cakeJulius RamirezPeanut butter, chocolate, cheesecake, oreo, cake

Choco-Peanut Butter Oreo Cheesecake

cakeJulius RamirezPeanut butter, chocolate, cheesecake, oreo, cake
Choco-Peanut Butter Oreo Cheesecake

Do you love peanut butter? How about Oreos? Lastly, how many cheesecake lovers do we have out there? Now combine all that together in the best way possible and you get my holiday Choco-Peanut Butter Oreo Cheesecake. This cheesecake is the shizz. Not just saying that because I made it, but it really is haha. This has the perfect richness you only find in cheesecakes but with that background peanut butter taste that just makes you feel good. The buttery Oreo crust provides that beautiful texture, and lastly the dark chocolate drizzle makes you feel complete with every bite. I used a combination of full fat and low fat cream cheese, and with 1/3 less sugar than other recipes usually call for. Seriously, check this out - its guaranteed to be a satisfying treat for the holidays. 

Check it out. 

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Ingredients: 

Crust:

  • 24 Oreo’s processed into crumbs using a food processor. 

  • 4 tbsp of butter (melted)

Filling

  • (1) 8 ounce containers full fat cream cheese, softened

  • (1) 8 ounce containers low fat cream cheese, softened

  • 4 eggs, beaten

  • 1 1/4 cup white sugar

  • 1/3 cup of creamy natural peanut butter (melted in microwave)

  • 3 tbsp vanilla extract

Drizzle 

  • 1/4 cup of dark chocolate chips

  • 1 tbsp heavy cream

  • 1/4 cup of crushed roasted peanuts

The deets:

  • Preheat oven to 375° F

Crust:

  • Mix Oreo crumbs, sugar, melted butter until blended.

  • Press mixture into an 8 or 9 inch tart pan with removable bottom or pie pan.

  • Bake at 375 degrees for 8 minutes. Cool.

  • Allow to completely cool for at least 20mins.

Lower over temp to 300° F

Filling: 

  • Add the cream cheese and sugar to the bowl of your mixer and mix until smooth.

  • Add eggs, then continue to mix.

  • Add sugar, peanut butterr, and vanilla extract.

  • Mix until fully incorporated - try not to over mix.

  • Pour the filling into the cooled crust.

  • Bake at 300° F degrees for 33 mins.

  • Do NOT remove the pan from the oven.

  • Open the oven door for 2 mins while the pan still inside to avoid crack on the cheesecake

  • Remove from the oven and let it cool completely

  • Refrigerate for at least 2h to set.

Drizzle 

  • Melt dark chocolate chips and heavy cream in microwave, in 20 second increments until smooth.

  • Drizzle over chilled cheesecake.

  • Sprinkle crushed peanuts.