Easy Cheesecake with Peanut Butter Graham Crust and Oreo Topping

Easy Cheesecake with Peanut Butter Graham Crust and Oreo Topping from Pinay In Texas Cooking Corner


For the crust:

  • 1/3 cup creamy peanut butter
  • 2 cups graham cracker crumbs
  • ½ cup sugar
  • 4 Tbsp melted butter

For the filling:

  • 4 (250g)pkg Philadelphia Brick Cream Cheese, softened
  • 1 cup granulated sugar
  • pinch of salt
  • 1 tsp vanilla
  • 4 eggs
  • ¾ cup heavy whipping cream

For the topping:

  • 10 Oreo Cookies, 6 cookies halved and 4 cookies crumbed
  • 1½ cup heavy whipping cream
  • 2 Tbsp sugar


For the crust:

1. In a large bowl, mix graham cracker crumbs and sugar until well combined. Add peanut butter and mix thoroughly. Add butter, 1 tablespoon at a time, and knead with your hand until mixture sticks together.

2. Grease the bottom and sides of a 10-in springform pan then line with parchment paper. Press mixture evenly into the bottom and halfway up the sides of the pan. Refrigerate the crust while preparing the filling.

For the filling:

1. Preheat oven to 350°F. Place the cream cheese in the bowl of an electric mixer. With the paddle attachment, mix on medium speed for about 4 minutes or until smooth. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

2. Pour into the prepared crust. Bake for 45-50 minutes or until center is almost set. Turn off the oven. Open the oven door 1-inch, and let the cake cool in the oven for about an hour. This will prevent the cheesecake from cracking and sinking. Remove from oven. Allow to cool down completely. Cover the pan with foil or cling wrap then refrigerate for at least 4 hours.

To assemble:

1. In a bowl, whip cream and 2 Tbsp sugar on high speed using whisk attachment of mixer until soft peaks form. Set aside.

2. Take the cheesecake out of the refrigerator. Put pan on a serving plate. Open the springform latch and gently open the pan and lift up the sides. Gently slide the cheesecake off the bottom of the pan then carefully remove the parchment paper from the sides of the cheesecake. Apply a thin layer of whipped cream on top of the cheesecake then sprinkle Oreo crumbs on top. Put remaining whipped cream in a piping bag. Pipe 12 rosettes all the way around the top edge of the cake. Top each rosette with an oreo half. Refrigerate until ready to serve.