New York-Style Cheesecake made with OREO Cookie Pieces

New York-Style Cheesecake made with OREO Cookie Pieces


24 servings or 4 cheesecakes, 12 servings each

  • Crust
  • 1 lb. plus 6 oz. OREO Small Cookie Pieces
  • 4 oz. unsalted butter, melted

  • Filling
  • 10 lb. cream cheese, softened
  • 1-3/4 lb. sugar
  • 2 lb. sour cream
  • 4 tsp. vanilla
  • 2 lb. eggs
  • 1-3/4 lb. OREO Medium Cookie Pieces, divided

Nutrition per serving

  • Calories


  • Total fat

    44 g

  • Saturated fat

    23 g

  • Trans fat

    2 g

  • Cholesterol

    190 mg

  • Sodium

    430 mg

  • Carbohydrate

    28 g

  • Dietary fiber

    0 g

  • Sugars

    20 g

  • Protein

    9 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    15 %DV

  • Iron

    8 %DV


Crust: Mix OREO Small Pieces and butter. Press 1-1/3 cups of the OREO mixture firmly onto bottom of each (9-inch) springform pan. Bake in 325°F-standard oven 10 min. Cool on wire racks while preparing Filling.

Filling: Place cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1-1/4 qt. of the OREO Medium Pieces. Pour 2-qt. of the batter over each crust; sprinkle each with 3/4 cup of the remaining OREO Medium Pieces.

Bake 1 hour 10 min. to 1 hour 20 min. or until center is almost set. Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.


How to Cut Cheesecakes

  • Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water. If using a knife, wipe knife with clean damp cloth after each cut.