Have you ever gotten dessert from a bakery and wished you could have just one of their recipes for yourself? Well, you are in luck because this baker is willing to share just one of her recipes. I have been asked to share recipes in the past and I have decided to share just one. A baker can’t give all her secrets away can she?
This cheesecake is my favorite. With its crunchy Oreo crust, creamy chocolate peanut butter center, rich chocolate ganache, fresh whipped cream, and peanut butter cups it just doesn’t get any better. Try it for yourself and you will see just what I mean! You won’t be able to resist it.
So, now to begin making this cheesecake take:
• 12 Oreo cookies
• 3 Tablespoons butter
Begin by greasing a 8″ circle pan and line on the bottom with parchment paper. Melt the butter in a small saucepan and meanwhile crush your cookies. Add the cookies to the butter and press the mixture on the bottom of your greased pan. Keep the crust in the freezer while preparing the cheesecake.
For the Cheesecake:
• 3 8oz Sticks of cream cheese (softened)
• 1 Cup granulated sugar
• 5 eggs (room temperature)
• 1 Tablespoon vanilla
• 1/2 Cup sour cream (room temperature)
• 3/4 Cup peanut butter
• 1 Cup melted chocolate (dark, milk, or semi-sweet is fine)
• 12″ cake pan
• Boiling water
Preheat oven to 350 degrees. Beat your cream cheese till smooth then gradually add sugar while beating. Add eggs one at a time then add vanilla. Add the sour cream, peanut butter, and chocolate last. Pour the batter into the crust and tap a few times to remove air bubbles. Place the cheesecake pan into the 12″ pan and pour boiling water into the 12″ pan till the water is about half-way up the cheesecake pan. Bake in preheated oven for 30 minutes then turn heat down to 325 degrees and bake for an hour. Shut off the oven and let sit for at least 4 hours or until cool. Chill cheesecake until cold and meanwhile work on toppings.
For the Toppings:
• 1/2 Cup heavy cream
• 1 Cup chocolate chips (dark, milk, or semi-sweet is fine)
•3/4 Cup heavy cream
• 3 Tablespoons granulated sugar
• 4 Reese’s peanut butter cups
Start by bringing the 1/2 cup of cream to a simmer then whisk in chocolate chips till mixture is smooth. Set aside to cool (this is your ganache). Whip your 3/4 cup cream and sprinkle in the sugar slowly then whip till stiff peaks are made. Cut your peanut butter cups in half each.
Place your cheesecake pan in warm water for a few minutes. Then run a knife around the edge of the pan (dried off from the water of course). Invert onto a paper lined board then flip onto a cake board right side up. Pour your cooled (but not cold) ganache on top and let drip slightly down the side. Pipe whipped cream into eight rosettes and place your peanut butter cup halves onto each. Let chill for about an hour and slice with a warm knife when serving.