Chocolate Covered Peanut Butter Cheesecake
Indulging in a rich, creamy dessert is one of life’s greatest pleasures, and nothing quite captures that bliss like a Chocolate Covered Peanut Butter Cheesecake. This decadent dessert combines the irresistible flavors of chocolate and peanut butter, layered on a crunchy Oreo crust that adds a delightful texture. Perfect for special occasions or just a sweet treat to satisfy your cravings, this cheesecake is sure to impress everyone at the table.
Why This Recipe Is Reliable
This Chocolate Covered Peanut Butter Cheesecake recipe is designed with both flavor and texture in mind. The combination of full-fat cream cheese and creamy peanut butter creates a silky smooth filling, while the addition of finely chopped semi-sweet chocolate brings an extra touch of richness. With carefully measured ingredients and clear steps, you’ll end up with a cheesecake that is not only delicious but also visually stunning. Each layer is crafted to complement the others, ensuring a perfect balance of sweetness and creaminess.
Ingredient Checklist
To create this delectable dessert, you will need the following ingredients:
- 1 full-size package Oreo cookies, crushed into fine crumbs (37 original sized sandwich cookies in total, filling left in)
- 1/2 cup (113 grams) unsalted butter, melted
- 32 ounces (904 grams) full-fat cream cheese, at room temperature
- 1 and 1/2 cups (365 grams) creamy peanut butter, at room temperature
- 1 cup (199 grams) granulated sugar
- 1/2 cup (106 grams) light brown sugar, packed
- 5 large eggs plus 3 egg yolks, at room temperature
- 1 cup (227 grams) heavy whipping cream
- 1 and 3/4 cups (300 grams) high quality semi-sweet chocolate, finely chopped
- 1 cup (227 grams) heavy cream
- 1/4 cup (67 grams) creamy peanut butter
- 1/4 teaspoon salt
Equipment Breakdown
Before you begin, gather the following equipment to ensure a smooth baking process:
- 9-inch springform pan – perfect for making cheesecakes as it allows for easy removal.
- Mixing bowls – for combining your ingredients.
- Electric mixer – to achieve a creamy texture for the cheesecake filling.
- Spatula – for folding and spreading ingredients evenly.
- Double boiler or microwave-safe bowl – for melting chocolate.
- Measuring cups and spoons – for accurate ingredient measurements.
Method: Chocolate Covered Peanut Butter Cheesecake
Step 1: Prepare the Oreo Crust
Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the crushed Oreo cookies with the melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to create a solid crust. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and creamy peanut butter together using an electric mixer on medium speed until smooth and creamy. Gradually add in both the granulated and brown sugars, mixing well until fully combined.
Next, add the eggs and egg yolks, one at a time, mixing just until incorporated after each addition. Be careful not to overmix. Finally, pour in the heavy whipping cream and mix until the filling is silky and smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled Oreo crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Place the springform pan in a larger baking dish filled with water, creating a water bath. This will help the cheesecake bake evenly and prevent cracks.
Bake in the preheated oven for about 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an additional hour. This gentle cooling process helps to prevent cracks. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Step 4: Prepare the Chocolate Ganache
While the cheesecake is chilling, prepare the chocolate ganache. In a double boiler or microwave-safe bowl, heat the finely chopped semi-sweet chocolate and 1 cup of heavy cream over low heat, stirring until smooth and fully melted. Remove from heat and stir in the 1/4 cup of creamy peanut butter and salt until fully combined. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Step 5: Assemble and Serve
Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Pour the chocolate ganache evenly over the top, letting it drip down the sides for a beautiful presentation. Allow the ganache to set for about 30 minutes before slicing. Enjoy each slice of this luxurious Chocolate Covered Peanut Butter Cheesecake with friends and family!
Holiday & Seasonal Touches
This cheesecake can easily be adapted for special occasions and seasonal celebrations. Consider these ideas:
- Add festive sprinkles or crushed candy canes for a holiday touch.
- Drizzle with caramel sauce for an extra layer of flavor.
- Top with fresh berries for a pop of color during summer gatherings.
- Incorporate seasonal flavors like pumpkin spice for a fall twist.
Cook’s Notes
- Make sure all your ingredients are at room temperature for the best results.
- Using high-quality chocolate for the ganache will enhance the overall flavor of the cheesecake.
- Feel free to experiment with different types of cookies for the crust, such as chocolate graham crackers.
- If you prefer a lighter cheesecake, consider substituting some of the cream cheese with Greek yogurt.
Make-Ahead & Storage
This Chocolate Covered Peanut Butter Cheesecake can be made in advance, making it a great option for parties and gatherings. Once assembled, it can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake before adding the ganache. Wrap it tightly in plastic wrap and aluminum foil, and it will last in the freezer for up to 2 months. When ready to serve, thaw in the refrigerator overnight and then add the ganache just before serving.
Popular Questions
Can I use low-fat cream cheese for this cheesecake?
While low-fat cream cheese can be used, it may result in a less creamy texture. Full-fat cream cheese is recommended for the best results.
How do I prevent cracks in my cheesecake?
To prevent cracks, bake the cheesecake in a water bath and avoid overmixing the batter. Allow the cheesecake to cool gradually in the oven before refrigerating.
Can I use natural peanut butter instead of creamy peanut butter?
You can use natural peanut butter, but ensure that it is well-stirred and smooth to achieve the best texture in your cheesecake filling.
What toppings can I add to this cheesecake?
Some delicious topping options include whipped cream, chopped peanuts, or your favorite chocolate sauce. You can also try Oreo Cheesecake Brownies for a fun twist!
Bring It to the Table
Imagine presenting this stunning Chocolate Covered Peanut Butter Cheesecake at your next gathering. Its glossy chocolate ganache and rich layers will have everyone clamoring for a slice. Not only does it taste divine, but it also looks like a masterpiece, making it the perfect centerpiece for any dessert table. Whether it’s a birthday celebration, holiday feast, or just a weekend treat, this cheesecake will make every occasion a little sweeter.
Let the flavors of chocolate and peanut butter dance on your palate as you share this delightful dessert with friends and family. Enjoy!
Chocolate Covered Peanut Butter Cheesecake
Ingredients
Equipment
Method
- Step 1: Prepare the Oreo Crust - Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Oreo cookies with the melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to create a solid crust. Bake for 10 minutes, then remove and let it cool.
- Step 2: Make the Cheesecake Filling - In a large mixing bowl, beat the cream cheese and creamy peanut butter together using an electric mixer on medium speed until smooth. Gradually add the granulated and brown sugars, mixing well. Add the eggs and yolks one at a time. Finally, pour in the heavy whipping cream and mix until smooth.
- Step 3: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust. Tap the pan to remove air bubbles. Place the springform pan in a larger baking dish with water. Bake for 60-70 minutes, until the center is set but slightly jiggly. Let it cool in the oven for an hour, then refrigerate for at least 4 hours.
- Step 4: Prepare the Chocolate Ganache - In a double boiler, heat the chopped chocolate and 1 cup of heavy cream over low heat, stirring until smooth. Stir in the 1/4 cup of creamy peanut butter and salt. Allow to cool slightly.
- Step 5: Assemble and Serve - Once chilled, remove the cheesecake from the pan. Pour the ganache evenly over the top, allowing it to drip down the sides. Let set for 30 minutes before slicing. Enjoy!
Notes
- Ensure all ingredients are at room temperature for best results.
- Using high-quality chocolate for the ganache enhances flavor.
- Experiment with different cookies for the crust.
- For a lighter cheesecake, substitute some cream cheese with Greek yogurt.
