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Chocolate Peanut Butter Cheesecake

Decadent Chocolate Peanut Butter Cheesecake for Sweet Bliss

Indulge in this Chocolate Peanut Butter Cheesecake with a crunchy Oreo crust for a heavenly dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Chill Time 5 hours
Total Time 6 hours 25 minutes
Servings: 12 slices
Course: Desserts
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Oreo Cookies Consider using chocolate graham crackers for a gluten-free option.
  • 0.5 cups Unsalted Butter Feel free to use salted butter but adjust the added salt.
For the Filling
  • 16 ounces Cream Cheese Ensure it’s at room temperature.
  • 1 cups Granulated Sugar Brown sugar can be a delightful alternative.
  • 1 cups Peanut Butter Creamy peanut butter works best.
  • 3 large Eggs Allow them to reach room temperature.
For the Ganache
  • 0.5 cups Heavy Cream Light cream can be used in a pinch.
  • 1 cups Semi-Sweet Chocolate Chips Consider dark chocolate for a more intense flavor.

Equipment

  • Oven
  • 9-inch springform pan
  • food processor
  • Mixing Bowl
  • Electric mixer
  • small saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Crush 24 Oreo cookies finely and mix with ½ cup melted butter until resembling wet sand. Press into a greased 9-inch springform pan for the crust. Chill in the fridge for 10 minutes.
  2. In a mixing bowl, beat 16 ounces of softened cream cheese with 1 cup sugar until smooth. Gradually add in 1 cup peanut butter and then 3 eggs one at a time, mixing briefly after each addition.
  3. Pour the filling into the chilled crust and bake for 70 minutes. The edges will be set but the center slightly jiggly. Turn off the oven, crack the door, and let cool for 30 minutes.
  4. Allow cooling at room temperature for 1 hour then refrigerate for at least 5 hours or overnight.
  5. Heat ½ cup heavy cream until simmering, then pour over 1 cup chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
  6. Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate for an additional 30 minutes to set.
  7. Remove from the springform pan, slice into pieces, and serve chilled, optionally garnished with chopped peanut butter cups or melted chocolate.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Overmixing can lead to cracks, so mix just until incorporated.

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