Peanut Butter Cheesecake Delight (Print Version)

Creamy peanut butter cheesecake topped with chocolate and peanut accents; a dreamy dessert for any occasion.

# Ingredients:

→ Crust

01 - 45 whole Oreo sandwich cookies
02 - 8 tablespoons salted butter, melted

→ Filling

03 - ½ cup heavy cream, well chilled
04 - 24 ounces cream cheese, softened to room temperature
05 - 1½ cups powdered sugar, sifted
06 - 1 cup creamy peanut butter
07 - ¾ cup full-fat sour cream, at room temperature
08 - 1 teaspoon vanilla extract

→ Chocolate Ganache

09 - 1 cup semi-sweet chocolate chips, coarsely chopped
10 - ⅓ cup heavy whipping cream

→ Optional Toppings

11 - Chopped Reese’s peanut butter cups
12 - Chopped roasted peanuts
13 - Peanut butter drizzle

# Steps:

01 - Pulse Oreo cookies in a food processor until fine crumbs form, ensuring there are no large pieces. Transfer to a large bowl and gradually incorporate the melted salted butter until the mixture resembles wet sand and holds shape when pressed. Firmly press into the base of a 9-inch springform pan using the bottom of a measuring cup to create an even layer. Refrigerate crust while you prepare the filling.
02 - Using an electric mixer, whip softened cream cheese on medium speed until completely smooth and aerated, about 3–4 minutes. Gradually add powdered sugar, continuing to mix until fully integrated. Beat in creamy peanut butter, room-temperature sour cream, and vanilla extract, ensuring a perfectly homogeneous texture with no lumps.
03 - In a chilled mixing bowl, whip the cold heavy cream on medium-high speed until soft peaks form and the mixture holds its shape but remains glossy. Avoid over-mixing, which can cause the cream to curdle.
04 - Gently fold the whipped cream into the peanut butter filling in three separate additions, using a spatula to maintain the mixture's light texture. Turn the filling out onto the chilled crust and spread evenly to the edges. Smooth the surface using an offset spatula.
05 - In a small saucepan, heat heavy whipping cream over medium-low heat until it just begins to simmer. Immediately remove from heat, add the chopped semi-sweet chocolate, and let stand for 2 minutes. Stir gently until the chocolate is fully melted and the ganache is smooth and glossy. Pour over the cheesecake, spreading gently to completely cover the surface.
06 - Refrigerate assembled cheesecake for a minimum of 4 hours or overnight to set completely. Before serving, run a sharp knife along the pan edge to loosen, then release the springform sides. Garnish with desired toppings such as chopped Reese’s peanut butter cups, roasted peanuts, or a peanut butter drizzle. Slice with a clean chef’s knife wiped between cuts for neat portions.

# Notes:

01 - For optimal slicing, dip the knife in hot water and wipe clean between each cut for tidy edges.

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