Chocolate Peanut Butter Cheesecake
Ingredients
- 2 cup Oreo cookie crumbs
- 4 tbsp unsalted butter, melted
- 32 oz cream cheese, softened
- 1 0.3 cup granulated sugar
- 4 large eggs
- 1 cup smooth peanut butter
- 2 tsp vanilla extract
- 0.3 cup heavy cream
- 1 0.3 cup miniature chocolate chips
- 0.5 cup heavy cream (for ganache)
- 1 0.5 cup milk chocolate chips (for ganache)
- 0 for garnish chopped Reese's cups and crushed roasted peanuts
Instructions
- 1
Grease a 9-inch springform pan, line with parchment, and wrap the outside tightly with two layers of foil. Preheat oven to 350°F.
- 2
Make crust: combine Oreo crumbs and melted butter. Press into bottom of pan; refrigerate.
- 3
Make filling: beat cream cheese and sugar until smooth. Mix in peanut butter, ⅓ cup heavy cream, and vanilla. Add eggs one at a time, mixing just to combine — don't overmix. Stir in chocolate chips.
- 4
Pour filling over crust and smooth the top. Place springform pan in a larger roasting pan; fill with 1 inch of hot water.
- 5
Bake 65-70 minutes until edges are set but center is slightly jiggly. Turn oven off, crack door, and let cool 1 hour. Refrigerate at least 4 hours.
- 6
Make ganache: heat ½ cup heavy cream until barely simmering. Pour over chocolate chips; let sit 2 minutes then stir until smooth. Pour over chilled cheesecake and garnish with Reese's cups and crushed peanuts.