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OREO Peanut Butter Cheesecake

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 time20 min
Total time5hr 20min
ServingsMakes 16 servings.
  • 39 OREO Cookies, divided
  • 3 Tbsp. butter or margarine, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup sugar
  • 1 container (16 oz.) sour cream
  • 1 cup creamy peanut butter
  • 3 eggs
  • 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 Easy
    When 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 Doneness
    Check 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 35g 
   Saturated fat 16g 
Cholesterol 115mg 
Sodium 400mg 
Carbohydrate 36g 
   Dietary fiber 2g 
   Total sugars 24g 
Protein 10g 
Vitamin A15 %DV
Vitamin C0 %DV
Calcium10 %DV
Iron8 %DV

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