OREO Cheesecake
Time6h 25min
Makes16 servings
Ingredients
- 36 OREO Cookies, divided
- ⅓ cup butter or margarine, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- 1 cup sour cream
- 1 tsp. vanilla
- 4 eggs
Putting it together
- 1.Heat oven to 350°F.
- 2.Crush 26 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- 3.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.
- 4.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.
Tips and Tricks
Better For You:Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and reduced-fat sour cream.
Note:If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF.
How to Prevent Overbrowning:To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.
Nutrition Information
Calories: | 390 |
Total fat: | 27g |
Saturated fat: | 15g |
Cholesterol: | 125mg |
Sodium: | 340mg |
Total Carbohydrate: | 31g |
Dietary fiber: | 1g |
Total sugars: | 22g |
Protein: | 6g |
Calcium: | 8% DV |
Iron: | 6% DV |