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Oreo Peanut Butter Cheesecake

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An indulgent dessert with a crunchy Oreo crust, creamy peanut butter cheesecake filling, and a topping of crushed cookies. This rich and satisfying cheesecake is perfect for celebrations or treating yourself.

Ingredients

  • Oreo Cookies: 24, crushed for the crust
  • Unsalted Butter: 5 tablespoons, melted
  • Cream Cheese: 24 ounces, softened
  • Peanut Butter: ¾ cup creamy
  • Granulated Sugar: ¾ cup
  • Sour Cream: ½ cup
  • Vanilla Extract: 1 teaspoon
  • Eggs: 3 large
  • Heavy Cream: ¼ cup
  • Crushed Oreos: 6–8, for topping

Instructions

  1. Preheat Your Equipment: Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan in foil.
  2. Combine Ingredients: Mix crushed Oreos with melted butter. Press into pan and bake for 10 minutes. Cool.
  3. Prepare Your Cooking Vessel: Line a roasting pan with a towel. Boil water for a water bath.
  4. Assemble the Dish: Beat cream cheese and sugar until smooth. Mix in peanut butter, sour cream, and vanilla. Add eggs one at a time. Fold in cream.
  5. Cook to Perfection: Pour batter over crust. Place pan in water bath and bake 60–70 minutes until center is set but slightly jiggly.
  6. Finishing Touches: Cool in oven 1 hour, then refrigerate at least 4 hours. Top with crushed Oreos.
  7. Serve and Enjoy: Slice with a warm knife and serve chilled.

Notes

  • Use room temperature ingredients for a smooth batter.
  • Don’t skip the water bath—it ensures even baking.
  • Chill overnight for the best texture and flavor.

Nutrition

Keywords: oreo cheesecake, peanut butter cheesecake, dessert recipes, no-fail cheesecake, chocolate crust cheesecake

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