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Peanut Butter Cheesecake

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This creamy Peanut Butter Cheesecake is a dessert lover’s dream—smooth, rich, and loaded with peanut butter flavor, topped with a decadent chocolate ganache.

Ingredients

Scale
  • 24 sandwich cookies (such as Oreos), finely ground
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 oz semisweet chocolate, chopped
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 325°F. In a food processor, process the sandwich cookies and sugar until finely ground. Transfer to a bowl, stir in melted butter, and press mixture into the bottom and about 1½ inches up the sides of a 9-inch springform pan. Refrigerate for at least 30 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter until smooth. Add sugar and salt, and beat until combined. Add eggs one at a time, beating well after each addition. Slowly pour in heavy cream and vanilla, mixing until fully combined.
  3. Pour filling into the chilled crust and smooth the top. Place the springform pan in a large roasting pan and pour boiling water into the roasting pan until it reaches about 1 inch deep. Bake for 1 to 1½ hours, or until center is almost set. Turn off oven, crack the door open, and let cheesecake cool in the oven for 1 hour.
  4. Remove cheesecake from water bath and refrigerate, uncovered, for at least 4 to 24 hours.
  5. To make ganache, place chopped chocolate in a bowl. Heat heavy cream in a microwave-safe bowl until it just starts to bubble, about 1 minute. Pour hot cream over chocolate and let stand for 10 minutes. Stir gently until smooth.
  6. Pour ganache over the chilled cheesecake, spreading gently to the edges and allowing it to drip down the sides. Garnish with chopped peanut butter cups if desired. Serve immediately or refrigerate until ready to serve.

Notes

For best results, use full-fat cream cheese and room temperature ingredients. Chill the cheesecake thoroughly before slicing for clean cuts. The water bath helps prevent cracking and ensures a creamy texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/peanut-butter-cheesecake-2/