OREO 'n Peanut Butter "Cookie Dough" Cheesecake

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  • 35 min prep
  • 3 hr 45 min total
  • Makes 24 servings.

OREO 'n Peanut Butter "Cookie Dough" Cheesecake Recipe


  • 36 OREO Cookies, divided
  • 3 Tbsp. butter, melted
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1-1/2 cups thawed frozen whipped topping
  • 1/4 cup honey-roasted peanuts, chopped


  • Heat  oven to 350°F.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Crush 18 cookies finely; mix with butter. Press onto bottom of prepared pan.
  • Bake  6 to 8 min. or until lightly browned. Cool completely.
  • Beat  cream cheese, peanut butter, sugar and vanilla in large bowl with mixer until blended. Gently stir in whipped topping.
  • Chop  remaining cookies. Reserve 3/4 cup chopped cookies; stir remaining cookies into cream cheese mixture. Spread onto bottom of crust; top with nuts and reserved cookies.
  • Refrigerate  3 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

Recipe Tips

Special ExtraWarm 2 Tbsp. hot fudge ice cream topping; drizzle over cheesecake before topping with the nuts and reserved chopped cookies. Refrigerate as directed.

Size WiseTake the time to savor the flavor of this special cheesecake that can be included in a balanced diet on occasion.


Nutrition Information

Makes 24 servings.

Nutrition per serving:

    • Calories 260 
    • Total fat 18 g
    • Saturated fat 8 g
    • Cholesterol 25 mg
    • Sodium 220 mg
    • Carbohydrate 22 g
    • Dietary fiber 1 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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