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Peanut Butter Cheesecake

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A delicious Peanut Butter Cheesecake with a rich OREO crust and airy filling, topped with chocolate ganache.

Ingredients

Scale
  • 2 cups OREO crumb crust
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). In a bowl, combine the OREO crumbs and melted butter. Press the mixture into the bottom of a springform pan. Bake it for 10 minutes, then let it cool.
  2. In a mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
  4. Pour the peanut butter mixture over the cooled crust and smooth the top. Refrigerate for at least 4 hours or until it is set.
  5. For the ganache, heat 1/2 cup of heavy cream until it is just boiling. Pour this cream over the chopped chocolate and stir until smooth. Let it cool slightly, then pour over the cheesecake.
  6. Refrigerate the cheesecake for another hour before serving. Enjoy!

Notes

For a richer flavor, use crunchy peanut butter instead of smooth. Keep leftovers covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://voxrecipes.com/peanut-butter-cheesecake/