Get ready for a treat that brings smiles to every table! The Oreo Peanut Butter Cheesecake Drip Cake is a delicious dessert that combines rich flavors with a fun, creamy texture. Perfect for gatherings or just as a sweet reward for yourself!
Why Make This Recipe
This cheesecake is not just a cake; it’s an experience! It combines the beloved flavors of Oreo cookies and peanut butter in a way that pleases everyone. You’ll impress family and friends with this gorgeous cake. Plus, it’s a fun way to spend time in the kitchen!
How to Make Oreo Peanut Butter Cheesecake Drip Cake
Ingredients:
- 2 cups crushed Oreo cookies
- 1/2 cup melted butter
- 1/4 cup sugar
- 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
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 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.
How to Serve Oreo Peanut Butter Cheesecake Drip Cake
Slice the cake into wedges and serve it chilled. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence!
How to Store Oreo Peanut Butter Cheesecake Drip Cake
Keep any leftovers in the fridge. Cover the cake tightly, and it will stay fresh for up to 5 days. You can also freeze slices if you want to save some for later!
Tips to Make Oreo Peanut Butter Cheesecake Drip Cake
- Make sure the cream cheese is at room temperature for mixing; this helps create a smoother filling.
- Don’t skip the chilling time! The longer it chills, the better the flavors meld together.
- Decorate with more crushed Oreos right before serving for extra crunch!
Variation
Try adding different toppings, like chopped nuts or caramel drizzle, for a twist! You can also use different flavored cream cheese to mix things up.
FAQs
Q: Can I use reduced-fat cream cheese?
A: Yes, reduced-fat cream cheese will work, but the texture may be a bit different.
Q: How can I make this gluten-free?
A: Use gluten-free Oreo cookies and confirm that other ingredients are gluten-free.
Q: How long does this cheesecake last in the refrigerator?
A: The cheesecake can stay fresh in the fridge for up to 5 days. Just make sure it’s covered!
