Peanut Butter Cheesecake
A rich and creamy dessert that combines the flavors of peanut butter and chocolate, set atop a crunchy Oreo crust.
Equipment
- Springform pan
- Food Processor
- Mixing Bowls:
Ingredients
- 2 1/4 cups cream cheese softened
- 1 3/4 cups confectioners' sugar
- 1 tsp vanilla extract
- 1 cup peanut butter creamy or crunchy
- 1/2 cup heavy cream
- 24 each Oreo cookies for the crust
- 1/4 cup butter melted
- 1 cup coconut cream full-fat for best results
- 1 cup chocolate chips
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, blend Oreo cookies into fine crumbs. Combine with melted butter and press into the bottom of a greased springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat together cream cheese and confectioners' sugar until smooth.
- Add vanilla extract and peanut butter, mixing until fully combined.
- Incorporate the heavy cream slowly while mixing until light and fluffy.
- Pour the peanut butter mixture over the cooled crust, smoothing the top with a spatula.
- Chill in the refrigerator for at least 6 hours, preferably overnight.
- Prepare the ganache by heating coconut cream until simmering, then adding chocolate chips. Stir until smooth.
- Pour the ganache over the chilled cheesecake and let it set for an additional 30 minutes in the refrigerator.
- Carefully remove the cheesecake from the springform pan and slice to serve.
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Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.