Yields: 8-10 servings
Prep Time: 30 minutes
Chill Time: At least 4 hours, preferably overnight
Ingredients:
For the Crust:
- 1 1/2 cups (150g) chocolate sandwich cookies (e.g., Oreos)
- 5 tablespoons (70g) unsalted butter, melted
For the Filling:
- 24 ounces (680g) cream cheese, softened to room temperature
- 1 cup (270g) creamy peanut butter
- 1 1/4 cups (150g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (360ml) heavy cream, chilled
For the Chocolate Ganache Topping (Optional):
- 1/2 cup (120ml) heavy cream
- 4 ounces (115g) semi-sweet or bittersweet chocolate, finely chopped
Instructions
1. Make the Crust:
- Crush the cookies in a food processor until they are fine crumbs.
- Mix in the melted butter until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan.
- Chill the pan in the refrigerator while you prepare the filling.
2. Make the Filling:
- In a large bowl, beat the softened cream cheese and peanut butter with an electric mixer until light and fluffy (about 2 minutes).
- Gradually add the powdered sugar and vanilla extract, beating until smooth and well-combined.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
3. Assemble the Cheesecakes:
- Pour the filling mixture over the chilled crust and spread evenly.
- Refrigerate for at least 4 hours, or ideally overnight, to allow the cheesecake to set completely.
4. Make the Chocolate Ganache (Optional):
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream until just simmering. Immediately pour the hot cream over the chocolate.
- Let stand for 1 minute, then whisk until the chocolate is melted and the ganache is smooth.
- Allow the ganache to cool for 5-10 minutes before pouring over the chilled cheesecake and spreading evenly.
- Refrigerate for at least 30 minutes for the ganache to set.
5. Serve and Enjoy!
- Release the springform pan sides before slicing.
- Garnish with additional whipped cream, chopped peanuts, or chocolate shavings, if desired.
- Store leftovers covered in the refrigerator for up to 5 days.
Tips:
- Room Temperature Ingredients: Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Don’t Overmix: Fold in the whipped cream gently to maintain a light, airy texture.
- Chill Time: Allowing the cheesecake to chill for an extended period helps it firm up for easy slicing.
- Variations: Try using a different crust (graham cracker, pretzel) or other nut butter for a twist!
