Our Brands
COOKIES, BREAKFAST BISCUITS & BARS
Oreo
chipsahoy
nutterbutter
SEE ALL >
CRACKERS
ritz
wheatthins
honeymaid
SEE ALL >
GUM & CANDY
trident
dentyne
sourpatch
SEE ALL >
DESSERT INGREDIENTS
trident
SEE ALL >
WHOLE GRAIN CRACKERS
Whole Grain Crackers
SEE ALL >
CHOCOLATE
Chocolate
SEE ALL >
READY-TO-SERVE DESSERTS
Ready-to-Serve Desserts
SEE ALL >
SEE ALL OUR BRANDS >
Culinary Center
RECIPES BY BRANDS
oreo
chipsahoy
nutterbutter
honeymaid
RECIPES BY PREPARATION
SWEET RECIPES
PIES/TARTS
CUSTARDS/CHEESECAKES
DONUTS/PANCAKES/ WAFFLES
COOKIES/BARS/SNACKS
SHAKES/FROZEN BEVERAGE
ICE CREAM DESSERTS
CAKES/CUPCAKES
SAVORY RECIPES
SOUPS
MAIN DISHES
APPETIZERS/SNACKS
SIDE DISH
SALADS
DIPS/SPREADS
RECIPE BOX
recipe box
VISIT THE CULINARY CENTER ›
Your Business
CATEGORY MANAGEMENT
Top Products by Segment
Non-Commercial Foodservice
Snack Rack Builder
SUPPORT MATERIALS
POS Materials
Real Rewards Café
Cool School Cafe
MICRO MARKETS & VENDING
Micro Markets and Vending Home Page
Vending Builder
Diji-touch
Vending Operator Login
Insights
Industry News
S&DS Exclusive Content
White Papers
Product News
Blog
Find a Distributor
» Member Sign In
» Register Now
Cheesecake made with CHIPS AHOY Cookies! & NABISCO Grahams
ADD TO RECIPE BOX
PRINT RECIPE
INGREDIENTS
Servings: 48
Crust:
1 lb. NABISCO Graham Cracker Crumbs
6 oz. sugar
6 oz. unsalted butter, melted
Filling
8 lb. cream cheese, softened
1 lb. sugar
2 lb. sour cream
4 vanilla
16 eggs
1 lb. CHIPS AHOY! Cookies, chopped
DIRECTIONS
Crust:
Mix Graham cracker crumbs, sugar and melted butter. Divide into four (9-inch) springform pans and press crumb mixture firmly onto bottom of each pan. Bake in 350°F-conventional oven for 10 minutes. Cool on wire racks while preparing filling.
Filling:
Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in half of the chopped cookies.
Divide
batter over each crust. Top each with remaining chopped cookies.
Bake
in 350°F-conventional oven for 1 hour 10 minutes or until centers are almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight.
TIP
Cut each cheesecake into 12 slices using a sharp knife dipped in hot water, wiping knife with damp cloth after each cut.
Serving suggestion
Serve with a whole CHIPS AHOY! Cookie and chocolate sauce.
WATCH VIDEO
NUTRITION FACTS
Nutritional facts are based on a single serving
Calories
480
Total fat
36g
Saturated fat
20g
Trans fat
2g
Cholesterol
165mg
Sodium
370mg
Carbohydrate
31g
Dietary fiber
0g
Sugars
18g
Protein
8g
Vitamin A
25%DV
Vitamin C
0%DV
Calcium
10%DV
Iron
6%DV
RELATED RECIPES
Gingerbread Cheesecake with Orange Sauce and NABISCO Cookies
Molten Chocolate Cheesecake made with OREO Base Cake
Frosted Cookies ’N’ Creme Cupcakes made with OREO Variegate and OREO Cookie Pieces
0
Ratings
You have already rated
Error during the rating
You have already rated