Thursday, March 29, 2012

Oreo Cheesecake

We have friends coming this weeknd to stay with us while we "girls" take a watercolor painting class at John Campbell Folkschool next week. I'll be helping with and taking the class. We'll definitely have quick and easy suppers. Here is one of the desserts I'm making. It's always a hit and sooo easy! See my note at the end of the recipe!

EASY Oreo Cheesecake
2 (8-oz.) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
6 Oreos, chopped
1 Oreo pie crust

Preheat oven to 325 degrees. Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix just until blended. Stir in 1/2 cup chopped cookies.

Pour into crust. Sprinkle with remaining chopped cookies. Bake for 35 to 40 minutes or until center is set. Cool. Refrigerate 3 hours or overnight.

Helen's tips: For company, I make this in a 9x13-inch pan. It's so good that everyone appreciates leftovers.  I combine 20 Oreos (crushed in the food processor) and 3 tablespoons butter. Press it in the bottom of a glass  9x13-inch pan. Then double the filling ingredients and pour over the crust. Bake for about 40 minutes. Cut into squares to serve.

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