Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), crushed
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup creamy peanut butter (avoid natural oils for best texture)
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Optional: Chopped peanut butter cups for garnish
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed chocolate sandwich cookies and the melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to flatten it evenly. Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
- In a large mixing bowl or a stand mixer, beat the softened cream cheese and granulated sugar together on medium speed until the mixture is completely smooth and fluffy. Add the peanut butter and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure no lumps remain. Lower the mixer speed and add the eggs one at a time, mixing just until the yellow disappears. Do not overmix at this stage, as air bubbles can cause the cheesecake to crack.
- Pour the peanut butter filling over the cooled crust and smooth the top with a spatula. If you want a perfectly creamy finish, wrap the outside of the pan in foil and place it in a larger roasting pan filled with an inch of hot water (a water bath). Bake for 55 to 60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for one hour.
- Remove the cheesecake from the oven and take it out of the water bath. Run a thin knife around the edge of the pan to loosen the sides. Allow it to reach room temperature on the counter, then cover it loosely and refrigerate for at least 6 hours, though overnight is best. This chilling period is crucial for the texture to set properly and the flavors to meld.
- Once the cheesecake is fully chilled, prepare the ganache. Heat the heavy cream in the microwave or on the stove until it just begins to simmer. Pour the hot cream over the chocolate chips in a small bowl and let it sit for 5 minutes. Stir until smooth and glossy. Pour the chocolate over the chilled cheesecake, spreading it to the edges. Top with chopped peanut butter cups if desired. Let the chocolate set in the fridge for 20 minutes before slicing and serving.
- Cook Time: 85 minutes