Best 2 Oreo Peanut Butter Cheesecake Recipes

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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

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

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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