Description
This Oreo Peanut Butter Cheesecake combines a crunchy Oreo crust, creamy peanut butter filling, and rich cheesecake for an indulgent dessert that’s as nostalgic as it is decadent.
Ingredients
- Oreo Cookies: 24 cookies, crushed
- Unsalted Butter: 5 tablespoons, melted
- Cream Cheese: 24 oz (3 blocks), softened
- Peanut Butter: 1 cup, creamy
- Granulated Sugar: ¾ cup
- Sour Cream: ½ cup
- Vanilla Extract: 1 teaspoon
- Eggs: 3 large
- Heavy Cream: ½ cup
- Mini Oreos or Crushed Oreos: For topping
Instructions
- Preheat Your Equipment: Preheat oven to 325°F and grease a springform pan.
- Combine Ingredients: Mix crushed Oreos with melted butter and press into pan for crust.
- Prepare Your Cooking Vessel: Place springform pan inside a larger pan for water bath.
- Assemble the Dish: Beat cream cheese, sugar, and peanut butter until smooth. Add sour cream, vanilla, and eggs one at a time. Mix in heavy cream. Pour filling over crust.
- Cook to Perfection: Bake 50–60 minutes until center is just set. Turn off oven, crack door, and let rest 1 hour.
- Finishing Touches: Chill overnight, then top with Oreos.
- Serve and Enjoy: Slice with a hot knife and serve cold.
Notes
- Use room-temperature cream cheese for smooth filling.
- Bake with a water bath for creamier texture.
- Chill at least 6 hours for best results.
- Clean knife between slices for neat presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 340mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg