Ingredientes para Oreo Peanut Butter Cheesecake
- Peanut Butter Filled Chocolate Sandwich Cookies
- 1/2 cup (113g) unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 1/2 cups (300g) granulated sugar
- 1 cup (240ml) sour cream
- Creamy Peanut Butter
- 4 large eggs
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Cómo preparar Oreo Peanut Butter Cheesecake
- Preheat oven to 350°F (175°C).
- Finely crush 16 Oreo cookies into crumbs using a food processor or ziplock bag and rolling pin.
- Coarsely chop the remaining 14 Oreo cookies.
- In a medium bowl, combine the crushed Oreo crumbs with 1/2 cup (113g) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even crust.
- Bake the crust for 8-10 minutes, or until lightly golden.
- Let the crust cool completely.
- In a large bowl, beat 2 (8 ounce) packages of cream cheese and 1 1/2 cups (300g) granulated sugar with an electric mixer at medium speed until smooth and creamy.
- Beat in 1 cup (240ml) sour cream and 1 cup (240g) creamy peanut butter until well combined.
- Add 4 large eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- Gently fold in the coarsely chopped Oreos.
- Pour the batter over the cooled crust.
- Bake for 50-60 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Run a knife or metal spatula around the side of the pan to loosen the cake.
- Let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Store leftover cheesecake in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
44g
Fat
82g
Carbs
5g
