Introduction

This Chocolate Peanut Butter Cheesecake is a luscious dessert that combines creamy peanut butter with rich chocolate in a smooth cheesecake. The Oreo crust provides a crunchy base, topped with a silky peanut butter filling and a decadent chocolate ganache. Perfect for special occasions or any time you crave an indulgent treat.

A slice of peanut butter cheesecake sits on a white plate with a crumbly dark chocolate crust at the bottom, followed by a creamy light tan peanut butter cheesecake layer, topped with a thick, glossy dark chocolate ganache dripping down the sides. On top, there are swirls of smooth peanut butter frosting, halved peanut butter cups, small chocolate chips, and chopped peanuts scattered over the ganache, with some additional peanut butter cup pieces and nuts on the plate around the slice, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Oreo crumbs

1/4 cup unsalted butter, melted

32 oz. cream cheese, softened

1 and 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

2 tsp. vanilla

1/3 cup heavy cream

1 1/4 cups miniature chocolate chips

1/2 cup heavy cream (for ganache)

1 1/2 cups milk chocolate chips

Chopped Reese’s cups (for garnish)

Crushed roasted peanuts (for garnish)

Instructions

Step 1: 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.

Step 2: Grind Oreos in a food processor until fine crumbs form, then mix with melted butter. Press the mixture firmly into the bottom of the prepared pan and refrigerate while preparing the filling.

Step 3: Preheat the oven to 350°F (175°C) and set up a water bath for baking the cheesecake.

Step 4: Beat the cream cheese and sugar together until smooth and creamy.

Step 5: Add the peanut butter, 1/3 cup heavy cream, and vanilla extract to the cream cheese mixture, blending well until combined.

Step 6: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the miniature chocolate chips.

Step 7: Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.

Step 8: Place the pan in the prepared water bath and bake for 55 to 70 minutes, until the edges are set but the center still slightly jiggles.

Step 9: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. Afterward, refrigerate for at least 5 hours or overnight to set completely.

Step 10: To make the ganache, heat 1/2 cup heavy cream until just simmering, then pour over 1 1/2 cups milk chocolate chips. Stir until the ganache is smooth and glossy.

Step 11: Spread the ganache evenly over the chilled cheesecake and return it to the refrigerator to set.

Step 12: Before serving, garnish the cheesecake with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.

Tips & Variations

Use crunchy peanut butter instead of smooth for added texture inside the cheesecake.

For a deeper chocolate flavor, substitute half of the milk chocolate chips in the ganache with dark chocolate chips.

Ensure the cream cheese is at room temperature to avoid lumps and achieve a smooth filling.

Wrap the springform pan well to prevent water from leaking into the crust during the water bath bake.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is recommended because it allows easy removal of the delicate cheesecake without damaging its sides. If you use a regular pan, line it well with parchment and consider serving directly from the pan.

Why is the cheesecake baked in a water bath?

The water bath provides gentle and even heat, preventing cracks by keeping the cheesecake moist during baking. It helps achieve a smooth, creamy texture.