Thursday, May 27, 2010

Oreo cheesecake

Taken from Kraft
Makes 1 8" cake.

Half the recipe to make a 6" cake

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed ( I left this out, it's fattening enough!)

1. Coarsely chop 15 of the cookies; set aside. (I coursely chop about 4 cookies for my 6" cake, you can add more if you want)

2. Finely crush remaining cookies; mix with butter. (I put 1 tube package of cookies, sans the cream, in the food blender)

3. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. 

5. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.

6. Refrigerate for 4 hours or until firm.

Read my blog post here.

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