# OREO Peanut Butter Cheesecake

Source: https://www.oreo.com/recipe/oreo-peanut-butter-cheesecake-57177

Servings: 16 · Total time: 5h 20min

Creamy, rich cheesecake, studded with OREO cookies, is taken up a notch with the addition of peanut butter. All this sitting atop a delicious OREO crust. Everyone will hound you for your recipe!

## Ingredients

- 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

## Directions

1. Heat oven to 350°F.
2. Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
3. Beat 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.
4. Bake 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.

## 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

## Tips

- Prepare using Neufchatel cheese and reduced-fat sour cream.
- When cutting creamy-textured desserts, such as cheesecakes, carefully wipe off the knife blade between cuts with a damp clean towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
- Check a cheesecake for doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this can cause the cooled cheesecake to crack.