Chocolate Peanut Butter Cheesecake
As a true lover of the world’s best flavor combination, it’s been really a long time since I published my last CHOCOLATE PEANUT BUTTER RECIPE!!! So I had to change that immediately!!!
OK, I know, it’s summer! All kinds of fresh and juicy fruits are in full season, but I have become a bit boring. Light, refreshing, no bake summer recipes was great, especially my White Chocolate Blueberry Lasagna, it was a huge hit, but I was craving for CHOCOLATE!!! And by chocolate I meant real chocolate, like dark or milk chocolate, not white chocolate!
I simply had to make something rich and decadent, something overloaded with chocolate!!!
When I started brainstorming some chocolate dessert ideas I thought if there’s no fruits included, what would be the perfect match?! Peanut butter, of course!!! Chocolate and peanut butter is the world greatest combo of all times!!! Next dilemma was in form to pack this yummy combo? I already have Chocolate Peanut Butter Fudge, bars , Chocolate Peanut Butter Cups, Peanut Butter Chocolate Chip Cookie Dough Valentine’s Hearts , Parfait , Buckeye Brownie Cookies … But the best of all were my Cheesecake Truffles and Mini Chocolate Peanut Butter Cheesecakes .
I decided to combine two of mine favorite chocolate- PB cheesecake recipes in one and so I came up with this mouthwatering Reese’s Peanut Butter Cheesecake. I made regular size cheesecake with so many flavors (Triple Chocolate, Pecan Pie, Pumpkin, Bailey’s… but I’ve never made PB and chocolate combo.
As a base for this cheesecake I made my favorite Oreo crust. Everything is better with Oreo, right?! Since I liked so much the texture of my PB truffles, I decided to add chocolate chips in this cheesecake, too. For the topping I add a thick layer of smooth and silky chocolate ganache. Milk chocolate ganache, dripping around the cake…YUM!!!
Ingredients
For Oreo Crust:
Peanut Butter Cheesecake Filling:
For Garnish:
for full instruction please see : omgchocolatedesserts.com
OK, I know, it’s summer! All kinds of fresh and juicy fruits are in full season, but I have become a bit boring. Light, refreshing, no bake summer recipes was great, especially my White Chocolate Blueberry Lasagna, it was a huge hit, but I was craving for CHOCOLATE!!! And by chocolate I meant real chocolate, like dark or milk chocolate, not white chocolate!
I simply had to make something rich and decadent, something overloaded with chocolate!!!
When I started brainstorming some chocolate dessert ideas I thought if there’s no fruits included, what would be the perfect match?! Peanut butter, of course!!! Chocolate and peanut butter is the world greatest combo of all times!!! Next dilemma was in form to pack this yummy combo? I already have Chocolate Peanut Butter Fudge, bars , Chocolate Peanut Butter Cups, Peanut Butter Chocolate Chip Cookie Dough Valentine’s Hearts , Parfait , Buckeye Brownie Cookies … But the best of all were my Cheesecake Truffles and Mini Chocolate Peanut Butter Cheesecakes .
I decided to combine two of mine favorite chocolate- PB cheesecake recipes in one and so I came up with this mouthwatering Reese’s Peanut Butter Cheesecake. I made regular size cheesecake with so many flavors (Triple Chocolate, Pecan Pie, Pumpkin, Bailey’s… but I’ve never made PB and chocolate combo.
As a base for this cheesecake I made my favorite Oreo crust. Everything is better with Oreo, right?! Since I liked so much the texture of my PB truffles, I decided to add chocolate chips in this cheesecake, too. For the topping I add a thick layer of smooth and silky chocolate ganache. Milk chocolate ganache, dripping around the cake…YUM!!!
Ingredients
For Oreo Crust:
- 2 cups Oreo crumbs
- 4 Tbsp. unsalted butter-melted
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese- softened
- 1 and 1/3 cup sugar
- 4 large eggs
- 1 cup smooth peanut butter
- 2 tsp. vanilla
- 1/3 cup heavy cream
- 1 ¼ cups miniature chocolate chips
- For Milk Chocolate Ganache:
- ½ cup heavy cream
- 1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped
For Garnish:
- Chopped Reese’s cups
- Crushed roasted peanuts
- Instructions
- First, coath 9 inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!!
- .................................................
for full instruction please see : omgchocolatedesserts.com
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