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Homemade Chocolate Covered Peanut Butter Cheesecake photo

Chocolate Covered Peanut Butter Cheesecake

This Chocolate Covered Peanut Butter Cheesecake is a rich, creamy delight! Indulge in layers of chocolate and peanut butter on a crunchy Oreo crust.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 package Oreo cookies crushed into fine crumbs
  • 1/2 cup unsalted butter melted
For the Filling:
  • 32 ounces full-fat cream cheese at room temperature
  • 1 and 1/2 cups creamy peanut butter at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 5 large eggs plus 3 egg yolks, at room temperature
  • 1 cup heavy whipping cream
  • 1 and 3/4 cups high quality semi-sweet chocolate finely chopped
  • 1 cup heavy cream
  • 1/4 cup creamy peanut butter
  • 1/4 teaspoon salt

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.