Peanut Butter Cheesecake Ingredients: OREO Crust - 45 Oreos - 8 tablespoons salted butter, melted...

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 cups 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).
2. Crush Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
3. Mix Oreo crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes then let it cool completely.
4. In a large bowl, whip the cold heavy cream until stiff peaks form; set aside.
5. In another large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and continue to beat until fluffy.
6. Add peanut butter, sour cream, and vanilla extract to the cream cheese mixture and beat until fully incorporated and smooth.
7. Gently fold the whipped heavy cream into the peanut butter mixture until fully combined.
8. Pour the filling over the cooled Oreo crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
9. To make 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. Pour ganache over the chilled cheesecake evenly.
10. Garnish with chopped Reese’s peanut butter cups, chopped peanuts, and drizzle with warmed peanut butter if desired.
11. Return to refrigerator for 30 minutes to allow ganache to set before serving.

Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 40 minutes (including chilling)
Kcal: Approximately 550 kcal per serving | Servings: 12 servings

Tips:
Chill the heavy cream very well before whipping to achieve the best volume and texture.
For a firm crust, press the Oreo mixture tightly and bake it before adding the filling.