Peanut Butter Oreo Cheesecake

Let’s celebrate Wednesday and the start of vacation with a slice of this dangerously good Peanut Butter Oreo Cheesecake.

Peanut Butter Oreo Cheesecake

For the crust
  1. 1½ C ground Oreo cookies (about 21 cookies)
  2. 1 tbsp granulated sugar
  3. ⅓ C butter, melted

For the filling
  1. 3 8oz packages of ⅓ less fat cream cheese
  2. 1 C creamy peanut butter (do not use natural)
  3. 1 C granulate sugar, divided (3/4 C, ¼ C)
  4. 3 large eggs, room temp
  5. 1 tsp vanilla extract
  6. 9 crushed Oreo cookies

For the topping
  1. 10 crushed Oreos
  2. Hot fudge sauce for drizzling
  3. 9 inch springform pan
  4. Aluminum foil

  • Preheat oven to 325 (300 for dark pans)
  • 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, ¾ 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 1½ C of the batter from the mixing bowl and set aside. To the remaining batter, add the peanut butter and the remaining ¼ C sugar and mix on low until well incorporated.