Cheesecake made with OREO Base Cake and OREO Cookie Pieces



48 servings or 4 cheesecakes, 12 servings each
  • 12 lb. cheesecake batter, prepared
  • 2¼ lb. OREO Base Cake
  • 15 oz. butter, melted
  • 13 oz. OREO Medium Cookie Pieces

Nutrition per serving

Calories570 Total fat42 gSaturated fat23 gTrans fat2 gCholesterol185 mgSodium560 mgCarbohydrate39 gDietary fiber1 gProtein9 gVitamin A30 %DVVitamin C0 %DVCalcium6 %DVIron15 %DV

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.

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