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OREO 'n Peanut Butter "Cookie Dough" Cheesecake

24 servings
Clock3h 45min Cook

Ingredient List

  • 36 OREO Cookies, divided
  • 3 Tbsp. butter, melted
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1½ cups thawed frozen whipped topping
  • ¼ cup honey-roasted peanuts, chopped

Nutritional Information

Calories260
Total fat18g
Saturated fat8g
Trans fat0.5g
Cholesterol25mg
Sodium220mg
Total Carbohydrate22g
Dietary fiber1g
Total sugars14g
Protein5g
Calcium2% DV
Iron4% DV
  1. 1
    Heat oven to 350°F.
  2. 2
    Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Crush 18 cookies finely; mix with butter. Press onto bottom of prepared pan.
  3. 3
    Bake 6 to 8 min. or until lightly browned. Cool completely.
  4. 4
    Beat cream cheese, peanut butter, sugar and vanilla in large bowl with mixer until blended. Gently stir in whipped topping.
  5. 5
    Chop remaining cookies. Reserve 3/4 cup chopped cookies; stir remaining cookies into cream cheese mixture. Spread onto bottom of crust; top with nuts and reserved cookies.
  6. 6
    Refrigerate 3 hours. Use foil handles to remove cheesecake from pan before cutting to serve.