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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

OREO PHILLY Cheese Cake Recipe

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This recipe for OREO PHILLY Cheese Cake is from The Taste of Tonawanda, 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 Tablespoons butter, melted
* 3 (250 g) packages PHILADELPHIA Brick
Cream Cheese, softened
* ¾ cup sugar
* 3 eggs
Directions:
Directions:
1. 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.

2. 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.

3. Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
Personal Notes:
Personal Notes:
PREP PREP TIME 20 Min
COOK TIME 45 Min
READY IN 4 Hr 5 Min
SERVINGS - 12

 

 

 

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