Ultimate Chocolate Peanut Butter Cheesecake with Oreo Crust
Decadent chocolate peanut butter cheesecake with Oreo crust, creamy peanut butter and chocolate chips filling and ganache-caramel topping.
Servings: 1 Seven inches round cake
Calories: 3632kcal
Ingredients
Crust
- 100 g Oreo cookies with filling
- 30 g butter melted
Filling
- 420 g cream cheese at room temperature
- 150 g granulated sugar
- 20 g all purpose flour
- 2 eggs
- 75 g sour cream
- ⅛ teaspoon salt
- 100 g peanut butter
- 50 g chocolate chips
- 1 teaspoon vanilla extract
Garnish
- Chocolate gananche
- Caramel
- Chopped peanuts
Instructions
- Pre-heat oven to 160°Celsius.
- Crush the Oreo cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the melted butter and mix.
- Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
- In a separate bowl, beat cream cheese until smooth for 30 seconds.
- Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
- Add in both the eggs. Beat for about 10 seconds until the eggs are well combined. Scrape the sides of the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
- Beat in the peanut butter. Combine well.
- Fold in the whipping cream until it is well incorporated into the batter, followed by the chocolate chips.
- Pour the cheesecake batter into the prepared crust and bake in a water bath at 160°Celsius for 55 minutes to 60 minutes. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
- Remove the cheesecake from the oven and let it cool for another 20 minutes before loosening the cake tin and removing the cake out.
- Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
- Garnish the cake with chocolate gananche and caramel drizzle and chopped peanuts.
- Keep leftovers refrigerated.
Notes
- Cheesecakes are best baked in the lowest rack in your oven. That way, they are placed further away from heat which can help avoid them from cracking due to high heat. This also helps the cheesecake tops from over-browning.
- If your oven comes with a fan function, disabling it can help avoid cracks in your cheesecake too.
- Bake cheesecakes at a reduced temperature as compared to normal cakes. A reduction of 10 degrees Celsius would be sufficient. This also helps in avoiding cracks in cheesecakes.
Nutrition
Calories: 3632kcal | Carbohydrates: 275g | Protein: 71g | Fat: 262g | Saturated Fat: 125g | Cholesterol: 893mg | Sodium: 2959mg | Potassium: 1671mg | Fiber: 9g | Sugar: 216g | Vitamin A: 7333IU | Calcium: 608mg | Iron: 15mg