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Creamy baked peanut butter cheesecake with Oreo crust and chocolate ganache

Chocolate Peanut Butter Cheesecake

Creamy baked peanut butter cheesecake with Oreo crust and chocolate ganache
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Makes: 8 " cake
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Ingredients
  

For the crust and filling

  • 130 gms Oreo cookies
  • 3 tbsps melted butter
  • 1 cup cream cheese, at room temp
  • 1/2 cup lightly heaped, creamy peanut butter, at room temp (see notes)
  • 1/2 cup thick, plain yoghurt, at room temp
  • 1/2 cup caster sugar
  • 2 eggs, at room temp (see notes)
  • 2 tsps vanilla extract

For the topping

  • 1/3 cup cream, whipping or regular
  • 55 gms dark chocolate, finely chopped
  • 3 tbsps melted peanut butter and chopped Reese's cups, optional

Instructions

  • In the bowl of a food processor, blitz the cookies till they're finely ground. Pour in the butter and blitz on low speed until the mixture clumps together when you press it between your fingers. Tip into an 8" round springform tin and press firmly evenly onto the base and the sides if needed. Place in the fridge for 30 minutes.
  • Preheat the oven to 160 C.
  • In the meantime, wipe out the bowl of the food processor and add the cream cheese, peanut butter, yoghurt and sugar. Blitz till smooth and creamy.
  • Add the vanilla and the eggs, one at a time, letting the food processor run after each one, till combined. The mixture should be smooth and runny. Do not over beat the batter or you'll end up with too many air pockets that will cause cracks while baking.
  • Pour into the chilled Oreo crust and bake for 30 minutes. The edges will look a little puffy and the center should wobble just a little bit. If needed, bake for another 5 minutes. Turn off the oven and let the cheesecake cool in the oven itself for 20 minutes. This prevents it from collapsing or cracking with the sudden change from hot to cooler air.
  • Now place the cheesecake on a wire rack for about 30 minutes at room temperature. Then place in the fridge to chill for at least 6 hours. This will create the firm but creamy texture we're looking for.
  • To make the ganache, place the chopped chocolate in a heatproof bowl. Then heat the cream in a saucepan on low, till hot but not boiling. Pour over the chocolate and leave for a few minutes. Stir to combine into a smooth, silky ganache.
  • When the ganache is about lukewarm, pour it over the top of the chilled cheesecake. Drizzle with melted peanut butter, decorate with chopped Reese's cups. Place back in the fridge for 10 minutes to let the ganache set, then slice and enjoy! Store in the fridge for a week. Happy baking!

Notes

*I used La Cremella cream cheese here, which I found on Big Basket. Food Hall and Nature's Basket also carry it. I prefer the thicker, block style cream cheese for cheesecake, but Mooz, Britannia, D'Lecta are also brands I sometimes use.
*Avoid natural peanut butter here because while it's great for healthier treats like granola, a cheesecake needs thicker, more processed peanut butter.
*If you don't eat eggs, you could try this baked eggless version but I haven't made a peanut butter variation of it.
*Loosely adapted from Smitten Kitchen