OREO Peanut Butter Cheesecake

Name: OREO Peanut Butter Cheesecake
Prep time: 20 min
Total time: 320 min
Yield: 16
Ingredients: 39 OREO Cookies, divided; 3 Tbsp. butter or margarine, melted; 3 pkg. brick cream cheese, softened; ¾ cup sugar; 1 container sour cream; 1 cup creamy peanut butter; 3 eggs

Creamy, rich cheesecake, studded with OREO cookies, is taken up a notch with the addition of peanut butter. All this sitting atop a delicious OREO crust. Everyone will hound you for your recipe!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

39 OREO Cookies, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
1 container (16 oz.) sour cream
1 cup creamy peanut butter
3 eggs

Directions

Heat oven to 350°F.

Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.

Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

Variation
Prepare using Neufchatel cheese and reduced-fat 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.
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.