Desserts

OREO Peanut Butter Cheesecake

(78)

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kraft

This was really good, and different. Had a little trouble finding the peanut butter oreos, but they were worth it.

posted by

cassandra1974

on 7/11/2011

time

prep:

20 min

total:

5 hr 20 min

servings

total:

16 servings

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What You Need

pkg. (15.5 oz.) OREO Cookies, divided

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

cup PLANTERS Creamy Peanut Butter

eggs

Make It

HEAT oven to 350°F.

CRUSH 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.

BAKE 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Make it Easy

When cutting creamy-textured desserts, such as cheesecakes, carefully wipe off the knife blade between cuts with a damp clean towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

How to Test for Doneness

Check a cheesecake for doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this can cause the cooled cheesecake to crack.

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cassandra1974

posted:7/11/2011

This was really good, and different. Had a little trouble finding the peanut butter oreos, but they were worth it.

leeannpefley

posted:10/17/2009

This was very good & very rich! We topped it with a little chocolate syrup.

aek88

posted:5/16/2009

I have made this recipe twice now. Both times people have wanted me to make them again and again. It takes longer to bake for me aobut 65 min at a little lower temp. This helps stop the top getting so dark. I love PB though and am thinking unlike most people that i want to add more.

aiyah30

posted:7/20/2008

As a chocolate and peanut butter fanatic, I was so excited to make this recipe after reading all the wonderful reviews. However, the cake tasted too strongly of peanut butter, the crust tasted burnt and overly greasy, and after only 50 minutes in the oven, the edges of the cake burnt. Watch the oven time (lower the temperature as another reviewer suggested), or try a pudding pie from the kraft website rather than this waste of ingredients.

eckertv

posted:4/22/2008

One of the best recipes for cheese cake I have ever made. Good balance of peanut butter to chocolate.

JennShew

posted:12/13/2007

Rich!!

SSR Girl

posted:11/5/2007

Didn't turn out the first time, but the second time tried lowering the oven temp and cooking longer. Came out perfect!

a cook

posted:8/24/2007

I made this for some out of town guests. They loved it!

JChesh75

posted:4/22/2007

This is an excellent recipe! The kids had so much fun chopping the cookies and the end result was even better! Definitely not for someone who doesn’t like peanut butter! My only suggestion is to cut your self a small piece and sit down with a big glass of milk, because this is a very rich recipe.

a cook

posted:1/3/2007

This recipe was a PAIN to make!!! It took TWICE as long to bake as the recipe stated it would!!! It ended up burning, thus changing the flavor...BIG MISTAKE!!! The batter was waaaaay too runny for it to only take 60 minutes to bake!!!!!!!!!!!