Description
This rich and decadent Chocolate Peanut Butter Cheesecake features a crunchy 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, it’s a perfect dessert for peanut butter and chocolate lovers.
Ingredients
Scale
Oreo Crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese, softened
- 1 and 1/3 cups 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
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 to prevent water leakage during baking.
- Make the Crust: Finely grind Oreo cookies to make crumbs. Combine the crumbs with melted butter and press the mixture evenly into the bottom of the springform pan. Refrigerate to set.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Mix Cream Cheese Base: Beat the softened cream cheese with sugar until smooth and creamy, ensuring no lumps remain. Then mix in the peanut butter, heavy cream, and vanilla extract until thoroughly combined.
- Add Eggs and Chocolate Chips: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the miniature chocolate chips gently. Spread this filling evenly over the chilled crust in the springform pan.
- Bake in Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to create a water bath, which helps the cheesecake cook evenly and prevents cracking. Bake for 55-70 minutes until the edges are set but the center still slightly jiggles.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely in the pan. Then refrigerate for at least 5 hours or overnight to allow it to firm up fully.
- Prepare Ganache: Bring the heavy cream to a boil and pour it over half of the milk chocolate chips in a heatproof bowl. Stir until the chocolate is melted and smooth. Add the remaining chocolate chips and stir until completely combined and glossy.
- Apply Ganache and Garnish: Spread the prepared milk chocolate ganache evenly over the chilled cheesecake surface. Garnish with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.
- Final Chill: Refrigerate the cheesecake again until the ganache is set and the dessert is ready to serve cold.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Wrapping the springform pan with aluminum foil prevents water from leaking into the cheesecake during the water bath baking.
- The water bath helps prevent cracks and promotes even baking of the cheesecake.
- Refrigerate the cheesecake overnight for best results and easier slicing.
- You can substitute the Reese’s cups garnish with other peanut butter candies if desired.
- Use full-fat cream cheese and heavy cream for best texture and richness.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust, Peanut Butter Dessert, Cheesecake Recipe, Milk Chocolate Ganache, No-Bake Crust, Water Bath Cheesecake
