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Peanut Butter Cheesecake
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
300 minutes
Indulgent chocolate peanut butter cheesecake for those craving richness without overwhelming sweetness.
Ingredients:
  • 2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
  • 0.5 cup unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 5 large eggs, at room temperature
  • 1.5 cups dark brown sugar
  • 1 cup smooth peanut butter
  • 0.5 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
Instructions:
  • Preheat the oven to 275 degrees F (135 degrees C). Prepare a 10-inch springform pan by lining the bottom with parchment paper and wrapping the outside in aluminum foil to keep the water out.
  • Create crust: Pulse cookie thins in a food processor until finely ground. Gradually pour in melted butter and pulse until mixture is combined. Press crumb mixture evenly into the bottom and halfway up the sides of the pan.
  • In a large bowl, beat cream cheese until smooth. Add eggs one at a time, beating well after each addition. Mix in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides of the bowl as needed.
  • Spread half of the filling in the pan, using a spatula to even it out. Layer mini peanut butter cups evenly on top, then pour the rest of the filling over them and use the spatula to smooth it out. Set the pan in a larger baking pan and fill with 1 inch of hot water.
  • Place the baking pan in the center of the preheated oven and bake for approximately 1 1/2 hours, or until the edges are puffed and the surface of the cheesecake is firm, with a slight jiggle in the center. Run a knife around the edges of the pan, then let the cheesecake cool on a wire rack at room temperature for about 1 hour.
  • As the cheesecake cools, let's make the ganache: Place chocolate chips in a bowl. Heat whipping cream in a saucepan until simmering, then pour over chocolate. Stir until smooth, then spread over the cheesecake.
  • Chill in the refrigerator for a minimum of 2 hours before serving.

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