The peanut butter Oreo cheesecake recipe features an Oreo crumb base, rich peanut butter cheesecake, and Oreos on top. It is devilishly decadent and oh so good. The best part? You don’t have to mess with a water bath!
We are coming up on the tail end of birthday season for our family. I love getting to make everyone their birthday desserts. It is always fun to see what they request.
My youngest brother requested a peanut butter Oreo cheesecake. So, I had to make that happen.
Luckily, I had recipes for all of the components. I just needed to put them together in a fun new way.
Of course, the Oreo crust was easy. Plus, I had already created a peanut butter toffee cheesecake recipe.
The filling was a riff on our favorite condensed milk cheesecake. I love adding melted chocolate chips to make it a chocolate cheesecake.
So, instead of doing that, you just add peanut butter chips. The flavor is great and the texture is even better.
The best part is, if you follow the simple tips, the cheesecake almost never cracks… even without a water bath!
I added some more Oreos to the top before it baked to really drive the peanut butter and Oreo theme home. This is optional, but does make it extra fun.
I thought a drizzle of chocolate was a good way to finish it off. You can garnish yours however you see fit.
Carlee’s Tips and Tricks
Getting a smooth filling is so much easier if your cream cheese is good and softened. Beat it until it is lump free before adding anything else.
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Don’t forget to scrape the sides of the bowl and the beaters. Chunks of cream cheese love to hide there!
I like to add the condensed milk in a few additions. The first couple lighten the cream cheese mixture a bit and give you a chance to look for lumps. After that, you can add it all at once.
Once you start adding the eggs, keep the mixer on low. You don’t want to incorporate air at this point, it will just lead to bubbles and potential cracking.
How do you avoid a crack without a water bath? Bake the cheesecake low and slow and let it cool slowly too.
When the cheesecake has just the slightest wobble left in the middle, turn off the oven and crack the door just a tiny bit. Sometimes I put a hot pad between the door and the oven to let the heat start slowly escaping.
After about ten or fifteen minutes, I move the cheesecake to the counter to cool to room temperature. Run a knife between the cheesecake and the pan to make sure it isn’t stuck before it starts to shrink a bit.
Once it is cooled to room temperature, it goes in the fridge to chill. If all goes well, no crack!
This cheesecake was a huge hit. There was only one piece left at the end of the night.
I think that was mostly due to the age old tale of nobody wanting to take the last piece. Oh well, more for me! I hope you give it a go and love it as much as we did.
Peanut Butter Oreo Cheesecake
Ingredients
Cheesecake
- 14 ounces Oreos
- ¼ cup butter
- 24 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 10-12 ounce bag peanut butter chips
- 11 Oreos optional for top of cheesecake
Optional Chocolate Drizzle
- 3 Tablespoons chocolate chips
- 1 Tablespoon butter
Instructions
- Preheat oven to 300°F and grease a 9-inch springform pan.
- Process 14 ounces Oreos into fine crumbs.
- Put the cookie crumbs into the prepared springform pan. Melt ¼ cup butter and pour over the crumbs. Stir to combine, then push the mixture onto the bottom and sides of the pan to form a crust.
- In a mixing bowl or stand mixer, beat the 24 ounces cream cheese until it is completely smooth. Be sure the scrape the beaters and the side of the bowl a couple of times along the way.
- Add the 14 ounces sweetened condensed milk and mix until completely incorporated. I like to do this in a couple of additions to make sure the cream cheese is really lump free.
- Add the 4 large eggs, one at a time, mixing on low until incorporated. Stir in the 2 teaspoons vanilla extract. Keep the mixer on low as you don't want to add too much air at this point.
- Carefully melt the 10-12 ounce bag peanut butter chips, being sure not to scorch them. As soon as you can stir them smooth, drizzle into the cream cheese mixture, stirring to combine.
- Pour the cheesecake mixture into the prepared crust, bump the pan on the counter a couple of times to release any air bubbles.
- If desired, gently press some whole Oreos into the top of the cheesecake.
- Bake until the edges are set but the center has a very slight wobble, about 1 hour – 1 hour and 10 minutes.
- Cool slowly by cracking the oven door for 15 minutes.
- Run a knife between the edge of the cheesecake and the pan to make sure it releases well. Then, cool an additional hour on the counter before refrigerating until chilled through.
- If desired, melt together 3 Tablespoons chocolate chips and 1 Tablespoon butter. Drizzle over the top of the cheesecake.
Notes
Video
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