Description
This decadent Chocolate Peanut Butter Cheesecake combines a rich Oreo crust with a creamy peanut butter and cream cheese filling studded with miniature chocolate chips. Finished with a smooth milk chocolate ganache and garnished with chopped Reese’s cups and roasted peanuts, this indulgent dessert is perfect for special occasions or any time you crave a luscious treat.
Ingredients
Scale
Crust
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
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
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 to prevent sticking. Wrap the outside of the pan with aluminum foil to avoid water seeping in during the water bath baking.
- Make the Crust: Grind Oreos in a food processor until finely crumbed. Mix the crumbs with melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan, then refrigerate to set the crust while preparing the filling.
- Preheat and Setup Water Bath: Preheat the oven to 350°F (175°C). Prepare a water bath by placing a larger pan with hot water on the rack below where the cheesecake will bake; this ensures gentle, even cooking.
- Prepare the Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add peanut butter, 1/3 cup heavy cream, and vanilla extract, mixing until fully combined.
- Add Eggs and Chocolate Chips: Incorporate the eggs one at a time, mixing well after each addition. Fold in the miniature chocolate chips gently to distribute them evenly without overmixing.
- Bake the Cheesecake: Pour the filling over the chilled crust and spread the top evenly. Place the springform pan into the water bath and bake for 55-70 minutes, or until the edges are set and the center slightly jiggles.
- Cool the Cheesecake: Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside for about 1 hour. This prevents cracking. Then transfer it to the refrigerator and chill for at least 5 hours, preferably overnight, to fully set.
- Make the Ganache: Heat 1/2 cup heavy cream until just simmering. Pour over the 1 1/2 cups milk chocolate chips and let sit for a minute, then stir until smooth and glossy.
- Apply Ganache: Spread the ganache evenly over the chilled cheesecake. Return it to the refrigerator to allow the ganache to set firmly.
- Garnish and Serve: Just before serving, sprinkle chopped Reese’s cups and crushed roasted peanuts over the ganache layer to add texture and extra peanut butter flavor.
Notes
- For the best flavor and clean slices, make the cheesecake a day ahead and allow it to chill thoroughly.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the crust during baking in a water bath.
- Use room temperature ingredients to ensure a smooth batter and prevent lumps.
- You can substitute peanut butter with almond or cashew butter if desired.
- Prep Time: 20 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate peanut butter cheesecake, peanut butter cheesecake, chocolate cheesecake, Oreo crust cheesecake, creamy cheesecake recipe
