Description
This Peanut Butter Cheesecake features a rich, creamy filling with a delicious peanut butter flavor, complemented by a crunchy Oreo crust and a glossy chocolate ganache. It’s a decadent dessert perfect for any special occasion or as a treat to satisfy your sweet tooth.
Ingredients
Scale
For the Crust:
- 200 g Oreo cookies, crushed
- 100 g melted butter
For the Cheese Cream:
- 1 package (250 g) cream cheese
- 2 tbsp peanut butter
- 75 g sugar
- 1 tsp vanilla extract
- 250 ml whipping cream
- 12 mini chocolate cups, cut in halves
- 7 g gelatin
For the Ganache:
- 250 g milk chocolate or dark chocolate
- 250 ml whipping cream
For the Decor:
- 500 ml whipping cream
- 1 tbsp sugar
- 100 g chocolate, for shavings or chunks
- The remaining mini chocolate cups
Instructions
- Prepare the Crust:
- Melt the butter and mix with the crushed Oreo cookies. Press the mixture into the bottom of a cake pan with a removable ring.
- Bake for 10 minutes at 350°F (175°C). Allow to cool.
- Prepare the Cheese Cream:
- Beat the cream cheese with sugar and vanilla until smooth. Add the peanut butter and mix well.
- Dissolve the gelatin according to package instructions and add to the cream cheese mixture.
- Whip the cream until soft peaks form, then fold into the cream cheese mixture.
- Fold in the halved mini chocolate cups.
- Pour the cream cheese mixture over the cooled crust and level the top.
- Prepare the Ganache:
- Heat the whipping cream in a pot until hot but not boiling. Add the cut chocolate pieces and let rest for 2 minutes.
- Stir until the ganache is glossy and smooth.
- Pour the ganache over the cream cheese layer and use a knife to slightly swirl.
- Refrigerate:
- Refrigerate for about 4 hours, or until set.
- Decorate with whipped cream, chocolate shavings, and the remaining mini chocolate cups.
Notes
- Use fresh cream cheese for best results.
- Allow the ganache to cool slightly before pouring over the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 4 hours (including refrigeration)