Description

This rich and creamy Chocolate Peanut Butter Cheesecake combines a crunchy Oreo crust with a smooth peanut butter-infused cream cheese filling, studded with miniature chocolate chips. Topped with a silky milk chocolate ganache and garnished with chopped Reese’s cups and crushed roasted peanuts, this decadent dessert is perfect for chocolate and peanut butter lovers.

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 crust: Grind Oreos in a food processor until fine crumbs form. Mix the crumbs with melted unsalted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Refrigerate to set while preparing filling.
Preheat oven and prepare water bath: Preheat the oven to 350°F (175°C). Set up a water bath by placing the springform pan inside a larger baking pan, which will be filled with hot water later to ensure even baking.
Prepare filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the peanut butter, heavy cream, and vanilla extract, mixing until fully incorporated.
Add eggs and chocolate chips: Mix in the eggs one at a time, blending well after each addition. Then gently fold in the miniature chocolate chips.
Assemble cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula.
Bake: Place the springform pan in the water bath inside the preheated oven. Bake for 55 to 70 minutes, or until the edges are set and the center has a slight jiggle.
Cool and chill: Turn off the oven and leave the cheesecake inside with the door ajar to cool gradually. Then refrigerate the cheesecake for at least 5 hours, preferably overnight, to fully set.
Make ganache: Heat 1/2 cup heavy cream until warm but not boiling. Pour over the 1 1/2 cups milk chocolate chips in a bowl, letting sit for a minute before stirring until smooth and glossy.
Top cheesecake: Spread the ganache evenly over the chilled cheesecake and return to the refrigerator to set.
Garnish and serve: Before serving, sprinkle the top with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.

Notes

Make sure the cream cheese is softened at room temperature to avoid lumps.
Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
Use a water bath to ensure even baking and prevent cracks in the cheesecake.
Allow the cheesecake to chill for at least 5 hours to develop the best texture and flavor.
For a smoother ganache, chop the chocolate chips beforehand or use quality chocolate bars for melting.
Store leftover cheesecake in the refrigerator covered for up to 4 days.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Peanut Butter Cheesecake, Peanut Butter Cheesecake, Chocolate Ganache Cheesecake, Oreo Crust Cheesecake, No-Bake Crust Cheesecake