Chocolate Peanut Butter Cheesecake
This Chocolate Peanut Butter Cheesecake features creamy layers of cheesecake topped with a decadent chocolate ganache. It's the ultimate chocolate lover's dessert!
Servings: 16 servings
Calories: 439kcal
Ingredients
For the Oreo Crust
- 1 cup Oreo cookie crumbs ~14 cookies
- ¼ cup unsalted butter melted
For the Chocolate Cheesecake
- 4 oz. semi-sweet chocolate chopped
- 16 oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 additional large egg yolk
- 2 Tbsp sour cream
- 1 tsp vanilla extract
For the Peanut Butter Cheesecake
- 16 oz. cream cheese room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- 2 large eggs
- 1 additional large egg yolk
- 2 Tbsp sour cream
- 1 tsp vanilla extract
For the Ganache Topping
- 3 oz. semi-sweet chocolate chopped
- ⅓ cup heavy whipping cream
- {garnish} 2 cups mini peanut butter cups chopped
Instructions
For the Oreo Crust
- Preheat oven to 350°F.
- Cut a 9” round piece of parchment paper and press into the bottom of a 9” springform pan; set pan aside.
- Twist apart Oreo cookies. Using a table knife, scrape out the filling from cookies and discard.
- Using a food processor or mini chopper, add cookies and pulse until finely chopped.
- Using a small mixing bowl, add Oreo cookie crumbs and melted butter; stir until well combined.
- Press mixture evenly into the bottom and sides of prepared pan. (Tip: A flat-bottomed glass is very helpful for this step.)
- Bake for 5 minutes. Remove pan from oven and set aside to cool.
- Reduce oven temperature to 325°F.
For the Chocolate Cheesecake
- Using a microwave-safe bowl or a double-burner, melt the semi-sweet chocolate; set aside to let cool.
- Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add sugar and mix well, scraping down the sides of the bowl as needed.
- Whisk the eggs and egg yolk together and add to the bowl of the stand mixer; mix until well combined.
- Add the sour cream, vanilla extract and melted chocolate; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Pour batter on top of cooled Oreo crust.
For the Peanut Butter Cheesecake
- Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add peanut butter and sugar; mix well, scraping down the sides of the bowl as needed.
- Whisk the eggs and egg yolk together and add to the bowl of the stand mixer; mix until well combined.
- Add the sour cream and vanilla extract; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Pour batter into springform pan (on top of chocolate cheesecake batter).
- Wrap the bottom of the pan with a piece of aluminum foil and place in a large roasting pan or rimmed sheet pan. Fill pan with ~½” of water to create a water bath. Bake at 325°F until center of cake is just barely set (~80-85 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
- Remove cake from oven and let cool in pan for 1 hour.
- Cover pan with plastic wrap and refrigerate overnight.
For the Ganache Topping
- Place the chopped chocolate in a small mixing bowl.
- Using a microwave-safe bowl, heat the heavy whipping cream for 40-50 seconds, or until it just begins to bubble.
- Pour the hot cream into the bowl with the chopped chocolate; let stand (without stirring) for 10 minutes.
- Slowly stir mixture together until smooth.
- Release cheesecake from pan and place on a large serving plate.
- Slowly pour ganache over cheesecake, using a spatula to spread the ganache evenly to the edges. (Note: It’s ok if some of the ganache drips down sides of the cheesecake!)
- Garnish top with chopped peanut butter cups.
- Serve immediately or refrigerate until ready to serve.
Nutrition
Calories: 439kcal | Carbohydrates: 24g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 234mg | Potassium: 219mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1040IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 1mg
