Featured Holiday Recipe: Mondelez Foodservice Individual Cheesecakes Made With OREO Cookie Pieces

The team at CHEF’STORE® thanks Mondelez International for their sponsorship and for sharing this delicious recipe with us.

Who doesn’t love classic OREO cookies? These classic, snackable cookies make an imaginative addition to luscious cheesecake. In this whimsical mash-up of milk's favorite cookie and cheesecake, and creamy you get an irresistible crunch from sweet-chocolaty OREO cookie pieces. You’re sure to delight all your guests when you present this fun dessert after any meal.

As if you needed even more reasons to stock up on OREO cookies this holiday season, Mondelez International gives you one more: sustainable business practices. Their brand sustainability program, Cocoa Life focuses on fair trade, fair cocoa farming practices, and fair worker treatment. Plus, it’s been going strong for 10 years with no plans of slowing down. When you buy quality desserts, like OREO cookies from Mondelez International, you are helping support global efforts to make a better world for us all.

Mondelez Individual Cheesecakes made with OREO Cookie Pieces

Yield: 16,  3-inch springform pans.

Prep time: N/A

Cook time: 1 hour

Ingredients

OREO Crust/Base

8 oz. OREO Base Cake 3 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 extract

OPTIONAL: Top with 3 oz. whipped cream and up to 3 oz. OREO Small Cookie Pieces.

Cooking Instructions

Base

1. Mix base cake and butter.
2. Divide the crumb mixture onto the bottom of each of the sixteen 3-inch springform pans.
3. Bake in a 300°F-conventional oven for 6 min. Cool.

Filling

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

Optional: Top with 3 oz. whipped cream and up to 3 oz. OREO Small Cookie Pieces.

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