Dessert Wiki

Time: 3 hours and 45 minutes

Makes: 24 Servings


36 OREO Cookies , divided

3 Tbsp. Butter , melted

2 pkg. (8 oz. each) Cream Cheese, Softened

1 cup Creamy Peanut Butter

1 cup Powdered Sugar

1 tsp. Vanilla

1.5 cups Thawed Frozen Whipped Topping

0.25 cup Honey-roasted Peanuts, Chopped


1.) Heat the oven to 350ºF.

2.) Line a 13x9-inch pan with the aluminium foil, with the ends of the foil extending over the sides; spray it with the cooking spray. Crush 18 cookies finely; mix them with the butter. Press them onto the bottom of the prepared pan.

3.) Bake them for the next 6 to 8 minutes, or until they are turning lightly browned. Cool them completely.

4.) Beat the cream cheese, peanut butter, sugar and vanilla in a large bowl with a mixer until they are being carefully blended. Gently stir the mixture in a whipped topping.

5.) Chop the remaining cookies. Reserve 3/4 cup of the chopped cookies; stir the remaining cookies into the cream cheese mixture. Spread them onto the bottom of the crust; top them with the nuts and the reserved cookies.

6.) Refrigerate it for the next 3 hours. Use the foil handles to remove the cheesecake from the pan before cutting it to serve.


Special Extra: Warm 2 Tbsp. hot fudge ice cream topping; drizzle it over the cheesecake before topping it with the peanuts and reserved chopped cookies. Refrigerate the dessert as being directed.

Size Wise: Take the time to savor the flavor of this special cheesecake that can be included in a balanced diet on a special occasion.

NUTRITION INFORMATION: Makes 24 servings. | Nutrition per serving: Calories 260 | Total fat 18 g | Saturated fat 8 g | Cholesterol 25 mg | Sodium 220 mg | Carbohydrate 22 g | Dietary fiber 1 g | Total sugars 14 g - Includes added sugars n/a | Protein 5 g