Peanut Butter Cheesecake – Sugar Spun Run

The peanut butter cheesecake of your goals. My model has an Oreo crust and decadent chocolate ganache topping sandwiched round a deliriously easy, creamy, and oh-so-peanut-buttery filling. And did I point out it’s made WITHOUT a water bathtub!? Recipe contains ideas, tips, pictures, and a how-to video tutorial!

What you’ll love about this peanut butter cheesecake:

• Easy, creamy texture: a splash of heavy cream actually smoothes issues out.
• No water bathtub wanted. Water baths are fussy, messy, and much too typically can depart you with a soggy crust. I don’t use a water bathtub right here (or in any of my cheesecake recipes), but we nonetheless get good, crack-free outcomes.
• Wealthy peanut butter taste: but you may nonetheless style the “cheesecake” taste too–it’s completely completely balanced (if I do say so myself)!
• Crisp, Oreo cookie crust: a no brainer, actually. Chocolate and peanut butter go SO effectively collectively!
• Chocolate ganache topping: the cherry on prime, I like to recommend ending issues off with a layer of chocolate for my fellow peanut butter & chocolate lovers. When you’re feeling fancy, I like to recommend including some home made whipped cream and a sprinkle of crushed Reese’s items on prime, too!

A Rigorously (obsessively?) examined recipe

For such a basic taste, I had fairly a tough time making an attempt to sort out this peanut butter cheesecake. In actual fact, I’ve truly been testing this recipe on and off for years!

Most frequently, my largest challenges have been a lackluster peanut butter taste and a dense, nearly crumbly texture (additionally stemming from the peanut butter). After many makes an attempt, I lastly discovered methods to strike the proper stability of peanut butter and cream cheese, and I even added a shock ingredient I NEVER use in cheesecakes however discovered crucial right here.

The tip outcome? A easy, distinctly peanut butter flavored cheesecake that pairs so properly with an Oreo crust and chocolate ganache topping.

What You Want

It’s crucial that all your elements are at room temperature; it will assist them combine simpler and stop over-mixing (which may trigger cracking or a sunken cheesecake). Right here’s what you want!

• Peanut butter. Stick to creamy peanut butter for a easy texture. I’ve not examined this recipe with pure peanut butter, so I can’t say for positive how it will prove in the event you used it.
• Cream cheese. Similar to my chocolate cheesecake and strawberry cheesecake (okay, truly all of my cheesecakes!), it’s essential use full-fat, block-style cream cheese. Low-fat or spreadable cream cheese will NOT work right here.
• Oreos. Oreos and peanut butter work so effectively collectively! We’re utilizing the identical Oreo crust from my Oreo cheesecake, which implies you have to take away the filling from the Oreos. I don’t suggest utilizing my conventional Oreo crust (with the cream included), as a result of the cream tends to leak out of the springform pan throughout baking. I haven’t examined this recipe with my home made Oreos but, nevertheless it’s on my to-do listing (for a really 100% from-scratch model).
• Bitter cream. Whereas we’re nonetheless together with bitter cream on this recipe, you could discover that it’s a smaller quantity than normal. That is intentional; it nonetheless offers depth of taste whereas permitting the peanut butter taste to shine.
• Heavy cream. Including a splash of heavy cream (one thing I by no means do in my basic cheesecake, however do use in my basque cheesecake) lightens the custard and provides it the correct consistency. 

SAM’S TIP: Be mild with the eggs! Over-mixing the eggs could cause your cheesecake to have a curdled texture. To keep away from this, frivolously beat every egg earlier than including it and work one by one. Combine every egg on low-speed till simply integrated, then cease!

Keep in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll right down to the underside of the publish!

Methods to Make Peanut Butter Cheesecake

Make the Crust

1. Scrape and discard the cream filling out of 35 Oreos, then place the cookies in a meals processor. Scraping out the filling is important as a result of in any other case it wills eep out of the springform pan and leak throughout your oven, leaving you with a multitude, a soggy crust, and a foul style in your mouth that has nothing to do with the tase of the cheesecake.
2. Pulverize the cookies into nice crumbs.
3. Add the melted butter and pulse till evenly distributed. All of the crumbs needs to be moistened by the butter.
4. Press the crumbs into the underside and excessive up the edges of a 9″ springform pan. Go as excessive up the edges as you may–it will permit the crust to shrink with the cheesecake because it cools, stopping cracks. Put aside.

Make the Cheesecake

1. Beat the cream cheese till easy, then add the peanut butter and sugar and blend on low till mixed. Keep in mind when mixing, gradual and regular is the way in which to go. Don’t beat in an excessive amount of air, however do ensure that the whole lot is easy and effectively integrated.
2. Add the bitter cream and vanilla and stir effectively.
3. Gently stir within the eggs, working one by one and mixing till simply mixed after every addition.
4. Add the heavy cream and stir till integrated. Scrape the edges and backside of the bowl; there needs to be no lumps, and the batter needs to be easy and uniform.

SAM’S TIP: With all of my cheesecakes, avoiding over-mixing is vital, nevertheless it’s particularly vital right here. Over-mixing the elements may trigger the cheesecake to rise a lot an excessive amount of, which is able to then trigger it to both over-brown, collapse in on itself (it’ll nonetheless style good) or simply look humorous with raised edges and a sunken heart (will nonetheless principally style good!). 

Bake and Adorn

1. Pour the filling into your ready crust and easy the highest with a spatula.
2. Bake for 50 minutes at 325F (160C), then let sit a room temperature till now not heat. Place within the fridge to sit back for at the very least 6 hours.
3. Put together the ganache, then evenly pour it over the chilled cheesecake. Place the cheesecake again within the fridge to set for about 20 minutes.
4. Prime with whipped cream earlier than serving (if desired) and revel in!

SAM’S TIP: A basic graham cracker crust would work right here too, or for a enjoyable twist, be at liberty to toss in half a cup of finely chopped peanuts to your graham cracker crust!

Incessantly Requested Questions

What different cheesecake flavors would you wish to see? Let me know within the feedback!

Take pleasure in!

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