Description
Creamy peanut butter cheesecake brings indulgent comfort straight from New York’s finest bakeries. Rich layers of smooth filling and nutty crunch promise delightful moments that will satisfy sweet cravings and warm dessert lovers’ hearts.
Ingredients
Scale
main ingredients:
- 24 ounces (680 grams) cream cheese
- 1 cup (240 milliliters) creamy peanut butter
- 1 cup (200 grams) granulated sugar
- 3 large eggs
crust ingredients:
- 200 grams (7 ounces) oreo cookies, crushed
- 100 grams (1/2 cup) unsalted butter, melted
additional ingredients:
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Craft a robust foundation by combining melted butter with finely ground Oreo cookies, pressing the mixture firmly into the base of a springform pan.
- Bake the crust at 350°F for 10 minutes, creating a crisp, golden base, then allow it to cool completely.
- In a large mixing bowl, whip cream cheese until velvety smooth, gradually incorporating sugar and vanilla extract.
- Integrate peanut butter into the cream cheese mixture, ensuring a uniform, creamy consistency.
- Activate gelatin according to package specifications and gently fold into the cream cheese blend.
- Whip heavy cream until soft, billowy peaks form, then delicately fold into the peanut butter cheesecake mixture.
- Gently fold chopped mini chocolate cups throughout the filling, distributing them evenly.
- Pour the luxurious filling over the cooled crust, smoothing the surface with a spatula for a perfectly level top.
- Create a rich ganache by heating whipping cream until steaming, then adding chocolate pieces and allowing them to melt.
- Stir the ganache until achieving a glossy, silky texture, then cascade over the cheesecake surface.
- Use a knife to create elegant swirls in the ganache, adding visual intrigue.
- Refrigerate the cheesecake for 4 hours or until fully set and firm.
- Garnish with dollops of whipped cream, delicate chocolate shavings, and reserved mini chocolate cups before serving.
Notes
- Crust Perfection: Use a food processor to crush Oreo cookies finely for a uniform, compact base that holds together beautifully.
- Gelatin Pro Tip: Dissolve gelatin in warm liquid to prevent lumps and ensure a smooth, silky cheesecake texture.
- Chocolate Integration: Gently fold mini chocolate cups to distribute evenly without deflating the creamy mixture.
- Dairy-Free Adaptation: Swap cream cheese and whipping cream with plant-based alternatives like cashew cream and coconut whipped cream for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 219
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg