Chocolate Sandwich Cookie Cheesecake

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
6
hr.
30
min.
Servings

16 servings

Here's the way the chocolate cookies crumble: deliciously! At least they do in this easy Chocolate Sandwich Cookie Cheesecake!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Crush 28 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan.
  • Beat Neufchatel, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
  • Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Small Changes Add Up

Small ingredient substitutions, such as Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, result in a savings of 70 calories and 9g of fat per serving when compared to a traditional recipe.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

How to Crush the Cookies

Place in 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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 360
% Daily Value
Total fat 22g
Saturated fat 12g
Cholesterol 95mg
Sodium 440mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 25g
Protein 8g
   
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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