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Slice of cheesecake with chocolate Oreo crumb crust, creamy peanut butter cheesecake filling and an Oreo on top with a drizzle of chocolate, ready to eat.

Peanut Butter Oreo Cheesecake

This peanut butter Oreo cheesecake recipe is a must make dessert. It has a smooth and creamy peanut butter cheesecake with an Oreo crust and more Oreos on top. It is sure to be a huge hit!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Cooling Time1 hour 10 minutes
Total Time2 hours 35 minutes
Servings: 16 Servings (a 9 inch cheesecake)
Author: Carlee

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

Cheesecake should be kept in the refrigerator. It will stay good for about 4 days in the fridge. You can freeze cheesecake for longer storage.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 41g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 337mg | Potassium: 251mg | Fiber: 1g | Sugar: 30g | Vitamin A: 808IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 4mg
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