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Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute 9-inch springform pan for the 13x9-inch pan. Do not line pan with foil. Prepare cheesecake as directed, increasing the baking time to 1 hour or until center is almost set. Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate as directed. (Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.)
* 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.
I also used more cookie than called for. I did make a mistake though. I put all the cookies in my VitaMix , which means the cookies that went into the ***** cheese mixture were too fine. I should have read recipe more carefully, as the cookies for the base were to be finely ground, but the cookies for the ***** cheese mixture and the garnish on top were supposed to be CHOPPED, not finely ground. My bad, however, it still tasted delicious!! I was ****** desserts for a funeral, and was in too much of a hurry. Oh well. Next time!
Fabulous. Decadent, rich and full of flavour. Crust was not soggy as some reported, still crisp the day after being in the fridge all night, used butter. 1 package of oreos was not enough, used a package and a row from a second package.
My husband made these for our first date 7 years ago. Right then I knew He was a keeper! We make them at least once a year when we celebrate the anniversary of our first date. They are really yummy, but if you want to have 1 1/2 c. of chopped Oreos in the filling, plus more to sprinkle on top, you'll need another package of Oreos. The packages are now 1 oz. less, but even if they were the same size I don't think there would be enough Oreos for that amount in the filling plus more on top.