Oreo Peanut Butter Cheesecake Recipes
PHILADELPHIA-OREO NO-BAKE CHEESECAKE
On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 4h15m
Yield 16
Number Of Ingredients 6
Steps:
- Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
- Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g
OREO PEANUT BUTTER CHEESECAKE
Make and share this Oreo Peanut Butter Cheesecake recipe from Food.com.
Provided by Mom2Rose
Categories Cheesecake
Time 1h10m
Yield 16 , 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Finely crush 16 of the cookies.
- Coarsely chop remaining 14 cookies; set aside.
- Mix finely crushed cookies and butter.
- Press firmly onto bottom of 9-inch springform pan; set aside.
- Beat cream cheese and sugar in large bowl with electric mixer at medium speed until well blended.
- Add sour cream and peanut butter; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Gently stir in chopped cookies. Pour over crust.
- Bake 50 to 60 minutes or until center is almost set.
- Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
- Refrigerate 4 hours or overnight.
- Store leftover cheesecake in refrigerator.
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- Make the crust by combining the melted butter, sugar and the ground Oreo cookies. Mix in the butter until well incorporated and all of the ground cookies are moist. Press the mixture into the bottom of a 9 inch springform pan.
- In the bowl of a stand mixer, beat together the cream cheese, 3/4 C granulated sugar and the vanilla extract on medium speed. Add the eggs one at a time, beating between each addition. Mix in the 9 crushed Oreos and then remove 1 1/2 C of the batter from the mixing bowl and set aside. To the remaining batter, add the peanut butter and the remaining 1/4 C sugar and mix on low until well incorporated.
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