Description

This Chocolate Peanut Butter Cheesecake is a rich and creamy dessert combining the smoothness of peanut butter and cream cheese with decadent chocolate chips. It features a crunchy Oreo crust and a luscious chocolate ganache topping, garnished with chopped Reese’s cups and crushed roasted peanuts, perfect for peanut butter and chocolate lovers alike.

Ingredients

Scale

Crust

2 cups Oreo crumbs
1/4 cup unsalted butter, melted

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

Ganache and Topping

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

Prepare 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 the water bath baking.
Make crust: Grind Oreo cookies in a food processor until fine crumbs form. Combine crumbs with melted butter and press mixture firmly into the bottom of the prepared pan. Refrigerate crust to set while preparing the filling.
Preheat oven and arrange water bath: Preheat oven to 350°F (175°C). Prepare a water bath by placing the springform pan inside a larger baking pan and planning to add hot water to around it to create steam and gentle heat.
Make filling: Beat softened cream cheese and sugar until smooth and creamy. Add peanut butter, 1/3 cup heavy cream, and vanilla extract, mixing until fully combined and smooth.
Add eggs and chocolate chips: Add eggs one at a time, beating gently after each addition to maintain a smooth texture. Fold in the miniature chocolate chips carefully to distribute evenly through the batter.
Assemble and bake: Pour the filling over the chilled Oreo crust and smooth the top with a spatula. Place the springform pan in the pre-prepared water bath and bake for 55 to 70 minutes until the edges are set but the center slightly jiggles.
Cool and chill: Turn off the oven and crack the door open, allowing the cheesecake to cool inside gradually for about an hour. Then remove and refrigerate for at least 5 hours or overnight to fully set and develop flavor.
Prepare ganache: Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over milk chocolate chips in a heatproof bowl and stir until smooth and glossy.
Top cheesecake: Spread the chocolate ganache evenly over the chilled cheesecake surface and return to the fridge to set the ganache layer.
Garnish and serve: Before serving, garnish the cheesecake with chopped Reese’s cups and crushed roasted peanuts for extra texture and peanut buttery flavor enhancement.

Notes

Use full-fat cream cheese and peanut butter for best texture and taste.
Ensure the cream cheese is fully softened to avoid lumps in the batter.
Wrapping the pan in foil is crucial to prevent water from leaking into the cheesecake during baking.
Gentle folding of chocolate chips prevents uneven distribution or breaking them down.
The water bath ensures even baking and prevents cracking on the cheesecake surface.
Allow ample chilling time for the cheesecake to firm up and for flavors to meld.
Ganache can be made ahead and stored refrigerated for up to 2 days.
Serving the cheesecake slightly chilled enhances its creamy texture.

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

Keywords: chocolate peanut butter cheesecake, peanut butter dessert, chocolate cheesecake, Oreo crust cheesecake, creamy cheesecake, chocolate ganache topping