Absolutely delicious but definitely very high fat! Very dense cheesecake with cookies and ream center with Oreo cookie crust
Break up 30 cookies and process in food chopper until they are fine crumbs. Add butter and mix by hand until blended. Press mixture into bottom and sides of a battered spring form pan (about 2/3 up the sides of pan). Refrigerate while preparing filling. Pre heat oven to 425 degrees. Beat cream cheese in large bowl (on medicum speed) until smooth. Add sugar - beat until mixture is light and fluffy (3 minutes) scraping down sides of bowl occaisionally. Mix in flour. While beating continually add eggs and yoks - mix until well blended and smooth. Add whipping cream and vanilla, mix until well blended. Pour 1/2 of the batter into crust. Sprinkle cookie pieces over batter. Pour remaining batter over the cookies and smooth the top of the mixture with spatula (some cookies may come to the top now or while baking). Place pan on cookie sheet. Bake at 425 degrees for 15 minutes. Reduce oven temp to 225 degrees and bake another 50 minutes or until set. Remove cake from oven - sprinkle remaining crumbs over top of cake. Cool at room temp with wrapped towels around pan. Refrigerate up to 3 days before serving.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 12 | ||
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Calories: 979 | ||
Calories from Fat: 506 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.2g | 75 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 500.6mg | 154 % | |
Sodium 592.2mg | 20 % | |
Potassium 375.8mg | 10 % | |
Total Carbohydrate 108.8g | 32 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 105.5g | ||
Protein 18.1g | 26 % | |
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: 979
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