If there's nothing you like more in the world than the combination of chocolate and peanut butter, you should try this Chocolate Peanut Butter Cheesecake recipe! Oreo crust, peanut butter cheesecake creams filled with chocolate chips, chocolate ganache, and a stack of chopped Reese cups on top, equals pure happiness!
Recipe Peanut Butter Cake
Peanut butter filling between two layers of chocolate tastes like a giant cup of peanut butter, AMAZING !!!
For Oreo Crust:
- Oreo crumbs 2 cups
- 4 Tbsp. melted butter
- Filling the Peanut Butter Cheesecake:
- 32 oz. softened cheese
- 1 and 1/3 cup of sugar
- 4 large eggs
- 1 cup of refined peanut butter
- 2 tsp. vanilla
- 1/3 cup thick cream
- Miniature chips 1 cup nature
For Milk Chocolate Ganache:
- ½ cup thick cream
- 1 ½ cup chocolate chip or 9.5 ounces. finely chopped chocolate milk
- Reese chopped glass
- Crushed roasted peanuts
- First, place the 9-inch springform pan with cooking spray and coat the base with parchment paper. Wrap the pan with two layers of aluminum foil and bring the foil over the side of the pan and make sure it is firm and safe so that no water enters during baking in the water bath !!!!
To make a crust:
- In a finely ground food processor, the whole Oreo cake is stuffed to get smooth crumbs. Mix the crumbs with melted butter and stir until evenly distributed.
- Press the mixture to the bottom of the springform pan and set it in the refrigerator to tighten when making the filling.
To make cheesecake contents:
- Preheat the oven to 350 F.
- Beat soft cream cheese with sugar until smooth.
- Mix peanut butter, thick cream, and vanilla.
- Add eggs one at a time, shake after each mixture just to be combined, don't mix too much.
- Stir the chocolate chips and apply the mixture over the cold crust. Flatten the top and place the springform skillet in a roast pan. Pour hot water in a roasting pan (about a quarter of the way).
- Bake for 55-70 minutes, until the cheesecake is arranged around the edge and slightly loose in the middle. Tent the top of the pan with an aluminum spring if it starts browning too fast.
- Remove the cheesecake from the water bath and set it on the cooling rack to cool. Remove the aluminum foil and let it cool (at least 5 hours or overnight).
- When the cake is completely cooled, run a thin knife around the edge and remove the spring-shaped pan ring, rather than transferring the cake on a serving plate.
- On medium heat, boil thick cream. Place half of the milk chocolate chip (or chopped chocolate) in a heat-resistant bowl and pour the cream over the chocolate, stirring until the chocolate has completely melted. Add the remaining chocolate and stir until melted and smooth. Set aside to cool. Ganache must be poured but not too thin.
- Spread the ganache at the top to the end and let it drop to the side. I advise you to do this in two layers to avoid running too much ganache and covering the entire edge of the cake. Also if the Ganache won't drip enough, you can slightly reheat the second batch and drizzle with a spoon. Let the ganache set slightly from sprinkles with chopped nuts and stack with coarsely chopped Reese.
- Set in the refrigerator until ready to serve.