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Chocolate-Peanut Butter Cheesecake Recipe

★★★★★

4.4 from 140 reviews
  • Author: Mariam
  • Total Time: 6 hours 5 minutes
  • Yield: 12 servings 1x

Description

This rich and decadent Chocolate-Peanut Butter Cheesecake features a crunchy Oreo crust, a silky peanut butter cheesecake filling, and a luscious chocolate ganache topping sprinkled with chopped Reese’s for the ultimate indulgence. Perfect for special occasions or any time you crave a delightful dessert pairing chocolate and peanut butter.

Ingredients

Scale

Crust

  • 24 Oreos
  • 3 tbsp. granulated sugar
  • 1/8 tsp. kosher salt
  • 5 tbsp. butter, melted

Cheesecake Filling

  • 4 (8-oz.) packages cream cheese, softened
  • 1 cup packed light brown sugar
  • 1/2 tsp. kosher salt
  • 1 tbsp. pure vanilla extract
  • 4 large eggs, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup heavy cream
  • 1/2 cup sour cream

Ganache & Garnish

  • 6 oz. bittersweet or semisweet chocolate, coarsely chopped
  • 1/4 tsp. kosher salt (for ganache)
  • 3/4 cup heavy cream (warmed for ganache)
  • Chopped Reese’s, for garnish

Instructions

  1. Prepare the crust: Butter the inside of a 9-inch springform pan. Preheat the oven to 350°F (175°C), placing the rack in the middle position. In a food processor or blender, pulse Oreos into fine crumbs. Add sugar and salt, pulsing to combine. Transfer to a medium bowl, then add melted butter and blend with a fork or fingers until crumbs are evenly moist. Press mixture firmly into the bottom and about one-third up the sides of the springform pan. Place the pan on a baking sheet.
  2. Bake the crust: Bake the crust for 10 minutes until set. Remove from the oven and set on a rack to cool. Reduce oven temperature to 325°F (163°C).
  3. Prepare water bath: Bring a medium saucepan or tea kettle full of water to a boil in preparation for the cheesecake water bath.
  4. Make cheesecake filling: In a large mixing bowl using a hand mixer or stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium speed until completely smooth, about 3 to 4 minutes, scraping down the bowl as needed. Add light brown sugar and salt, beating until smooth and fluffy, another 3 to 4 minutes. Beat in vanilla extract for 30 seconds.
  5. Add eggs and other ingredients: Add eggs one at a time, beating for 1 minute after each and scraping the bowl occasionally. Then add peanut butter, heavy cream, and sour cream. Beat on low until mixture is fully smooth and streak-free, about 1 minute. Pour the cheesecake batter into the cooled crust, smoothing the top evenly.
  6. Set up water bath and bake cheesecake: Wrap the bottom of the springform pan with a double layer of aluminum foil to prevent leaks. Place the wrapped pan in a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake cheesecake for approximately 1 hour and 30 minutes until the top just begins to brown and crack.
  7. Cool the cheesecake: Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly in the water bath for 1 hour. Carefully remove the springform pan from the water bath, discard the foil, and set the cheesecake on a rack to reach room temperature.
  8. Refrigerate: Once the cheesecake is completely cool, loosely cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.
  9. Prepare chocolate ganache: Just before serving, remove the sides of the springform pan carefully. Place chopped bittersweet or semisweet chocolate in a clean, dry medium bowl. Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit untouched for 10 minutes. Then add salt and stir gently until the ganache is smooth and glossy.
  10. Decorate cheesecake: Pour the chocolate ganache evenly over the top of the cheesecake, allowing some to drip down the sides for a beautiful finish. Immediately sprinkle generously with chopped Reese’s pieces for garnish.

Notes

  • Use room temperature eggs and cream cheese for a smoother batter and to avoid lumps.
  • Wrapping the springform pan with foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
  • Slow cooling in the water bath and the oven helps prevent cracks on the cheesecake surface.
  • This cheesecake can be made a day ahead to allow flavors to develop and for easier slicing.
  • If you prefer a less sweet crust, reduce sugar in the Oreo crust step.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate peanut butter cheesecake, Oreo crust cheesecake, peanut butter cheesecake, chocolate ganache cheesecake, creamy cheesecake dessert, Reese's cheesecake

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Find it online: https://aromaofgrandma.com/chocolate-peanut-butter-cheesecake-recipe/