A decadent and rich cheesecake made with and oreo crust and creamy peanut butter, topped with dark chocolate ganache and chopped peanut butter cups.
Prep Time 15minutes
Cook Time 1hour20minutes
Total Time 1hour35minutes
24Oreos (or similar)crushed
24ozPlain Cream Cheese
1CupCreamy Peanut Butter
3ozDark Chocolateroughly chopped
5-8Peanut Butter Cupsroughly chopped
Preheat the oven to 350°F with a rack in the center, and another rack towards the bottom. On the bottom rack, place an empty casserole or baking pan. A 9x13 works perfectly.
In a medium mixing bowl, combine the crushed Oreos and melted butter and stir. Transfer to a 9-inch springform pan, and press into the bottom of the pan.
Bake the crust for 10 minutes, and then set aside to cool while you prepare the filling. Meanwhile, bring 2-3 cups of water to a boil in a kettle or pan.
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and whip it by itself on low until softened, about 1-2 minutes. Then add in the sugar and continue mixing until combined.
Add the eggs one at a time, full incorporating each one before adding the next. If needed, pause after each to scrape down the sides of the bowl and the inside of the paddle.
Add the peanut butter, ricotta, and heavy cream. Continue mixing on medium low until fully combined, and there are no obvious streaks of cream cheese or peanut butter.
Transfer the filling on top of the cooled crust. Place the cheesecake in the oven, and then add the boiling water into the pan that is on the bottom rack.
Bake for 75-90 minutes, until the edges are pulling away from the pan, the top is golden brown, and the center does not jiggle independently from the rest of the cheesecake.
Once done, turn off the oven and crack it open (use a wooden spoon to hold it just slightly open) and allow the cheesecake to cool to room temperature with the oven. Once cool, cover with plastic wrap and refrigerate to chill completely, at least 6 hours but preferably overnight.
Remove it from the fridge and place it on a plate. Remove the ring from the pan.
Prepare the ganache once the cheesecake has chilled by adding the heavy cream to a microwave safe cup. Heat in 15 second intervals until hot, but not scalding, about 45 seconds total.
Add the chopped chocolate to a heat-proof bowl, and pour the hot cream on top. Stir until the chocolate is fully melted and the mixture is completely combined.
Pour the ganache over the top of the cheesecake (you can use it to fill in any cracks in the top) and allow some to drip down the sides if desired.
Top the ganance with the chopped peanut butter cups. Slice into 16 pieces and serve immediately, or store for later.
Make Ahead Tips:
Since the cheesecake needs to chill, you should bake it at least one day in advance. It will keep, covered, in the fridge for 2-3 days. You can also store individual slices with the ganache and peanut butter cups the same way.
You can make ganache up to a week in advance and store in a sealed container in the fridge. It will solidify, so warm it in the microwave until it's pourable.
You can use crushed chocolate graham crackers in place of the oreos. You will need about 12 whole crackers.
I have not tried this recipe with other nut butters or crunchy peanut butter. If you try it, let me know how it goes.
You can use semi-sweet chocolate for the ganache if dark chocolate is too bitter for you.
Top with mini peanut butter cups, mini chocolate chips, peanut butter M&Ms or Reese's pieces for a fun alternative.
Chocolate Peanut Butter Cheesecake Recipe from Slumber & Scones https://www.slumberandscones.com/chocolate-peanut-butter-cheesecake/