Chocolate Peanut Butter Cheesecake Recipe
This ultra creamy peanut butter cheesecake topped with smooth chocolate ganache sits atop a peanut butter Oreo crust and gets finished with a topping of chopped peanut butter cups. Chocolate peanut butter lovers, this one is for you!
Servings: 10 slices
Ingredients
OREO CRUST
- 20 peanut butter Oreos1 regular are fine (see note1)
- ¼ cup (57g) unsalted butter melted
PEANUT BUTTER CHEESECAKE
- 32 ounces (900g) full fat block cream cheese completely softened to room temperature2
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature2
- 1 Tablespoon vanilla extract
- 1 cup (256g) creamy peanut butter not natural3
- 4 large eggs at room temperature2
CHOCOLATE GANACHE
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120mL) heavy whipping cream
- peanut butter cups coarsely chopped; optional
- peanut butter Oreos coarsely chopped; optional
Instructions
OREO CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
- In a food processor, crush the Oreos until they become a fine crumb. Pour the Oreo crumbs into a large bowl, then drizzle the melted butter over the cookies and stir until everything is evenly saturated with butter.20 peanut butter Oreos1, ¼ cup (57g) unsalted butter
- Press the Oreo mixture into the bottom of the prepared springform pan, then bake the crust for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.
PEANUT BUTTER CHEESECAKE
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.32 ounces (900g) full fat block cream cheese, 1 cup (200g) granulated sugar
- Reduce the mixer speed to low4, then add the sour cream and vanilla and mix until completely combined.8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract
- Add the peanut butter, then beat again on low until completely combined.1 cup (256g) creamy peanut butter
- Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.4 large eggs
- Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
- Pour the batter into the prepared pan. Create a water bath5 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
- Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off6 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
CHOCOLATE GANACHE
- Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
- Pour the chocolate chips into a medium-size bowl and set aside.1 cup (170g) semi-sweet chocolate chips
- Heat the heavy cream in a microwave-safe measuring cup or in a saucepan over medium-high heat on the stove, and heat until it just starts to bubble before boiling.½ cup (120mL) heavy whipping cream
- Carefully pour the hot cream over the chocolate chips, then allow to sit for 1 minute.
- Using a large spatula, gently stir the chocolate chips (which have started to melt significantly) and the cream to mix. Continue mixing until you have a smooth and glossy mixture. Allow the ganache to cool for about 5 minutes before adding it to the cheesecake.
- When your ganache has cooled a bit, carefully pour it onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics or let it all stay on the top to create a thick layer of ganache.
- Top with chopped peanut butter cups and/or peanut butter Oreos, if desired. I prefer to add the peanut butter cups while the ganache is still wet and the Oreo chunks after it has set. Allow ganache to set for at least 15 minutes before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Wrap tightly and thaw in the refrigerator overnight.peanut butter cups, peanut butter Oreos
Notes
- Oreos: peanut butter Oreos have more stuffing than standard Oreos, and extra filling means extra oil. To prevent weeping from melting in the oven, remove and discard the filling from half of the Oreos. If you are using standard size Oreos, you can leave all of the filling intact.
- Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
- Creamy peanut butter: do not use natural style peanut butter unless it is the "no stir" kind. Too much oil will cause your cheesecake to bake improperly. You can use chunky peanut butter if you want some texture in your cheesecake.
- Mixer speed: it's important not to go above low (or low-medium) speed after you've beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
- Make a smaller cheesecake: you can make this exact cheesecake recipe in a 6" springform pan or 7.5" springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8" round and 10" round sizes or use the same ones I have linked here.
- Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 697kcal | Carbohydrates: 61g | Protein: 26g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 879mg | Potassium: 624mg | Fiber: 3g | Sugar: 45g | Vitamin A: 611IU | Vitamin C: 0.3mg | Calcium: 390mg | Iron: 5mg
