Description
An indulgent cheesecake with a rich peanut butter filling, nestled in a crunchy Oreo crust and topped with a silky chocolate ganache.
Ingredients
Scale
- 25 Oreos (for crust)
- 1/4 cup unsalted butter (melted, for crust)
- 16 oz cream cheese (full-fat)
- 1 cup peanut butter (creamy or crunchy)
- 3/4 cup granulated sugar
- 1 cup heavy cream (for ganache)
- 8 oz dark or semi-sweet chocolate (chopped, for ganache)
- 1/4 cup crushed Oreos (for topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Crush the Oreos in a food processor until fine crumbs form. Combine with melted butter.
- Press the Oreo mixture into the bottom of a springform pan, packing it tightly.
- Beat together the cream cheese, peanut butter, and sugar until smooth.
- Pour the peanut butter mixture over the crust and smooth the top.
- Bake for 45-50 minutes until the center is slightly jiggly.
- Cool the cheesecake at room temperature for at least 1 hour, then refrigerate for a minimum of 4 hours.
- Heat the heavy cream until simmering, then pour over the chopped chocolate and stir until smooth for ganache.
- Pour the ganache over the cooled cheesecake and sprinkle with crushed Oreos.
Notes
For best results, chill overnight to enhance flavors and texture. Use gluten-free Oreos for a gluten-free version.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg