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
  • 1¾ lb. sugar
  • 2 lb. sour cream
  • 4 tsp. vanilla
  • 2 lb. eggs
  • 1¾ lb. OREO Medium Cookie Pieces, divided

Nutrition per serving

Calories540 Total fat44 gSaturated fat23 gTrans fat2 gCholesterol190 mgSodium430 mgCarbohydrate28 gDietary fiber0 gProtein9 gVitamin A30 %DVVitamin C0 %DVCalcium15 %DVIron8 %DV

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.


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.

© Mondelēz International group