This Peanut Butter Chocolate Cheesecake with Oreo crust is a dessert lover’s dream! Wealthy, creamy, and loaded with peanut butter and chocolate goodness, it’s the proper deal with for any special day or anytime you crave a decadent deal with.
I initially revealed this recipe in 2016 and have since added new photographs and extra useful success suggestions.
One reader, Lucy, commented: “I made this cake final 12 months to impress my stepdaughter’s grandparents. Oh boy! I’m a part of the household now. Her 4-year-old niece cherished saying “ganache”. This recipe is well-written and simple to observe. I’m making it once more for Christmas tomorrow. I believe it should grow to be a vacation custom now. My husband loves peanut butter and chocolate. This one’s a keeper! Thanks SO a lot! ★★★★★”
Why You’ll Love This Peanut Butter Cheesecake
This isn’t simply any cheesecake! It options:
- A crunchy Oreo crust that provides the proper texture.
- A creamy peanut butter filling loaded with chocolate chips for additional indulgence.
- A luscious chocolate ganache topping with chopped Reese’s for a burst of chocolate-peanut butter bliss in each chew.
Key Substances You’ll Want
- Oreo cookies: Finelly crushed for that excellent crust. Additionally, you shoul crush entire cookies, no must take away the filling.
- Cream cheese: The muse of each good cheesecake is a full-fat, block fashion cream cheese
- Peanut butter and miniature chocolate chips: For that impossible to resist filling.
- Heavy cream and chocolate: To create a silky ganache topping.
- Chopped Reese’s: Provides that additional chocolate-peanut butter taste to prime all of it off.
How To Make Peanut Butter Cheesecake – Step-by-Step Directions
Put together the Oreo crust:
- In a meals processor finely floor entire Oreo cookies with the filling to get wonderful crumbs. Whisk in melted butter till all of the crumbs are evenly moistened.
- Press the combination into the underside of the springform pan and set it within the fridge to agency whereas making the filling.
Make the cheesecake filling :
- Beat softened cream cheese with sugar till easy.
- Combine in peanut butter, heavy cream, and vanilla.
- Add eggs separately beating after every addition simply to mix, don’t over combine it.
- Stir in chocolate chips and unfold the combination over chilled crust. Clean the highest and place the springform pan in a roasting pan. Pour sizzling water right into a roasting pan (a few quarter of the way in which).
- Bake for 55-70 minutes, till the cheesecake, is ready across the edges and barely free within the heart. Tent the highest of the springform pan with aluminum foil if it begins browning too rapidly.
- Take away the cheesecake from the water tub and set it on a cooling rack to chill. Take away aluminum foil and refrigerate (not less than 5 hours or in a single day).
Chocolate ganache:
- On medium warmth deliver heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir till the chocolate is melted utterly.
- Add the remaining chocolate and stir till it’s melted and easy. Put aside to chill. The ganache must be pourable however not too skinny.
- Prime with chopped Reese’s for the last word end!
Ideas for Excellent Cheesecake
- Begin with Room-Temperature Substances
- Enable cream cheese, eggs, and different refrigerated substances to succeed in room temperature earlier than mixing. This prevents lumps and ensures a easy, even texture.
- Don’t Overmix the Batter
- Overmixing provides an excessive amount of air to the batter, which might trigger the cheesecake to crack because it bakes. Combine on low velocity till simply mixed.
- Use a Water Tub
- Baking your cheesecake in a water tub helps it prepare dinner evenly, decreasing the possibility of cracks. Wrap the springform pan in foil to forestall water from seeping in, and place it in a bigger pan full of sizzling water.
- Run a Knife Across the Edges
- To forestall cracks because it cools, gently run a knife across the edges of the cheesecake after baking, separating it from the pan.
Wrapping Up on Peanut Butter Chocolate Cheesecake
This Peanut Butter Chocolate Cheesecake combines the very best of chocolate and peanut butter into one irresistible dessert. The crunchy Oreo crust and elective toppings make it an indulgent dessert that’s certain to impress household and associates.
Whether or not you’re getting ready it for a particular occasion or just treating your self, this cheesecake is a assured crowd-pleaser that you simply’ll need to make repeatedly. Comply with our suggestions for the very best outcomes, and benefit from the compliments that include serving such a decadent dessert. Completely satisfied baking, and luxuriate in each scrumptious chew of this Peanut Butter Chocolate Cheesecake!
Craving Extra Desserts Like This Chocolate Peanut Butter Cheesecake?! Test These Out:
In case you are an actual chocoholic, love cheesecake, and are an Oreo addict, then there is just one resolution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.
Boozy, sinful, and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with a thick layer of chocolate ganache and Oreo crust, will probably be an amazing St. Patrick’s Day dessert.
Chocolate Peanut Butter Cheesecake
Description
This Peanut Butter Chocolate Cheesecake with Oreo crust is a dessert lover’s dream! Wealthy, creamy, and loaded with peanut butter and chocolate goodness, it’s the proper deal with for any special day or everytime you crave a decadent deal with.
Substances
For Oreo Crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter-melted
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese- softened
- 1 and 1/3 cup sugar
- 4 massive eggs
- 1 cup easy peanut butter
- 2 tsp. vanilla
- 1/3 cup heavy cream
- 1 ¼ cups miniature chocolate chips
For Milk Chocolate Ganache:
- ½ cup heavy cream
- 1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped
For Garnish:
- Chopped Reese’s cups
- Crushed roasted peanuts
Directions
First, coat a 9-inch springform pan with cooking spray and line the underside with parchment paper. Wrap the pan with two layers of aluminum foil, bringing the foil up the perimeters of the pan. Make sure that the foil is tight and safe so no water will get in throughout the baking within the water tub!
To make the Oreo crust:
- Finely floor entire Oreo cookies with the filling to get wonderful crumbs, utilizing a meals processor. Mix the crumbs with melted butter and stir till evenly moistened.
- Press the combination into the underside of the springform pan and set it within the fridge to agency whereas getting ready the filling.
To make the cheesecake filling:
- Preheat the oven to 350 F.
- Beat softened cream cheese with sugar till easy.
- Combine in peanut butter, heavy cream, and vanilla.
- Add eggs separately beating after every addition simply to mix, don’t over-mix it.
- Stir in chocolate chips and unfold the combination over a calming crust. Clean the highest and place the springform pan in a roasting pan. Pour sizzling water right into a roasting pan (a few quarter of the way in which).
- Bake for 55-70 minutes, till the cheesecake is ready across the edges and barely free within the heart. Tent the highest of the springform pan with aluminum foil if begins browning.
- Take away the cheesecake from the water tub and set it on a cooling rack to chill. Take away aluminum foil and refrigerate (not less than 5 hours or in a single day).
Milk Chocolate Ganache:
- When the cake is totally cooled run a skinny knife across the edge and launch the ring of the springform pan, then switch the cake to a serving plate.
- On medium warmth deliver heavy cream to a boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate. Stir till the chocolate is melted utterly. Add the remaining chocolate and stir till it’s melted and easy. Put aside to chill. The ganache must be pourable however not too skinny.
- Unfold the ganache on prime throughout to the sides and let it drip down the perimeters. I counsel you do that in two layers to keep away from the ganache working down an excessive amount of and canopy the entire edges of the cake. Additionally if the ganache gained’t drip sufficient you possibly can barely reheat the second batch and drizzle it with the spoon. Let the ganache set barely then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
- Set within the fridge till able to serve.
Notes
- Begin with Room-Temperature Substances. Enable cream cheese, eggs, and different refrigerated substances to succeed in room temperature earlier than mixing. This prevents lumps and ensures a easy, even texture.
- Use full-fat, block-style cream cheese.
- Don’t Overmix the Batter. Overmixing provides an excessive amount of air to the batter, which might trigger the cheesecake to crack because it bakes.
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