Thick, rich, and extra creamy this peanut butter cheesecake is a fantastic dessert. Step-by-step photos and helpful hints help you make this gorgeous cheesecake recipe. Perfect for a birthday party or Sunday night dinner, this recipe can be made a day or two ahead of time!
- 200 Grams (2 Cups) Oreos, finely crushed
- 3 Tablespoons Butter, melted
- 32oz Cream Cheese, completely softened to room temperature
- 8oz (1 Cup) Creamy Peanut Butter
- 250 Grams (1 1/4 Cup) Granulated/ Caster Sugar
- 2oz (4 Tablespoons) Heavy Cream, at room temperature
- 2oz (4 Tablespoons) Sour Cream, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 3 Large Eggs, at room temperature
- 1 Large Egg Yolk, at room temperature
- 6 ounces Chocolate Callets, or Finely Chopped Chocolate
- 4oz (1/2 Cup) Heavy Whipping Cream/ Double Cream
- 1 1/2 Tablespoons Butter, softened to room temperature
- 1 Recipe Whipped Cream
- 3 Tablespoons Roasted Peanuts, finely chopped
- Preheat oven to 350F/180C and grease a 9-inch springform pan thne set aside.
- In a small bowl combine crushed Oreo crumbs and melted butter. Mix until a wet sand texture is formed. Press into the bottom and slightly up upsides of prepared pan.
- Bake for 5-8 minutes to set the crust. Let cool on a wire rack and continue preparing the cheesecake batter.
- In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes on medium speed. It should be smooth with no lumps, make sure to scrape down the sides. Add the granulated sugar and beat for another 2 minutes. Add the peanut butter, heavy cream, sour cream, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
- Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour into the prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant read thermometer to check the internal temperature is 140-145F. Since we are covering the cheesecake in ganche it doesn't matter if you make a small hole.
- Turn the oven off and let the cheesecake rest for 30 minutes then open the door so it is cracked open, let the cheesecake cool in the oven for another 30 minutes then take out of roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or at least 6 hours.
- In a medium saucepan over medium-low heat warm the heavy cream. In a bowl add the chocolate, after the cream is warmed pour on top of the chocolate. Let sit for 5 minutes then add butter. Whisk everything together until evenly combined and glossy. Set aside in the fridge for 20 minutes.
- Take the cheesecake out of the fridge and use an angled spatula to gently release the crust from the sides of the springform pan, then release the pan and use the spatula to gently release the crust from the bottom of the pan, if you wanted to serve it on a different plate.
- Pour chocolate ganache on top and pipe whipped cream around the edge, sprinkle crushed peanuts on top. Let chill for at least 30 minutes before serving. Use a hot clean knife cut slices of cheesecake and clean the knife in between each slice. Store leftovers in the fridge for up to 5 days.
Total time includes chill time
Keywords: chocolate peanut butter cheesecake, pb cheesecake, how to make peanut butter cheesecake