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Homemade Peanut Butter Cookie Dough Cheesecake Pie photo

Peanut Butter Cookie Dough Cheesecake Pie

This Peanut Butter Cookie Dough Cheesecake Pie is a dream come true! Indulge in creamy cheesecake layered with cookie dough goodness.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 24 cookies Oreo cookies (for crust)
  • 1/4 cup Unsalted Butter (melted)
For the Cookie Dough Layer:
  • 1/3 cup Peanut Butter (creamy or crunchy)
  • 1/3 cup Brown Sugar (packed)
  • 2 tablespoons Granulated Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Milk
  • 1 cup All-Purpose Flour
For the Cheesecake Filling:
  • 8 ounces Cream Cheese (softened)
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
For Serving:
  • 1 cup Whipped Cream (or Cool Whip)

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Crush about 24 Oreo cookies in a food processor until they resemble fine crumbs. Mix with 1/4 cup melted butter and press into a 9-inch pie dish. Bake at 350°F for 10 minutes and let cool.
  2. Step 2: Make the Cookie Dough Layer - Combine 1/3 cup peanut butter, 1/3 cup brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1 tablespoon milk, and a pinch of salt in a bowl. Stir until smooth, then add 1 cup flour until a dough forms. Fold in chocolate chips if desired.
  3. Step 3: Prepare the Cheesecake Filling - Beat 8 ounces softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth.
  4. Step 4: Assemble the Pie - Spoon cheesecake filling into the cooled Oreo crust, smoothing it out. Drop spoonfuls of cookie dough on top and gently press them in.
  5. Step 5: Chill and Serve - Refrigerate for at least 4 hours or overnight. Top with whipped cream before serving. Slice and enjoy!

Notes

  • Make the crust and filling ahead of time for convenience.
  • Store pie in an airtight container in the refrigerator for up to 5 days.
  • For a healthier version, use low-fat cream cheese and reduce sugar.