From the Cook
From the Cook
From the Cook
From the Cook
1/5
Warning0 allergens identified
Chocolate Peanut Butter Cheesecake
For the Crust:
For the Cheesecake Filling:
For the Ganache:
To make the Crust
1
Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
To make the Filling
1
Place the softened cream cheese, powdered sugar, peanut butter, and vanilla extract in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.
2
Add the whipping cream and continue mixing, starting at low speed and increasing to high until the mixture is fluffy and whipped. Fold in the chopped peanut butter cups.
3
Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate while making the ganache topping.
To make the Ganache
1
Place the semisweet chocolate, peanut butter, corn syrup, and vanilla extract in a heat-safe bowl. Heat the whipping cream to scalding and pour over the chocolate. Let sit for 2 minutes before whisking briskly until smooth.
2
Let the ganache cool to room temperature before pouring on top of the cheesecake (in the springform pan). Spread around into an even layer and then cover and refrigerate the finished cheesecake for at least 4 hours before serving. Top with a drizzle of melted peanut butter, if desired. Serve with whipped cream. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Chill Cream Cheese Properly 🧊Allow cream cheese to soften at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling without overmixing, which can incorporate excess air and create cracks.
- Toast Your Oreo Crust 🍪Lightly toast the Oreo crumb crust in a 350°F oven for 5-7 minutes after pressing it into the pan to deepen flavor and help it set firmly for better structure.
- Temper Chocolate Ganache Temperature ♨️Warm your chocolate chips to exactly 110-115°F before mixing with cream to achieve a silky, pourable ganache that won't seize or become grainy.
- Fold Peanut Butter Cups Strategically 🥜Chop peanut butter cups into uneven pieces and freeze them for 15 minutes before folding into the filling to prevent them from melting and distributing flavor unevenly.
- Refrigerate in Stages ❄️Chill the cheesecake for at least 4-6 hours between adding layers (crust, filling, ganache) to allow each component to set completely and prevent flavor bleeding between layers.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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