Kraftfoodservice.com
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Rate Recipe

Creamy Cheesecake with OREO®

 
Yield:
4 (9-inch) Cheesecakes, 12 Servings Each

Ingredients

Ingredients Weights Measures
OREO Base Cake 1 lb. + 12 oz. 1-1/2 qt.
sugar 7 oz. 1 cup
butter, melted 12 oz. 1-1/2 cups
JELL-O Brand Cheesecake Filling Mix Mix 4 lb. 1 pkg.
Whole milk 6 lb. 3 qt.
OREO Pieces-Medium 1 lb. + 8 oz. 1-1/2 qt.

Directions

MIX Base Cake, sugar and butter. Press 1 cup of the base cake mixture firmly onto bottom of each of 4 (9-inch) springform pans. (Or, use 1 [9-inch] springform pan for trial recipe.)

PREPARE Cheesecake Filling with milk as directed on package. Stir in OREO Pieces. Pour evenly over prepared crusts.

REFRIGERATE at least 3 hours.

Kraft Kitchens Tips

TIP
Cheesecakes can be stored, covered, in refrigerator up to 3 days.
K:16499v01:97231
Share | Facebook Twitter
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Rate Recipe