PHILLY OREO Cheesecake Recipe - Kraft Recipes Top
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PHILLY OREO Cheesecake Recipe

Prep Time
Total Time

16 servings

Impress friends with our easy-to-make PHILLY OREO Cheesecake Recipe! You'll love the creamy, chocolatey results of this PHILLY OREO Cheesecake Recipe.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of prepared pan.
  • Beat cream cheese, 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 remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC


Prepare using PHILADELPHIA Neufchatel Cheese.

How to Bake in Springform Pan

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.)


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 460
Total fat 32g
Saturated fat 18g
Cholesterol 150mg
Sodium 430mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 27g
Protein 7g
% Daily Value
Vitamin A 20 %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.

Ratings & Reviews

Rated 5 out of 5 by from i just recently got the tools to make amazing deserts and ive really been into cheesecakes, but... i just recently got the tools to make amazing deserts and ive really been into cheesecakes, but there are a lot of posers out there that arent really traditional cheesecakes like you would get a restaurant. and its been difficult to reproduce good recipes that turned out that way. this one was amazing, i actualy tweaked it and put it into 3, 9" pie tins and used no aluminum foil or greese. my crust turned out perfect and crispy, i used butter, and honestly recomend it. many margerines are different and will make your crusts gross and soggy. stick with butter for your cheesecake crusts :) but all in all superb recipe! :)
Date published: 2012-01-15
Rated 4 out of 5 by from This recipe was gold. This recipe was gold. I made it and was thoroughly satisfied with the results. I was planning on ****** it for my sister's graduation party, but I started with a trial run from which I gained more knowledge on what to alter. It turned out better the next time because I realized I was getting my 1/2 measuring mixed up with the full cup, so it was a little dry. Next time I added half sour ***** and half condensed milk and it was the creamy consistency I wanted. The only problem is that it cracked a lot on the top, but it was okay, nobody minded because it tasted great!
Date published: 2016-05-31
Rated 5 out of 5 by from I also used more cookie than called for. 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!
Date published: 2015-07-16
Rated 5 out of 5 by from This is the easiest cheesecake to make - and everyone loves it! This is the easiest cheesecake to make - and everyone loves it! A hint though - add a little water to the bottom of a 1" deep sheet pan and wrap the springform pan with some heavy duty tin foil - Heat the over with the sheet pan with water in it, then add the cheesecake to the sheet pan. This helps prevent cracks - it will look like a bakery made it. It's a winner!
Date published: 2006-09-08
Rated 4 out of 5 by from My husband made these for our first date 7 years ago. 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.
Date published: 2013-05-11
Rated 4 out of 5 by from This was a very good recipe but I made some modifications. This was a very good recipe but I made some modifications. I only used three packages of cream cheese but added 1/8 cup more sugar to the cheesecake batter. It seem much creamier that other cheesecakes. I also found that adding a half a stick more of butter to the crushed Oreos helped to bond the crumbs better. I liked this crust better than the store bought ones. Overall, this recipe is a keeper.
Date published: 2006-11-16
Rated 5 out of 5 by from Great recipe. Great recipe. Everyone loved it. I will make it again, but if anyone has a tip that can share with me why did my cheesecake broke in the middle? I made this for a bake sale and it was a good thing that I did not have to present all in one pc. I cut them in small pcs and wrapped them in plastic for the sale. Yum, yum........
Date published: 2005-11-28
Rated 5 out of 5 by from I love this recipe. I love this recipe. I've made this like a million times I'm a pro now. To prevent the cracking it's best to use a springform baking pan and put it in like a 13 x 9 baking dish filled up with some water i comes out great.
Date published: 2009-05-05
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