The ingredients for this delectable dessert are fairly straightforward. Here’s what you’ll need:
OREO Crust
- 45 OREO cookies
- 8 tbsp salted butter, melted
Peanut Butter Filling
- ½ cup heavy cream (very cold)
- 24 oz cream cheese (softened at room temperature)
- 1½ cups powdered sugar
- 1 cup creamy peanut butter
- ¾ cup full-fat sour cream (room temperature)
- 1 tsp vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips (coarsely chopped)
- ⅓ cup heavy whipping cream
Optional Toppings
- Chopped Reese’s peanut butter cups
- Chopped peanuts
- Peanut butter drizzle (microwave-safe, heated in 15-second increments)
Instructions
Follow these steps to create your Peanut Butter Cheesecake masterpiece:
- Step 1: Place the OREO cookies in a food processor and pulse until fine crumbs form. Mix in melted butter until fully combined.
- Step 2: Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Chill the crust while preparing the filling.
- Step 3: In a large bowl or stand mixer, whip the heavy cream until stiff peaks form. Set aside.
- Step 4: In another bowl, beat the cream cheese until light and fluffy, about 2–3 minutes, scraping down the sides as needed.
- Step 5: Add the powdered sugar and mix until smooth. Then stir in the peanut butter, sour cream, and vanilla extract until completely blended.
- Step 6: Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Step 7: Pour the filling over the chilled OREO crust and spread it evenly with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
- Step 8: For the ganache topping, place chopped chocolate chips in a heatproof bowl. Heat the heavy whipping cream in the microwave until just simmering, and then pour it over the chocolate chips. Let it sit for 2–3 minutes before whisking until smooth.
- Step 9: Allow the ganache to cool slightly, maintaining a spreadable consistency. After the cheesecake has chilled, spread the ganache evenly over the top.
- Step 10: Refrigerate for an additional 30 minutes to set the ganache.
- Step 11: To serve, run a knife along the edge of the springform pan, carefully removing the outer ring. Garnish with optional toppings and slice to serve.
FAQs
1. Can I use natural peanut butter for the filling?
Yes, but make sure it is well-stirred to combine the oils with the peanut butter for a smoother consistency.
2. How long does the cheesecake last in the fridge?
The cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
3. Can I freeze the Peanut Butter Cheesecake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving.
4. What can I substitute for OREO cookies in the crust?
You can use graham cracker crumbs for a different flavor. The proportions would be roughly the same.
5. How can I make clean slices of cheesecake?
Use a sharp knife dipped in warm water and wiped dry between cuts for clean, smooth slices.
Conclusion
Creating a Peanut Butter Cheesecake is simpler than it seems and results in an impressive dessert that will wow your guests and leave a lasting impression. The combination of the creamy filling, crunchy crust, and rich ganache makes this dessert a must-try, especially for peanut butter lovers. So go ahead, treat yourself and those you love to this delightful indulgence — it’s worth every bite!