Oreo Peanut Butter Cheesecake

5 from 1 vote

This Oreo peanut butter cheesecake is a decadent peanut butter cheeesecake with crushed Oreos and Nutter Butter cookies. It's baked over a buttery cookie crust and topped with chocolate ganache and more crushed cookies!

Prep Time35

Cook Time1 15

Chill Time6

Total Time7 50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 254kcal

Author: Natalie

Ingredients

Oreo Nutter Butter Crust

18 Oreos regular stuffed, filling included, divided*
11 Nutter Butters filling included, divided*
4 tablespoons unsalted butter melted

Peanut Butter Cheesecake

32 ounces cream cheese full fat, room temperature
1 cup creamy peanut butter conventional such as Jif or Skippy
½ cup sour cream full fat, room temperature
1¼ cups granulated sugar
4 large eggs room temperature
1 egg yolk
1½ teaspoons vanilla extract
½ teaspoon cinnamon
8 Oreos crushed/roughly chopped
6 Nutter Butters crushed/roughly chopped

Chocolate Ganache

¾ cup semi-sweet chocolate chips
½ cup heavy cream

Water Bath

boiling water about 1 kettle full

Decoration

Nutter Butter Cookies chopped or halved
Oreos chopped or halved

Instructions

Oreo Nutter Butter Crust

Preheat oven to 325 F. Lightly spray the bottom of a 9 inch springform pan with baking non stick spray. Wrap the bottom and outer sides of the pan tightly with three sheets of heavy duty aluminum foil.
Pulse the Oreos and Nutter Butters in a food processor til finely ground. Scoop out 1/4 cup of the ground cookie crumbs. Set aside for the topping. Pour the melted butter in the food processor. Pulse until the mixture is like wet sand.
Pour the mixture into the prepared pan. Use your hands to spread it evenly on the bottom and halfway up the sides of the pan. Pat mixture down with medium pressure with your hands or using a small flat bottom measuring cup. Be sure to press crumbs into place until compact and not loose or crumbly but avoid pressing too hard.
Bake for 10 minutes. Remove and place on a wire rack while you prepare the filling. Keep oven temperature set to 325 Fahrenheit.

Peanut Butter Cheesecake

Fill a kettle with water and heat the water to boil. ake out a roasting pan. Set aside. This will be for the hot water bath.
In the bowl of an electric mixer fitted with a paddle attachment or in a large bowl using a hand held mixer, beat the room temperature cream cheese and sugar on medium speed for 2 minutes until the mixture is creamy and smooth. Use a spatula to scrape the sides and bottom of the bowl and the beaters. Mix again til combined. Add the peanut butter, sour cream,vanilla and cinnamon. Beat til just fully combined.
Beat in the eggs and egg yolk one at a time. Beat only to combine. Use a spatula to scrape the sides and bottom of the mixing bowl. This will make sure all the ingredients are incorporated. Stop mixing as soon as the last egg has been mixed into the batter. DO NOT OVERMIX. Stir in the chopped Oreos and Nutter Butters with a spatula.
Pour the cheesecake batter on top of the crust. Smooth the top of the cheesecake with an offset spatula or regular spatula.
Set a large roasting pan on the middle rack in the oven. Place the cheesecake pan in the middle of the roasting pan. Pour the boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake for 60-75 minutes. Jiggle the pan. The sides should be set and the middle might still jiggle a little. Turn off the oven. Crack the oven door open 1 inch. (Stick a wooden spoon in the oven door to keep the door slightly open. Leave the cheesecake in the roasting pan in the oven for 1 hour.
After 1 hour, take the cheesecake out of the oven. Take it out of the roasting pan. Set the pan on a rack. Remove the aluminum foil.
Next, use an offset spatula or a small flexible rubber spatula or knife and run it around the edges of the cheesecake. Press the spatula against the sides of the pan as you do this. This will make sure the cheesecake isn't sticking to the pan and will prevent it from cracking while it cools.
Allow cheesecake to cool uncovered til it's room temperature. Refrigerate the cheesecake uncovered for a minimum of 6 hours or overnight.

Chocolate Ganache Topping

Once cheesecake has cooled and set, Take the cheesecake out of the springform pan. Set the cheesecake on your desired cake surface then prepare the chocolate ganache.
Place the chocolate chips in a medium sized heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it get to a boil. Pour the heavy cream over the chocolate. Do not stir. Let stand 2-3 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream.
Pour the ganache over the cheesecake. Sprinkle with the reserved 1/4 cup of crushed cookie crumbs.
Top the cake with crushed Nutter Butters and Oreos just before serving.

Notes

Cream cheese and sour cream: Use full fat cream cheese and sour cream. They add the best flavor and texture. Use brick style cream cheese, not the tubs.

Room temperature ingredients: Take cream cheese, sour cream and eggs out of the fridge for at least 2 hours or overnight. Room temperature ingredients make it possible for ingredients to get fully incorporated and makes your cheesecake creamy. Make sure your heavy cream for the pecan topping is also at room temperature.

Peanut butter: I recommend creamy conventional peanut butter such as Jif or Skippy. I have not tested this recipe with natural peanut butter, so I don't recommend it.

Avoid overmixing: Beat the cheesecake mixture til the ingredients are just incorporated. Over beating creates air bubbles which can result in cracks in the baked cheesecake.

Decorating: The Nutter Butters and Oreos on top can lose their crispness overtime. I recommend adding the fresh Nutter Butters and Oreos on top just before serving.

Slicing: Use a long, sharp knife to cut the cheesecake. Wipe the knife clean and run it under hot water in between slicing for extra neat slices.

Storage: Store the Oreo peanut butter cheesecake in an airtight container like a cake carrier in the fridge for up to 5 days.

Nutrition