oreo-cluttered cheesecake
1 preheat oven to 275 degrees
2 In a food processor combine 15 oreos and the melted butter. Process until finely ground. Press into the bottom of a 9 inch springform pan. Bake 8-10 mins. Allow to cool.
3 Beat the cream cheese with the sugar and vanilla, until well combined. Add sour cream, mix well. Add eggs one at a time beating after each addition.
4 Chop the remaining cookies, Stir 1 1/2 cups into the cream cheese mixture.
5 Pour the mixture over the prepared crust, sprinkle the remaining crushed cookies on top.
6. Bake in a water bath for 1 hour and 45 minutes or until the center is just set. Allow to cool to room temp. Refrigerate for 4 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 338 | ||
Calories from Fat: 259 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 16.1g | 81 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 141.3mg | 43 % | |
Sodium 262.3mg | 9 % | |
Potassium 140.4mg | 4 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.6g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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