Description
A rich and creamy chocolate peanut butter cheesecake featuring a crunchy Oreo crust, smooth peanut butter-infused cream cheese filling studded with chocolate chips, topped with a luscious milk chocolate ganache and garnished with chopped Reese’s cups and roasted peanuts. This decadent dessert combines classic flavors for an irresistible treat perfect for special occasions or any time you crave a deliciously indulgent cheesecake.
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 baking.
- Make the crust: Grind the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared pan. Place the crust in the refrigerator to chill while you prepare the filling.
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a water bath by filling a larger pan with hot water that will reach about halfway up the sides of the springform pan.
- Make the filling: Beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the peanut butter, 1/3 cup heavy cream, and vanilla extract; mix until well combined. Incorporate the eggs one at a time, mixing after each addition, then gently fold in the miniature chocolate chips.
- Assemble and bake: Pour the filling evenly over the chilled crust and smooth the top. Place the springform pan into the prepared water bath to help the cheesecake bake evenly and prevent cracking. Bake for 55 to 70 minutes, until the edges are set and the center is slightly jiggly.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Afterward, refrigerate the cheesecake for at least 5 hours, or overnight, to fully set.
- Prepare the ganache: Heat 1/2 cup heavy cream until just simmering, then pour it over the 1 1/2 cups milk chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
- Top the cheesecake: Spread the ganache evenly over the chilled cheesecake surface. Return to the refrigerator to set the ganache layer.
- Garnish and serve: Before serving, top the ganache layer with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor. Slice and enjoy.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Wrapping the springform pan in foil is crucial to prevent water from leaking into the crust during the water bath baking.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when done.
- Chilling the cheesecake thoroughly enhances the texture and flavor.
- Ganache can be stored separately and added just before serving if preferred.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate peanut butter cheesecake, Oreo crust cheesecake, peanut butter desserts, chocolate ganache cheesecake, creamy peanut butter cheesecake
