Description
This Peanut Butter Cheesecake is the ultimate treat for peanut butter and chocolate lovers. Featuring a rich and creamy peanut butter cheesecake baked on a chocolate Oreo crust, it’s topped with smooth chocolate ganache, fluffy peanut butter whipped cream, and decorated with mini peanut butter cups and chopped peanuts. Perfectly balanced with a silky texture and decadent flavors, this restaurant-quality dessert is surprisingly simple to prepare at home.
Ingredients
For the Crust:
- 35 whole Oreo cookies
- 1/4 cup salted butter, melted (55 grams)
For the Cheesecake:
- 32 ounces full fat cream cheese, at room temperature (904 grams)
- 1 and 3/4 cups peanut butter (438 grams)
- 1 and 1/3 cups granulated sugar (280 grams)
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature (180 grams)
- 1 and 1/2 tsp corn starch
- 2 tsp vanilla extract
- 1/8 tsp salt
For the Ganache:
- 5 ounces semi-sweet chocolate, finely chopped
- 5 ounces heavy cream
For the Peanut Butter Whipped Cream:
- 1 tsp plain, powdered gelatin
- 4 tsp water
- 1/4 cup powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- 1 tbsp creamy peanut butter
- 1 cup cold heavy cream
For Decorating:
- Mini peanut butter cups (optional)
- Chopped peanuts (optional)
Instructions
- Make the Crust: Preheat your oven to 350° F. Spray a 9-inch springform pan with nonstick spray and secure the bottom. Pulse the Oreo cookies in a food processor until fine crumbs form. Stir the crumbs together with melted butter until combined. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then set aside. Keep the oven on at 350° F. Prepare a large pot with water for a water bath and have a large roasting pan ready.
- Prepare the Cheesecake Filling: Ensure all ingredients are at room temperature for a smooth filling. Beat the softened cream cheese in a large bowl with an electric mixer until creamy (about 1-2 minutes). Add peanut butter and mix until fully combined and smooth. Incorporate the sugar and continue mixing for about a minute, scraping the bowl sides as needed. Add eggs one at a time, mixing on medium speed just until incorporated after each, being careful not to overmix. Remember to scrape the bottom between eggs to avoid lumps. Add vanilla extract, sour cream, corn starch, and salt, mixing briefly until just combined.
- Prepare the Water Bath: Bring the large pot of water to a boil on the stove. Place your springform pan containing the crust on a rack in the center of the oven. Position the roasting pan on the rack below or wrap the base of the springform pan with foil and place it inside a 10-inch cake pan within the roasting pan. Carefully pour the boiling water into the roasting pan to create a water bath, ensuring no leaks.
- Assemble and Bake the Cheesecake: Pour the prepared cheesecake batter evenly over the crust in the springform pan. Bake for 74 to 85 minutes. The cheesecake should have a slight wobble in the center when it’s done. Insert a knife into the center; it should come out with a small amount of thick batter. An instant-read thermometer should read 156°F to 160°F. Avoid poking the pan’s bottom to prevent false readings. Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
- Cool the Cheesecake: After the hour in the oven, remove the cheesecake pan. Once cool enough to handle, remove the foil and place the springform pan on a wire rack. Allow it to cool to room temperature for about 1 more hour. Cover with foil and refrigerate for at least 6 hours or up to 1 day before removing from the pan and serving.
- Make the Ganache: Place the finely chopped semi-sweet chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium-high heat until it reaches a simmer. Pour the hot cream over the chocolate and let sit for 4 minutes to soften. Stir gently until the mixture is completely smooth and glossy. Pour the ganache over the center of the chilled cheesecake, spreading gently to the edges with an offset spatula. Refrigerate for a few minutes to let the ganache set before decorating further.
- Make the Peanut Butter Whipped Cream: Just before serving, prepare the whipped cream. Sprinkle gelatin over water in a small bowl; let it stand for 3 minutes to bloom. Microwave for 4-5 seconds to liquify, set aside. In a medium bowl, beat the cold heavy cream, powdered sugar, vanilla bean paste, and peanut butter on high speed until it starts to thicken. Slowly stream in the gelatin mixture while mixing on low. Continue beating until the cream is thick but smooth. Transfer to a piping bag fitted with a Wilton 4B tip or preferred nozzle and pipe decorative dollops onto the cheesecake.
- Serve and Store: Decorate the cheesecake with mini peanut butter cups and chopped peanuts as desired. Slice and serve. Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps and cracking in the cheesecake.
- Do not overmix after adding eggs to prevent air bubbles that can cause the cheesecake to crack or overflow.
- The water bath helps ensure even baking and prevents cracks on the cheesecake surface.
- Chill the cheesecake for at least 6 hours for optimal texture and flavor development.
- Stabilizing the whipped cream with gelatin keeps it firm longer, especially if piping decorations.
- Use full-fat cream cheese and sour cream for a rich, creamy texture.
- Wrap the springform pan’s base with foil tightly to prevent water from leaking into the cheesecake during the water bath baking.
- Leftover cheesecake should be well covered and refrigerated to maintain freshness.
