Go Back
If you're on the lookout for a dessert that truly embodies indulgence, look no further than the Oreo Peanut Butter Cup Cheesecake. This decadent treat combines the rich, creamy texture of classic cheesecake with the delightful crunch of Oreo cookies and the irresistible sweetness of peanut butter cups. Each bite is a harmonious blend of flavors that will have your taste buds dancing and leave you craving more.

Oreo Peanut Butter Cup Cheesecake

Indulge in the rich and creamy delight of Oreo Peanut Butter Cup Cheesecake! This decadent dessert features a crunchy Oreo crust, a luscious peanut butter filling, and is topped with whipped cream and chocolate drizzle, making it perfect for any occasion. Whether you're hosting a party or treating yourself, this cheesecake is a showstopper that balances sweet and salty flavors in every bite. Follow our simple recipe and create a dessert that will impress and satisfy your sweet tooth!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

24 Oreo cookies (finely crushed)

1/4 cup unsalted butter (melted)

For the cheesecake filling:

16 oz (2 packages) cream cheese (softened)

3/4 cup granulated sugar

1 tsp vanilla extract

1 cup creamy peanut butter

3 large eggs (room temperature)

1 cup sour cream

For the topping:

1 cup whipped cream (store-bought or homemade)

6 mini Reese's Peanut Butter Cups (chopped)

Additional crushed Oreo cookies (for garnish)

Drizzle of chocolate syrup (optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the finely crushed Oreo cookies with the melted butter. Mix until the crumbs are well-coated and resemble wet sand.

    Press the crust: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.

      Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add in the granulated sugar and vanilla extract, mixing until well combined.

        Incorporate the peanut butter: Gradually add the creamy peanut butter to the cream cheese mixture, mixing until it's fully incorporated and smooth.

          Add eggs: Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing. Stir in the sour cream until the mixture is smooth.

            Fill the crust: Pour the cheesecake filling over the cooled Oreo crust. Tap the pan gently on the counter to release any air bubbles.

              Bake: Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool slowly for about an hour. This helps prevent cracking.

                Chill: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

                  Decorate: Before serving, spread the whipped cream over the top of the cheesecake. Sprinkle the chopped mini Reese's Peanut Butter Cups and crushed Oreo cookies evenly on top. Drizzle with chocolate syrup if desired.

                    Serve: Carefully slice the cheesecake using a hot knife (rinse it in hot water before cutting for cleaner slices). Serve chilled and enjoy the rich flavors of Oreo and peanut butter!

                      Prep Time, Total Time, Servings: 30 mins | 12 hrs | 12 servings