Peanut Butter Cheesecake
Ingredients:
- 1 1/2 cups crushed OREO cookies
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed OREO cookies with the melted butter until thoroughly mixed. Press this mixture firmly into the bottom of a springform pan to create a crust. Bake for 10 minutes, then let it cool.
3. Meanwhile, in a large bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
4. In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the peanut butter mixture, being careful not to deflate it.
5. Pour the delicious filling over the cooled OREO crust and smooth it out on top. Cover and refrigerate for at least 4 hours, or preferably overnight, to let it set completely.
6. For the chocolate ganache, place the chopped semi-sweet chocolate and a splash of cream in a saucepan over low heat. Stir until melted and smooth. Pour this luscious ganache over the chilled cheesecake.
7. Chill the cheesecake again until the ganache firms up.
8. When you’re ready, slice, serve, and enjoy the incredible flavors!
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