The peanut butter cheesecake of your desires. My model has an Oreo crust and decadent chocolate ganache topping sandwiched round a deliriously clean, creamy, and oh-so-peanut-buttery filling. And did I point out it’s made WITHOUT a water tub!? Recipe contains ideas, tips, photographs, and a how-to video tutorial!
What you’ll love about this peanut butter cheesecake:
- Clean, creamy texture: a splash of heavy cream actually smoothes issues out.
- No water tub wanted. Water baths are fussy, messy, and much too typically can go away you with a soggy crust. I don’t use a water tub right here (or in any of my cheesecake recipes), but we nonetheless get good, crack-free outcomes.
- Wealthy peanut butter taste: but you possibly can nonetheless style the “cheesecake” taste too–it’s completely completely balanced (if I do say so myself)!
- Crisp, Oreo cookie crust: a no brainer, actually. Chocolate and peanut butter go SO nicely collectively!
- Chocolate ganache topping: the cherry on prime, I like to recommend ending issues off with a layer of chocolate for my fellow peanut butter & chocolate lovers. In the event you’re feeling fancy, I like to recommend including some selfmade whipped cream and a sprinkle of crushed Reese’s items on prime, too!
A Rigorously (obsessively?) examined recipe
For such a basic taste, I had fairly a troublesome time attempting to deal with this peanut butter cheesecake. In reality, I’ve truly been testing this recipe on and off for years!
Most frequently, my largest challenges had been a lackluster peanut butter taste and a dense, nearly crumbly texture (additionally stemming from the peanut butter). After many makes an attempt, I lastly found out tips on how to strike the proper steadiness of peanut butter and cream cheese, and I even added a shock ingredient I NEVER use in cheesecakes however discovered crucial right here.
The tip outcome? A clean, distinctly peanut butter flavored cheesecake that pairs so properly with an Oreo crust and chocolate ganache topping.
What You Want
It’s crucial that your entire substances are at room temperature; this may assist them combine simpler and forestall over-mixing (which might trigger cracking or a sunken cheesecake). Right here’s what you want!
- Peanut butter. Stick to creamy peanut butter for a clean texture. I’ve not examined this recipe with pure peanut butter, so I can’t say for positive how it will end up should you used it.
- Cream cheese. Identical to my chocolate cheesecake and strawberry cheesecake (okay, truly all of my cheesecakes!), you’ll want to use full-fat, block-style cream cheese. Low-fat or spreadable cream cheese will NOT work right here.
- Oreos. Oreos and peanut butter work so nicely collectively! We’re utilizing the identical Oreo crust from my Oreo cheesecake, which implies you will need to take away the filling from the Oreos. I don’t suggest utilizing my conventional Oreo crust (with the cream included), as a result of the cream tends to leak out of the springform pan throughout baking. I haven’t examined this recipe with my selfmade Oreos but, but it surely’s on my to-do listing (for a really 100% from-scratch model).
- Bitter cream. Whereas we’re nonetheless together with bitter cream on this recipe, it’s possible you’ll discover that it’s a smaller quantity than standard. That is intentional; it nonetheless offers depth of taste whereas permitting the peanut butter taste to shine.
- Heavy cream. Including a splash of heavy cream (one thing I by no means do in my basic cheesecake, however do use in my basque cheesecake) lightens the custard and offers it the right consistency.
SAM’S TIP: Be mild with the eggs! Over-mixing the eggs may cause your cheesecake to have a curdled texture. To keep away from this, frivolously beat every egg earlier than including it and work one by one. Combine every egg on low-speed till simply included, then cease!
Bear in mind, that is simply an outline of the substances I used and why. For the total recipe please scroll right down to the underside of the publish!
Learn how to Make Peanut Butter Cheesecake
Make the Crust
- Scrape and discard the cream filling out of 35 Oreos, then place the cookies in a meals processor. Scraping out the filling is critical as a result of in any other case it wills eep out of the springform pan and leak throughout your oven, leaving you with a multitude, a soggy crust, and a nasty style in your mouth that has nothing to do with the tase of the cheesecake.
- Pulverize the cookies into fantastic crumbs.
- Add the melted butter and pulse till evenly distributed. All of the crumbs must be moistened by the butter.
- Press the crumbs into the underside and excessive up the perimeters of a 9″ springform pan. Go as excessive up the perimeters as you possibly can–this may enable the crust to shrink with the cheesecake because it cools, stopping cracks. Put aside.
Make the Cheesecake
- Beat the cream cheese till clean, then add the peanut butter and sugar and blend on low till mixed. Bear in mind when mixing, gradual and regular is the way in which to go. Don’t beat in an excessive amount of air, however do make sure that the whole lot is clean and nicely included.
- Add the bitter cream and vanilla and stir nicely.
- Gently stir within the eggs, working one by one and mixing till simply mixed after every addition.
- Add the heavy cream and stir till included. Scrape the perimeters and backside of the bowl; there must be no lumps, and the batter must be clean and uniform.
SAM’S TIP: With all of my cheesecakes, avoiding over-mixing is vital, but it surely’s particularly vital right here. Over-mixing the substances may trigger the cheesecake to rise a lot an excessive amount of, which can then trigger it to both over-brown, collapse in on itself (it’ll nonetheless style good) or simply look humorous with raised edges and a sunken middle (will nonetheless largely style good!).
Bake and Embellish
- Pour the filling into your ready crust and clean the highest with a spatula.
- Bake for 50 minutes at 325F (160C), then let sit a room temperature till not heat. Place within the fridge to relax for not less than 6 hours.
- Put together the ganache, then evenly pour it over the chilled cheesecake. Place the cheesecake again within the fridge to set for about 20 minutes.
- High with whipped cream earlier than serving (if desired) and luxuriate in!
SAM’S TIP: A basic graham cracker crust would work right here too, or for a enjoyable twist, be happy to toss in half a cup of finely chopped peanuts to your graham cracker crust!
Often Requested Questions
Sadly this recipe will make an excessive amount of filling for a store-bought crust. In reality, I feel you’d most likely want two store-bought crusts to make use of all of it. In the event you do that, your bake time shall be much less; although I can’t say for positive what it will be.
Nope! My recipe was particularly designed to be made with out a water tub. Observe the ideas listed all through the publish above, and also you’ll have a clean, completely textured, and crack-free cheesecake. AND you don’t want to fret about ending up with a soggy crust.
This peanut butter cheesecake will final for as much as 5 days within the fridge. I wish to retailer mine within the springform pan coated in foil, then after I’m able to serve, I simply take away the ring. You can too freeze this cheesecake for as much as 3 months–simply make sure that it’s tightly wrapped (you possibly can slice it and freeze particular person slices, the cheesecake may be loved from frozen or thaw it in a single day within the fridge earlier than having fun with).
What different cheesecake flavors would you wish to see? Let me know within the feedback!
Take pleasure in!
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Peanut Butter Cheesecake
Servings: 12 servings
Energy: 726kcal
Forestall your display from going darkish
Directions
Oreo crust
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Preheat oven to 325F (160C).
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Twist aside every Oreo cookie and use a butter knife to scrape out and discard the filling. Place cookies into meals processor and pulse into fantastic crumbs.
35 Oreo cookies
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In a big bowl, mix cookie crumbs and melted butter and toss till all crumbs are moistened. Pour crumbs into 9” springform pan and use a measuring cup or glass to press crumbs evenly into the underside and up the perimeters of the pan (press as far up as doable to assist decrease threat of cracks). Put aside.
5 Tablespoons (75 g) unsalted butter
Cheesecake
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In a big mixing bowl utilizing an electrical hand mixer (or within the bowl of a stand mixer with paddle attachment) Stir cream cheese till clean and creamy.
24 oz (678 g) cream cheese
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Add peanut butter and sugar and use mixer to beat on low-speed till clean.
1 cup (280 g) creamy peanut butter, 1 ¼ cups (250 g) granulated sugar
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Add bitter cream and vanilla extract, stirring till totally mixed.
2 teaspoons vanilla extract, ½ cup (120 g) bitter cream
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Add eggs one by one, mixing briefly after every addition till every egg is simply mixed.
3 massive eggs
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Add heavy cream and stir till batter is clean and uniform. Remember to scrape the perimeters and backside of the blending bowl.
2 Tablespoons heavy cream
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Pour batter into Oreo crust. Switch to middle rack of 325F (160C) oven and bake for 50 minutes. When completed, the middle will nonetheless jiggle some like Jell-O if jostled, however the edges must be set and should have even puffed a bit.
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Permit to chill at room temperature till not heat, then switch to fridge to relax for not less than 6 hours, ideally in a single day.
Ganache
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In a medium-sized microwave-safe mixing bowl, mix chocolate and heavy cream.
3 oz (85 g) chocolate, ½ cup (118 ml) heavy cream
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Microwave for 25 seconds on excessive, stir, then microwave for an additional 25 seconds. Stir nicely till chocolate and cream are fully clean and melted.
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As soon as cheesecake is ready, pour ganache evenly over prime of cheesecake. Return to fridge and permit ganache to set (about 20 minutes) earlier than eradicating springform pan, slicing, and serving.
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If desired, prime with selfmade whipped cream earlier than serving.
½ batch selfmade whipped cream
Notes
Peanut butter
This recipe has not been examined with “pure” peanut butter (the type that separates).
Storing
Retailer coated within the fridge for as much as 5 days.
Freezing
Cheesecake could also be frozen for as much as 3 months. Could also be frozen entire or sliced and frozen, wrap cheesecake tightly to stop freezer burn. Cheesecake could also be loved from frozen or thaw in a single day within the fridge.
Diet
Serving: 1serving | Energy: 726kcal | Carbohydrates: 59g | Protein: 12g | Fats: 52g | Saturated Fats: 24g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 18g | Trans Fats: 0.2g | Ldl cholesterol: 130mg | Sodium: 430mg | Potassium: 340mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1210IU | Vitamin C: 0.2mg | Calcium: 100mg | Iron: 5mg
Dietary data is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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