Discover this amazing Cookies and Cream Cheesecake. Creamy cheesecake gets a delicious makeover with this easy-to-make Cookies and Cream Cheesecake recipe.
What You Need
Original recipe yields 16 servings
32 OREO Cookies, divided
1 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
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Let's Make It
Heat oven to 325°F.
Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
How to Press the Cookie Crumbs onto bottom of Pan
Use bottom of a straight-sided glass to evenly press the cookie crumb mixture onto bottom of springform pan.
This delicious cheesecake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 14g
Trans Fat 1g
Total Carbohydrates 31g
Dietary Fibers 0.6667g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.