Peanut Butter & Oreo's Cheesecake

Cosette Khoryati


Delicious and rich cheesecake. Great reviews from people who tasted it, the best one was "This is Sinful!".


★★★★★ 1 vote

50 Min
1 Hr 40 Min



  • 4 1/2 c
    crushed oreos
  • 1/2 c
    melted butter
  • 1 c
    chopped roasted peanuts

  • 2 lb
    softened cream cheese
  • 5
    eggs at room temperature
  • 1 1/2 c
    packed brown sugar
  • 1 c
    smooth peanut butter
  • 1/2 c
    whipping cream
  • 1 tsp
    vanilla extract
  • 12
    reese's peanut butter cups, broken into pieces

  • 3 1/2 oz
    sour cream
  • 1/2 c

How to Make Peanut Butter & Oreo's Cheesecake


  1. Prepare the crust:
    -Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
    -Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
  2. Prepare the filling:
    -Beat cream cheese (at room temperature) in bowl of electric mixer until smooth.
    -Add eggs, one at a time, beating well after each addition.
    -Add sugar, peanut butter and cream; mix well until smooth.
    -Stir in vanilla, then fold in peanut butter cup pieces.
    -Pour filling into prepared crust.
    -Cover the outside of the springform pan with foil.
    -Place springform pan into a larger baking pan.
    -Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
    -Bake at 275°F for 1-1/2 hours, or until firm and lightly browned.
  3. Prepare the topping:
    -Combine the sour cream and sugar and spread on the cheesecake.
    -Return the cake to the oven for 5 minutes.
    -Remove from the oven and allow to cool for one hour.
    You may run a knife along the edge of the cake to loosen it from the pan somewhat.
    -Refrigerate for at least 4 hours. (Preferably overnight)

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