KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Easy OREO® Cheesecake Squares

Easy OREO® Cheesecake Squares recipe
photo by:kraft
Esta receta es deliciosa recomiendo mucho ....
posted by
 a cook
on 3/8/2005
time
prep:
20 min
total:
4 hr
servings
total:
20 (1 piece each)
Magazine Acquisition

What You Need

1
pkg.  (20 oz.) OREO Cookies, divided
1/4
cup  (1/2 stick) butter or margarine, melted
5
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
1
tsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs

Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor container; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 squares to serve. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this crowd-pleasing dessert on special occasions.
Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
How to Bake in Springform Pan
Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Prepare crust as directed; press firmly onto bottom of pan. Prepare filling as directed; pour over crust. Sprinkle with cookies as directed. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
K:2545v4E:74272
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email