OREO Peanut Butter Cheesecake
16 servings
5h 20min Cook
Ingredient List
- 39 OREO Cookies, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- 1 container (16 oz.) sour cream
- 1 cup creamy peanut butter
- 3 eggs
Nutritional Information
| Calories | 490 |
| Total fat | 35g |
| Saturated fat | 16g |
| Cholesterol | 115mg |
| Sodium | 400mg |
| Total Carbohydrate | 36g |
| Dietary fiber | 2g |
| Total sugars | 24g |
| Protein | 10g |
| Calcium | 10% DV |
| Iron | 8% DV |
- 1Heat oven to 350°F.
- 2Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
- 3Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.
- 4Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.