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OREO Crumbles Cheesecake Squares

Prep time

20 min

Total time

6 hr 5 min

Servings

Makes 24 servings.

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    Ingredients
    • 2-1/2 cups OREO Cookie Crumbles, divided
    • 1/4 cup butter or margarine, melted
    • 4 pkg. (8 oz. each) brick cream cheese, softened
    • 1 cup sugar
    • 1 tsp. vanilla
    • 1 cup sour cream
    • 4 eggs
    • 1-1/2 cups thawed frozen whipped topping
Preparation
  • Heat  oven to 325ºF.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 1-3/4 cups crumbles and butter; press onto bottom of prepared pan.
  • Beat  cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
  • Bake  45 min. or until center is almost set. Cool completely.
  • Refrigerate  cheesecake 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve. Serve topped with whipped topping and remaining crumbles.

Recipe Tips

SubstitutePrepare using Neufchatel cheese.

How to Bake in a Springform PanSubstitute 9-inch springform pan for the 13x9-inch pan. Do not line pan with foil. Prepare cheesecake as directed, increasing the baking time to 1 hour or until center is almost set. (Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.) Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate cheesecake, then serve topped with whipped topping and remaining crumbles as directed.

341700

Nutrition Information

Nutrition per serving

  • Calories

    280

  • Total fat

    21g

  • Saturated fat

    12g

  • Trans fat

    1g

  • Cholesterol

    80mg

  • Sodium

    200mg

  • Carbohydrate

    20g

  • Dietary fiber

    0g

  • Total sugars

    15g

  • Added sugars

    13g

  • Protein

    4g

  • Vitamin A

    20%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    4%DV

  • Potassium

    2%DV

  • Vitamin D

    0%DV

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