Peanut Butter Cheesecake
Rich and decadent peanut butter cheesecake with an Oreo crust and chocolate ganache.
Equipment
- 9-inch springform pan For baking the cheesecake
- Mixer For mixing the ingredients
Ingredients
Oreo Crust
- 45 pieces Oreos
- 8 tablespoons Salted butter melted
Peanut Butter Filling
- 0.5 cup Heavy cream very cold
- 24 ounces Cream cheese softened at room temperature
- 1.5 cups Powdered sugar
- 1 cup Creamy peanut butter
- 0.75 cup Sour cream full fat, room temperature
- 1 teaspoon Vanilla extract
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips coarsely chopped
- 0.33 cup Heavy whipping cream
Optional Toppings
- Reese's peanut butter cups coarsely chopped
- Chopped peanuts
- Peanut butter drizzle heat in microwave on medium heat in 15 seconds increments until thin enough to drizzle
Instructions
- Crush Oreos into fine crumbs. Combine with melted butter and press into the bottom of the springform pan.
- Beat heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Add peanut butter and sour cream; mix until well combined. Gently fold in the whipped cream and vanilla extract.
- Pour the peanut butter filling over the Oreo crust and spread evenly.
- Bake at 350°F (175°C) for 50 minutes, or until the center is set. Let cool completely before adding ganache.
- For the ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth and melted.
- Pour ganache over the cooled cheesecake and spread evenly. Refrigerate for at least 4 hours before serving. Add desired toppings before serving.
Notes
Adjust baking time as needed depending on your oven. Allow cheesecake to cool completely before adding ganache to prevent cracking.