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If you have read my blog very long you have probably figured out by now that I do cheesecakes for desserts often. I like to experiment with flavors and textures and have come up with some pretty amazing cheesecakes as well as some pretty awful ones. If you don’t believe me then just ask my kids about the time I attempted a cheesecake with a very strong, slightly off chevre.
Ethan and I were doing some last minute grocery shopping and he spied some Peanut Butter Oreos. Now, I had never seen Peanut Butter Oreos before and I have to say that I am both fascinated and appalled at the number of different flavors and versions that Oreos now come in. I admit that seeing Vanilla Oreos bothers me…
Anyway, Ethan suggested that I do a cheesecake with the Peanut Butter Oreos. I wanted peanut butter cookies for the crumb crust but couldn’t find any so we used the Nutter Butter sandwich cookies for the crust. Plain peanut butter cookies are fine..or you could use the PB Oreos.
This is a very, very rich cheesecake, and the peanut butter flavor comes in bursts. Keep the Oreo chunks bigger or they will turn to mush in the batter.
I made the crust come up high on this. I wanted the look of three layers and I like how it came out. You don’t need to use this much and can keep the crust traditionally low if you like.
O.k….now that you have seen the pictures…are you ready for the recipe???
Peanut Butter Oreo Cheesecake
- 3 cups Nutter Butter Sandwich cookie crumbs
- 1/3 cup melted butter that has been allowed to turn golden brown
- 4 8 oz packages cream cheese, room temperature
- 2 cups sugar
- 1 tablespooon vanilla
- 6 eggs, room temperature
- 15 Peanut Butter Oreos cut in chunks (reserve the remaining cookies in package for garnish.)
- 1 16 oz container of sour cream
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup bittersweet and milk chocolate mixed and chopped
- Preheat oven to 375F.
- Cover the bottom and sides of a 9 inch springform pan with aluminum foil.
- Mix the butter and the crumbs and press into the pan. Press the crumbs about half way up the sides.
- Mix the cream cheese on low speed until creamy. Add sugar and continue to beat.
- Add eggs, one at a time, beating 2-3 minutes after each.
- Fold in the sour cream and vanilla.
- Spoon half of the mixture into the pan.
- Layer the chopped oreos over the batter.
- Spoon in the rest of the batter and smooth the top.
- Place the springform in a pan and fill with hot water that comes halfway up the sides.
- Bake for 50 minutes and then turn the oven off. Leave the door closed and the cheesecake in the turned off oven for 1 hour.
- Remove from water bath and allow to come to room temperature.
- Refrigerate for 8 hours.
- Heat the cream to a simmer.
- Stir in chocolate and butter until it is melted and creamy.
- Spread over the cake.
- Garnish with reserved cookies and serve.
12-16 servings
images: marye audet
