Peanut Butter Cheesecake Decadent Peanut Butter Cheesecake with Chocolate Ganache

 

 

 

Peanut Butter Cheesecake

Decadent Peanut Butter Cheesecake with Chocolate Ganache

Ingredients:

OREO Crust:

45 Oreos

8 tablespoons salted butter, melted

Peanut Butter Filling:

½ cup heavy cream, very cold

24 ounces cream cheese, softened at room temperature

1 ½ cup powdered sugar

1 cup creamy peanut butter

¾ cup sour cream, full fat, room temperature

1 teaspoon vanilla extract

Chocolate Ganache:

1 cup semi-sweet chocolate chips, coarsely chopped

⅓ cup heavy whipping cream

Optional Toppings:

Reese's peanut butter cups, coarsely chopped

Chopped peanuts

Peanut butter drizzle

Directions:

OREO Crust: Pulse Oreos in a food processor until fine crumbs form. Mix with melted butter and press into the bottom and 1 inch up the sides of a 9-inch springform pan. Chill while preparing the filling.

Peanut Butter Filling: Beat heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fluffy, then add powdered sugar, peanut butter, sour cream, and vanilla extract until smooth. Fold in whipped cream. Pour into crust and refrigerate for at least 4 hours.

Ganache Topping: Heat heavy whipping cream until it begins to simmer. Pour over chocolate chips, let sit for 2-3 minutes, then whisk until smooth. Cool slightly, then spread over cheesecake. Refrigerate for 30 minutes.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 625 kcal | Servings: 16