INGREDIENTS

Servings
  •   Base
  • 8-7/10 oz. OREO Base Cake
  • 3-3/10 oz. butter, melted
  •   Filling
  • 2 lb. cream cheese, softened
  • 8 oz. sugar
  • 1 oz. flour
  • 8 oz. eggs
  • 8 oz. sour cream
  • 8 oz. OREO Medium Cookie Pieces
  • 4 tsp. vanilla

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 490
Total fat 33g
Saturated fat 17g
Trans fat 1.5g
Cholesterol 135mg
Sodium 440mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 26g
Protein 7g
Vitamin A 20%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 10%DV

DIRECTIONS

  1. Base:  Mix base cake and butter. Divide crumb mixture onto bottom of each of sixteen 3-inch springform pans. Bake in 300°F-conventional oven 6 min. Cool.
  2. Filling:  Place cream cheese, sugar and flour in large mixer bowl fitted with paddle attachment. Beat on low speed 2 min., stopping frequently to scrape side of bowl. Beat on medium speed 3 min. or until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Add sour cream; beat 1 min. Fold in OREO Pieces. Pour about 1 cup batter over each crust.
  3. Bake  in 300ºF-conventional oven for 35 to 40 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
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