Freeze Ahead Oreo Cheesecake Food
NO-BAKE OREO CHEESECAKE
Oreo cookies and cheesecake - how can you go wrong? I made 20 of these crowd-pleasing desserts in all different sizes for my wedding, and they were a big hit.-Leanne Stinson, Camduff, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust. , Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped cookies.
Nutrition Facts : Calories 499 calories, Fat 30g fat (16g saturated fat), Cholesterol 53mg cholesterol, Sodium 374mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
FREEZE AHEAD OREO CHEESECAKE
Make and share this Freeze Ahead Oreo Cheesecake recipe from Food.com.
Provided by adena mangis
Categories Cheesecake
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees.
- In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside.
- In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs.
- Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies.
- Pour mixture into springform pan; top with remaining chopped cookies.
- Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour.
- Remove cheesecake from oven and allow to cool completely.
- Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely.
- Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.
Nutrition Facts : Calories 421.4, Fat 30, SaturatedFat 15.9, Cholesterol 155, Sodium 365.2, Carbohydrate 31.9, Fiber 0.5, Sugar 25.2, Protein 7.5
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