Peanut Buter Oreo Cheesecake
Classic cheesecake with a twist! Peanut Butter Oreos are an awesome pairing in this classic dessert combining chocolate and peanut butter.
Ingredients
Crust
- 22 Peanut Butter Oreos
- ¼ cup peanut butter
Cheesecake
- 24 oz. cream cheese room temperature
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- ¼ cup flour
- ¼ cup Oreo crumbs
Sour Cream Topping
- 12 oz. sour cream
- 2 teaspoons vanilla
- ¾ cup peanut butter
- ¼ cup chocolate sauce
- 1 cup sugar
Instructions
Crust
- Add 12 Oreos to a blender or food processor and mix until cookies have turned into fine crumbs
- Reserve ¼ cup of oreo crumbs
- Transfer to a bowl and add peanut butter
- Using a fork, press the peanut butter into the crumbs until fully mixed in
- Line the bottom of a 9” spring form pan with crumb mixture and press flat
- Carefully separate remaining Oreos and arrange alongside the outer rim of the springform pan with the frosting center facing inward
- Set aside
Cheesecake
- Preheat oven to Fahrenheit 300°
- In a medium size bowl beat 24 oz. of cream cheese until thick and creamy
- Add sugar and beat until smooth
- Add eggs one at a time, until mixture is well combined
- Stir in vanilla and flour
- Pour into springform pan over oreo crust
- Sprinkle reserved cup of oreo crumbs over the top of the cheesecake batter
- Using a knife, gently swirl in the crumbs
- Bake at Fahrenheit 300° for 1 hour until cake is set, but still wobbles when pan is tapped
- Remove from oven and slowly pour sour cream topping over cake
- Gently smooth to edges and place back in oven
- Cook for additional 10 minutes
- Remove from oven and let cool to room temperature
- After cooled, store in fridge until ready to eat
Sour Cream Topping
- Place all ingredients in a small bowl and whisk until smooth
- Set aside until cheesecake has baked for 1 hour
- Whisk again just before pouring over cheesecake