How to Make Peanut Butter Cheesecake - A Step-by-Step Guide

If you're a fan of peanut butter and cheesecake, then this recipe is sure to be a hit. The combination of creamy peanut butter and rich, indulgent cheesecake is simply irresistible. Whether you're looking to impress guests at a dinner party or simply indulge in a decadent treat for yourself, this peanut butter cheesecake is the perfect dessert for any occasion.

This recipe is surprisingly easy to make, and the end result is a show-stopping dessert that will have everyone asking for se...

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Ingredients

  • 2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
  • ½ cup unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 5 large eggs, at room temperature
  • 1 ½ cups dark brown sugar
  • 1 cup smooth peanut butter
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
  • 1 (8 ounce) package semisweet chocolate chips
  • ½ cup heavy whipping cream

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 3 hrs
  • Total Time: 5 hrs
  • Servings: 16
  • Yield: 1 10-inch cheesecake

  • Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
  • Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
  • Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
  • Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
  • Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
  • While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
  • Place in the refrigerator to chill for at least 2 hours before serving.
  • Nutrition

    805 cal.

    • Total Fat: 56g
    • Saturated Fat: 26g
    • Cholesterol: 156mg
    • Sodium: 436mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 4g
    • Total Sugars: 51g
    • Protein: 13g
    • Vitamin C: 0mg
    • Calcium: 104mg
    • Iron: 2mg
    • Potassium: 333mg