Happy Father’s Day to all. This week I am giving Craig the weekend off since it is Father’s Day! I am focusing on one of our latest discoveries.  If you like chocolate and peanut butter, this is a mac daddy of desserts.  When you mix cream cheese, oreos, peanut butter, caramel and little bit of peanut butter whiskey, you have hit the pinnacle of summer desserts. Right?

We originally found this yummy recipe in an August 2016 issue of Living magazine.  We have been sitting on this gold mine for far too long, and now it’s out of the bag.  This dessert is rich, rich, rich, but don’t be intimidated.  It is incredibly easy to make, so you will not be spending hours in a hot kitchen prepping this for your favorite father figure.

To make this delectable dessert you need: a pie crust, heavy cream, peanut butter, vanilla, cream cheese, sugar, crushed oreos and your favorite peanut butter whiskey. (We used Screwball Peanut Butter Whiskey.)

To start you will need to bake the pie crust.  We used a Pillsbury refrigerated crust.  Next beat together the cream, peanut butter and vanilla until stiff peaks form. Then add in the peanut butter whiskey until well combined.  Add the cream cheese and sugar beating until completely combined.

Fold in some of the crushed Oreos into the cream cheese mixture. Add the mixture to the cooled pie crust. Cover and refrigerate.

Before serving sprinkle with remaining Oreos and drizzle with caramel sauce. Yummy. Yummy.  Yummy!

If you are viewing this post via email, visit us at http://www.theblindpig.blog for a complete recipe for Peanut Butter Whiskey Oreo Cheesecake.

This dessert was a huge hit in the Blind Pig household.  Due to the rich flavors, we quickly noticed that small slices are best.  Craig liked this dessert so much that it just might take the place of the coveted PBIF Pie that he loves so much. How about making Peanut Butter Oreo Cheesecake for your dad this Father’s Day?