Easy Chocolate Peanut Butter Cheesecake Recipe

This decadent dessert is irresistibly delicious and addicting, surely both kids and adults alike will go back to the table every second when you serve this. This is also perfect for parties, holidays, or any gathering. Learn how now and give it a try today, trust me, you’ll love this cheesecake. Here’s a video tutorial by Sugar Spun Run on YouTube to help you.

Ingredients:

Crust

• 35 Oreo cookies
• 5 tbsp unsalted butter, melted

Cheesecake

• 24 oz or 3 blocks of cream cheese, at room temperature
• 1 cup creamy peanut butter
• 1¼ cups granulated sugar
• ½ cup sour cream
• 2 tsp vanilla extract
• 3 large eggs, at room temperature and lightly beaten
• 2 tbsp heavy cream

Ganache

• ½ cup chocolate
• ½ cup heavy cream
• Whipped cream, optional, for topping

Directions:

Step 1: Crust

Scrape the filling off of each cookie and set them aside, then add the cookies to a food processor, and pulse them until fine crumbs. In a large mixing bowl, add the cookie crumbs and melted butter, then mix them until combined, and pour it into a 9-inch springform pan. Press the crumbs down the bottom and up the sides, then set it aside.

Step 2: Cheesecake

In another large mixing bowl, beat the cream cheese until smooth and creamy, then add the peanut butter and sugar, and continue to beat over low speed until smooth. Add the sour cream and vanilla extract, then stir them until combined, and then add the eggs one at a time making sure to mix briefly in between each addition to combine.

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Add the heavy cream, then stir until smooth and combined, and make sure to scrape the sides and bottom of the bowl. Pour the batter into the prepared crust, then place it in the center rack of a preheated oven at 325°F, and allow it to bake for about 50 minutes. Allow it to cool to room temperature, then transfer it to the refrigerator, and let it chill for at least 6 hours up to overnight.

Step 3: Ganache

In a medium-sized mixing bowl, add the chocolate and heavy cream, then heat them in the microwave on a high setting for about 25 seconds, give them a good stir, and heat them for another 25 seconds. Stir them well until smooth and melted, then once the cheesecake is set, pour the ganache over the top evenly, and put it back in the refrigerator to continue to chill for 20 more minutes or until completely set. When the ganache has set, unmold it, then slice, top with whipped cream if desired, and serve. Enjoy!

*All image credit belongs to Sugar Spun Run via YouTube. Follow and subscribe to her channel for more!

Easy Chocolate Peanut Butter Cheesecake Recipe