Peanut Butter Cheesecake

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This peanut butter cheesecake is a perfectly creamy cheesecake with the flavor of a peanut butter cup, with a chocolate cookie crust, peanut butter cheesecake filling, chocolate ganache, and all topped with chopped up peanut butter cups!

Prep Time25

Cook Time1 25

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Cheesecake, peanut butter cups

Servings:

Calories: 678kcal

Equipment

Ingredients

For the Oreo Cookie Crust:

2 cups Oreo cookie crumbs (about 25 Oreos - filling included)
6 TBS butter

For the Peanut Butter Cheesecake:

24 oz cream cheese (3 blocks, room temperature)
1 cup white sugar
1 cup creamy peanut butter (not natural)
1/2 cup sour cream
1 tsp vanilla extract
3 large eggs

For the Chocolate Ganache:

1/2 cup heavy cream
8 oz chopped chocolate or chocolate chips (about 1.5 cups)
chopped peanut butter cups

Instructions

For the Oreo Cookie Crust:

Preheat the oven to 350 degrees.
Combine your Oreo crumbs and butter in a medium sized bowl till a nice wet crumb is formed.
Press the cookie crumbs into the bottom and slightly up the sides of a greased 9in springform pan.
Wrap foil around the bottom of the pan and up the sides (which will be used later to keep water out) -- I also learned that a slow cooker liner works great as an extra protection!
Bake the crust for 8 to 10 minutes until it is fragrant. Allow to cool for about 15 minutes while you make the filling.

For the Peanut Butter Cheesecake:

Beat the cream cheese in a stand mixer until smooth.
Add in the sugar and beat for 2 to 3 minutes until super creamy.
Add in the peanut butter, sour cream, and vanilla extract until combined.
Fold in the eggs, one at a time, using a rubber spatula, mixing until just blended.
Pour the filling into the cooled pie crust.
Place the springform pan into a large roasted pan or any large deep pan. Fill the pan with 1 inch of hot water.
Place in the hot oven and bake for 65-75 minutes until the middle of the cheesecake is almost set, except about 1-2inches in the middle.
Turn the oven off and allow the cheesecake to cool in the oven for 1 hour.
Open the oven door part way and leave the cheesecake in there to cool for another hour.
Remove the cheesecake from the oven and allow to cool completely to room temperature.
Cover and place the cheesecake in the fridge to set for 4 hours, up to overnight.

For the Chocolate Ganache:

Heat heavy cream in the microwave for about 1 minute.
Pour heavy cream over chocolate and let it sit for 2 to 3 minutes.
Whisk the hot cream and chocolate together until totally smooth.
Allow to cool for 10 to 15 minutes.
Pour chocolate ganache over the top of the cheesecake. Smooth to the edges (and slightly over if desired)
Spread chopped peanut butter cups over the top if desired.
Place in the fridge and allow chocolate to set completely, for about 2 hours.
Slice and serve.

Notes

**Total time does not include chilling time.

Nutrition