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Desserts

OREO Peanut Butter Cheesecake

OREO Peanut Butter Cheesecake recipe
photo by:kraft
This dense, creamy OREO Peanut Butter Cheesecake takes only 20 minutes to make, but your family will be talking about it for weeks.
time
prep:
20 min
total:
5 hr 20 min
servings
total:
16 servings
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What You Need

1
pkg.  (15.5 oz.) OREO Cookies, divided
3
Tbsp.  butter or margarine, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
1
container  (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  PLANTERS Creamy Peanut Butter
3
 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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