Description
This rich and creamy Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, a luscious peanut butter cheesecake filling studded with mini chocolate chips, and a smooth milk chocolate ganache topping. Garnished with chopped Reese’s cups and roasted peanuts, this decadent dessert is perfect for chocolate and peanut butter lovers.
Ingredients
Scale
For Oreo Crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese, softened
- 1 1/3 cups 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
For Milk Chocolate Ganache:
- 1/2 cup heavy cream
- 1 1/2 cups milk chocolate chips (or 9.5 oz milk chocolate, finely chopped)
For 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 two layers of aluminum foil, ensuring the foil comes up the sides to prevent water leakage during baking.
- Make the Oreo Crust: Finely grind Oreo cookies into crumbs and combine with the melted butter. Press this mixture firmly into the bottom of the springform pan and refrigerate to set the crust.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) and let it preheat thoroughly.
- Mix the Cheesecake Filling: Beat the softened cream cheese and sugar until completely smooth. Then blend in the peanut butter, heavy cream, and vanilla extract until well combined.
- Add Eggs and Chocolate Chips: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Fold in the miniature chocolate chips gently and spread the filling evenly over the chilled Oreo crust.
- Bake the Cheesecake with a Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55 to 70 minutes until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake to cool in the pan to room temperature. Then refrigerate for at least 5 hours or overnight to fully set and develop flavor.
- Prepare the Ganache: Bring the heavy cream to a gentle boil, then pour it over half of the milk chocolate chips in a heatproof bowl. Stir until the chocolate melts completely and the mixture is smooth. Add the remaining chocolate chips and stir again until fully blended and glossy.
- Apply Ganache and Garnish: Spread the ganache evenly over the chilled cheesecake surface. Sprinkle chopped Reese’s cups and crushed roasted peanuts on top for added texture and flavor. Let the ganache set before serving.
- Serve: Keep the cheesecake chilled until ready to serve. Slice and enjoy this indulgent dessert!
Notes
- Wrapping the springform pan with foil prevents water from seeping into the cheesecake during the water bath baking.
- Using a water bath ensures even baking and prevents cracks on the cheesecake surface.
- For easier slicing, remove the cheesecake from the refrigerator about 15 minutes before serving.
- Miniature chocolate chips are preferred for even distribution throughout the filling.
- Ganache must be smooth and cooled slightly before spreading to prevent melting the cheesecake surface.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust, Peanut Butter Cheesecake, Milk Chocolate Ganache, Reese’s, Dessert Recipe
