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OREO Peanut Butter Cheesecake

Creamy, rich cheesecake, studded with OREO cookies, is taken up a notch with the addition of peanut butter. All this sitting atop a delicious OREO crust. Everyone will hound you for your recipe!

Prep time

20 min

Total time

5 hr 20 min

Servings

Makes 16 servings.

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    Ingredients
    • 39 OREO Cookies, divided
    • 3 Tbsp. butter or margarine, melted
    • 3 pkg. (8 oz. each) brick cream cheese, softened
    • 3/4 cup sugar
    • 1 container (16 oz.) sour cream
    • 1 cup creamy peanut butter
    • 3 eggs
Preparation
  • Heat oven to 350°F.
  • Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.
  • Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

Variation Prepare using Neufchatel cheese and reduced-fat sour cream.

Make it EasyWhen cutting creamy-textured desserts, such as cheesecakes, carefully wipe off the knife blade between cuts with a damp clean towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

How to Test for DonenessCheck a cheesecake for doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this can cause the cooled cheesecake to crack.

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