Description
This decadent Chocolate Peanut Butter Cheesecake features a rich Oreo crust topped with a creamy peanut butter cheesecake filling studded with miniature chocolate chips. Finished with a luscious milk chocolate ganache and garnished with chopped Reese’s cups and roasted peanuts, this dessert is a perfect blend of chocolate and peanut butter flavors making it an irresistible treat for any occasion.
Ingredients
Scale
Oreo Crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese, softened
- 1 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
Milk Chocolate Ganache:
- 1/2 cup heavy cream
- 1 1/2 cups milk chocolate chips or 9.5 oz. milk chocolate, finely chopped
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 two layers of aluminum foil, bringing the foil up the sides to prevent water leakage during baking.
- Make the Oreo Crust: Finely grind the Oreo cookies into crumbs. Combine the crumbs with the melted unsalted butter and press the mixture firmly into the bottom of the springform pan. Refrigerate the crust to set while preparing the filling.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Make Cheesecake Filling: Beat the softened cream cheese together with sugar until the mixture is smooth and creamy. Then mix in the smooth peanut butter, heavy cream, and vanilla extract until evenly combined.
- Add Eggs and Chocolate Chips: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the miniature chocolate chips gently to distribute them throughout the filling.
- Assemble and Bake: Spread the peanut butter cheesecake filling evenly over the chilled Oreo crust. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan to create a water bath. Bake for 55-70 minutes or until the edges are set but the center still slightly jiggles.
- Cool and Chill: Remove the cheesecake from the water bath and allow it to cool in the pan at room temperature. Then refrigerate the cheesecake for at least 5 hours, preferably overnight, to fully set and develop flavors.
- Prepare Ganache: Heat the heavy cream until just boiling and pour it over half of the milk chocolate chips placed in a heatproof bowl. Stir until the chocolate is melted and the mixture is smooth. Add the remaining chocolate and stir until fully combined and glossy.
- Apply Ganache and Garnish: Spread the smooth milk chocolate ganache evenly over the chilled cheesecake surface. Garnish with chopped Reese’s cups and crushed roasted peanuts for extra texture and flavor.
- Final Chill and Serve: Refrigerate the cheesecake again until the ganache is set and the dessert is ready to serve. Slice and enjoy your rich chocolate peanut butter cheesecake!
Notes
- Using a water bath helps prevent cracks and ensures even baking for a smooth cheesecake texture.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Wrap the springform pan well with foil to avoid water leaking into the cheesecake from the water bath.
- Overbaking may cause cracks; the center should still have a slight wobble when done.
- For ease, prepare the crust and filling a day ahead and assemble the ganache right before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Peanut Butter Cheesecake, Oreo crust cheesecake, peanut butter dessert, chocolate ganache cheesecake
