Servings: 48 servings or 4 cheesecakes, 12 servings each
  • 12 lb. cheesecake batter, prepared
  • 2-1/4 lb. OREO Base Cake
  • 15 oz. butter, melted
  • 13 oz. OREO Medium Cookie Pieces


  1. Prepare  your recipe of cheesecake batter.
  2. Mix  base cake and butter; press 13 oz of mixture onto bottoms of each (9-inch) springform pans.
  3. Bake  in 325ºF standard oven 8 min. Cool.
  4. Combine  cheesecake batter and OREO Pieces; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake.
  5. Bake  1 hour 35 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.


Nutritional facts are based on a single serving
Calories 570
Total fat 42g
Saturated fat 23g
Polyunsaturated fat 1g
Monounsaturated fat 3.5g
Trans fat 2g
Cholesterol 185mg
Sodium 560mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 27g
Protein 9g
Vitamin A 30%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 15%DV
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