• 16servings
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups OREO Baking Crumbs

  2. 1/4 cup butter, melted

  3. 3 (250 g) packages Philadelphia Brick Cream Cheese, softened

  4. 3/4 cup sugar

  5. 1 tablespoon vanilla

  6. 3 eggs

  7. 1/3 cup chopped pecans

  8. 1/3 cup chocolate syrup

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F.

  2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.

  3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

  4. 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 4 hours. Top with nuts and syrup just before serving.


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