Tagalong Peanut Butter Cheesecake Featured
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5 from 4 votes

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
Course: Dessert
Cuisine: American
Keyword: cheesecake, peanut butter
Method: Bake
Skill Level: Intermediate
Servings: 10 Slices
Calories: 470kcal
Author: Marilyn

Ingredients

  • 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 *
  • 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.

Instructions

  • 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.

Notes

Use my No Bake Oreo Cookie Crust from scratch
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Nutrition

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