- 1 1⁄2 cups Oreo cookie crumbs (about 18 to 23 cookies finely chopped)
- 2 tablespoons melted butter
- 1 1⁄2 lbs cream cheese
- 1 cup sugar
- 5 large eggs
- 1⁄4 teaspoon salt
- 2 teaspoons vanilla
- 1⁄4 cup all-purpose flour
- 8 ounces sour cream
- 5 Oreo cookies (coarsely chopped for the batter)
- 7 –9 coarsely chopped Oreo cookies, for the top of cheese cake
- Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2-1 inch up the sides with crumbs. Refrigerate for 15 minutes.
- All ingredients need to be at room temperature before beginning.
- Beat cream cheese until light and fluffy.
- Keep mixer on a low setting during the mixing and beating process.
- Add sugar gradually and continue beating cream cheese until mixed through.
- Add eggs one at a time and continue to beat until blended.
- Stir vanilla, salt and flour into cream cheese and egg mixture.
- Add the sour cream.
- Turn off the mixer and gently stir in the 5 coarsely chopped Oreo cookies with a spoon.
- Pour mixture into springform pan; top with the 7-9 remaining coarsely chopped cookies.
- Place pan on top rack and in the middle of a preheated oven at 325 degrees and bake for 60- 75 minutes or until it jiggles slightly in the middle when the pan is gently shaken.
- Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.
- Cool on wire rack.
- When cool, refrigerate for 24 hours
Kraft has an even easier recipe on their website.
For those times when you can’t get to the International House of Pancakes
- 1 1/2 cups strawberries, hulled and sliced
- 2 tablespoons seedless strawberry jam
- 11/4 cups all-purpose flour
- 11/4 cups buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 2 cups chopped frozen cheesecake
- Cooking spray
- Butter, confectioners’ sugar or whipped cream, for topping (optional)
- Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside. Preheat the oven to 200 degrees F.
- Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
- Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners’ sugar or whipped cream, if desired.
- 16ounces cream cheese(at room temp)
- 3⁄4cup granulated sugar
- 1 tablespoon flour
- 3 eggs
- 1teaspoon vanilla
- 3⁄4cup vegetable oil
- 1cup granulated sugar
- 2 eggs
- 1teaspoon vanilla
- 1cup flour
- 1teaspoon baking soda
- 1teaspoon cinnamon
- 1dash salt
- 1(8 1/2 ounce) can crushed pineapple, well drained with juice reserved
- 1cup grated carrot
- 1⁄2cup flaked coconut
- 1⁄2cup chopped walnuts
Pineapple Cream Cheese Frosting
- 2ounces cream cheese, softened
- 1tablespoon butter, softened
- 1 3⁄4cups powdered sugar
- 1⁄2teaspoon vanilla
- 1tablespoon reserved pineapple juice
- To make cheesecake,
In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
- Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
- Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
- Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
- Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
- Repeat with remaining cream cheese batter, spreading evenly with a knife.
- Do not marble with a knife.
- Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature, then refrigerate.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
- Beat until smooth and of spreading consistency.
- Frost top of cheesecake.
- Refrigerate 3 to 4 hours before serving.
- One double chocolate cake mix (makes two flans).
Cream Cheese Filling:
- 1-8oz package of cream cheese
- 3/4 cup icing sugar
- 4 cups of whipped cream or whipped topping
Case Base Directions
- Mix as directed on package.
- Pour into well greased and floured flan pans.
- Bake at 350 for 15-20 or until top springs back and a toothpick poked into the center comes out clean.
- Cool for 5 minutes and invert onto a cooling rack to cool completely.
Cream Cheese Filling Directions
- Mix the cream cheese with the icing sugar and beat together until light and fluffy.
- Mix in 3 cups of whipped cream or whipped topping
- Use the one cup of reserved cream to decorate
- Top with crushed toffee candy bar, like a Skor bar.