Peanut Butter Oreo Cheesecake
Recipe GLPR82602a2e4457c5
A decadent layered cheesecake featuring creamy peanut butter and crushed Oreo cookies. This dessert combines a crumbly Oreo crust with alternating layers of plain and peanut butter cheesecake filling, then tops it all off with crushed cookies and a hot fudge drizzle. Perfect for peanut butter and chocolate lovers.
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Ingredients
1½ cups ground Oreo cookies (about 21 cookies)
4 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
1 cup granulated sugar, divided
1 teaspoon vanilla extract
3 large eggs, room temperature
9 crushed Oreo cookies
1 cup creamy peanut butter
10 crushed Oreo cookies, for topping
Hot fudge sauce for drizzling
Directions
Preheat your oven to 325°F (or 300°F if using dark baking pans). In a medium bowl, combine the ground Oreo cookies with the melted butter, stirring until all the cookie crumbs are evenly moistened and the mixture resembles wet sand.
Press the Oreo mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact crust. Set the prepared pan aside.
In a stand mixer, beat together the room-temperature cream cheese, ¾ cup of the granulated sugar, and vanilla extract on medium speed for 2-3 minutes until smooth and creamy.
Add the eggs one at a time, beating on low speed after each addition until just incorporated, then scraping down the bowl between additions. Do not overmix.
Fold in the 9 crushed Oreo cookies using a spatula until evenly distributed. Remove 1½ cups of this plain batter and set it aside in a separate bowl.
To the remaining batter in the mixer, add the creamy peanut butter and the remaining ¼ cup of granulated sugar. Mix on low speed until fully incorporated and no white streaks remain.
Pour half of the peanut butter batter over the prepared Oreo crust, smoothing the top with a spatula. Carefully pour half of the reserved plain batter over the peanut butter layer, spreading it gently to create an even layer.
Repeat the layering: pour the remaining peanut butter batter, smooth it, then finish with the remaining plain batter as the final top layer.
Place the springform pan in the oven and bake for 55 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken—this slight jiggle indicates a creamy center. If the top begins to brown too much during baking, cover it loosely with aluminum foil.
Remove the cheesecake from the oven and allow it to cool completely to room temperature, about 1 hour. Transfer it to the refrigerator and chill overnight (at least 8 hours) for the best texture and flavor.
Just before serving, sprinkle the 10 crushed Oreo cookies over the top of the chilled cheesecake and drizzle with hot fudge sauce. Slice and serve immediately.
