Party Panache, Peanut Butter Oreo Cheesecake

the Painted Apron

6 years ago

Okay, let’s just start with

this isn’t diet food…

The good news is, you only need a sliver to satisfy your sweet tooth!

It’s easy to make, and I mean, peanut butter and chocolate…

AND cheesecake???

What’s not to love!

1 large package of Peanut Butter Oreo Cookies is enough to make the crust, and have plenty left to put into the filling and garnish the top

Make the crust first by combining 1/2 of the cookie package, about 15-18 crushed cookies with 3 T melted butter

The easiest way to do this is in a food processor,

but you can also crush the cookies in a large ziplock bag with a rolling pin, and then add the butter and mix in the bag

Press crumbs into a greased 9 1/2″ springform pan {or regular pie dish}

Press evenly in the bottom and about 1/2″ up the sides

The cheesecake filling is made with cream cheese,

peanut butter, sour cream, eggs and sugar

Once you’ve made the cheesecake base,

break 10-12 cookies into quarters, and don’t worry if they crumble a little, {save all those delicious crumbs too}

Gently stir them into the cheesecake batter

Pour batter into prepared pan and place the pan on a rimmed baking sheet

Bake at 350 degrees for 50 minutes, and check

You want the middle to be barely set, still a little jiggling

Return to oven for a few minutes if necessary

Upon cooling, the cheesecake might develop some cracks in the middle

but not to worry!

This is easily solved

A drizzle with a thick chocolate sauce will cover the cracks

And be the base of a cookie garnish!

Refrigerate for 4 hours before serving

This is so rich, cut it into thin wedges to serve

using a sharp knife and wiping blade before each cut

This recipe is adapted from

Oreo Creamy Peanut Butter Cheesecake from Marilyn’s Treats

Thank you Marilyn!

Peanut Butter Oreo Cheesecake

An irresistible combination of peanut butter, chocolate and cheesecake!

Course Dessert

Cuisine American

Keyword cheesecake,, chocolate, Oreos, peanut butter

Prep Time 25

Cook Time 55

Servings 16

Place 1/2 of the cookie package into food processor and pulse into fine crumbs
Add melted butter and pulse until combined
Spray a 9 inch springform pan with cooking oil spray
Press crumb mixture onto bottom and 1/2 inch up sides of pan
Combine sugar and cream cheese in a large mixing bowl and beat until combined
Add sour cream and peanut butter and mix well
Add eggs, one at a time, until just blended
Break up remaining cookies with your hands and fold 3/4 of the broken cookies into batter, reserving the rest for garnish
Fold cookies into batter and transfer batter to prepared crust in pan
Place springform pan on a rimmed baking sheet
Bake at 350 degrees for 50 minutes and check middle, you want the cheesecake to be just barely set in the center. Continue baking a few more minutes if necessary
Cool cheesecake in pan on wire rack
Refrigerate for 4 hours before serving.
To serve, remove pan sides and garnish with thick chocolate sauce and remaining broken cookies
Cut into thin wedges with a sharp knife, wiping off blade between cuts, for serving