Ingredients: |
Ingredients: For Oreo Crust:
2 cups Oreo crumbs
4 Tbsp unsalted butter, melted
For Peanut Butter Cheesecake Filling:
32 oz cream cheese, softened
1 1/3 cup sugar
4 large eggs
1 cup smooth peanut butter
1 1/2 tsp vanilla
1/3 cup heavy cream
1 1/4 cup mini chocolate chips
For Milk Chocolate Ganache:
1/2 cup heavy cream
1 1/2 cup milk chocolate chips
For Garnish:
chopped Reese's cups
crushed roasted peanuts
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Directions: |
Directions:Coat 9" springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with 2 layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath.
To make the crust: in a food processor, finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with the melted butter and stir until evenly moistened. Press the mixture into the bottom of the springform pan and set in the fridge to firm while making the filling.
Preheat oven to 350º
To make the cheesecake filling: beat softened cream cheese with sugar until smooth. Mix in peanut butter, heavy cream and vanilla. Add eggs one at a time, beating after each addition just to combine, do not over mix.Stir in chocolate chips and spread the mixture over the crust. Place the springform pan in a roasting pan. Pour hot water in pan about a quarter of the way.
Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the middle.
Remove the cheesecake from the water bath and set on a cooling rack to cool. Remove aluminum foil and refrigerate at least 5 hours, or overnight. When the cake is completely cooled, run a thin knife around the edge and release the ring of springform pan, then transfer the cake onto a serving plate.
Over a medium heat, bring heavy cream to a boil. Place milk chocolate chips in a heatproof bowl and pour hot cream over the chips, stir until the chocolate is completely melted. Set aside to cool. The ganache should be pourable, but not too thin.
Spread the ganache on top and let it drip down the sides. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese's. Refrigerate until ready to serve. |
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