Peanut cheesecake

A luscious, creamy filling infused with the nutty goodness of peanut butter, nestled atop a crunchy chocolate cookie crust. The Peanut Cheesecake is a dessert that embodies the perfect balance of flavors and textures. Whether you are a peanut lover or simply someone with a sweet tooth, this recipe is bound to become a favorite in your repertoire.

Easy Method To Make Peanut cheesecake

Creating a Peanut Cheesecake that is both visually stunning and delectable requires attention to detail and a few tried-and-true techniques. Let’s dive into the process of making this irresistible treat, step by step.

Crust:

To begin, we need a crust that will provide a sturdy base for our creamy filling. This recipe calls for a combination of chocolate sandwich cookies, sugar, and melted butter. The cookies are pulverized into fine crumbs, mixed with sugar, and then combined with the melted butter. The resulting mixture is pressed into the bottom and sides of a springform pan, creating a crust that will add a delightful crunch to every bite.

Filling:

The heart and soul of this Peanut Cheesecake lies in its filling. Cream cheese, sour cream, and creamy peanut butter are blended together to achieve a smooth and velvety consistency. The addition of granulated sugar and a pinch of salt enhances the sweetness and balances the flavors. As the final touch, eggs are added one at a time, ensuring a silky texture. The mixture is then poured into the prepared crust, ready to be transformed into a heavenly dessert.

Baking:

To achieve the perfect texture and avoid any cracks on the surface, baking the cheesecake requires a water bath. The springform pan is tightly wrapped in aluminum foil to prevent any water from seeping in. The pan is then placed in a larger roasting pan, and boiling water is poured into the roasting pan, creating a gentle and even heat around the cheesecake. This method ensures a creamy and velvety texture throughout.

The cheesecake is baked at a low temperature for about an hour or until the filling begins to pull away from the sides of the pan and jiggles slightly when shaken. To prevent over-browning, the cheesecake can be loosely covered with foil after 45 minutes. Once baked, the cheesecake is left to cool in the oven with the door cracked open, allowing it to set gradually and prevent any sudden temperature changes that could lead to cracks.

Ganache Topping:

No cheesecake is complete without a decadent topping, and this Peanut Cheesecake is no exception. A luscious ganache made with semi-sweet chocolate and heavy whipping cream is poured over the chilled cheesecake, enveloping it in a rich and glossy coating. As the ganache drips down the sides, it adds a touch of elegance and enhances the overall visual appeal. For an extra touch of indulgence, chopped peanut butter cups can be sprinkled on top, adding a delightful crunch and hinting at the peanut buttery goodness within.

Serving and Storing:

Once the ganache has set, it’s time to slice into this masterpiece and indulge in a slice of Peanut Cheesecake heaven. The cheesecake can be served immediately or refrigerated until ready to serve. It is recommended to run a thin knife around the edges of the cheesecake before releasing the springform and transferring it to a serving plate or cake stand. This step ensures a clean and elegant presentation.

Leftovers can be stored in the refrigerator for up to five days, allowing you to savor the flavors over multiple occasions. Each slice promises to deliver the same creamy, nutty delight as the first bite.

Ingredients

For the Crust:

• 30 chocolate sandwich cookies (Oreo’s)
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter melted (75ml)

For the Filling:

• 4 (8-ounce/227g) packages cream cheese room temperature
• ½ cup sour cream room temperature (120g)
• 1 cup creamy peanut butter (259g)
• 1 cup granulated sugar (200g)
• ¼ teaspoon salt
• 4 large eggs room temperature
• ⅔ cup heavy whipping cream (160ml)
• 1 teaspoon vanilla extract

For the Ganache Topping:

• 3 ounces semi-sweet chocolate chopped (85g)
• ⅓ cup heavy whipping cream (80ml)

Instructions

1. Position an oven rack in the lower third of the oven and preheat the oven to 325°F. Tightly wrap the bottom and sides of a 9-inch springform pan with aluminum foil. Lightly spray the inside of the pan with cooking spray.

For the Crust:

1. In a food processor, process the sandwich cookies and sugar until finely ground, about 30 seconds. Place in a medium mixing bowl, and stir in the melted butter until well combined.
2. Press into the bottom and about 1½ inches up the side of the pan. Refrigerate while preparing the filling, or at least 30 minutes.

For the Filling:

1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream. Beat on medium-low speed until smooth and creamy, about 3 minutes. Add the peanut butter, sugar, and salt. Beat until combined, about 30 seconds. With the mixer on low, add the eggs one at a time, beating well after each addition. Stop and scrape down the bowl occasionally during mixing. Slowly pour in the cream and vanilla until fully combined. Pour the filling into the chilled crust, spreading into an even layer.
2. Bring about 8 cups of water to a boil.
3. Place the pan in a large roasting pan and on the lower third oven rack. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch deep.
4. Bake for 1 to 1 ½ hours or until the filling starts to pull away from the sides of the pan and jiggles like jello when gently shaken. Loosely cover with foil after 45 minutes to prevent over-browning if necessary. Turn off the oven, and crack the door open. Let the cheesecake cool in the oven, for 1 hour. Remove the cheesecake from the roasting pan and discard the foil.
5. Refrigerate the cheesecake, uncovered, for at least 4 hours or up to 24 hours.
6. When ready to top, run a thin knife around the outside of the cheesecake to loosen the sides from the pan. Release the spring and transfer the cheesecake to a serving plate or cake stand.

For the Ganache Topping:

1. Place the chopped chocolate in a medium mixing bowl. In a microwave-safe bowl, microwave the cream on HIGH until it just starts to bubble, about 1 minute. Pour the hot cream over the chocolate and let stand without stirring for 10 minutes.
2. Stir in slow circles until the chocolate is fully melted and the ganache is smooth. Pour the ganache over the chilled cheesecake, spreading gently to the edges and allowing the ganache to drip down the sides. Garnish with chopped peanut butter cups. Serve immediately or refrigerate until ready to serve. The cheesecake can be loosely covered and refrigerated for up to 5 days.

The Peanut Cheesecake is a dessert that combines the richness of cream cheese, the nuttiness of peanut butter, and the indulgence of chocolate into one unforgettable treat. Whether you’re looking to impress guests or simply satisfy your own cravings, this recipe is sure to delight.