Description
A rich dessert combining velvety chocolate, nutty peanut butter, and a buttery Oreo crust. The dense filling is topped with smooth milk chocolate ganache for a luxurious contrast in texture and flavor.
Ingredients
24 Oreo cookies, crushed
1/2 cup unsalted butter, melted (for crust)
16 oz cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup smooth peanut butter
1/2 cup chocolate chips (for filling)
1 cup milk chocolate pieces
4 tbsp heavy cream (for ganache)
Optional: Crushed peanuts and Reese’s cups for garnish
Instructions
Preheat oven to 325°F (170°C). Press the crushed Oreo cookies and melted butter into the bottom of a 9-inch springform pan.
In a bowl, beat cream cheese and sugar until smooth. Add eggs, flour, and peanut butter; mix until fully combined.
Fold in chocolate chips for marbled effect.
Pour filling over crust and smooth the top.
Bake for 45 minutes, then let cool completely at room temperature.
To make ganache, gently heat milk chocolate with heavy cream until smooth, then pour over the cooled cheesecake.
Chill in the refrigerator for at least 4 hours before serving.
Notes
Use a water bath (baking the cheesecake in a roasting pan filled with hot water) to prevent cracks. Refrigerate leftovers for up to 5 days. Garnish with crushed peanuts and crumbled Reese’s cups just before serving for added texture.
Nutrition
- Serving Size: 1 serving (slice)
- Calories: 450
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg