Description
This rich and creamy Chocolate Peanut Butter Cheesecake combines a crunchy Oreo crust with a luscious peanut butter-infused cream cheese filling studded with miniature chocolate chips. Finished with a silky chocolate ganache and garnished with chopped Reese’s cups and crushed roasted peanuts, this decadent dessert is perfect for chocolate and peanut butter lovers alike.
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 (for ganache)
- 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 tightly to prevent water from seeping in during the water bath baking process.
- Make the Crust: Grind Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Refrigerate to set while preparing the filling.
- Preheat Oven and Arrange Water Bath: Preheat your oven to 350°F (175°C). Prepare a water bath by placing the springform pan in a larger baking pan that can hold hot water later.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the peanut butter, 1/3 cup heavy cream, and vanilla extract, mixing until fully combined.
- Add Eggs and Chocolate Chips: Incorporate the eggs into the cream cheese mixture one at a time, mixing gently after each addition to avoid overbeating. Fold miniature chocolate chips into the batter carefully.
- Assemble and Bake: Pour the cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula. Place the springform pan into the water bath, then into the preheated oven. Bake for 55 to 70 minutes, or until the edges are set but the center still slightly jiggles.
- Cool and Chill: Turn off the oven and crack the door open. Allow the cheesecake to cool gradually inside the oven for about 1 hour to prevent cracking. Remove the cheesecake and refrigerate for at least 5 hours or preferably overnight to set completely.
- Prepare Ganache: Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour the hot cream over 1 1/2 cups milk chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Apply Ganache and Garnish: Spread the ganache evenly over the chilled cheesecake surface. Refrigerate again to allow the ganache to set. Before serving, garnish the cheesecake with chopped Reese’s cups and crushed roasted peanuts for extra texture and flavor.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Using a water bath helps prevent cracking and ensures a creamy texture for the cheesecake.
- Allow the cheesecake to cool slowly in the oven to minimize cracking on the surface.
- Refrigerate the cheesecake for at least 5 hours, preferably overnight, for best texture and flavor.
- The ganache should be smooth and slightly thick before spreading; if too thick, gently reheat.
- Wrap the springform pan tightly with foil to avoid water getting into the cheesecake during baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Peanut Butter Cheesecake, Oreo crust, Peanut Butter cheesecake, chocolate ganache, no crack cheesecake, Reese’s cups, rich dessert
