OREO Chocolate Pecan Cheesecake
Prep time15 min
Total time6hr 0min
ServingsMakes 12 servings, 1 piece (100 g) each.
Ingredients
- 1¼ cups Oreo Baking Crumbs
- ¼ cup butter, melted
- 3 pkg. (250 g each) brick cream cheese, softened
- ¾ cup sugar
- 1 Tbsp. vanilla
- 3 eggs
- ⅓ cup chopped pecans
- ⅓ cup chocolate syrup
Preparation
- Heat oven to 350°F.
- Combine crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hours.
- Sprinkle nuts over cheesecake just before serving. Drizzle with chocolate syrup.
Recipe Tips
- Make Ahead
This delicious cheesecake can be baked up to 1 month in advance. (Do not sprinkle with nuts or drizzle with chocolate syrup.) Cool cheesecake completely before wrapping tightly and freezing until ready to serve. Thaw in refrigerator. Sprinkle with nuts and drizzle with syrup just before serving. - Size-Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 380 |
| % Daily Value* | |
| Fat 28g | |
| Saturated 15g | |
| Carbohydrate 28g | |
| Fibre 1g | |
| Sugars 22g | |
| Protein 8g | |
| Fibre 1g | |
| Sugars 22g | |
| Protein 8g | |
| Cholesterol | 120 mg |
| Sodium | 380 mg |
| Potassium | 3 %DV |
| Calcium | 6 %DV |
| Iron | 6 %DV |
