If you’re a chocolate and peanut butter lover, this Chocolate Peanut Butter Cheesecake is a dream come true! Featuring a buttery Oreo crust, a luscious peanut butter cheesecake filling, and a glossy milk chocolate ganache, this dessert is pure decadence. It’s topped with chopped Reese’s cups and crushed peanuts for a delightful crunch, making it perfect for holidays, birthdays, or any special celebration.

Why This Chocolate Peanut Butter Cheesecake is a Must-Make :

1. Flavor Explosion: The combination of chocolate, peanut butter, and a rich ganache makes every bite unforgettable.
2. Perfect Texture: Creamy cheesecake filling meets crunchy crust and silky ganache.
3. Eye-Catching Presentation: Topped with Reese’s and peanuts, it’s a showstopper for any occasion.
4. Versatile Dessert: Great for holidays, birthdays, or just indulging your sweet tooth.

Ingredients for Chocolate Peanut Butter Cheesecake :

For the Oreo Crust:

• 2 cups Oreo crumbs (about 20-24 cookies)
• ¼ cup unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 32 oz cream cheese, softened
• 1 ⅓ cups granulated sugar
• 4 large eggs
• 1 cup smooth peanut butter
• 2 tsp vanilla extract
• ⅓ cup heavy cream
• 1 ¼ cups miniature chocolate chips

For the Milk Chocolate Ganache:

• ½ cup heavy cream
• 1 ½ cups milk chocolate chips (or 9.5 oz finely chopped milk chocolate)

For Garnish:

• Chopped Reese’s cups
• Crushed roasted peanuts

Essential Tools for Baking Success

• 9-inch springform pan
• Food processor (for crushing Oreos)
• Roasting pan (for water bath)
• Mixing bowls
• Hand or stand mixer
• Heatproof bowl (for ganache)

How to Make Chocolate Peanut Butter Cheesecake :

Step 1: Prepare the Pan

1. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
2. Wrap the pan tightly with two layers of aluminum foil to prevent water from seeping in during the water bath.

Step 2: Make the Oreo Crust

1. Crush Oreo cookies into fine crumbs using a food processor.
2. Mix the crumbs with melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of the prepared springform pan. Chill in the refrigerator while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

1. Preheat your oven to 350°F.
2. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
3. Add peanut butter, heavy cream, and vanilla extract, mixing until well combined.
4. Beat in the eggs one at a time, mixing just until incorporated after each addition to avoid overmixing.
5. Fold in miniature chocolate chips. Pour the filling over the chilled crust and smooth the top.

Step 4: Bake the Cheesecake

1. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
2. Bake for 55-70 minutes, or until the edges are set but the center is slightly jiggly.
3. If the top begins to brown, loosely tent it with foil.
4. Remove from the oven, let cool on a wire rack, then refrigerate for at least 5 hours or overnight.

Step 5: Make the Milk Chocolate Ganache

1. Heat heavy cream in a saucepan over medium heat until it begins to simmer.
2. Pour the hot cream over half of the milk chocolate chips in a heatproof bowl. Stir until smooth and melted.
3. Add the remaining chocolate chips and stir until fully combined. Let cool slightly to a pourable consistency.

Step 6: Assemble the Cheesecake

1. Remove the chilled cheesecake from the springform pan and transfer to a serving plate.
2. Pour the ganache over the top, spreading it to the edges and letting it drip down the sides.
3. Garnish with chopped Reese’s cups and crushed peanuts. Refrigerate until ready to serve.

Tips for a Crack-Free Cheesecake :

1. Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smooth batter.
2. Avoid Overmixing: Mix the batter just until combined to prevent incorporating too much air, which can cause cracks.
3. Use a Water Bath: This ensures even baking and prevents cracks by maintaining moisture in the oven.
4. Cool Gradually: Let the cheesecake cool in the oven with the door slightly ajar for an hour before transferring it to the refrigerator.

Variations for Chocolate Peanut Butter Cheesecake :

• Peanut Butter Overload: Use peanut butter chips in the filling and add chopped Reese’s cups to the ganache.
• Dark Chocolate Ganache: Swap milk chocolate for dark chocolate for a richer, less sweet topping.
• No-Bake Cheesecake: Skip the baking and use a no-bake peanut butter cheesecake filling.

Chocolate Peanut Butter Cheesecake FAQs :

Can I Make This Cheesecake Ahead of Time?

Absolutely! This cheesecake is best made a day ahead to allow the flavors to develop and the texture to set.

How Do I Store Leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

Can I Freeze This Cheesecake?

Yes! Wrap the ungarnished cheesecake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before adding ganache and toppings.

Serving and Storage :

• Serve: For clean slices, run a knife under hot water and wipe it dry before each cut.
• Store: Keep in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap well and freeze for up to 3 months.

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Yield: 12 slices

Chocolate Peanut Butter Cheesecake

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Enjoy your Chocolate Peanut Butter Cheesecake – a decadent dessert that's as beautiful as it is delicious!

Prep Time 30 minutes

Cook Time 1 hour

Chill Time 1 hour

Total Time 2 hours 30 minutes

Ingredients

• For the Oreo Crust:
• 2 cups Oreo crumbs (about 20-24 cookies)
• ¼ cup unsalted butter, melted
• For the Peanut Butter Cheesecake Filling:
• 32 oz cream cheese, softened
• 1 ⅓ cups granulated sugar
• 4 large eggs
• 1 cup smooth peanut butter
• 2 tsp vanilla extract
• ⅓ cup heavy cream
• 1 ¼ cups miniature chocolate chips
• For the Milk Chocolate Ganache:
• ½ cup heavy cream
• 1 ½ cups milk chocolate chips (or 9.5 oz finely chopped milk chocolate)
• For Garnish:
• Chopped Reese’s cups
• Crushed roasted peanuts

Instructions

Prepare the Pan:
Spray a 9-inch springform pan with non-stick cooking spray. Line the bottom with parchment paper.
Wrap the pan with two layers of aluminum foil to prevent water from seeping in during the water bath.
Make the Oreo Crust:
Crush Oreo cookies into fine crumbs using a food processor.
Mix the crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. Chill in the fridge.
Prepare the Cheesecake Filling:
Preheat oven to 350°F.
Beat cream cheese and sugar until smooth. Add peanut butter, heavy cream, and vanilla extract; mix until combined.
Beat in eggs one at a time, mixing just until incorporated. Fold in miniature chocolate chips.
Pour the filling over the chilled crust and smooth the top.
Bake the Cheesecake:
Place the springform pan inside a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 55-70 minutes, until the edges are set but the center is slightly jiggly. Tent with foil if the top begins to brown.
Cool on a wire rack, then refrigerate for at least 5 hours or overnight.
Make the Ganache:
Heat heavy cream until it begins to simmer. Pour over half of the chocolate chips and stir until smooth. Add the remaining chocolate chips and stir until fully melted.
Let cool slightly to a pourable consistency.
Assemble the Cheesecake:
Remove the chilled cheesecake from the springform pan and transfer to a serving plate.
Pour the ganache over the top, spreading it to the edges and letting it drip down the sides.
Garnish with chopped Reese’s cups and crushed peanuts. Refrigerate until ready to serve.

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