Print

The Best Chocolate Peanut Butter Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

Indulge in the rich and creamy delight of the Best Chocolate Peanut Butter Cheesecake. This decadent dessert features a crunchy Oreo crust, a smooth peanut butter-infused cheesecake filling, and a luscious chocolate ganache topping, finished with a crunchy mix of puppy chow, pretzels, and Cheez-its for a perfect blend of sweet and salty flavors.

Ingredients

Scale

Crust

  • 28 Oreos
  • 8 tbsp unsalted butter (melted)
  • ¼ tsp kosher salt

Cheesecake Filling

  • 32 oz cream cheese (room temperature)
  • 1 cup brown sugar
  • ½ tsp kosher salt
  • 2 tsp vanilla extract
  • 4 eggs (room temperature)
  • 2 egg yolks (room temperature)
  • 1¼ cups peanut butter (Skippy Natural Creamy)
  • ⅔ cup sour cream (room temperature)
  • 1¼ cups heavy cream

Chocolate Ganache

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate (good quality)

Toppings

  • ½ cup puppy chow (store bought or homemade)
  • ½ cup pretzels
  • ⅓ cup Cheez-its
  • ½ tsp flaky sea salt

Instructions

  1. Making the Crust: Preheat the oven to 350°F and lightly spray the inside of a springform pan with non-stick cooking spray. Blend the Oreos, melted butter, and kosher salt in a food processor until finely crumbed. Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan using a measuring cup. If crumb sticks to the cup, wipe it off and lightly spray it with non-stick spray. Bake the crust for 10-12 minutes, then cool on a rack.
  2. Preparing for Baking: Reduce oven temperature to 325°F.
  3. Making the Cheesecake Batter: In a stand mixer bowl with a paddle attachment, beat cream cheese on low speed for 1 minute. Add brown sugar and salt, mixing on low until smooth. Mix in vanilla extract. With mixer on low, add eggs and egg yolks one at a time, fully incorporating each and scraping down the bowl sides between additions. Blend in peanut butter and sour cream on low speed until smooth, then add heavy cream and mix until fully incorporated.
  4. Setting up the Pan: Wrap the bottom and sides of the springform pan with heavy-duty aluminum foil in multiple layers to prevent water leaks during baking. Pour the cheesecake filling over the cooled Oreo crust. Tap the pan gently on the counter from about ½ inch height several times to release air bubbles.
  5. Baking the Cheesecake: Place the wrapped springform pan inside a larger roaster pan and add warm water halfway up the sides of the springform pan to create a water bath. Bake at 325°F for 1 hour and 15 minutes. Turn the oven off and leave the cheesecake inside with the door shut for an additional 45 minutes to finish cooking gently.
  6. Cooling the Cheesecake: Remove the cheesecake from the oven and cool on a rack at room temperature for 2-3 hours. Then refrigerate for 4-5 hours or overnight to fully set.
  7. Making the Chocolate Ganache: Heat 1 cup heavy cream in a small saucepan over low to medium heat until it just begins to simmer, avoiding boiling. Meanwhile, chop the semi-sweet chocolate and place in a heatproof bowl. Pour the hot cream over the chocolate, cover the bowl tightly with plastic wrap, and let it sit for 3-4 minutes. Remove the wrap and slowly stir the ganache until smooth.
  8. Assembling the Cheesecake: Once the ganache has slightly cooled, spread it evenly over the chilled cheesecake surface. Immediately sprinkle the puppy chow, pretzels, and Cheez-its on top, gently pressing them into the ganache.
  9. Final Touch: Allow the ganache to set at room temperature or in the refrigerator, then sprinkle flaky sea salt over the cheesecake before serving for a perfect sweet and salty finish.

Notes

  • Make sure all dairy ingredients are at room temperature for a smooth cheesecake batter.
  • Wrapping the pan in foil and using a water bath prevents cracking and ensures even baking.
  • Use good quality chocolate for a richer ganache.
  • Let the cheesecake chill overnight for the best texture and flavor.
  • If puppy chow is homemade, ensure it is fully dry before using to avoid sogginess on the cheesecake.
  • Flaky sea salt enhances the flavor contrast and adds a delicate crunch.

Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust Cheesecake, Peanut Butter Dessert, Chocolate Ganache, Cream Cheese Cheesecake, No Crack Cheesecake, Water Bath Cheesecake

Find it online: https://zarameals.com/the-best-chocolate-peanut-butter-cheesecake-recipe/