Chocolate Peanut Butter Cake (Print Version)
# Ingredients:
→ Oreo Crust
01 -
2 cups Oreo crumbs
02 -
1/4 cup unsalted butter, melted
→ Peanut Butter Cheesecake Filling
03 -
32 oz cream cheese, softened
04 -
1 1/3 cups sugar
05 -
4 large eggs
06 -
1 cup smooth peanut butter
07 -
2 tsp vanilla extract
08 -
1/3 cup heavy cream
09 -
1 1/4 cups miniature chocolate chips
→ Milk Chocolate Ganache
10 -
1/2 cup heavy cream
11 -
1 1/2 cups milk chocolate chips or 9.5 oz milk chocolate, finely chopped
→ Garnish
12 -
Chopped Reese’s cups
13 -
Crushed roasted peanuts
# Instructions:
01 -
Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with two layers of aluminum foil, ensuring no water leaks in during the water bath.
02 -
Finely grind whole Oreo cookies (with filling) into crumbs using a food processor. Combine crumbs with melted butter, mix until evenly moistened. Press mixture into the bottom of the springform pan and refrigerate to firm while preparing the filling.
03 -
Preheat oven to 350°F. Beat softened cream cheese and sugar until smooth. Mix in peanut butter, heavy cream, and vanilla extract. Add eggs one at a time, beating lightly after each addition. Stir in chocolate chips. Spread mixture over the chilled crust and smooth the top.
04 -
Place the springform pan in a roasting pan and pour hot water into the roasting pan (about a quarter full). Bake for 55-70 minutes until the edges are set and the center is slightly loose. If the top browns, tent the springform pan with aluminum foil. Remove from water bath and cool on a rack, then refrigerate for at least 5 hours or overnight.
05 -
Bring heavy cream to a boil over medium heat. Place half the milk chocolate chips in a heatproof bowl and pour the hot cream over the chocolate. Stir until melted, then stir in remaining chocolate until smooth. Let cool until thickened but pourable.
06 -
Run a thin knife around the edge of the cheesecake and release the springform pan ring. Transfer cheesecake to a serving plate. Spread ganache over the top, allowing it to drip down the sides. For better control, pour ganache in two layers, reheating slightly if needed. Garnish with chopped Reese’s cups and crushed peanuts. Refrigerate until ready to serve.
# Notes:
01 -
Start with room-temperature ingredients to ensure a smooth, lump-free batter.
02 -
Use full-fat, block-style cream cheese for the best texture.
03 -
Avoid overmixing the batter to minimize air incorporation, which can cause the cheesecake to crack.