Chocolate Peanut Butter Cheesecake Recipe
Introduction
This Chocolate Peanut Butter Cheesecake is a decadent dessert that combines creamy peanut butter, rich chocolate, and a crunchy Oreo crust. Perfect for special occasions or any time you crave an indulgent treat, it’s sure to impress family and friends.
Ingredients
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
- 32 oz. cream cheese, softened
- 1 and 1/3 cup sugar
- 4 large eggs
- 1 cup smooth peanut butter
- 2 tsp. vanilla
- 1/3 cup heavy cream
- 1 1/4 cups miniature chocolate chips
- 1/2 cup heavy cream (for ganache)
- 1 1/2 cups milk chocolate chips
- Chopped Reese’s cups (for garnish)
- Crushed roasted peanuts (for garnish)
Instructions
- Step 1: Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with aluminum foil to prevent water seepage during baking.
- Step 2: Grind the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with melted butter, then press the mixture firmly into the bottom of the prepared pan. Refrigerate to set.
- Step 3: Preheat the oven to 350°F (175°C) and prepare a water bath by placing the springform pan in a larger baking dish filled with hot water up to halfway up the pan’s sides.
- Step 4: In a mixing bowl, beat cream cheese and sugar until smooth and creamy. Add peanut butter, 1/3 cup heavy cream, and vanilla; mix until combined.
- Step 5: Add eggs one at a time, mixing well after each addition. Fold in miniature chocolate chips gently.
- Step 6: Pour the filling over the prepared crust and smooth the top evenly.
- Step 7: Place the springform pan in the water bath and bake for 55-70 minutes, until the edges are set but the center slightly jiggles.
- Step 8: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly. Once cooled, refrigerate for at least 5 hours or overnight.
- Step 9: To make the ganache, heat 1/2 cup heavy cream until just simmering. Pour over 1 1/2 cups milk chocolate chips and stir until smooth and glossy.
- Step 10: Spread the ganache evenly over the chilled cheesecake and return it to the fridge to set.
- Step 11: Before serving, garnish with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.
Tips & Variations
- For a stronger peanut flavor, use natural peanut butter without added sugar.
- Try swapping miniature chocolate chips for dark chocolate chips for a richer taste.
- Chill the ganache-covered cheesecake overnight for a firmer finish and easier slicing.
- Use gluten-free Oreos to make this dessert gluten-free friendly.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 30 minutes before serving to soften the ganache slightly without melting it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without a water bath?
The water bath helps prevent cracks and ensures even baking. If you don’t have a water bath, bake the cheesecake on a lower rack and place a pan of water in the oven to add moisture.
Can I freeze the cheesecake?
Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Chocolate Peanut Butter Cheesecake Recipe
- Total Time: 6 hours 40 minutes
- Yield: 12 servings 1x
Description
This rich and creamy Chocolate Peanut Butter Cheesecake combines a smooth peanut butter-infused cream cheese filling with a crunchy Oreo crust, topped with a luscious milk chocolate ganache and garnished with chopped Reese’s cups and crushed roasted peanuts. Perfect for dessert lovers seeking a decadent treat.
Ingredients
Scale
Crust
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
Filling
- 32 oz. cream cheese, softened
- 1 and 1/3 cup sugar
- 4 large eggs
- 1 cup smooth peanut butter
- 2 tsp. vanilla extract
- 1/3 cup heavy cream
- 1 1/4 cups miniature chocolate chips
Ganache
- 1/2 cup heavy cream
- 1 1/2 cups milk chocolate chips
Garnish
- Chopped Reese’s cups
- Crushed roasted peanuts
Instructions
- Prepare the pan: Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with aluminum foil to prevent water seepage during the water bath baking.
- Make the crust: Grind Oreos in a food processor until fine crumbs form. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Refrigerate the crust to set while you prepare the filling.
- Preheat oven: Preheat the oven to 350°F (175°C) and set up a water bath by placing the springform pan in a larger pan filled with hot water to halfway up the sides of the springform.
- Make the filling: Beat softened cream cheese and sugar together until smooth and creamy. Add in peanut butter, heavy cream, and vanilla extract, mixing until fully incorporated. Add eggs one at a time, blending gently after each addition. Carefully fold in miniature chocolate chips.
- Assemble and bake: Pour the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Place the springform pan in the water bath and bake for 55 to 70 minutes, until the center is almost set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour to prevent cracking. Then refrigerate for at least 5 hours, preferably overnight, to fully set.
- Prepare ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the milk chocolate chips and stir until smooth and glossy.
- Add ganache topping: Spread the chocolate ganache evenly over the chilled cheesecake. Return to the refrigerator to set the ganache layer.
- Garnish and serve: Decorate the top with chopped Reese’s cups and crushed roasted peanuts just before serving for added flavor and texture.
Notes
- Using a water bath helps prevent cracks on the cheesecake surface by providing gentle, even heat.
- Make sure all dairy ingredients are at room temperature for a smooth batter.
- For best results, chill the cheesecake overnight before serving.
- You can substitute the Reese’s cups garnish with any of your favorite peanut butter candies.
- If you don’t have a food processor, place Oreos in a tightly sealed bag and crush them with a rolling pin.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate peanut butter cheesecake, peanut butter cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, creamy cheesecake dessert
