Thursday, 21 January 2016

Oreo peanut butter cheesecake-super easy, super delicious

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Sometimes you just need to make something a little decadent.

Something a little bit amazing. Something a little bit delicious.


And although I made this particular cake for a birthday party, an occasion to make it isn't necessarily necessary.


Because this peanut butter Oreo cheesecake will blow your mind.







So if you need a little pick-me-up on these dreary, long January days...this cheesecake will certainly do the trick. And if you've never made a cheesecake before and think it must be hard to make, then this recipe was made just for you.




It's melt-in-your-mouth delicious, with the perfect amount of Oreo crunch on top and strips of peanut butter throughout. And easy easy easy to make.

Pretty much perfection.


So take a minute and indulge. Treat yourself.
And enjoy!

Here is the recipe that I used, copied and pasted from This Gal Cooks.

Ingredients
For the crust
  • 1½ C ground Oreo cookies (about 21 cookies)
  • 1 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, sugar 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. *Note: I would suggest putting a separate pan on the lower rack of your oven to catch any of the drips from the peanut butter seeping through the 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 60-90 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.
Happy baking!!
Erica xo



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