Oreo Peanut Butter Cheesecake

"Source: Kraft foods ***Note: This cheesecake needs to refrigerate for a minimum of 4 hours.***"
 
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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
photo by SweetsLady photo by SweetsLady
Ready In:
1hr 10mins
Ingredients:
7
Serves:
16
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ingredients

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directions

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

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Reviews

  1. jamiej
    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.
     
  2. mary winecoff
    This was very rich and creamy. I love the oreos and peanut butter together. Thanks for a great recipe! Made for Recipe Swap.
     
  3. SweetsLady
    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
     
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