Easy PHILLY OREO Cheesecake

Easy PHILLY OREO Cheesecake

Ingredients

Crust:

• 24 OREO cookies

• 1/4 cup butter, melted

Filling:

• 3 packages (8 oz each) PHILADELPHIA Cream Cheese, softened

• 3/4 cup sugar

• 1 tsp vanilla extract

• 3 large eggs

• 12 OREO cookies, coarsely chopped

Optional Topping:

• Additional crushed OREOs

• Whipped cream

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Instructions

1. Prepare the crust

   • Heat oven to 350°F (175°C).

   • Crush 24 OREO cookies (filling included) into fine crumbs.

   • Mix crumbs with melted butter.

   • Press firmly into the bottom of a 9-inch springform pan.

2. Make the filling

   • Beat PHILADELPHIA Cream Cheese, sugar, and vanilla until smooth.

   • Add eggs one at a time, mixing on low speed just until blended.

   • Fold in the chopped OREO cookies.

3. Assemble & bake

   • Pour filling over the prepared crust.

   • Bake 45–50 minutes, or until the center is almost set.

   • Run a knife around the rim of the pan to loosen the cheesecake.

   • Cool completely before removing the rim.

4. Chill

   • Refrigerate 4 hours (overnight is best).

5. Garnish

   • Add whipped cream or extra crushed OREOs on top if you like.

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Tips

• Use room-temperature cream cheese for a smoother filling.

• Don’t overmix after adding eggs—prevents cracking.

• For extra OREO flavor, add 8 more crushed OREOs into the crust.

OTHER RECIPES

...a great Philadelphia cream cheese recipe to try !

INGREDIENTS

* 24 OREO Cookies, divided
* 3 tablespoons butter, melted
* 3 (250 g) packages PHILADELPHIA Cream Cheese, softened
* 3/4 cup sugar
* 1 teaspoon vanilla
* 3 eggs

INSTRUCTIONS

1. Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
2. Beat Philadelphia cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
3. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator. The Philadelphia cream cheese recipe is ready to serve...nice !
philadelphia-pumpkin-swirl-cheesecake.

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