Description
This rich and creamy Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, a smooth peanut butter cheesecake filling studded with miniature chocolate chips, and a luscious milk chocolate ganache topping. Garnished with chopped Reese’s cups and roasted peanuts, it’s a decadent dessert perfect for chocolate and peanut butter lovers.
Ingredients
Scale
For Oreo Crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
For Peanut Butter Cheesecake 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 ¼ cups miniature chocolate chips
For Milk Chocolate Ganache:
- ½ cup heavy cream
- 1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate, finely chopped
For 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 of the pan to prevent water leakage during baking.
- Make the Crust: Finely grind whole Oreo cookies into crumbs and combine them with melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Refrigerate to set while preparing the filling.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking.
- Prepare the Filling: Beat the softened cream cheese with sugar until the mixture is smooth and creamy. Add in the peanut butter, heavy cream, and vanilla extract, mixing well until fully incorporated.
- Add Eggs and Chocolate Chips: Add the eggs one at a time, beating thoroughly after each addition to maintain a smooth texture. Gently fold in the miniature chocolate chips, then spread the filling evenly over the chilled Oreo crust.
- Bake in a Water Bath: Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-70 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan. Once cooled, refrigerate for at least 5 hours or overnight to fully set and enhance flavors.
- Make the Ganache: Bring the heavy cream to a boil and pour it over half of the milk chocolate chips or chopped milk chocolate in a heatproof bowl. Stir until smooth and glossy, then add the remaining chocolate and stir until fully melted and combined.
- Apply Ganache and Garnish: Spread the milk chocolate ganache evenly over the chilled cheesecake. Sprinkle the top with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor. Let the ganache set.
- Serve: Keep the cheesecake chilled until ready to serve, slicing carefully for clean pieces.
Notes
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath baking.
- Using a water bath helps the cheesecake bake evenly and prevents cracking.
- Allow the cheesecake to chill thoroughly; this improves texture and flavor.
- For a more intense peanut butter flavor, use natural smooth peanut butter.
- The ganache can be prepared one day ahead and refrigerated; gently rewarm before applying if needed.
- Prep Time: 25 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, no bake crust, water bath cheesecake
