Print

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich, creamy, and utterly decadent, this Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, smooth peanut butter filling, and a glossy chocolate ganache topping. Perfect for any celebration or indulgent treat!

Ingredients

Scale

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

For the Ganache:

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

Optional Garnish:

  • Chopped Reese’s Peanut Butter Cups

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. Crush Oreos into fine crumbs using a food processor or rolling pin.
  3. Mix crushed Oreos with 3 Tbsp. sugar, 1/8 tsp. salt, and 5 Tbsp. melted butter.
  4. Press the mixture firmly into the pan’s bottom to form an even layer. Freeze for 10 minutes while you prepare the filling.

2. Make the Cheesecake Filling:

  1. Beat the cream cheese and brown sugar together until smooth and fluffy (3-4 minutes).
  2. Mix in the peanut butter, salt, and vanilla until combined.
  3. Add eggs, one at a time, mixing on low speed until just incorporated.
  4. Gently fold in heavy cream and sour cream until smooth.

3. Bake the Cheesecake:

  1. Pour the filling over the crust and smooth the top.
  2. Wrap the pan’s base in foil, place it in a larger baking dish, and add boiling water to the dish (about halfway up the pan).
  3. Bake for 1 hour 20 minutes, or until the edges are set, and the center jiggles slightly.
  4. Cool in the oven with the door slightly open for 1 hour, then transfer to a wire rack to cool completely. Refrigerate for at least 6 hours or overnight.

4. Make the Ganache:

  1. Heat 3/4 cup heavy cream in a saucepan until it just begins to simmer.
  2. Pour over 6 oz. chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. Stir in 1/8 tsp. salt.
  3. Cool slightly, then pour over the chilled cheesecake and spread evenly. Chill for 15 minutes to set.

5. Decorate and Serve:

  1. Garnish with chopped Reese’s Peanut Butter Cups, if desired.
  2. Slice with a hot, clean knife for neat servings.

Notes

Serving Suggestions:

  • Serve cold with a drizzle of melted peanut butter or caramel.
  • Pair with vanilla ice cream or whipped cream for added indulgence.

Tips & Tricks:

  • Avoid overbeating the eggs to prevent cracks in the cheesecake.
  • Use a water bath to ensure even baking and a creamy texture.

Storage & Reheating:

  • Refrigerate: Cover and store in the fridge for up to 5 days.
  • Freeze: Wrap individual slices in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Find it online: https://cakeshungry.com/chocolate-peanut-butter-cheesecake/