Individual Cookies ’N’ Cream Cheesecakes made with OREO Base Cake and Pieces

Individual Cookies ’N’ Cream Cheesecakes made with OREO Base Cake and Pieces

INGREDIENTS

16 servings, 16 (3-inch) cheesecakes, one cheesecake each


  • Base
  • 8 oz. OREO Base Cake
  • 3 oz. butter, melted

  • Filling
  • 2 lb. cream cheese, softened
  • 8 oz. sugar
  • 1 oz. flour
  • 8 oz. eggs
  • 8 oz. sour cream
  • 8 oz. OREO Medium Cookie Pieces
  • 4 tsp. vanilla

Nutrition per serving

  • Calories

    490

  • Total fat

    33 g

  • Saturated fat

    17 g

  • Trans fat

    1.5 g

  • Cholesterol

    135 mg

  • Sodium

    440 mg

  • Carbohydrate

    40 g

  • Dietary fiber

    1 g

  • Sugars

    26 g

  • Protein

    7 g

  • Vitamin A

    20 %DV

  • Vitamin C

    0 %DV

  • Calcium

    8 %DV

  • Iron

    10 %DV

DIRECTIONS

Base: Mix base cake and butter. Divide crumb mixture onto bottom of each of sixteen 3-inch springform pans. Bake in 300°F-conventional oven 6 min. Cool.

Filling: Place cream cheese, sugar and flour in large mixer bowl fitted with paddle attachment. Beat on low speed 2 min., stopping frequently to scrape side of bowl. Beat on medium speed 3 min. or until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Add sour cream; beat 1 min. Fold in OREO Pieces. Pour about 1 cup batter over each crust.

Bake in 300ºF-conventional oven for 35 to 40 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.