This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 6+ hrs

OREO Cheesecake

Sponsor

Rate this recipe!

"An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake." — PHILADELPHIA Cream Cheese

Ingredients Edit and Save

Watch video tips and tricks

PHILLY New York Cheesecake

Blueberry Streusel Cheesecake

PHILLY Caramel Cheesecake Bars

PHILLY Marble Brownies

PHILLY Dark Chocolate Hazelnut Soufflé

Barbeque-Bacon Party Spread

Spring Mini Cheesecake

PHILADELPHIA Classic Cheesecake

Chocolate Mousse Cheesecake

Battle of the Butter: Salted vs. Unsalted

All about Cream

Sugar and Sweeteners

Vanilla Extract vs Vanilla Bean

All about Eggs

Original recipe makes 16 servings Change Servings

1 (15.5 ounce) package OREO Cookies, divided
1/3 cup butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
4 eggs

Check All Add to Shopping List

Directions

Heat oven to 350 degrees F.
Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kitchen-Friendly View

PREP 25 mins
READY IN 6 hrs 25 mins

Footnotes

Kraft Kitchens Tips
HEALTHY LIVING
Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE's Reduced Fat or KNUDSEN Light Sour Cream.
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325 degrees F.
HOW TO PREVENT OVERBROWNING
To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

PHILADELPHIA New York Cheesecake II

PHILADELPHIA Caramel Cheesecake Bars

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

PHILADELPHIA Double-Chocolate Cheesecake

PHILADELPHIA(R) Classic Cheesecake

PHILADELPHIA Vanilla Mousse Cheesecake

"Fruit Smoothie" No-Bake Cheesecake from PHILADELPHIA(R)

ChocoFlan

PHILADELPHIA New York-Style Strawberry Swirl Cheesecake

Pumpkin Swirl Cheesecake

Nutrition

Calories
344 kcal
17%

Carbohydrates
31.3 g
10%

Cholesterol
110 mg
37%

Fat
23.1 g
36%

Fiber
0.8 g
3%

Protein
5.2 g
10%

Sodium
397 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

OREO Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 344
** Calories from Fat: 208

% Daily Value *
** Total Fat 23.1g 36 %
** Saturated Fat 10.8g 54 %
** Cholesterol 110mg 37 %
** Sodium 397mg 16 %
** Potassium 18mg < 1 %
** Total Carbohydrates 31.3g 10 %
** Dietary Fiber 0.8g 3 %
** Protein 5.2g 10 %
** Sugars 20.3g
** Vitamin A 4 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 2 %
** Thiamin < 1 %
** Niacin 3 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.