Friday, August 29, 2014

Peanut Butter Oreo Cheesecake

Oh. My. Doesn't this look mouth-watering? I found it at This Gal Cooks, a wonderful site you should really take a look at. The recipe is below, but for more pics and a step-by-step tutorial, click on the link to go to the recipe's location on the site.

Peanut Butter Oreo Cheesecake

Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 8-12
Ingredients
For the crust
  • 1½ C ground Oreo cookies (about 21 cookies)
  • 2 tbsp granulated sugar
  • ⅓ C butter, melted
For the filling
  • 3 8oz packages of ⅓ less fat cream cheese
  • 1 C creamy peanut butter (do not use natural)
  • 1 C granulate sugar, divided (3/4 C, ¼ C)
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 9 crushed Oreo cookies
For the topping
  • 10 crushed Oreos
  • Hot fudge sauce for drizzling
  • 9 inch springform pan
  • Aluminum foil
Instructions
  1. Preheat oven to 325 (300 for dark pans)
  2. Make the crust by combining the melted butter and the ground Oreo cookies. Mix in the butter until well incorporated and all of the ground cookies are moist. Press the mixture into the bottom of a 9 inch springform pan.
  3. In the bowl of a stand mixer, beat together the cream cheese, ¾ C granulated sugar and the vanilla extract on medium speed. Add the eggs one at a time, beating between each addition. Mix in the 9 crushed Oreos and then remove 1½ C of the batter from the mixing bowl and set aside. To the remaining batter, add the peanut butter and the remaining ¼ C sugar and mix on low until well incorporated.
  4. Pour half of the peanut butter batter over the crust and carefully even out and smooth with a spoon. Pour half of the plain batter over the peanut butter layer and carefully even out and smooth with a spoon. Repeat this process until the remaining batter is used. The final layer should be the plain batter.
  5. Bake at 325 degrees for 55 minutes or until the center is slightly jiggly. If the top of the cheesecake starts to darken too much, cover with aluminum foil.
  6. After baking, remove the cheesecake from the oven and allow to cool in a fridge overnight. Once cooled, top with the 10 crushed Oreos and then drizzle with the fudge sauce.
Notes
My cheesecake slightly cracked on the top. I know there are methods that you can use to prevent this from happening. Unfortunately, I did not use one of those methods as my pumpkin pie cheesecake has never cracked.

If your cheesecake cracks, have no fear! The Oreo topping will cover the crack!

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