Cheesecake made with Chunky CHIPS AHOY! Cookies & NABISCO Grahams



12 servings, 5 oz. each

  • Crust

  • 5 2 oz.NABISCO Graham Cracker Crumbs
  • 3½ oz.unsaltedbutter, melted
  • 1 oz.granulatedsugar

  • Cheesecake Batter

  • 2 lb.cream cheese, softened
  • 7 oz.granulatedsugar
  • 8 oz.sour cream
  • 1 tsp.vanilla extract
  • 4 eachwhole largeeggs
  • 6 oz.ChunkyCHIPS AHOY! Cookies, chopped

Nutrition per serving

Calories580 Total fat43 gSaturated fat23 gTrans fat1 gCholesterol165 mgSodium360 mgCarbohydrate43 gDietary fiber0 gTotal Sugars30 gAdded sugars27 gProtein8 gVitamin A40 %DVVitamin C0 %DVVitamin D0 %DVCalcium8 %DVIron6 %DVPotassium4 %DV
For Crust:  

Combine all ingredients. Press firmly onto bottom of 9-inch springform pan.

Bake in preheated 350ºF conventional oven for 10 minutes. Remove from oven and cool on wire rack while preparing Cheesecake Batter.

For Cheesecake Batter:  

Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beating until well blended. Add sour cream and vanilla mixing until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Fold in half of the chopped cookies. Pour batter evenly over crust. Sprinkle with remaining chopped cookies.

Set a large pan of hot water on the rack beneath the rack you'll be baking the cheesecake on. Bake in 325ºF conventional oven for 1 hour 10 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool cake completely. Refrigerate at least 4 hours or overnight.

To serve, run spatula or knife around edge of cheesecake to loosen from pan. Remove side of springform pan. Cut cheesecake into 12 slices. Refrigerate until ready to plate.


Cut cheesecake into 12 slices using a sharp knife dipped in hot water, wiping knife with damp cloth after each cut.

© Mondelēz International group