Individual Cheesecakes made with OREO Cookie Pieces
Individually-sized and easy for to-go orders, these mini cheesecakes feature OREO Cookie Pieces in a delivery and take-out friendly dessert item.
Ingredients
OREO Crust
- 8 oz. OREO Base Cake
- 3 oz. unsalted butter, melted
Cheesecake Batter
- 2 lb. cream cheese, softened
- 8 oz. granulated sugar
- 1 oz. all-purpose flour
- 8 oz. eggs
- 8 oz. sour cream
- 2 tsp. vanilla extract
- 8 oz. OREO Medium Cookie Pieces
Garnish
- 8 oz. whipped cream
- 4 tsp. OREO Small Cookie Pieces
Nutrition per serving
Combine OREO Base Cake and melted butter. Evenly divide and press mixture onto bottom of sixteen 3-inch springform pans or 3-inch rings. Set aside.
Beat cream cheese, sugar and flour in large bowl of electric mixer fitted with paddle attachment on low speed 2 min. Scrape bowl frequently. Beat on medium speed 3 min. Add eggs in two additions, beating on low speed after each addition, just until blended, Add sour cream and vanilla; beat 1 min. Fold in OREO Pieces. Pour 4 oz. (1 cup) batter over each crust.
Set a large pan of hot water on the rack beneath the rack you'll be baking the cheesecakes on. Bake in a 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, then refrigerate 4 hours or overnight.
To serve, run knife or metal spatula around edge of cake again. Place cake on serving plate and gently remove side of pan.
Place a 1/2 oz. rosette of whipped cream next to cheesecake and sprinkle with 1/4 tsp. of the OREO Small Cookie pieces.
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