Description
A delightful dessert combining rich peanut butter and smooth cheesecake, perfect for any occasion.
Ingredients
Scale
- 350 ml crushed OREO cookies
- 120 ml melted unsalted butter
- 450 g soft cream cheese
- 250 ml creamy peanut butter
- 250 ml powdered sugar
- 1 tsp vanilla extract
- 250 ml whipped cream
- 225 g chopped dark chocolate
Instructions
- Preheat your oven to 175 °C (350 °F).
- In a mixing bowl, combine the crushed OREO cookies with melted butter. Press firmly into the bottom of a springform pan to create the crust. Bake for 10 minutes and let cool.
- In a large bowl, mix softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the cream until stiff peaks form. Gently fold into the peanut butter mixture.
- Pour the filling over the cooled OREO crust and smooth it out. Cover and refrigerate for at least 4 hours, preferably overnight.
- For the chocolate ganache, heat chopped dark chocolate and a splash of cream in a saucepan on low until melted and smooth.
- Pour the ganache over the chilled cheesecake. Chill again until the ganache is set. Slice, serve, and enjoy!
Notes
For a thicker cheesecake, use full-fat cream cheese. Ensure all ingredients are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: peanut butter, cheesecake, dessert, baking, easy recipe