Peanut Butter Oreo Cheesecake Recipe

If you’re looking for a peanut butter cheesecake recipe, I’ve found that this one works quite well:

Oreo® Peanut Butter Cheesecake

Ingredients

• 1 pkg. (15 oz.) Oreo Double Delight Peanut Butter ’n Chocolate Creme Chocolate Sandwich Cookies, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• 3/4 cup sugar
• 1 container (16 oz.) Sour Cream
• 1 cup creamy peanut butter
• 3 eggs

Preparation

1. Finely crush 16 of the cookies. Coarsely chop remaining 14 cookies; set aside.
2. Mix finely crushed cookies and butter. Press firmly onto bottom of 9-inch springform pan; set aside.
3. 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.
4. Bake at 350°F for 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.

I wouldn’t recommend attempting a low-fat cheesecake, but the recipe can be otherwise made slightly more healthy with few modifications. You could switch from “regular” peanut butter to natural peanut butter, and that eliminates much of the trans fat (except for those intrinsic to the Oreos).

And, you can swap out Splenda for the sugar — with this modification, each 1/12 slice has only 28g carbs, which isn’t bad considering that it’s cake. I’ve tried both approaches (substituting both the peanut butter and the sugar), and the cake still turned out well.

Update 2/5: If you’re going to try making a cheesecake, you may also find these cheesecake tips helpful. Among them, they recommend serving the cheesecake at room temperature, which would take about 30 mins out of the fridge (I didn’t know about that one).