If you want someone to like you; butter them up with a cheesecake. If you want to impress them; make something with peanut butter. If you want them to love you; combine the two. I made this peanut butter cheesecake when meeting my partner’s roommates for the first time. The boys came to the conclusion that they “hated it and demanded I make another.” This cheesecake will give any sweet tooth a cavity. It is absurdly rich and sweet.
For Oreo Crust:
2 cups Oreo crumbs
4 Tbsp. unsalted butter-melted
For Peanut Butter Cheesecake Filling:
32 oz. cream cheese- softened
1 1/3 cup sugar
4 large eggs
1 cup smooth peanut butter
1 ½ tsp. vanilla
1/3 cup heavy cream
1 ¼ cups miniature chocolate chips
For Milk Chocolate Ganache:
½ cup heavy cream
1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped
Chopped Reese’s cups and crushed roasted peanuts (I used a bag of the mini Reese cups without the wrappers)
- Coat 9 inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!!
- To make the crust in a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
- Press the mixture into the bottom of springform pan and set in the fridge to firm while making the filling.
- Preheat the oven to 350F.
- To make the cheesecake filling beat softened cream cheese with sugar until smooth.
- Mix in peanut butter, heavy cream and vanilla.
- Add eggs one at a time beating after each addition just to combine, do not over mix it.
- Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water in a roasting pan (about a quarter of the way) .
- Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of springform pan with aluminum foil if it starts browning too quickly.
- Remove the cheesecake from the water bath and set on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hour or overnight).
- When the cake is completely cooled run a thin knife around the edge and release the ring of springform pan, then transfer the cake on a serving plate.
- On a medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
- Spread the ganache on top all over to the edges and let it drip down the sides. Let the ganache set slightly than sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
- Set in the fridge until ready to serve.
Original recipe credit to: http://omgchocolatedesserts.com