Oreo Peanut Butter Cup Cheesecake

Indulge in a delightful treat with Oreo Peanut Butter Cup Cheesecake—a decadent dessert that beautifully combines creamy cheesecake, crunchy Oreo crust, and rich peanut butter swirls. Perfect for celebrations or a sweet self-pampering session, this cheesecake offers a balance of flavors and textures that will captivate your taste buds. With easy-to-follow steps and finishing touches like whipped cream and crushed Oreos, impress your guests and create lasting memories with this irresistible dessert.

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Ingredients

Crust:

24 Oreo cookies, crushed

1/4 cup unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 tsp vanilla extract

3 large eggs

Swirl:

1/2 cup creamy peanut butter

1/4 cup heavy cream

Garnish:

Crushed Oreos

Mini peanut butter cups

Whipped cream

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.

Make the Crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then let it cool.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the peanut butter and mix until fully combined. Gradually add the powdered sugar and vanilla, continuing to beat until smooth. Finally, add eggs one at a time, mixing well after each addition until just combined.

Make the Peanut Butter Swirl: In a small bowl, mix the creamy peanut butter with heavy cream until smooth and pourable.

Assemble the Cheesecake: Pour half of the cheesecake batter into the crust. Drizzle half of the peanut butter mixture over the batter and use a knife to gently swirl it together. Pour in the remaining cheesecake batter, top with the remaining peanut butter swirl, and swirl again.

Bake: Bake the cheesecake in the preheated oven for 55-60 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour.

Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 4 hours, preferably overnight.

Garnish and Serve: Once chilled, remove the sides of the springform pan. Top with whipped cream, crushed Oreos, and mini peanut butter cups according to your desire. Slice and enjoy!

Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12