June is celebrated as national 'Dairy Month' and to kick off the month right, why not try this EASY Oreo Cheesecake recipe?!
Oreos ARE milk's favorite cookie, right?
My 'Best of the Web' for this week features this easy to put together cheesecake, courtesy of Kraft!
Photo and recipe courtesy Kraft
1 pkg. (16.6 oz.) OREO Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 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 pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
Bake 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!
Tweet
No need to buy milk from store.
ReplyDeleteHi, Thanks for very interesting recipe for cheese cake. We messed up first time but we were able to make it right this weekend after following all steps in sequence
ReplyDeleteHi, We messed up first time but last night we were able to make it the same after following steps in sequence. looking for more
ReplyDelete