Chocolate Peanut Butter Cheesecake Recipe

Craving a decadent dessert with a perfect balance of rich chocolate and creamy peanut butter? Look no further! This indulgent Chocolate Peanut Butter Cheesecake is a heavenly treat that combines a crunchy Oreo crust, velvety peanut butter cheesecake filling, and a luscious chocolate ganache topping. It’s perfect for parties, special occasions, or when you simply want to spoil yourself with a delightful dessert.

Ingredients List

For the Crust:

• 24 Oreos
• 3 Tbsp. granulated sugar
• 1/8 tsp. kosher salt
• 5 Tbsp. butter, melted

For the Cheesecake:

• 4 (8-oz.) packages cream cheese, softened
• 1 cup packed light brown sugar
• 1/2 tsp. kosher salt
• 1 Tbsp. pure vanilla extract
• 4 large eggs, room temperature
• 1 cup creamy peanut butter
• 3/4 cup heavy cream
• 1/2 cup sour cream
• Chopped Reese’s, for garnish

For the Chocolate Ganache:

• 6 oz. bittersweet or semisweet chocolate, coarsely chopped
• 3/4 cup heavy cream
• 1/8 tsp. kosher salt

Required Kitchen Tools

To successfully make this luscious Chocolate Peanut Butter Cheesecake, it helps to have the following kitchen tools on hand:

• Springform Pan: Essential for baking cheesecakes. Its removable sides make it easier to take out the cheesecake without damaging the crust or filling.
• Mixing Bowls: Several large and medium bowls to prepare the crust, filling, and ganache.
• Hand or Stand Mixer: For beating the cream cheese and other cheesecake ingredients to smooth perfection.
• Spatula and Whisk: A spatula helps fold ingredients evenly, while a whisk is ideal for mixing wet ingredients.
• Parchment Paper: Lining the springform pan ensures easy removal and cleaner slicing.
• Double Boiler or Microwaveable Bowl: Use one to melt chocolate for the ganache.
• Wire Rack: After baking, allow the cheesecake to cool on a wire rack for best results.

Preparing the Oreo Crust

The base of our Chocolate Peanut Butter Cheesecake is a crunchy and chocolaty Oreo crust. It’s not only the perfect match for the creamy peanut butter filling but also incredibly simple to make. Follow these instructions to create a solid foundation for your cheesecake.

How to Make the Crust

1. Crush the Oreos:
   Use a food processor or resealable bag and rolling pin to crush the 24 Oreos into fine crumbs. Ensure no large chunks remain.
2. Mix with Sugar, Salt, and Butter:
   In a mixing bowl, combine the Oreo crumbs with 3 Tbsp. granulated sugar and 1/8 tsp. kosher salt. Stir thoroughly. Add 5 Tbsp. melted butter and mix until the crumbs resemble wet sand.
3. Prepare the Springform Pan:
   Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides if you wish.
4. Press the Crust into the Pan:
   Firmly press the crumb mixture into the bottom of the pan using the back of a spoon or the bottom of a measuring cup for an even layer.
5. Chill the Crust:
   Place the crust in the freezer to firm up while preparing the filling.

Preparing the Peanut Butter Cheesecake Filling

The filling is the heart of this dessert—a smooth, peanut buttery dream. Here’s how to make this creamy perfection:

How to Make the Cheesecake Filling

1. Beat the Cream Cheese and Sugar:
   In a large bowl, beat 4 (8-oz.) packages of softened cream cheese with 1 cup packed light brown sugar until fluffy and smooth—about 3-4 minutes. Scrape down the bowl as needed.
2. Add Peanut Butter, Salt, and Vanilla:
   Mix in 1 cup creamy peanut butter, 1/2 tsp. kosher salt, and 1 Tbsp. pure vanilla extract until well-combined.
3. Add the Eggs:
   Beat in 4 large room-temperature eggs, one at a time, on low speed. Stop mixing as soon as each egg is fully incorporated to avoid overbeating.
4. Fold in Heavy Cream and Sour Cream:
   Gently fold in 3/4 cup heavy cream and 1/2 cup sour cream. This step ensures the cheesecake has a luscious and silky texture.

Pour and Bake

1. Pour into Prepared Crust:
   Retrieve the chilled crust and pour the cheesecake filling over it. Spread evenly.
2. Prepare for a Water Bath:
   Wrap the base of the springform pan in aluminum foil to prevent leaks. Place it in a larger baking dish and pour boiling water into the dish until it reaches halfway up the pan.
3. Bake the Cheesecake:
   Bake in a preheated oven at 325°F (163°C) for 1 hour 20 minutes to 1 hour 30 minutes, or until the edges are set and the center jiggles slightly.
4. Cool:
   Turn the oven off, crack the door open, and leave the cheesecake to cool for 1 hour. Then cool completely on a wire rack before refrigerating for at least 4–6 hours (preferably overnight).

Preparing the Chocolate Ganache

1. Heat the Heavy Cream:
   Warm 3/4 cup heavy cream in a saucepan over medium heat until it just simmers (do not boil).
2. Combine with Chocolate:
   Pour the hot cream over 6 oz. chopped bittersweet or semisweet chocolate in a bowl. Let sit for 2-3 minutes.
3. Stir until Smooth:
   Whisk until the ganache is glossy and smooth. Add 1/8 tsp. kosher salt and let it cool slightly.
4. Pour and Chill:
   Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for 15-20 minutes to set.

Optional Garnish

Sprinkle chopped Reese’s over the ganache for an extra chocolate-peanut butter burst.

Serving and Storage Tips

• Slicing Like a Pro: Use a hot knife for clean, even slices.
• Store in the Refrigerator: Keep tightly covered for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and foil; freeze for up to 2 months.

Conclusion

This Chocolate Peanut Butter Cheesecake is a rich, irresistible masterpiece perfect for any occasion. From its crunchy crust to its creamy filling and decadent ganache, every bite is pure indulgence. Whether you’re hosting a party or treating yourself, this dessert is bound to impress!

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