Peanut Butter Cheesecake (with ganache)

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 10

Cooling/Chill Time 8

Total Time 9 40

Servings

A slice of peanut butter cheesecake on a plate.

This Peanut Butter Chocolate Cheesecake recipe is a silky, peanut buttery dessert sandwiched between a chocolate graham cracker crust and a tempting chocolate ganache.

Ingredients

Oreo Crust

▢ 28 Oreos 320g
▢ 6 tablespoons salted butter 80g, melted
▢ ½ teaspoon salt

Peanut Butter Cheesecake

▢ 24 ounces cream cheese softened
▢ ½ cup granulated sugar 110g
▢ 14 ounces sweetened condensed milk 396g
▢ 10 ounces peanut butter chips 283g, melted
▢ ¼ cup creamy peanut butter 60g
▢ 4 large eggs
▢ 2 teaspoons vanilla extract

Chocolate Ganache

▢ 1½ cups semi-sweet chocolate chips 282g
▢ ¾ cup heavy cream

Instructions

Crust

Add 28 Oreos to a food processor and pulse until fine crumbs form.
Add the melted 6 tablespoons salted butter and ½ teaspoon salt to the Oreo crumbs and pulse until evenly moistened.
Press the crust mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan.

Filling

Preheat the oven to 300°F.
In a large bowl or stand mixer, beat 24 ounces cream cheese and ½ cup granulated sugar until fluffy.
Gradually beat in 14 ounces sweetened condensed milk.
Melt 10 ounces peanut butter chips in a microwave-safe bowl at 30-second intervals, stirring between each addition, until smooth. Stir in ¼ cup creamy peanut butter until smooth. Add the melted peanut butter mixture to the cream cheese and beat until smooth.
Beat in 4 large eggs, one at a time, mixing for a few seconds after each addition.
Add in 2 teaspoons vanilla extract and mix until fully combines
Pour into the prepared crust, using a rubber spatula to even out.
Place the springform pan in a larger baking pan and fill the larger pan with water until it's about halfway up the sides of the springform pan to create the water bath. This helps prevent your cheesecake from cracking. You can wrap the bottom of your springform pan with aluminum foil to prevent any water from leaking in.
Bake for 60 to 70 minutes or until the center is almost set and has a matte/dull appearance.
Remove from the oven and immediately run a pairing knife along the edge of the cheesecake to loosen it from the side of the pan. This will help prevent cracks in the top of the cheesecake.
Transfer to a cooling rack and cool to room temperature for about 2 hours.

Ganache

Add 1½ cups semi-sweet chocolate chips and ¾ cup heavy cream to a microwave-safe bowl and heat at 30-second intervals, stirring between each one, until the chocolate is fully melted.
Whisk until a rich chocolate ganache starts to form.
Chill in the refrigerator for 15 minutes, then pour over the cheesecake and use the back of a spoon to spread it evenly over the top.
Refrigerate until set. At least 6 hours, preferrably overnight.
Remove from the refrigerator and top with whipped cream, peanut butter cups, and other toppings if desired before slicing and serving.

Notes

For easier cuts, run a chef's knife under hot water for 30 to 60 seconds to heat the blade, then slice the cheesecake. Wipe off and repeat for each slice.
Enjoy within 5 days.