Peanut butter and oreo cheesecake recipe
A luscious, indulgent cheesecake with an Oreo crust, peanut butter filling, and silky chocolate ganache.
Equipment
- 1 Stand mixer
Ingredients
For the cheesecake:
- 600 grams cream cheese
- 2 eggs
- 1 tsp vanilla flavor
- 100 grams sugar
- 1 cup chunky peanut butter (with peanut pieces)
- 4 tbsp flour (sifted)
- 2 packs Oreo biscuits (approx. 28)
- 35-40 grams butter melted
- ½ tsp salt
For the ganache:
- 100 ml whipping cream
- 100 grams milk chocolate (coverture)
Instructions
Prepare the base:
- Preheat the oven to 160°C.
- Crush the Oreos into fine crumbs, mix with melted butter and salt.
- Press them into a lined 20 cm springform pan wrapped with foil.
- Bake it for 10–12 minutes.
Make the filling:
- In a standing mixer, beat the cream cheese and sugar until all is smooth.
- Add the eggs, the vanilla flavor, and the peanut butter. Mix for two or three minutes.
- Fold in the sifted flour.
Bake:
- Pour the filling into the cooled crust.
- Place the pan in a bain-marie (hot water bath) and bake at 160–170°C for 1 hour.
- Turn off oven and let cheesecake rest inside for another hour.
Chill:
- Transfer to fridge for 40 minutes.
Ganache topping:
- Heat the cream and pour it over the chopped chocolate, stirring until smooth.
- Spread over cooled cheesecake.
Set & serve:
- Chill until the ganache is firm. Slice it and enjoy it!
Nutrition
Calories: 480kcal
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