EASY PHILLY OREO CHEESECAKE
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
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® MINI CHEESECAKES
These bite-sized cheesecakes are easy to make and a big hit at parties. Garnish with melted chocolate or your choice of sliced fruit or berries.
Provided by Katherine
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 3h25m
Yield 24
Number Of Ingredients 4
Steps:
- Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
- Beat cream cheese, eggs, and sugar together in a bowl until smooth.
- Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
- Bake in preheated oven until nearly set in the middle, about 15 minutes.
- Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 11.9 g, Cholesterol 36 mg, Fat 8.8 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4.6 g, Sodium 109.4 mg, Sugar 8.3 g
3-STEP PHILADELPHIA MINI CHEESECAKES
Check out these great PHILADELPHIA mini cheesecakes! The buzz about our 3-Step PHILADELPHIA Mini Cheesecakes is that they're simple, quick and delicious. What more could you ask from a dessert?
Provided by My Food and Family
Categories Fruit Recipes
Time 4h10m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
- Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.
- Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PHILADELPHIA-OREO NO-BAKE CHEESECAKE
On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 16
Number Of Ingredients 6
Steps:
- Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
- Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g
PHILADELPHIA OREO CHEESECAKE
I found this recipe on the box of Philadelphia Cream Cheese... If you love Oreos and cheesecake, then this is for you.... Preparation time doesn't include chilling.
Provided by gertc96
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
- Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
- Add butter, mix well.
- Press Oreo and butter mixture firmly onto bottom of pan.
- Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, one at a time, beating until blended after each addition.
- Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
- Pour batter over cookie crust and top with remaining chopped cookies.
- Bake 45 minute or until center is almost set.
- Cool for 4 hours in refrigerator or overnight.
- Gently lift cheesecake from pan using the foil handles.
- Cut into 16 pieces and enjoy.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 471.4, Fat 33, SaturatedFat 17.7, Cholesterol 129.2, Sodium 368.6, Carbohydrate 37.8, Fiber 0.9, Sugar 25.8, Protein 8.1
MINI OREO® CHEESECAKES
Miniature Oreo® cheesecakes.
Provided by gracielou
Time 4h5m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line 18 muffin cups with paper liners. Place 1 sandwich cookie in each liner. Crumble remaining cookies.
- Combine cream cheese, sour cream, sugar, eggs, and vanilla in a mixing bowl; beat with an electric mixer until smooth. Spoon cheesecake mixture into each liner on top of cookies filling 90% full. Place desired amount of cookie crumbles on top of each mini cheesecake.
- Bake in the preheated oven for 22 minutes. Remove from the oven and cool in the pan for 30 minutes. Place in the refrigerator to chill until completely set, about 3 hours.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 22.6 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 8.1 g, Sodium 194.5 mg, Sugar 14.6 g
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5/5 (5)Total Time 35 mins
- Preheat oven to 320F/160C. Line 18 muffin cups with liner papers (use a standard muffin pan, not mini). Place one whole Oreo cookie at the bottom of each paper-lined muffin cups. Coarsely chop the other cookies and set aside.
- In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat another 2 minutes. Add sour cream and vanilla extract and beat until smooth. Add eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Fold in chopped Oreo cookies.
- Pour batter into muffin cups. Bake for 20 minutes until set (it’s ok if the center is slightly wobbly). Allow to cool completely, then refrigerate for at least 4 hours, preferably more. The cheesecakes may slightly sink at the center while cooling.
- You can discard paper liners and serve the cheesecakes upside down so that the cookie side is facing up.
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4.6/5 (110)Total Time 3 hrs 25 minsCategory DessertCalories 193 per serving
- In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes. Mix in the sugar and vanilla extract until smooth. Beat in the eggs, one at a time. Sprinkle in the Oreo crumbs and larger Oreo pieces, and mix with a spatula.
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