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Slice of cheesecake on white plate
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Chocolate Peanut Butter Cheesecake

A true decadent treat comes in the form of my Chocolate Peanut Butter Cheesecake. This begins with a chocolate cookie crust, that is topped with a creamy peanut butter cheesecake filling and finally topped with a rich chocolate topping. You can't go wrong making this indulgent treat today.
Prep Time30 mins
Cook Time2 hrs
Course: Dessert
Cuisine: American
Keyword: peanut butter cheesecake
Servings: 12
Calories: 489kcal
Author: Jill

Ingredients

Peanut Butter cheesecake

  • 1 package of oreos creme removed from cookies
  • 1/4 C sugar
  • 1/4 C unsalted sweet cream butter melted
  • 24 Oz cream cheese softened
  • 1/2 C brown sugar
  • 1/2 C sour cream
  • 1 tsp pure vanilla extract
  • 3 large eggs
  • 3/4 C peanut butter

For chocolate ganache

  • 1/4 C heavy whipping cream
  • 3 oz semi sweet chocolate chips
  • 1/4 C chopped peanuts

Instructions

  • Preheat oven to 350 degrees and line a 9inch round springform pan
  • Using a food processor, ground up the cookies and sugar until sand like
  • Dump into a medium bowl and mix in the melted butter
  • Press the crust into the pan
  • Bake in the oven for 10 minutes
  • Remove and allow to cool while you make the filling
  • Using a hand mixer and a large bowl, beat the cream cheese, brown sugar, and sour cream until combined and smooth
  • Beat in the eggs one at a time until combined after each egg
  • Beat in the vanilla until combined
  • Beat in the peanut butter until combined
  • Pour batter into the crust
  • Place a large pan of water onto the bottom of the rack in the oven
  • Place the cheesecake onto the second rack in the oven directly over the middle part of the water pan
  • Bake in the oven at 350 for 15 minutes
  • Lower oven temp to 200 degrees and continue to bake the cheesecake for 2 hours
  • Remove from oven and allow to cool completely before placing in the fridge overnight
  • Remove cheesecake from springform pan
  • Using a small stove pot, place the heavy whipping cream into the pot and bring to a slight boil
  • Pour chocolate chips into a heat safe bowl
  • Pour hot heavy whipping cream over chocolate chips and allow to sit for 1 minute before whisking until smooth
  • Pour chocolate ganache over the top of the cheesecake and smooth evenly
  • Sprinkle the peanuts around the edge of the cheesecake
  • Cut into slices and enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 24g | Protein: 10g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 126mg | Sodium: 290mg | Potassium: 290mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1072IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg