Ultimate Chocolate Peanut Butter Cheesecake
I am so excited about this cheesecake!! It is absolutely delicious! The creamy peanut butter cheesecake filling sits atop an Oreo crumb crust and is topped with a rich chocolate ganache topping! The filling is super creamy and peanut buttery with a nice tang from the cream cheese. I first made one a year ago for our Easter celebration! It reminds me of the cheesecake version of your favorite chocolate peanut butter Easter egg candy!
Ultimate Chocolate Peanut Butter Cheesecake
I am so excited about this cheesecake!! It is absolutely delicious! The creamy peanut butter cheesecake filling sits atop an Oreo crumb crust and is topped with a rich chocolate ganache topping! The filling is super creamy and peanut buttery with a nice tang from the cream cheese. I first made one a year ago for our Easter celebration! It reminds me of the cheesecake version of your favorite chocolate peanut butter Easter egg candy!
Servings Prep Time
19-inch cheesecake 30minutes
Cook Time Passive Time
1hour 4hours to cool and chill
Servings Prep Time
19-inch cheesecake 30minutes
Cook Time Passive Time
1hour 4hours to cool and chill
Ingredients
Chocolate Crumb Crust:
  • Non-stick baking spray or butter to grease pan
  • 24 chocolate sandwich cookiesregular Oreos
  • 4tablespoons melted butter
Filling:
  • 2pounds cream cheeseat room temperature (I use Philadelphia Brand)
  • 1cup sugar
  • 1teaspoon vanilla
  • 1tablespoon cornstarch
  • 3 large eggs + 1 yolkat room temperature
  • 1cup creamy peanut butterregular, not all-natural variety, I used Jif
  • 1cup sour creamat room temperature
Chocolate Ganache Topping:
  • 1/2 cup heavy cream
  • 1/2 cups semi-sweet chocolate chipsor milk chocolate chips
Optional Garnish:
  • whipped cream
  • mini peanut butter cups
Instructions
Chocolate Crumb Crust:
  1. Preheat oven to 350 degrees.
  2. Lightly grease 9” springform pan with non-stick baking spray or butter.
  3. Use food processor or chopper to grind cookies to crumbs. (Could alternatively crush in a zip top bag.)
  4. Add melted butter to crumbs and mix to combine.
  5. Press crumbs into bottom of prepared pan. Use flat bottomed measuring cup or spatula to flatten/compress crumbs.
  6. Bake for 8-10 minutes, then cool completely.
Peanut Butter Cheesecake Filling:
  1. Increase oven temperature to 425 degrees.
  2. Heat a kettle of water to boiling. (8-12 cups)
  3. Beat cream cheese and sugar until light and fluffy. (I use a stand mixer with flex edge beater.) Mix in cornstarch, then vanilla. Add eggs one at a time. Mix in peanut butter, then sour cream. Make sure to scrape bottom of bowl, then mix some more to ensure everything is thoroughly mixed. It should have a smooth and satiny texture.
  4. Pour filling into pan with cooled crust, gently smooth top and tap pan on counter a couple times to eliminate any large pockets of air.
Bake Using Water Bath:
  1. Lay 2, 17-inch long sheets heavy duty (18” width) aluminum foil criss-crossed on counter.
  2. Lay filled pan in center of foil sheets and gently fold up foil around pan. It doesn’t have to be tightly pressed around pan – make sure not to create any holes in the foil.
  3. Place foil wrapped pan in roasting pan.
  4. Place roasting pan with cheesecake in preheated oven. (lower center rack) Gently pour hot water into roasting pan, taking care to not splash onto cheesecake. The water should come about half-way up the springform pan.
  5. Bake at 425 for 10 minutes.
  6. Reduce oven temperature (keep oven door closed) to 200 degrees and bake for 45 minutes.
  7. Turn off oven and allow cheesecake to cool (in the oven) with oven door slightly ajar for 3 hours. (I tuck the end of a wooden or silicone spoon into the top corner of the oven door.)
  8. Remove from oven (careful not to splash water) remove cheesecake from water bath. Unwrap the foil. Run a thin knife or spatula around the edge of the cheesecake to make sure it is released from the pan.
  9. Place cheesecake in refrigerator uncovered until chilled a bit. (helps prevent condensation on plastic wrap) Then cover with plastic wrap and refrigerate 4 hours or overnight.
  10. You can refrigerate for up to 4 days or freeze for up to 3 months wrapped tightly in foil. Thaw overnight in the refrigerator.
Chocolate Ganache Topping:
  1. Run a thin knife or spatula around the edge of the cheesecake to make sure it is released from the pan. Remove outside of springform pan. If there is moisture on top of cheesecake, you can gently lay a paper towel on top to absorb the moisture.
  2. Place chocolate chips in medium heat-proof bowl. Heat heavy cream to simmering in saucepan or microwave. Pour hot cream over chocolate chips and allow to sit for a minute or two. Stir until the chocolate chips melt into the cream and become a smooth mixture. (If the mixture cools before all the chocolate chips melt, you can microwave for about 20 seconds.)
  3. Pour ganache over cheesecake and use an offset spatula or back of a spoon to spread over the surface allowing some to drip over the edge. Chill for 20 minutes to set ganache. Garnish if desired with whipped cream and mini peanut butter cups.
  4. Take out of refrigerator for 20-30 minutes before serving. For clean cutting of slices, I dip the knife in warm water and wipe clean before each cut.