprinkle with remaining chopped cookies.

BAKE 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Personal Notes:
Personal Notes:
Kitchen Tips:
Healthy Living: Save 40 calories and 7g of total fat, including 5g of saturated fat, per serving by preparing with 30% Less Fat Oreo Cookies and Philadelphia Light Brick Cream Cheese Spread.
Make it Easy: For clean cuts, dip a sharp knife in hot water and wipe dry between slices.
How to Bake in 9x13 pan: Prepare as directed, substituting a 13x9 pan for the springform pan and reducing the baking time to 35-40 minutes or until center is almost set.

 

 

 

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