Goodies You’ll Need:
Oreos 9 inch springform pan bittersweet chocolate
Oreo Peanut Butter Cup Cheesecake
Ingredients
- For the Crust:
- 32 Oreo cookies ground in a food processor
- 5½ Tablespoons butter melted
- Pinch of salt
- For the Fudge:
- 8 ounces bittersweet chocolate finely chopped
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 20 miniature peanut butter cup candies unwrapped and roughly chopped
- For the Cheesecake:
- 24 ounces cream cheese at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- For the Ganache Topping:
- 4 ounces bittersweet chocolate finely chopped
- ½ cup heavy cream
Instructions
- Preheat the oven to 325 degrees. Grease a 9″ spring form pan.
- To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl and press evenly into the bottom and up the sides of the pan. Press in firmly and freeze 10 mins.
- Bake the crust for 10 minutes & let cool.
- To make the fudge, put the chopped chocolate in a bowl. Heat the cream in the microwave and pour over the chocolate. Let sit 2 minutes.
- Add vanilla and whisk till smooth.
- Pour this fudge into the cool crust and spread evenly across bottom. Freeze 10 minutes.
- Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
- Make the cheesecake filling.
- Beat the cream cheese and peanut butter together until smooth.
- Add the sugar and vanilla beating on medium speed until mixed well.
- On low add the eggs one at a time. Scrape sides and mix another 20 seconds.
- Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups.
- Bake about 1 hour or until mostly set with just a slight center jiggle.
- Cool to room temp and then chill hours.
- Carefully remove the sides from the pan.
- Before serving make the ganache topping.
- Place the chopped chocolate in a small bowl. Heat cream in microwave and pour over the chocolate. Sit 2 mins and stir smooth.
- Pour over the cake and spread evenly. Chill until set.
Adapted from Brown Eyed Baker
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