Tagalong Peanut Butter Cheesecake
This creamy tagalong peanut butter cheesecake filling sits on an oreo cookie crust.
Prep Time15 mins
Cook Time1 hr
Total Time5 hrs 15 mins
Servings: 10 Slices
- 1 box tag along cookies crush
- 16 oz cream cheese
- 1 ¼ cups sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2 each egg yolks *
- ⅓ cup cream
- 1 teaspoon vanilla extract
- 1 ⅓ cups peanut butter
- 8 ounces semi-sweet chocolate shaved
- oreo pie crust or Recipe optional save a few spoons for the top.
Preheat oven to 425℉ (220℃).
Beat cream cheese until smooth.
Add sugar, flour, whole eggs, egg yolks, cream and vanilla and peanut butter
Beat until very smooth, scraping sides frequently. Add crushed tagalongs and mix by hand until blended.
Pour filling over cookie crust.
Bake for 15 minutes at 425℉ (220℃).
Reduce oven temperature to 225 F and bake for 50 minutes.
Increase temperature to 350℉ (180℃) and bake for 7 minutes.
Shave cold chocolate and sprinkle on top. Sprinkle a bit of crushed cookie as a garnish.
Place hot cake in refrigerator to cool overnight.
Serving: 1slice | Calories: 470kcal | Carbohydrates: 49g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 350mg | Potassium: 0mg | Fiber: 2g | Sugar: 37g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg