OREO 'n Peanut Butter "Cookie Dough" Cheesecake

Time
03h 45
Makes
1 Serving

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
  • 1.5 cups thawed frozen whipped topping
  • 0.25 cup honey-roasted peanuts , chopped

Putting it together

  1. Heat oven to 350ºF.
  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. Bake 6 to 8 min. or until lightly browned. Cool completely.
  4. Beat cream cheese, peanut butter, sugar and vanilla in large bowl with mixer until blended. Gently stir in whipped topping.
  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. Refrigerate 3 hours. Use foil handles to remove cheesecake from pan before cutting to serve.
  7. TIPS & TRICKS
  8. 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.
  9. Size Wise: Take the time to savor the flavor of this special cheesecake that can be included in a balanced diet on occasion.
  10. NUTRITION INFORMATION: Makes 24 servings. | Nutrition per serving: Calories260 | Total fat18 g | Saturated fat8 g | Cholesterol25 mg | Sodium220 mg | Carbohydrate22 g | Dietary fiber1 g | Total sugars14 g - Includes added sugarsn/a | Protein5 g | Vitamin A6 %DV | Vitamin C0 %DV | Vitamin Dn/a | Calcium2 %DV | Iron4 %DV | Potassiumn/a
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