Dense, luscious cheesecake with a peanut butter cookie crust and chunks of chocolaty peanut butter Oreo cookies all the way through it. Keep the Oreo chunks bigger so that they don’t get mushy.
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Peanut Butter Oreo Cheesecake
Dense and creamy cheesecake with chunks of peanut butter oreos, topped with a silky chocolate ganache.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 16 servings
Ingredients
Crust
- 3 cups Nutter Butter Sandwich cookie crumbs
- 1/3 cup melted butter that has been allowed to turn golden brown
Instructions
- Preheat oven to 375F.
Crust
- 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.
Cheesecake
- 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.
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