Print
Ingredients
Scale
- 32 Oreos
- 6 tbsp (84 g) unsalted butter, melted
- 32 oz (907 g) cream cheese, at room temperature
- 1 cup (200 g) granulated white sugar
- 2 tbsp (16 g) corn starch
- 1 cup (256 g) peanut butter
- 1/3 cup (82 g) sour cream, at room temperature
- 1 tbsp (15 ml) vanilla extract
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 1 cup (200 g) Reese's peanut butter chips
- 1/2 cup + 2 tbsp (150 ml) heavy cream
- 3 oz (85 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- Mini Reese's peanut butter cups, for topping
- Peanuts, for topping
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan with tinfoil.
- Pulse Oreos in a food processor, mix with melted butter, press into the pan, and bake for 10 minutes.
- Beat cream cheese, sugar, and cornstarch on medium speed until smooth. Add peanut butter, sour cream, and vanilla, then mix in eggs one at a time.
- Pour batter into cooled crust, bake in water bath for 1 hour, allow to cool in the oven.
- Chill cheesecake in the refrigerator for at least 8 hours.
- Prepare peanut butter ganache by mixing cream with peanut butter chips. For chocolate ganache, mix cream with chopped chocolate.
- Decorate cheesecake with chocolate ganache, pipe peanut butter ganache, and add toppings.
Notes
Ensure all ingredients are at room temperature for a smooth texture.
Avoid over-mixing once the eggs are added to prevent cracks.
For a contrasting flavor, try different toppings or crust variations.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 500
- Sugar: 35
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 12
- Cholesterol: 70