Peanut Butter Cheesecake
Ingredients:
OREO Crust
- 45 Oreos
- 8 tablespoons salted butter, melted
Peanut Butter Filling
- ½ cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 ½ cup powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream, full fat, room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips, coarsely chopped
- ⅓ cup heavy whipping cream (optional topping)
Optional Toppings
- Reese's peanut butter cups, coarsely chopped
- Chopped peanuts
- Peanut butter drizzle (heat peanut butter in microwave on medium heat in 15 seconds increments until thin enough to drizzle)
Directions:
1. Preheat oven to 350°F (175°C). Crush the Oreos into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin.
2. Mix the Oreo crumbs with melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 8-10 minutes, then remove from the oven and let cool completely.
4. In a large mixing bowl, whip the cold heavy cream until stiff peaks form. Set aside.
5. In another bowl, beat the cream cheese until smooth and creamy. Gradually add powdered sugar, peanut butter, sour cream, and vanilla extract, mixing well until smooth.
6. Gently fold the whipped heavy cream into the peanut butter mixture until fully incorporated.
7. Pour the peanut butter filling over the cooled Oreo crust and smooth the top with a spatula.
8. Refrigerate the cheesecake for at least 4 hours or overnight until set.
9. For the ganache, heat the heavy whipping cream until just simmering and pour over the chopped chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
10. Pour the ganache evenly over the chilled cheesecake. Refrigerate for an additional hour to set.
11. Before serving, sprinkle with Reese's peanut butter cups, chopped peanuts, and drizzle with warm peanut butter as desired.
Prep Time: 25 minutes | Cooking Time: 10 minutes | Total Time: 5 hours 35 minutes
Kcal: 520 kcal | Servings: 12 servings
Tips:
Ensure the cream cheese is fully softened at room temperature for a smooth, lump-free filling.
Use cold heavy cream and whip it just until stiff peaks form to maintain a light, airy texture in the filling.