Peanut Butter-Fudge Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This baked peanut butter-fudge cheesecake has an Oreo cookie crust with a creamy peanut butter and chocolate filling. It's rich, indulgent, and perfect for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 32 Oreo cookies (finely crushed or ground in a food processor)
- 5½ Tablespoons unsalted butter (melted)
- Pinch of salt
- 8 ounces bittersweet chocolate (finely chopped)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 20 miniature peanut butter cup candies (unwrapped and roughly chopped)
- 24 ounces cream cheese (at room temperature)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 4 eggs
- 4 ounces bittersweet chocolate (finely chopped)
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 461mg
- Total sugar
- 55g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 99mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.