Oreo Peanut Butter Cheesecake - oh
my!
Cook's Note: My little one saw this recipe video on
Facebook and said "Mama, you have to make this for Daddy's birthday!"
Well, I watched the video and this looked too yummy to pass up, so I decided to
give it a go. PLUS I KNEW my husband would LOVE IT!
I have NEVER made cheesecake before .... let me tell you, its a labor of love.
But - the cake was delicious and it was a huge hit in our house. Plus its
beautiful! My only change here was that I used LIGHT (neufchatel) cream cheese
and it still turned out delicious!
It seems like a LOT of steps - TRUST ME! But, if you have the time, its SO
WORTH IT!
WHAT YOU WILL NEED:
FOR THE CHEESECAKE
2 cups crushed Oreos
1/4 cup butter, melted
32 ounces LIGHT cream cheese, softened
1 1/2 cups granulated sugar
1/2 cup heavy cream
1 cup creamy peanut butter, softened
3 large eggs
1 cup mini dark chocolate chips
FOR THE TOPPING
1/2 cup heavy cream
1 cup milk chocolate chips
Chopped roasted peanuts, for decorating
6 Oreo cookies, halved
DIRECTIONS:
Place the cheesecake in a deep roasting pan. Pour very hot water around the
outside bottom of the cheesecake in the roasting pan, trying not to get any
water on the actual cheesecake. Fill it about a quarter of the way up. This
creates a bain-marie and helps ensure the cheesecake doesn't overcook.
Once it has come to room temp - cover with aluminum foil and place in the
refrigerator for at least 4 hours (or overnight) - to allow it to set up well.
Top with chopped roasted peanuts and decorate the outside edge with halved Oreos.
Allow to set in the fridge for at least 30-60 minutes before serving.
Combine the
crumbled Oreos and melted butter together (stirring well). Firmly press this
mixture into the bottom of lightly sprayed (with non-stick cooking spray),
9-inch springform pan. Place this pan on a large plate and then wrap the top of
the pan with aluminum foil. Stick this in the fridge to set up.
Pre-heat
oven to 350 degrees
In your
stand mixer, beat together cream cheese, sugar, 1/2 cup heavy cream, and peanut
butter. Beat in one egg at a time. Beat on low until well combined and the
mixture looks "fluffy". Gently stir in dark chocolate chips.
Remove the
Oreo crust from fridge. Pour cheesecake batter over the crust, making sure to
spread evenly and smooth out the mixture.
Place
aluminum foil around the bottom of your cheesecake and wrap loosely.
Bake at 350
for 60 minutes. CAREFULLY (with your best oven mitts on!) , remove from oven,
remove cheesecake from the roasting pan and place on a large plate and allow it
to sit on the counter and come to room temperature.
After the 4
hours (or sitting overnight) - take out the cheesecake, remove the aluminum
foil and run a butter knife around the rim of the pan to loosen and remove it
from the springform rim. Set the cheesecake on a beautiful serving plate and
get it ready to be TOPPED WITH GANACHE!
TOPPING:
To make the
chocolate ganache topping...... Over medium heat, bring 1/2 cup heavy cream to
a slight boil. Add in the milk chocolate chips and whisk until smooth.
Carefully
pour chocolate ganache over the cheesecake, letting it drip down the edges and
smooth it out with a rubber spatula if need be!
ENJOY!
