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The Ultimate Peanut Butter Cheesecake

The Ultimate Peanut Butter Cheesecake marries together peanut butter and cheesecake for rich, creamy, dense dessert perfection!
Prep Time25 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 35 minutes
Course: Dessert
Keyword: Cheesecake, Chocolate, Chocolate Ganache, From Scratch, Homemade, Peanut Butter, Peanut Butter Cheesecake

Ingredients

Chocolate Crust

  • 2½ Cups Crushed Chocolate Wafer Cookies (I use Oreos)
  • 4 TBSP Butter Melted

Cheesecake Filling

  • 3 8 ounces Packages of Cream Cheese Room Temperature
  • ¾ Cup Sugar
  • ½ TSP Almond Extract
  • 2 TSP Vanilla Extract
  • ½ TSP Salt
  • ¾ Cup Sour Cream Room Temperature
  • 2 Cups Smooth Peanut Butter
  • 4 Large Eggs Lightly Beaten

Chocolate Ganache

  • 8 Ounces Semi-Sweet Chocolate Finely Chopped
  • 8 Ounces Heavy Cream
  • 2 TBSP Finely Chopped Honey Roasted Peanuts

Instructions

  • Preheat oven to 350°F.
  • Prepare a 9 inch spring form pan by spraying with nonstick baking spray. Tightly wrap the outside of the pan with foil, ensuring no gaps.
  • Finely grind the chocolate cookies in a food processor or grinder.
  • Add melted butter and mix until well combined.
  • Press the chocolate crumb mixture into the bottom of the prepared pan.
  • Bake in the oven for 10 minutes. Remove and allow to cool.

Cheesecake Filling

  • Reduce oven temperature to 300°F.
  • In a stand mixer, whip cream cheese until smooth.
  • Add in the sugar, salt, vanilla and almond extract and mix on low speed until well combined. Scrape sides of bowl to ensure all ingredients are mixed well.
  • Add in the sour cream and mix on low speed until well combined, scraping bowl to ensure well incorporated.
  • Add peanut butter and mix on low speed until completely mixed into batter.
  • Remove bowl from stand mixer and using a spoon or spatula, gently fold in the eggs one at a time, gently until just combined.
  • Pour the batter over the prepared crust.
  • Place the cheesecake in a large roasting pan and fill the roasting pan with hot water, using enough to reach about halfway up the sides of the cheesecake pan.
  • Bake in the oven at 300°F for one hour. Edges should look set and the center is still jiggly.
  • Leave the cheesecake in the water bath in the oven for one hour, with the oven door shut.
  • Remove the cheesecake from the oven and loosen the cake from the pan by running a knife around the edges. Allow to cool completely.
  • Remove the cheesecake from the pan and place on a serving platter and cover. Refrigerate for at least 4 hours or overnight.

Chocolate Ganache

  • In a small saucepan, bring the cream to a boil over medium heat.
  • Place chocolate in a heat safe bowl and pour heated cream over chocolate.
  • Stir until completely combined, smooth and creamy.
  • Pour the ganache over the top of the cheesecake and smooth with an offset spatula.
  • Sprinkle top of ganache with chopped peanuts with preferred design.
  • Refrigerate for 30 minutes to allow ganache to set.