Oreo Peanut Butter Cheesecake

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Source: Kraft foods ***Note: This cheesecake needs to refrigerate for a minimum of 4 hours.***

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Finely crush 16 of the cookies.
  3. Coarsely chop remaining 14 cookies; set aside.
  4. Mix finely crushed cookies and butter.
  5. Press firmly onto bottom of 9-inch springform pan; set aside.
  6. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until well blended.
  7. Add sour cream and peanut butter; mix well.
  8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  9. Gently stir in chopped cookies. Pour over crust.
  10. Bake 50 to 60 minutes or until center is almost set.
  11. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
  12. Refrigerate 4 hours or overnight.
  13. Store leftover cheesecake in refrigerator.

Reviews

(3)
Most Helpful

Made this yesterday for my dad.I made the crust out of whole wheat flour, cocoa powder, xylitol, and butter. I instead of sugar added 1/8 tsp stevia, and left out the cookies. he said its very good, though very dense, maybe dry? ( maybe because no suger?)but the flavor is there for sure. next time I might cut back on the sour cream and add heavy cream. thanks so much for sharing.

jamiej October 29, 2008

This was very rich and creamy. I love the oreos and peanut butter together. Thanks for a great recipe! Made for Recipe Swap.

mary winecoff March 11, 2008

Delicious cheesecake! I love making cheesecakes and this one was a winner in our family. I didn't have sour cream, so I used some vanilla low fat yogurt. I put some chocolate syrup on top this time for some extra chocolate as we love chocolate and peanut butter. Made for Aus/NZ Recipe Swap #14

SweetsLady March 06, 2008

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