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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 Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
Crust
3
cups
Nutter Butter Sandwich cookie crumbs
⅓
cup
melted butter that has been allowed to turn golden brown
Cheesecake
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
Topping
¼
cup
heavy
cream
2
tablespoons
unsalted butter
1
cup
bittersweet and milk chocolate mixed and chopped
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.
Topping
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.