Kraft Oreo Cheesecake Food

OREO® MINI CHEESECAKES

Steps:

• Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
• Beat cream cheese, eggs, and sugar together in a bowl until smooth.
• Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
• Bake in preheated oven until nearly set in the middle, about 15 minutes.
• Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.

OREO MINI PHILLY CHEESECAKES

Steps:

• Heat oven to 350 degrees F.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
• Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.

INDIVIDUAL OREO CHEESECAKE

Steps:

• Line 24 cupcake tins with cupcake wrappers.
• Place 1 Oreo Cookie at the bottom of each wrapper (or chop oreos into coarse pieces and place at bottom).
• Mix cream cheese and sugar until well blended.
• Add eggs one at a time and mix well.
• Spoon cream cheese mixture into cupcakes.
• Bake at 350 for 15-20 minutes.
• Place in refrigerator for at least one hour to firm up.
• Drizzle with melted chocolate.
• Top with a spoonful of whipped cream (optional).

PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST

Steps:

• Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
• Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
• In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
• Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
• Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
• Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
• Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
• Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
• Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

CHOCOLATE CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Quarter 20 cookies; set aside. Finely crush remaining cookies; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
• Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

CHOCOLATE COOKIE CHEESECAKE BITES

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
• Bake 45 min. or until center is almost set. Cool.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
• Use foil handles to lift cheesecake from pan before cutting into bars.

KRAFT CHEESECAKE WITH SOUR CREAM

Steps:

• First and foremost, make sure to preheat your oven to 325 degrees Fahrenheit.
• Then, take your 13x9-inch baking pan. And line it with aluminum foil. With that, ensure that the foil extends over the sides. After that, set it aside.
• Next, combine the graham crumbs or crushed graham with butter. In addition to that, blend it with two tablespoons of sugar in a medium or large mixing bowl. With that, mix till well combined.
• Using a flat-bottomed glass, press your crumb mixture into the bottom of your prepared 13x9-inch baking pan. Also, you can use the back of your spoon if you want.
• Then, beat the cream cheese in a large mixing bowl. Then, add a cup of the remaining sugar and one teaspoon of vanilla. Afterward, make sure to beat using an electric mixer. Do not forget to beat until well combined.
• After that, add a cup of sour cream to the mixture and mix well. Then, make sure to add your eggs one at a time. Remember to beat at low speed after each addition. Also, avoid overbeating the mixture. Afterward, set aside.
• Next, take your 13x9 inch baking pan with the crust. And pour the cream mixture. Afterward, smoothen the cream mixture using the rubber spatula.
• Then, bake your cheesecake inside the oven for about 40 minutes. Or bake it until the center of your cheesecake sets but still jiggly.
• After that, combine the 1/4 cup of sugar or remaining sugar and the rest of the sour cream. Then, add the vanilla to a mixing bowl. With that, ensure to mix using an electric mixer and beat until well combined.
• Afterward, pour and spread the mixture carefully over your cheesecake. Then, bake your cheesecake for another 10 minutes. After that, remove your cheesecake from the oven when it is ready. And place it in a cooling wire rack. With that, ensure to let your cheesecake cool completely.
• Once your cheesecake completely cools, place it inside the refrigerator and ensure to refrigerate for 3 hours.
• Afterward, lift your cheesecake from the pan using the foil handles that we made earlier. Then, cut your cheesecake into serving portions.
• After that, top your cheesecake with blackberries that you tossed in sugar or light syrup. Finally, serve and enjoy!