Chocolate Peanut Butter Cheesecake Recipe. Learn how to make this delicious and creamy peanut butter cheesecake, baked in an Oreo crust, and topped with semi-sweet chocolate ganache.
Active time: 25mins | Cook time: 1h | Yield: 8-10
Ingredients:
Crust:
- 24 Regular Oreo Cookies with filling (270g)
- 1/4 cup (55g) Melted Butter
Filling:
- 10oz (280g) Cream Cheese at room temperature
- 1 cup (250g) Natural Peanut Butter at room temperature
- 14oz (397g) Sweetened Condensed Milk
- 2 Large Eggs
- 1 tsp (5ml) Vanilla Extract
Chocolate Ganache:
- 4oz (115g) Semi-Sweet Chocolate, chopped
- 3 Tbsp (45ml) Milk at room temperature
Video:
Directions:
Crust:
- Using a food processor or blender, grind the Oreos (with filling) into fine crumbs.
- In a medium bowl, combine the Oreo crumbs and melted butter. Stir with a spatula until well combined.
- Grease with vegetable oil an 8-inch (20cm) round cake pan (with removable bottom).
- Use a glass cup or measuring cup to press the Oreo crust into the bottom and up the sides of the pan (about 1 1/2 inches or 4cm high).
- Make sure the crust is tightly packed. Refrigerate for 20 minutes.
Filling:
- In a large bowl, place the cream cheese, peanut butter, condensed milk, eggs, and vanilla. Stir with a spatula until smooth. There’s no need to use an electric mixer.
- Pour the mixture through a sieve into the prepared pan to remove any lumps.
- Wrap the pan with aluminum foil on the bottom and up the sides or place it on a large baking sheet to prevent leaking. There’s no need to use a bain-marie.
- Bake at 350°F (180°C) for about 1 hour or until the cheesecake is firm around the edges with a slightly jiggly center. Cover the top with aluminum foil if the cheesecake starts to brown.
- Turn off the heat and let the cheesecake cool inside the oven for 1 hour.
Chocolate Ganache:
- Melt the chocolate using a double boiler or microwave in 30-seconds intervals, stirring after each until smooth.
- Add the milk (at room temperature or warm) and stir until smooth and shiny.
- Pour the ganache over the cheesecake and spread into an even layer. You can use warm peanut butter and a toothpick or skewer to create swirls on top.
- Refrigerate for 6 hours or overnight, unmold the cheesecake and serve.
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