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Oreo Peanut Butter Cheesecake Recipe

Indulge in this decadent Oreo Peanut Butter Cheesecake! A creamy peanut butter filling swirled with crunchy Oreo cookies sits atop a delicious Oreo crust. This no-bake cheesecake recipe is surprisingly easy to make and perfect for any occasion. Refrigerate for at least 4 hours to allow the cheesecake to set for optimal creamy texture and rich flavor. Get ready for a taste sensation!

Prep Time 30 mins
Cook Time 70 mins
Calories 376.4 kcal
Protein 18g
Rating 5.0 (3 Reviews)
Oreo Peanut Butter Cheesecake 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oreo Peanut Butter Cheesecake

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How to Make Oreo Peanut Butter Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. Finely crush 16 Oreo cookies into crumbs using a food processor or ziplock bag and rolling pin.
  3. Coarsely chop the remaining 14 Oreo cookies.
  4. In a medium bowl, combine the crushed Oreo crumbs with 1/2 cup (113g) melted unsalted butter. Mix until evenly moistened.
  5. 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.
  6. Bake the crust for 8-10 minutes, or until lightly golden.
  7. Let the crust cool completely.
  8. 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.
  9. Beat in 1 cup (240ml) sour cream and 1 cup (240g) creamy peanut butter until well combined.
  10. Add 4 large eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
  11. Gently fold in the coarsely chopped Oreos.
  12. Pour the batter over the cooled crust.
  13. 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.
  14. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
  15. Run a knife or metal spatula around the side of the pan to loosen the cake.
  16. Let cool completely on a wire rack.
  17. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
  18. Store leftover cheesecake in the refrigerator.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

44g

Fat

82g

Carbs

5g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Dinner Party Holiday Event Kid Friendly Chocolate Cheesecake Cheese Dietary To Go Number Of Servings 4 Hours Or Less