OREO 'n Peanut Butter "Cookie Dough" Cheesecake

Time3h 45min
Makes24 servings

Ingredients

  • 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

Putting it together

  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.

Tips and Tricks

Special Extra:Warm 2 Tbsp. hot fudge ice cream topping; drizzle over cheesecake before topping with the nuts and reserved chopped cookies. Refrigerate as directed.
Size Wise:Take the time to savor the flavor of this special cheesecake that can be included in a balanced diet on occasion.

Nutrition Information

Calories:260
Total fat:18g
Saturated fat:8g
Trans fat:0.5g
Cholesterol:25mg
Sodium:220mg
Total Carbohydrate:22g
Dietary fiber:1g
Total sugars:14g
Protein:5g
Calcium:2% DV
Iron:4% DV