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Cheesecake made with OREO Base Cake and OREO Cookie Pieces

Cheesecake made with OREO Base Cake and OREO Cookie Pieces

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INGREDIENTS

48 servings or 4 cheesecakes, 12 servings each

  • 12 lb. cheesecake batter, prepared
  • 2-1/4 lb. OREO Base Cake
  • 15 oz. butter, melted
  • 13 oz. OREO Medium Cookie Pieces

Nutrition per serving

  • Calories

    570

  • Total fat

    42 g

  • Saturated fat

    23 g

  • Polyunsaturated fat

    1 g

  • Monounsaturated fat

    3.5 g

  • Trans fat

    2 g

  • Cholesterol

    185 mg

  • Sodium

    560 mg

  • Carbohydrate

    39 g

  • Dietary fiber

    1 g

  • Sugars

    27 g

  • Protein

    9 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    6 %DV

  • Iron

    15 %DV

DIRECTIONS

Prepare your recipe of cheesecake batter.

Mix base cake and butter; press 13 oz of mixture onto bottoms of each (9-inch) springform pans.

Bake in 325ºF standard oven 8 min. Cool.

Combine cheesecake batter and OREO Pieces; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake.

Bake 1 hour 35 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.