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Easy PHILLY OREO Cheesecake

This recipe provides instructions for making an easy Philly Oreo cheesecake. It calls for crushing 16 Oreo cookies and pressing them into the bottom of a springform pan to form the crust. The filling is made by beating cream cheese, sugar and vanilla together, then adding eggs one at a time. Half of the remaining crushed Oreos are stirred into the batter before pouring over the crust and topping with the rest. The cheesecake bakes for 45 minutes before chilling for at least 3 hours before serving.

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alla1111
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51 views1 page

Easy PHILLY OREO Cheesecake

This recipe provides instructions for making an easy Philly Oreo cheesecake. It calls for crushing 16 Oreo cookies and pressing them into the bottom of a springform pan to form the crust. The filling is made by beating cream cheese, sugar and vanilla together, then adding eggs one at a time. Half of the remaining crushed Oreos are stirred into the batter before pouring over the crust and topping with the rest. The cheesecake bakes for 45 minutes before chilling for at least 3 hours before serving.

Uploaded by

alla1111
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Easy PHILLY OREO Cheesecake Prep Time: 20 Minutes Cook Time: 45 Minutes Ready In: 4 Hours 5 Minutes Servings: 12

INGREDIENTS:" 24 OREO Cookies, divided 3/4 cup sugar 3 tablespoons butter, melted 1 teaspoon vanilla 3 (250 g) packages PHILADELPHIA 3 eggs Brick Cream Cheese, softened 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 centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

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