O.k. one more post for today just because it is hot and summerish and I am in a baking mood!!
I've wanted to get this recipe off my friend for a while and have just found out that it has been on-line the whole time! Way to go Mar. :-P (I'll still leave it for you to make don't worry)
Here is the marvelously dee-lish:
Cookies N' Cream Cheesecake
- 1 cup crushed OREO Cookies (about 12 cookies)
- 1 Tbsp. butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 4 eggs
- 20 OREO Cookies, quartered
PREHEAT oven to 325°F if using a silver springform pan (or 300°F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
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. Garnish with additional cookies, if desired.
(recipe found at kraftfoods.com)
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1 comment:
Yummy Cheesecake!
I use more for the crust, like a cup and half (or more) of the crushed cookies... and the butter is more like 1/2 a cup - I make it nice and sticky and sweet for the crust. Everything Else I do the same as the online recipe...
For the crust You can substitute the crushed Oreos that you buy in the store. But I find crushing them at home (use a blender!!!) is better because you get the cookie AND the icing in the crust and it is a bit sweeter and tastes better!
I love this recipe!
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