This chocolate peanut butter cheesecake is the ultimate dessert. A chocolate cookie crumb crust filled with a creamy peanut butter cheesecake, studded with Reeses Pieces and topped off with a rich chocolate ganache and whipped cream. As if that’s not enough, I’ve only gone and added a few more Reeses Peanut Butter Cups to the top, oh yeah! This is unashamedly indulgent, perfect for all you peanut butter fans out there.
Yep, I’m back with another cheesecake recipe. Sorry not sorry. This time I’m’a hit you up with this unbelievably good chocolate peanut butter cheesecake. If you like chocolate and if you like peanut butter you’re gonna love this recipe. L O V E love!
You start off with a chocolate cookie crumb crust, all good things start with a chocolate cookie crumb crust. Trust me. Filled with the richest, most decadently delicious creamy peanut butter cheesecake, it’s almost too much to take. What if I tell you I stirred through a whole bunch of chopped Reeses Pieces peanut butter cups? Feeling faint? Don’t worry, me too. We’re not done yet, oh no! Now we slather on an oil slick of chocolate ganache, so shiny you can almost do your make up in it. Top it all off with a few swirls of whipped cream and yet more peanut butter cups and Bobs your uncle, the sexiest cheesecake that ever was. Stand back and bask in it’s majesty.
Tips for the perfect baked cheesecake:
- Make sure all of your ingredients are at room temperature before you start. This helps everything come together quickly and easily.
- Mix your cheesecake filling as little as possible, extra air in the batter aids in forming surface cracks. Do not want! Keep your mixer on the slowest speed and stop as soon as your ingredients fully incorporated.
- Always use full fat cream cheese, I tend to favour Philadelphia as I’ve never had a bad experience using that particular brand.
- Use a bain marie to bake your cheesecake. Or if you’re a normal person, like me, wrap your cake tin in a double layer of tin foil then use a roasting tin large enough to fit your tin and fill half way with boiling water. This helps regulate the heat and gives your a creamier texture.
- Cool your cheesecake in the oven. Once your cheesecake has baked simply turn your oven off and let the cheesecake sit in there for an hour, then prop open the door with a wooden spoon and leave it for another hour. Then pop in the fridge over night.
- Most importantly, don’t rush it. A baked cheesecake needs a lot of time. Trust me, a few extra steps and you’ll be rewarded with the best cheesecake you’ve ever tasted!
For the Base:
- 300g Chocolate Oreos
- 60g unsalted butter, melted
For the Cheesecake Filling:
- 900g full fat cream cheese
- 250g caster sugar
- 4 large, free range eggs at room temperature
- 300g smooth peanut butter
- 80ml double cream
- 150g Reeses Pieces peanut butter cups, chopped
For the Ganache:
- 120ml double cream
- 250g plain chocolate, chopped
- 120ml double cream
- 2tbsp icing sugar
- Reeses Pieces
- First of all, prepare your crust. Preheat oven to 160°C. Grease and line the bottom of a 9-inch springform tin with baking parchment. Wrap the bottom of the tin tightly with a double layer of tin foil, you want it to be water tight.
- Place the Oreo cookies into a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again for a minute until the crumbs are well coated. Press into the base of your prepared pan and up the sides. Pop the tin in the fridge while you make your filling.
- To make the filling: Preheat the oven to 160C. In the bowl of an electric mixer, mix the cream cheese and sugar until well combined making sure to keep your mixer on the lowest setting, scraping down the sides of the bowl once or twice. Mix in the peanut butter and double cream.
- With the mixer still on the slowest setting, add the eggs one at a time, scraping the sides of the bowl after each addition. Stir through the chopped Reeses Pieces. Make sure not to over mix the filling.
- Carefully pour the cheesecake filling into the crust and smooth the top with a spatular. Place the prepared tin inside a large roasting tin. Place the roasting pan containing the cheesecake onto an oven shelf and carefully fill the roasting tin with water until it comes half way up the cheesecake tin making sure not to go above the tin foil.
- Bake for 1 hour and 30 minutes then turn off heat and leave cheesecake in oven with door closed an hour. Then, using a wooden spoon, prop the door of the oven open and wait for another hour. Once cool remove the tin foil and place the cheesecake in the fridge and chill overnight.
- When ready to serve run a small knife around the edge of the tin to release the cheesecake, transfer onto a serving plate.
- In a small, heavy based sauce pan bring the double cream to a simmer. Do not let it boil. Place the chopped dark chocolate in a bowl and pour the hot cream over the chocolate, leave to melt for 5 minutes before stirring the ganache until smooth. Allow to cool for 15 minutes then pour over the cheesecake, allowing a little of the ganache to dribble down the sides.
- To make the whipped cream, in the bowl of an electric mixer add the double cream and icing sugar and mix on a low-medium speed until soft peaks form. Pipe mounds of the cream around the edge of your cheesecake and decorate with chopped Reeses Pieces.