Oreo Peanut Butter Cheesecake

oreo cheesecake

Supplies:

  • 6 inch springform cheese cake pan
  • larger square pan (like a cookie sheet but a little deeper than a cookie tray. You will use this for a water bath for the cheesecake)

For the Crust:

  • 24 Oreo sandwich cookies
  • 3 tbs butter

Melt the butter and crush the Oreos with a food processor.  Mix together and press down at the base of the lightly greased springform pan.  You will bake this for about 10 minutes at 350F and then place in the fridge to cool while you make the cheesecake filling.

For the filling:

  • Two 8 ounce packs of cream cheese
  • 1 cup of sugar
  • 3/4 cup of peanut butter
  • 2 tsp vanilla extract
  • 2 eggs

Mix together the softened cream cheese, sugar, and PB until smooth and well incorporated.  Then add the vanilla and thereafter, add one egg at a time, mixing after each addition on medium speed.

Make sure the sides of your cheesecake pan are lightly greased before adding this mixture on top of the Oreo base.  Then add some water to the additional pan for a water bath.  Fill it halfway with water and put some aluminum foil at the base of your springform pan before putting it in the water bath.  **The purpose of water baths for cheesecakes is to prevent cracking on the top of your cheesecake.  I do not always do this, but I do have better results when doing so.

Bake the cheesecake in the water bath pan for about 40-60 minutes at 350F.  Allow to cool overnight in the fridge or at least for 8 hours for it to properly set.

Top with whipped cream, ganache, syrup, buttercream, or whatever you desire!

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