Oreo Creamy Peanut Butter Cheesecake
This cheesecake is made from creamy peanut butter and sits on my signature No Bake Oreo Cookie Crust.
Unlike many of my other cheesecake this one is topped modestly with crumbs of the crumbled chocolate cookie. The creamy center of the cookies are not added to the topping.
Hot fudge, whipping cream or even peanut butter candies would make this cheesecake too sweet.
It is perfect just the way the recipe is written.
With just 10 minutes of preparation this cheesecake is ready to put in the oven for 50-60 minutes.
The Oreo Creamy Peanut Butter Cheesecake is best served after it has time to set. This takes at least 4 hours in the refrigerator so be sure to allow time.
Served cold, the dish has less chance of sticking to your knife. It also keeps the smooth creamy appearance expected of this culinary delight.
These are the INGREDIENTS you will need:
Crust:
- 1 Package peanut butter-filled chocolate sandwich cookies, 15 oz, divided should equal 30 cookies
- 3 TBS butter or 3 tablespoons margarine, melted
Filling:
- 3 Packages cream cheese, 8 oz softened
- 3/4 Cup Sugar
- 1 Container Sour cream, 16 oz
- 1 Cup creamy peanut butter
- 3 Large Eggs, room temperature
These are the INSTRUCTIONS for preparation:
Crust:
- Preheat oven to 350°F
- Finely crush 16 of the cookies. Include peanut cookie filling.
- Coarsely chop remaining 14 cookies. Only wafers. set aside.
- Mix finely crushed cookies and butter.
- Press firmly onto bottom of 9-inch springform pan; set aside.
Filling:
- 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.
NOTES
Variation
Prepare using Neufchatel Cheese and Reduced Fat or Light 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.
If you take it as your contribution to the dessert table I suggest traveling in a cooler would be best.
I haven’t had one person complain about this cheesecake.
Unlike some of my other peanut butter cheesecakes, this one doesn’t have an added crunch of a Reeses candy.
Nor does it have the extra nuts added to the filling and the top.
Of all my peanut butter confections I think I enjoy this one the best.
Not only is it light as opposed to a New York Style cheesecake, it maintains that smooth texture.
Just the looks of sweet satisfaction on my family’s faces are all the answers I need to the question of “so how is it?”
They don’t need to say a word. It has passed the taste test!
I have three go to crusts for my desserts. See my All Butter Pastry Crust, No Bake Oreo Crust and my Easy Basic Graham Cracker Crust just click on the recipe you need!.
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Oreo Creamy Peanut Butter Cheesecake
Ingredients
Crust:
- 1 Package peanut butter-filled chocolate sandwich cookies, 15 oz, divided should equal 30 cookies
- 3 TBS butter or 3 tablespoons margarine, melted
Filling:
- 3 Packages cream cheese, 8 oz softened
- 3/4 Cup Sugar
- 1 Container Sour cream, 16 oz
- 1 Cup creamy peanut butter
- 3 Large Eggs, room temperature
Instructions
Crust:
- Preheat oven to 350°F
- Finely crush 16 of the cookies. Include peanut cookie filling.
- Coarsely chop remaining 14 cookies. Only wafers. set aside.
- Mix finely crushed cookies and butter.
- Press firmly onto bottom of 9-inch springform pan; set aside.
Filling:
- 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.
Video
Notes
Prepare using Neufchatel Cheese and Reduced Fat or Light Sour Cream.Tip 1
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.Tip 2
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.©MARILYN’S TREATS. All images are copyright protected.
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Oh Marilyn, this sounds so amazing! Pinning to make asap!!
Thank you Jenna for the pin! This peanut butter cheesecake is the best. Enjoy!