Introduction
Indulge in the ultimate dessert experience with this creamy peanut butter cheesecake on an Oreo crust, topped with luscious chocolate ganache and delightful peanut butter frosting. Perfect for special occasions or a sweet treat to share with friends and family, this cheesecake combines rich flavors and appealing textures that are sure to impress.
Ingredients
For the Oreo Crust:
– 40 Oreo cookies
– 6 tablespoons salted butter, melted
For the Cheesecake Layer:
– 24 ounces cream cheese, softened
– 1½ cups creamy peanut butter
– 1½ cups granulated sugar
– 2 teaspoons vanilla extract
– ½ cup sour cream, room temperature
– ½ cup heavy whipping cream
– 3 tablespoons all-purpose flour
– 4 large eggs, room temperature
For the Ganache:
– 1 cup heavy whipping cream
– 1 cup semi-sweet chocolate chips
For the Frosting:
– ½ cup unsalted butter, softened
– ½ cup creamy peanut butter
– 2 cups powdered sugar
– 3-4 tablespoons heavy cream
– 6 buckeye balls
Prep Time
20 minutes
Cook Time
65-75 minutes
Total Time
4 hours (plus chilling time)
Yield
12 servings
Detailed Directions and Instructions
Prepare the Crust:
– Preheat the oven to 325°F.
– Grease a 9-inch springform pan and line the bottom with parchment paper.
– In a food processor, pulse the Oreo cookies until fine crumbs form.
– Add the melted butter to the crumbs and pulse until combined.
– Press the mixture firmly into the bottom and halfway up the sides of the prepared pan.
– Place the crust in the freezer while preparing the filling.
Prepare the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese, peanut butter, and granulated sugar until light and fluffy.
– Add the vanilla extract, sour cream, heavy whipping cream, and flour; beat until well combined.
– By hand, gently mix in the eggs one at a time, ensuring not to overmix.
– Pour the cheesecake mixture over the prepared crust, smoothing the top.
Bake the Cheesecake:
– Wrap the springform pan with at least two layers of aluminum foil to prevent water from seeping in.
– Place the wrapped pan into a larger roasting pan.
– Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
– Bake for 65-75 minutes, or until the cheesecake appears set with a slight jiggle in the center.
– Turn off the oven and let the cheesecake sit inside with the door closed for 20 minutes.
– Crack the oven door open and allow the cheesecake to cool for an additional 20 minutes.
– Remove from the oven and let it cool completely at room temperature.
– Transfer to the refrigerator and chill for at least 3 hours, preferably overnight.
Prepare the Ganache:
– About an hour before serving, heat the heavy whipping cream until it begins to simmer.
– Pour the hot cream over the semi-sweet chocolate chips in a bowl.
– Cover and let sit for several minutes, then whisk until smooth.
– Refrigerate the ganache for about 45 minutes until it thickens but remains pourable.
Prepare the Frosting:
– In a mixing bowl, beat the softened unsalted butter and peanut butter until smooth.
– Gradually add the powdered sugar, beating until the mixture becomes crumbly.
– Add heavy cream, one tablespoon at a time, until a fluffy frosting forms.
– Transfer the frosting to a piping bag fitted with a large star tip.
Assemble the Cheesecake:
– Remove the chilled cheesecake from the refrigerator.
– If necessary, run a knife around the edges to loosen it from the pan.
– Remove the springform pan ring and transfer the cheesecake to a serving platter.
– Pour the ganache over the center of the cheesecake, spreading it evenly and allowing some to drip down the sides.
– Let the ganache set for 10-15 minutes.
– Pipe swirls of peanut butter frosting around the top edge of the cheesecake.
– Place a buckeye ball on top of each frosting swirl.
– Return the cheesecake to the refrigerator for a couple of hours to allow the ganache to fully set before serving.
Notes
Chilling Time:
– For the best flavor and texture, refrigerate the cheesecake overnight before serving.
Room Temperature Ingredients:
– Ensure that the cream cheese, eggs, and sour cream are at room temperature before mixing for a smooth filling.
Serving Suggestions:
– Serve with additional whipped cream or chocolate shavings for an extra special touch.
Storage:
– Store any leftover cheesecake in an airtight container in the refrigerator for 3-5 days.
Cook techniques
Preparing the Crust
To prepare the Oreo crust, pulse the Oreo cookies in a food processor until they become fine crumbs. Combine the crumbs with melted butter and press the mixture firmly into a springform pan, creating a solid base for the cheesecake.
Mixing the Cheesecake Filling
The cheesecake filling is made by beating softened cream cheese, peanut butter, and granulated sugar until light and fluffy. Add in the vanilla extract, sour cream, heavy whipping cream, and flour before gently incorporating the eggs one at a time to avoid overmixing.
Baking the Cheesecake
Bake the cheesecake in a water bath to ensure even cooking and prevent cracking. Wrap the springform pan in foil, place it in a larger baking pan, and fill with hot water before baking. Allow the cheesecake to cool gradually in the oven after baking for a creamy texture.
Making the Ganache
To make ganache, heat heavy whipping cream until it simmers, then pour it over semi-sweet chocolate chips. Allow the mixture to sit before whisking until smooth, then refrigerate until thick but still pourable.
Preparing the Frosting
For the frosting, beat softened unsalted butter and peanut butter until smooth, then gradually add powdered sugar. Mix in heavy cream until the desired fluffy texture is achieved and transfer to a piping bag for decoration.
Assembling the Cheesecake
Carefully remove the chilled cheesecake from its pan and pour the ganache over it. Allow it to set, then pipe swirls of peanut butter frosting around the edge and decorate with buckeye balls for garnish.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can use other types of cookies like chocolate wafer cookies or graham crackers for the crust.
How can I tell when the cheesecake is done baking?
The cheesecake is done when it appears set but still has a slight jiggle in the center.
What can I use instead of heavy cream in the ganache?
You can substitute heavy cream with half-and-half, but the ganache may not be as rich.
How long can I keep the cheesecake in the refrigerator?
The cheesecake can be refrigerated for up to 5 days, but it is best enjoyed fresh.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it well to prevent freezer burn before freezing.
Conclusion
This decadent Peanut Butter Oreo Cheesecake combines the rich flavors of cream cheese and peanut butter with a luscious chocolate ganache, making it a perfect dessert for any occasion. The Oreo crust adds a delicious crunch that complements the creamy filling beautifully. With its irresistible combination of flavors, this cheesecake is sure to impress friends and family alike.
Chocolate Chip Cookie Cheesecake
Swap the Oreo crust with crushed chocolate chip cookies for a classic twist on cheesecake that pairs wonderfully with chocolate chips in the filling.
Nutella Swirl Cheesecake
Incorporate swirls of Nutella into the cheesecake layer for a deliciously hazelnut-flavored variation that adds depth and richness.
Fruit-Topped Cheesecake
Top the cheesecake with fresh berries or a fruit compote to add a burst of color and tartness that balances the sweetness of the cheesecake and ganache.
Pumpkin Cheesecake
Replace the peanut butter with pumpkin puree and add pumpkin pie spices for a seasonal favorite that enhances the creaminess of the cheesecake.
Chocolate Ganache Brownie Cheesecake
Use a brownie base instead of the Oreo crust for a fudgy texture and top it with the same chocolate ganache for an intense chocolatey experience.
Caramel Swirl Cheesecake
Drizzle caramel sauce into the cheesecake mixture before baking and top with additional caramel for a sweet and salty combination that is hard to resist.
