Description
A delicious and creamy Peanut Butter Cheesecake with a crunchy Oreo crust and rich chocolate ganache topping.
Ingredients
Scale
- 45 Oreos
- 8 tablespoons salted butter, melted
- ½ cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 ½ cup powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream, full fat, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, coarsely chopped
- ⅓ cup heavy whipping cream (optional topping)
- Chopped Reese’s peanut butter cups (optional)
- Chopped peanuts (optional)
- Peanut butter drizzle (optional)
Instructions
- Place Oreos in a food processor (or large Ziploc bag) and pulse until only fine crumbs remain.
- Drizzle in the melted butter and pulse until evenly combined.
- Press the crust mixture into the bottom of a 9-inch springform pan and about 1 inch up the sides.
- Cover the pan with plastic wrap and chill the crust while preparing the filling.
- Add the whipping cream to a large bowl or the bowl of the stand mixer, and beat until stiff peaks form, 2 to 3 minutes. Set aside.
- In a separate mixing bowl, or bowl of a stand mixer, beat the cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy, scraping the bottom and sides of the bowl as needed.
- Beat in the powdered sugar until no lumps remain. Add in peanut butter, sour cream, and vanilla extract and continue beating at medium speed, scraping the bottom and sides of the bowl as needed, until smooth.
- Fold the whipped cream into the mixture until fully combined and no streaks remain.
- Pour the cheesecake filling into the springform pan with the OREO crust and evenly spread using an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.
- Place chocolate chips in a heat-proof bowl. Heat the heavy whipping cream in the microwave in 30 second increments until it just begins to simmer.
- Pour the cream over the chopped chocolate chips and stir gently until all chocolate is covered. Let sit for two to three minutes.
- Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth. Let sit for 5 to 10 minutes until it has cooled slightly but is still easily spreadable.
- Pour over chilled cheesecake and spread evenly with an offset spatula. Refrigerate for 30 minutes.
- Garnish your cheesecake with chopped Reese’s peanut butter cups, chopped peanuts, peanut butter drizzle, or serve as is.
- Run a knife along the inside edge of the springform pan and then carefully remove the outside of the pan.
- Slice and serve!
Notes
- For best results, let the cheesecake chill overnight.
- The chocolate ganache can be made ahead of time and stored in the refrigerator.
- Make sure all ingredients are at room temperature except for heavy cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg