Description
A rich dessert combining crunchy Oreo crust, creamy peanut butter filling, smooth chocolate ganache, and fluffy whipped cream topping.
Ingredients
Scale
- 24 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup milk
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Mini Oreo cookies for garnish
- Melted peanut butter for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed Oreos with the melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and milk until smooth. Spread this mixture over the cooled Oreo crust and refrigerate it.
- Heat heavy cream in a saucepan until it starts to simmer. Pour it over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Pour this ganache over the peanut butter layer and refrigerate until it is set.
- Beat the heavy whipping cream with powdered sugar until stiff peaks form. Spread this whipped cream over the ganache layer.
- Top the cake with mini Oreo cookies and drizzle melted peanut butter on top.
- Enjoy your cake!
Notes
Store any leftovers in the refrigerator for 3 to 5 days. Avoid freezing the cake to preserve its texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 29g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: peanut butter, chocolate, dessert, cake, Oreo