A rich, peanut-buttery cheesecake with a layer of oatmeal cookie dough in the middle and on top!
Ingredients
COOKIE DOUGH FILLING/TOPPING:
¼ cup butter, softened
½ cup brown sugar, lightly packed
1 teaspoon vanilla extract
⅓ cup creamy peanut butter
¾ cup all-purpose flour
½ cup regular or quick-cooking oats
2 Tablespoons milk
½ cup semi sweet chocolate chips, regular or mini
½ cup m&m's
CRUST:
⅓ cup butter, melted
3 Tbsp cocoa powder
2 Tbsp sugar
1 tsp vanilla
1⅓ cups graham cracker crumbs
¾ cup regular or quick cooking oats
CHEESECAKE:
24 ounces (3 bricks) cream cheese, softened (I used two full-fat and one low-fat)
1 cup light brown sugar, loosely packed
½ cup creamy peanut butter
3 tablespoons all-purpose flour
¾ cup sour cream
1 teaspoon vanilla extract
4 large eggs, at room temperature
⅓ cup chocolate sauce
FOR TOPPING:
Peanut butter m&m's (optional)
Instructions
In a large bowl, cream the butter and sugar for the cookie dough until light and fluffy, about 2 minutes. Mix in the vanilla extract and peanut butter. Add flour, oats, and milk, and mix until combined. Stir in the chocolate chips and m&m's. Set the dough aside.
Preheat the oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.
To make the crust, melt the butter in a medium bowl in the microwave, or in a saucepan over low heat. Add all remaining ingredients and mix well to combine. Press the mixture into the bottom of the springform pan and bake for 10 minutes.
While the crust bakes, prepare the cheesecake filling: In a large mixer bowl, beat the cream cheese, brown sugar, peanut butter, and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. Add the sour cream and vanilla extract, and mix on low speed until combined. Add the eggs, one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
When crust is done, remove from oven and reduce the oven temperature to 300 degrees F. Set a pan of water (I use a 9x13" pan about half full of water) on the lowest rack of the oven and position the other rack in the centre of the oven.
Pour about one-third of the filling into the crust of the cheesecake. Crumble about three-quarters of the cookie dough over the cheesecake batter, making an even layer. Drizzle half the chocolate sauce over the cookie dough. Spread the remaining cheesecake filling over the top and drizzle with remaining chocolate sauce.
Bake for 1 hour.
After 1 hour, do NOT open the oven, but turn it OFF and leave the cheesecake in the oven with the door still closed for another 30 minutes.
After 30 minutes, crack the oven door open an inch or two and leave the cheesecake in the oven for another 30-45 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
Remove the cheesecake from the oven and top with the remaining cookie dough crumble. I also pushed big peanut butter m&m's in around the edge, but you could use whipped cream here as well, or just extend your cookie dough right to the edges. Let cool to room temperature before covering with plastic wrap and refrigerating until it is completely cool and firm, 6 to 7 hours (overnight works well).
When the cheesecake is firm and you're ready to eat it, remove it from the springform pan and set it on a serving plate (I always leave the base of the springform pan under the cheesecake for stability). Slice and serve cold.
Refrigerate until ready to serve. Best eaten within 3 days.
Recipe by Hidden Ponies at https://hiddenponies.com/2016/11/peanut-butter-oatmeal-cookie-dough-cheesecake/