Best 2 Oreo Peanut Butter Cheesecake Recipes

PHILADELPHIA-OREO NO-BAKE CHEESECAKE

PHILADELPHIA-OREO No-Bake Cheesecake image

On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 4h15m

Yield 16

Number Of Ingredients 6

Ingredients

1 (18 ounce) package OREO Cookies, divided
¼ cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g

OREO PEANUT BUTTER CHEESECAKE

Oreo Peanut Butter Cheesecake image

Make and share this Oreo Peanut Butter Cheesecake recipe from Food.com.

Provided by Mom2Rose

Categories Cheesecake

Time 1h10m

Yield 16 , 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) package peanut butter-filled chocolate sandwich cookies, divided
3 tablespoons butter or 3 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 (16 ounce) container sour cream
1 cup creamy peanut butter
3 eggs

Steps:

Preheat oven to 350°F
Finely crush 16 of the cookies.
Coarsely chop remaining 14 cookies; set aside.
Mix finely crushed cookies and butter.
Press firmly onto bottom of 9-inch springform pan; set aside.
Beat cream cheese and sugar in large bowl with electric mixer at medium speed until well blended.
Add sour cream and peanut butter; mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Gently stir in chopped cookies. Pour over crust.
Bake 50 to 60 minutes or until center is almost set.
Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
Refrigerate 4 hours or overnight.
Store leftover cheesecake in refrigerator.

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