OREO Peanut Butter Cheesecake
Time5h 20min
Makes16 servings
Ingredients
- 39 OREO Cookies, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- 1 container (16 oz.) sour cream
- 1 cup creamy peanut butter
- 3 eggs
Putting it together
- 1.Heat oven to 350°F.
- 2.Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
- 3.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.
- 4.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.
Tips and Tricks
Variation :Prepare using Neufchatel cheese and reduced-fat 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.
Nutrition Information
| Calories: | 490 |
| Total fat: | 35g |
| Saturated fat: | 16g |
| Cholesterol: | 115mg |
| Sodium: | 400mg |
| Total Carbohydrate: | 36g |
| Dietary fiber: | 2g |
| Total sugars: | 24g |
| Protein: | 10g |
| Calcium: | 10% DV |
| Iron: | 8% DV |
