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Peanut Butter Chocolate Cheesecake

A silky, peanut buttery cheesecake with an Oreo cookie crust and a rich chocolate ganache topping.

Ingredients

Scale
  • 28 Oreos (320g)
  • 6 tablespoons salted butter (80g), melted
  • ½ teaspoon salt
  • 24 ounces cream cheese, softened
  • ½ cup granulated sugar (110g)
  • 14 ounces sweetened condensed milk (396g)
  • 10 ounces peanut butter chips (283g), melted
  • ¼ cup creamy peanut butter (60g)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • ¾ cup heavy cream

Instructions

  1. Preheat oven to 300°F (149°C).
  2. Make the Oreo crust by crushing Oreos and mixing with melted butter and salt. Press into the bottom of a springform pan.
  3. In a large bowl or stand mixer, beat cream cheese and granulated sugar until fluffy.
  4. Gradually beat in sweetened condensed milk.
  5. Melt peanut butter chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in creamy peanut butter until combined.
  6. Add melted peanut butter mixture to the cream cheese mixture and beat until smooth.
  7. Add eggs one at a time, mixing after each until just incorporated. Stir in vanilla extract.
  8. Pour filling over crust and bake for about 50-60 minutes or until edges are set and center slightly jiggly.
  9. Prepare chocolate ganache by heating the heavy cream until hot but not boiling, and pour over semi-sweet chocolate chips in a bowl. Let sit for 1 minute then whisk until smooth.
  10. Chill ganache for 15 minutes before pouring evenly over cooled cheesecake.
  11. Refrigerate cheesecake for at least 6 hours or preferably overnight to set.
  12. Before serving, optionally top with whipped cream, peanut butter cups, or chocolate shavings.

Notes

For best texture, allow cream cheese and eggs to come to room temperature before mixing. Avoid over-mixing eggs to prevent cracking. Refrigerate overnight for optimal flavor development and setting.

Nutrition

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