Total time: 8 hours 30 minutes
Yield: Makes 10-12 servings
Oreo Cookie Crust:
300 gram Oreo Peanut Butter cookies
150 gram butter
Peanut Butter Filling:
600 gram Philadelphia cream cheese
1 dl Icing sugar
2 teaspoon vanilla sugar or vanilla extract
1 dl (1/2 cup) Peanut butter
1 dl heavy cream
1 Peanut butter chocolate bar (chopped)
150 gram milk chocolate or dark chocolate
1,5 dl heavy cream
5 Oreo Peanut Butter cookies
2 Peanut Butter Chocolate (snickers or any chocolate with peanut butter)
Salted caramel sauce (OPTIONAL):
2 1/2 dl heavy cream
2 dl sugar
50 gram softened butter, diced
Pinch of salt
Step 1: THE CRUST
Preheat the oven 175 degrees °C or 350 degrees F. Crush the Oreo cookies in a food processor or put the biscuits into a food bag, crush into crumbs with a rolling pin. Tip into a bowl with the melted butter and mix well. Tip the mixture into a 20 cm spring form cake tin. Push the biscuits into an even layer into the base of the cake pan. Bake it for 7-8 minutes. Remove from the oven and let the crust cool.
STEP 2: THE CHOCOLATE GANACHE
Chop dark chocolate, put it in a bowl. Put the heavy cream into a saucepan and heat gently until the cream reaches simmering point. Remove from heat, then pour over the chocolate. Let stand for 1,5-2 minutes. Stir the chocolate and cream together until you have a smooth mixture. Cover with plastic wrap and let it be at room temperature for few minutes.
STEP 3: THE PEANUT BUTTER FILLING
Take another bowl use an electric whisk to beat the philadelphia cream cheese, icing sugar, vanilla sugar and peanut butter until light and fluffy. Add heavy cream and some chopped peanut butter chocolate. Keep mixing the batter for another minute or until you have a smooth batter. Pour the filling into prepared the prepared crust. Pour the chocolate ganache over the peanut butter filling. Decorate the cheesecake with crushed Oreo cookies and peanut butter chocolate. Put the cheesecake into the fridge for a couple of hours or overnight.
STEP 4: CARAMEL SAUCE (OPTIONAL) – before serving
In a small saucepan, heat the heavy cream. Put it aside. In another small saucepan, add sugar. Stirring constantly with a wooden spoon. Once the sugar completely melted, add the diced butter and stir carefully. Please be careful here, the caramel is hot by now. Add the heavy cream little at a time while whisking. Reduce heat to low and let it simmer for about 1-2 minutes. Stir constantly. Let the caramel cool for 2-3 minutes and pour it into a clean jar.
Pour the caramel sauce over the cheesecake before serving.
Enjoy this rich and creamy peanut butter cheesecake.
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- The temperature of your ingredients is very important in baking. Let the ingredients stand at room temperature for 30 minutes before you bake.