Oh this was super peanut buttery!
Ok so here is the issue my roommate is a peanut butter addict. I do say that with love! Nothing goes better with peanut butter than chocolate. This is heavy and I mean heavy and rich and goes awesome with coffee...but then again not much doesn't go with coffee.
I made this as a special treat for my roommate and I was told..."we no share". I posted this on my facebook page and a couple groups I am in and well.....all my friends and then some wanted it. It was kinda nice to see their reactions to it. It's also thick...I mean super thick!
see super thick!
So I used the recipe that was featured on delish but came from this site here:OMG Chocolate Desserts.
Ingredients
For Oreo Crust:
2 cups Oreo crumbs
4 Tbsp. unsalted butter-melted
For Peanut Butter Cheesecake Filling:
32 oz. cream cheese- softened
1 1/3 cup sugar
4 large eggs
1 cup smooth peanut butter
1 ½ tsp. vanilla
1/3 cup heavy cream
1 ¼ cups miniature chocolate chips
For Milk Chocolate Ganache:
½ cup heavy cream
1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped
For Garnish:
Chopped Reese’s cups
Crushed roasted peanuts (optional)
Instructions
Coat a 9 inch spring-form/false bottom tart pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!!
(Now I didn't do this....I hate water-baths and honestly you can skip this)
To make the crust in a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
Press the mixture into the bottom of spring-form/false bottom tart pan and set in the fridge to firm while making the filling. Preheat the oven to 350F.
To make the cheesecake filling beat softened cream cheese with sugar until smooth.
Mix in peanut butter , heavy cream and vanilla.
Add eggs one at a time beating after each addition just to combine, do not over mix it.
Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the spring-form/false bottom tart pan in a roasting pan. Pour hot water in a roasting pan (about a quarter of the way) . (again you can skip this part)
Bake for 55-70 minutes (I bake it for at least an hour and half), until the cheesecake is set around the edges and slightly loose in the center (If the top is browning more than you like, use foil to make a slight tent to offset burning the top depending on your oven). Tent the top of spring-form pan/false bottom tart pan with aluminum foil if it start browning too quickly.
Remove the cheesecake from the water bath and set on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hour or overnight). I let mine cool on the stove cos well it's not that hot here in NC right now.
When the cake is completely cooled run a thin knife around the edge and release the ring of spring-form pan/false bottom tart pan, than transfer the cake on a serving plate.
On a medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you to do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly than sprinkle with chopped peanuts and pile with coarsely chopped Reese’s. Set in the fridge until ready to serve.
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