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The Best Chocolate Peanut Butter Cheesecake Recipe

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★★★★★

4.4 from 126 reviews

Indulge in the rich, creamy decadence of The Best Chocolate Peanut Butter Cheesecake, featuring a crunchy Oreo crust, a luscious peanut butter cheesecake filling, and a silky chocolate ganache topping adorned with savory and sweet treats for the perfect bite.

Ingredients

Scale

Crust

  • 28 Oreos
  • 8 tbsp unsalted butter, melted
  • ¼ tsp kosher salt

Cheesecake Filling

  • 32 oz cream cheese, room temperature
  • 1 cup brown sugar
  • ½ tsp kosher salt
  • 2 tsp vanilla extract
  • 4 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1¼ cups peanut butter (preferably Skippy Natural Creamy)
  • ⅔ cup sour cream, room temperature
  • 1¼ cups heavy cream

Chocolate Ganache

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate, good quality, chopped

Toppings

  • ½ cup puppy chow (store bought or homemade)
  • ½ cup pretzels
  • ⅓ cup Cheez-Its
  • ½ tsp flaky sea salt

Instructions

  1. Making the Crust: Preheat your oven to 350°F and lightly spray the inside of a springform pan with non-stick spray. In a food processor, blend the Oreos, melted butter, and kosher salt until you have a fine crumb mixture. Press this mixture firmly into the bottom and slightly up the sides of the springform pan using a measuring cup for even pressure. If the crust sticks to the cup, wipe it clean and spray lightly with non-stick spray. Bake the crust for 10-12 minutes, then let it cool completely on a cooling rack.
  2. Preparing the Cheesecake Batter: Reduce oven temperature to 325°F. In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for about 1 minute until smooth. Add brown sugar and salt, then continue mixing on low until fully combined and creamy. Mix in the vanilla extract. With the mixer still on low, add the eggs and egg yolks one at a time, mixing well after each addition and scraping down the bowl sides as needed. Next, blend in the peanut butter and sour cream until smooth. Finally, add the heavy cream and mix until fully incorporated into the batter.
  3. Baking the Cheesecake: Wrap the bottom and sides of the springform pan with multiple layers of heavy-duty aluminum foil to prevent water seepage. Pour the cheesecake batter into the cooled Oreo crust, then carefully drop the pan from about half an inch above the counter several times to release any air bubbles. Place the springform pan inside a roaster pan and pour warm water into the roaster until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake at 325°F for 1 hour and 15 minutes. After baking, turn off the oven, close the door, and let the cheesecake rest inside for an additional 45 minutes. Remove the cheesecake from the oven and allow it to cool on a cooling rack at room temperature for 2-3 hours before refrigerating for 4-5 hours or overnight to set.
  4. Making the Chocolate Ganache: In a small saucepan, heat 1 cup of heavy cream over low to medium heat until it is just beginning to simmer—avoid boiling. Meanwhile, chop the semi-sweet chocolate into small pieces and place in a heatproof bowl. Pour the hot cream over the chocolate pieces and cover the bowl tightly with plastic wrap. Let it sit for 3-4 minutes to melt the chocolate. Remove the plastic wrap and gently stir the ganache slowly with a metal spoon or rubber spatula until smooth and glossy.
  5. Assembling and Topping the Cheesecake: Once the cheesecake is chilled, spread the ganache evenly over the top. Sprinkle the puppy chow, pretzels, and Cheez-Its over the ganache. Allow the ganache to set fully at room temperature or in the refrigerator. Before serving, sprinkle the flaky sea salt evenly across the top to enhance all the flavors.

Notes

  • Room temperature ingredients ensure a smooth cheesecake batter without lumps.
  • Make sure to wrap the springform pan well in foil to prevent water from the water bath from seeping into the crust.
  • Do not boil the cream when preparing ganache to avoid seizing the chocolate.
  • Letting the cheesecake rest in the turned-off oven helps prevent cracking.
  • This cheesecake tastes best when chilled overnight.

Keywords: chocolate peanut butter cheesecake, Oreo crust cheesecake, peanut butter dessert, chocolate ganache, rich cheesecake recipe

Find it online: https://thefoodrecipe.com/the-best-chocolate-peanut-butter-cheesecake-recipe/