Description
A luscious cheesecake combining creamy peanut butter and rich chocolate, perfect for special occasions or satisfying a sweet tooth.
Ingredients
Scale
- 1 full-size package Oreo cookies, crushed into fine crumbs
- 1/2 cup unsalted butter, melted
- 32 ounces full-fat cream cheese, at room temperature
- 1 1/2 cups creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 5 large eggs plus 3 egg yolks
- 1 cup heavy whipping cream
- 1 3/4 cups semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup creamy peanut butter
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap it tightly with heavy-duty foil.
- In a bowl, mix the crushed Oreo cookies with melted butter. Press this mixture into the bottom of the pan, pushing slightly up the sides.
- Bake the crust for 10 minutes, then let it cool. Lower the oven temperature to 325°F (160°C).
- In another bowl, beat the cream cheese and peanut butter together until smooth.
- Add the granulated sugar and brown sugar to the mixture, mixing well. Gradually add the eggs and yolks, one at a time, then pour in the heavy cream and mix until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 15 minutes, then turn off the oven and let the cheesecake stay in for another 20 minutes.
- Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely. Chill it in the fridge for at least 6 hours.
- To make the ganache, heat 1 cup of heavy cream in a saucepan until it’s steaming. Whisk in the peanut butter until it’s smooth.
- Pour the hot cream over the chopped chocolate and let it sit for 3 minutes. Stir until smooth and add salt.
- Let the ganache cool for 10 minutes, then pour it over the chilled cheesecake. Allow it to set for 20 minutes before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling. The water bath helps keep the cheesecake moist and prevents cracking.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
Keywords: cheesecake, chocolate, peanut butter, dessert, sweet treats