Peanut Butter Cup Cheesecake
An indulgent dessert combining creamy peanut butter and velvety cheesecake on a delectable Oreo crust, perfect for any occasion.
Ingredients
For the crust
- 24 pieces Oreos, crushed Use a food processor or a rolling pin.
- 1/2 cup unsalted butter, melted
For the filling
- 16 ounces cream cheese, softened Let it come to room temperature.
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream Whip until stiff peaks form.
For the topping
- 1 cup chocolate frosting Use for topping before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crush the Oreos into fine crumbs and mix with melted butter.
- Press the Oreo mixture into the bottom of a springform pan.
Filling
- In a large bowl, beat cream cheese until smooth.
- Gradually add peanut butter, sugar, and vanilla, mixing until blended.
- Whip heavy cream until stiff peaks form, then fold into the peanut butter mixture.
- Pour the filling over the Oreo crust in the pan.
Baking
- Bake in the preheated oven for 30 to 35 minutes.
- Remove from oven and let cool at room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
Serving
- Top with chocolate frosting before serving.
- Slice and serve, optionally garnished with chocolate shavings or crushed peanuts.
Notes
For best results, let the cheesecake chill overnight. You can also experiment with various toppings.