Rich Chocolate Peanut Butter Cake

This chocolate peanut butter cheesecake transforms any ordinary day into a celebration. The combination of rich peanut butter filling, decadent chocolate ganache, and crunchy Oreo crust creates an irresistible dessert that has become my signature dish for gatherings. The impressive presentation belies how straightforward it is to create, making it perfect for both special occasions and weekend indulgences.

I first made this cheesecake for my brother's birthday five years ago, and now it's requested at every family gathering. Even my mother in law who claims not to like rich desserts always asks for a second slice.

Ingredients

• Oreo cookies: for the crust create that perfect chocolate base that complements the filling
• Cream cheese: forms the foundation of this luxurious dessert use full fat varieties for the best texture
• Smooth peanut butter: provides that signature flavor choose a commercial brand like Jif or Skippy rather than natural versions
• Heavy cream: adds richness to both the filling and ganache
• Miniature chocolate chips: melt slightly during baking creating little pockets of chocolate throughout
• Milk chocolate: for the ganache offers a sweeter profile than dark chocolate
• Reese's cups and roasted peanuts: for garnish add texture and visual appeal

Step-by-Step Instructions

Prepare the pan:

Wrap a 9 inch springform pan with two layers of heavy duty aluminum foil ensuring it comes up the sides. This critical water barrier prevents a soggy crust. Line the bottom with parchment paper and lightly spray the sides with cooking spray for easy release.

Create the crust:

Process whole Oreos with their filling until they become fine crumbs. Combine with melted butter until the mixture resembles wet sand. Press firmly into the prepared pan using the bottom of a measuring cup to create an even layer with slightly raised edges. Refrigerate while preparing the filling.

Mix the filling:

Beat room temperature cream cheese and sugar until completely smooth about 3 minutes. Scrape down the bowl frequently to prevent lumps. Add peanut butter heavy cream and vanilla extract mixing until fully incorporated. The mixture should be silky and uniform.

Add eggs carefully:

Introduce eggs one at a time mixing just until each disappears into the batter. Overmixing at this stage incorporates too much air leading to cracks during baking. Fold in mini chocolate chips by hand using a rubber spatula.

Bake with care:

Pour the filling over the chilled crust and place in a water bath. The water should come about an inch up the sides of the foil wrapped pan. Bake until the edges are set but the center still has a slight wobble when gently shaken. This gradual cooking method prevents cracks and ensures a creamy texture.

Cool gradually:

Allow the cheesecake to cool in the turned off oven with the door cracked for about an hour. This slow cooling prevents the dramatic temperature change that can cause sinking and cracking. Refrigerate overnight for the best flavor development.

Create the ganache:

Heat heavy cream just until it begins to simmer then pour over half the chocolate. Let stand for a minute before stirring until smooth. Add remaining chocolate and stir until glossy. Allow to cool slightly until thickened but still pourable.

Finish with flair:

Pour the ganache over the chilled cheesecake allowing it to cascade down the sides. Top with chopped Reese's cups and peanuts before the ganache sets completely. Refrigerate until ready to serve.

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The peanut butter is truly the star of this recipe. I discovered through experimentation that commercial brands like Jif or Skippy work better than natural peanut butter which can separate and create an oily texture in the finished cheesecake. My grandmother would have called this cheesecake "company worthy" her highest praise for any special dessert.

Troubleshooting Cracks

Even with careful baking sometimes cheesecakes develop cracks. Fortunately this recipe includes a chocolate ganache topping that beautifully conceals any imperfections. If your cheesecake does crack resist the urge to press the cracks back together which only makes them more noticeable. The ganache will fill in any gaps creating a flawless surface. For prevention make sure your ingredients are room temperature avoid overmixing after adding eggs and always use a water bath.

Make Ahead Options

This cheesecake actually improves with time making it perfect for advance preparation. The flavors meld and deepen after 24 hours in the refrigerator. You can make the entire cheesecake including ganache and decorations up to three days before serving. For longer storage prepare the cheesecake without ganache wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator then add fresh ganache and toppings before serving.

Serving Suggestions

For the cleanest slices dip a sharp knife in hot water and wipe dry between each cut. Pair slices with fresh berries a dollop of whipped cream or a scoop of vanilla ice cream for an even more decadent experience. For dinner parties consider serving miniature versions made in a muffin tin with the same ingredients but baked for only about 20 minutes. A drizzle of warm caramel sauce adds another dimension of flavor for those who enjoy an even sweeter experience.

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Frequently Asked Questions

→ How can I prevent the cheesecake from cracking?

To avoid cracking, use room-temperature ingredients, avoid overmixing the batter, and bake the cheesecake in a water bath for even cooking.

→ Can I use a different type of crust?

Yes, you can substitute the Oreo crust with a graham cracker crust or another type of cookie crust of your choice.

→ What’s the best way to melt the chocolate for the ganache?

Heat the heavy cream until it boils and pour it over the finely chopped chocolate, stirring until smooth and fully melted.

→ How long should I refrigerate the cheesecake?

Refrigerate the cheesecake for at least 5 hours or preferably overnight to ensure it sets properly.

→ How do I achieve a smooth ganache drizzle?

Ensure the ganache is slightly cooled but still pourable, and use a spoon to drizzle it over the edges in layers for better control.

→ Can I use chunky peanut butter instead of smooth?

It’s best to use smooth peanut butter to achieve a creamy texture in the cheesecake filling. Avoid chunky varieties for this recipe.