Oreo Peanut Butter Cup Cheesecake

Indulge in the ultimate dessert experience with our Oreo Peanut Butter Cup Cheesecake! This decadent treat features a crunchy Oreo crust, a creamy peanut butter filling, and delightful mini peanut butter cups for an explosion of flavor in every bite. Perfect for any celebration or a special night in, this cheesecake is sure to impress. Follow our detailed guide for tips on crafting the perfect crust, blending the creamy filling, and creating a luxurious whipped topping. Your sweet tooth will thank you!

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Ingredients

For the Crust:

24 Oreo cookies, crushed

5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

3 large eggs

1 cup mini peanut butter cups, chopped

For the Topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup mini peanut butter cups, whole (for garnish)

Chocolate syrup (optional for drizzling)

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a medium bowl, combine the crushed Oreo cookies and melted butter, mixing until well combined and crumbly.

- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).

- Add the peanut butter, powdered sugar, and vanilla extract, mixing until fully combined.

- Add the eggs, one at a time, mixing well after each addition until just combined. Be careful not to over-mix.

- Gently fold in the chopped mini peanut butter cups with a spatula.

Assemble the Cheesecake:

- Pour the cheesecake filling over the cooled Oreo crust, smoothing out the top.

- Bake for 55-60 minutes, or until the center is set but still a bit jiggly (it will firm up as it cools). Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour.

Chill the Cheesecake:

- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Prepare the Whipped Topping:

- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together on high speed until soft peaks form (about 3-5 minutes).

- Once the cheesecake is fully chilled, carefully remove it from the springform pan.

Top the Cheesecake:

- Spread the whipped topping evenly over the cheesecake.

- Garnish with whole mini peanut butter cups and a drizzle of chocolate syrup if desired.

Serve:

- Slice the cheesecake into pieces and enjoy your decadent Oreo Peanut Butter Cup Cheesecake!

Prep Time: 30 mins | Total Time: 6 hrs | Servings: 12