This peanut butter cheesecake has an Oreo crust and decadent chocolate ganache topping. My carefully tested recipe is easy to make WITHOUT a water bath!
Ingredients
Crust
35 Oreo cookies
5 Tablespoons (75 g) unsalted butter melted
Cheesecake
24 oz (678 g) cream cheese softened to room temperature
1 cup (280 g) creamy peanut butter
1 ¼ cups (250 g) granulated sugar
½ cup (120 g) sour cream
2 teaspoons vanilla extract
3 large eggs room temperature and lightly beaten
2 Tablespoons heavy cream
Ganache
3 oz (85 g) semisweet or dark chocolate bar finely chopped (may sub couverture chocolate)
½ cup (118 ml) heavy cream
½ batch homemade whipped cream optional
Instructions
Oreo crust
Preheat oven to 325F (160C).
Twist apart each Oreo cookie and use a butter knife to scrape out and discard the filling. Place cookies into food processor and pulse into fine crumbs.
35 Oreo cookies
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