OREO Dulce de Leche Cheesecake Pie
10 servings
3h 30min Cook
Ingredient List
- 26 OREO Cookies, divided
- 2 Tbsp. butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- ¼ cup milk
- 1 Tbsp. flour
- ¼ tsp. ground cinnamon
- 2 eggs
- ½ cup dulce de leche, divided
- ½ cup thawed frozen whipped topping
Nutritional Information
| Calories | 470 |
| Total fat | 26g |
| Saturated fat | 14g |
| Trans fat | 1g |
| Cholesterol | 95mg |
| Sodium | 330mg |
| Total Carbohydrate | 52g |
| Dietary fiber | 1g |
| Total sugars | 40g |
| Added sugars | 37g |
| Protein | 6g |
| Vitamin D | 2% DV |
| Calcium | 8% DV |
| Iron | 8% DV |
| Potassium | 4% DV |
- 1Heat oven to 325°F.
- 2Crush 12 cookies finely; mix with butter. Press onto bottom of 9-inch pie plate. Stand 13 of the remaining cookies around edge of pie plate, pressing cookies gently into crust to secure. Reserve remaining cookie for garnish.
- 3Beat cream cheese and sugar in large bowl with mixer until blended. Slowly beat in milk until blended. Add flour and cinnamon; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. (Do not overmix.) Pour into crust. Drizzle with dulce de leche; use small spatula to swirl into cheesecake batter.
- 4Bake 30 to 35 min. or until center of pie is almost set. Cool completely. Refrigerate 2 hours.
- 5Top with whipped topping. Garnish with reserved cookie.