Oreo Peanut Butter Cheesecake
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.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 6 hours (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat Your Equipment: Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan in foil.
- Combine Ingredients: Mix crushed Oreos with melted butter. Press into pan and bake for 10 minutes. Cool.
- Prepare Your Cooking Vessel: Line a roasting pan with a towel. Boil water for a water bath.
- 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.
- Cook to Perfection: Pour batter over crust. Place pan in water bath and bake 60–70 minutes until center is set but slightly jiggly.
- Finishing Touches: Cool in oven 1 hour, then refrigerate at least 4 hours. Top with crushed Oreos.
- 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
- Serving Size: 1 slice
- Calories: 460
- Sugar: 26g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 105mg
Find it online: https://dishmio.com/oreo-peanut-butter-cheesecake/