Comida Kraft
Recipe Box

OREO Peanut Butter Cheesecake

OREO Peanut Butter Cheesecake is rated 4.166666666666667 out of 5 by 72.
Prep Time
20
min.
Total Time
5
hr.
20
min.
Servings

16 servings

This dense, creamy OREO Peanut Butter Cheesecake takes only 20 minutes to make, but your family will be talking about it for weeks.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 490
Total fat 35g
Saturated fat 16g
Cholesterol 115mg
Sodium 400mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 24g
Protein 10g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from As a chocolate and peanut butter fanatic, I was so excited to make this recipe after reading all the... 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.
Date published: 2008-07-21
Rated 2 out of 5 by from I made this recipe for my boyfriend because his two favorite things are peanut butter and... I made this recipe for my boyfriend because his two favorite things are peanut butter and cheesecake. It was also the first one I've ever made. If I did make it again (which I doubt I will) I would add more sugar and less peanut butter. It wasn't sweet enough and it was too much pb. Too thick and rich not to be sweet enough. I was kind of disappointed...
Date published: 2006-04-12
Rated 4 out of 5 by from This is an excellent recipe! 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.
Date published: 2007-04-22
Rated 5 out of 5 by from I have made this recipe twice now. 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.
Date published: 2009-05-17
Rated 3 out of 5 by from This recipe was a PAIN to make! 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!!!!!!!!!!!
Date published: 2007-01-03
Rated 2 out of 5 by from I love peanut butter and cheesecake, but was very disappointed with this recipe. I love peanut butter and cheesecake, but was very disappointed with this recipe. It didn't have a good taste at all. Sorry Kraft--it's the first recipe I've tried from the website that I didn't like.
Date published: 2006-01-13
Rated 5 out of 5 by from Very easy and delicious. Very easy and delicious. Only the next time I make this I will chop the cookies in the food processor, I used the processor for the crust and it came out much better and was alot quicker and easier!!
Date published: 2002-10-23
Rated 5 out of 5 by from This is a great cheese cake recipe. This is a great cheese cake recipe. I made this last Thanksgiving and I'm going to make it again this year. I decorated the top with some crumbed oreos and added a dollap of cream to the top. Mmmmm
Date published: 2005-11-15
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