Looking for the best and easiest recipes to make at home? Discover our collection of quick and easy recipes that are perfect for any meal, whether you're prepping for a weeknight dinner or need something family-friendly.
Oreo peanut butter cheesecake drip cake
Portions
12
portionsTemps de préparation
20
minutesTemps de cuisson
15
minutesCalories
750
kcalIngredients
For the Oreo crust:
– 2 cups crushed Oreo cookies
– 1/2 cup melted butter
– 1/4 cup sugar
For the peanut butter cheesecake filling:
– 4 packages (8 oz each) cream cheese, softened
– 1 cup sugar
– 1 cup creamy peanut butter
– 3 large eggs
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 10 crushed Oreos
For the chocolate ganache:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
For the decoration:
– Mini peanut butter cups
– Extra crushed Oreos
Directions
- Preheat the oven to 325°F (165°C). Grease and line a 9-inch springform pan.
For the Oreo crust: In a medium bowl, mix crushed Oreo cookies, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust. - For the peanut butter cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and mix until combined. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract. Gently fold in crushed Oreos.
Pour the cheesecake mixture over the Oreo crust in the pan. Bake for 55-60 minutes, or until the center is set and slightly jiggly. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool completely before removing the sides of the pan. - For the chocolate ganache: Heat heavy cream until just boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and fully combined.
Once the cheesecake has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. - Decorate with mini peanut butter cups and extra crushed Oreos. Refrigerate for at least 4 hours or overnight before serving.
