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Peanut Butter Cheesecake

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Lina Murphy

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Indulge in the rich and creamy flavors of this Peanut Butter Cheesecake. With a crunchy Oreo crust, a smooth peanut butter cream cheese filling, and a glossy chocolate ganache, this dessert is perfect for special occasions or a delightful treat.

Ingredients

For the Crust:

  • 200 grams Oreo cookies, crushed
  • 100 grams melted butter

For the Cream Cheese Filling:

  • 1 package cream cheese (250 grams)
  • 2 tablespoons peanut butter
  • 75 grams sugar
  • 1 teaspoon vanilla extract
  • 250 milliliters whipping cream
  • 1 package mini chocolate cups (about 12)
  • 7 grams gelatin

For the Ganache:

  • 250 grams milk or dark chocolate
  • 250 milliliters whipping cream

For Decoration:

  • 500 milliliters whipping cream
  • 1 tablespoon sugar
  • 100 grams chocolate, chopped
  • Remaining mini chocolate cups

Directions

  1. Prepare the Crust:
  • Preheat your oven to 350°F (175°C).
  • Melt the butter and mix it with the crushed Oreo cookies. Press the mixture into the bottom of a cake pan with a removable ring.
  • Bake for 10 minutes. Remove from the oven and let cool.
  1. Prepare the Cream Cheese Filling:
  • In a bowl, mix the cream cheese with sugar and vanilla extract until smooth.
  • Add the peanut butter and mix well.
  • Dissolve the gelatin according to the package instructions and add it to the cream cheese mixture.
  • Whip the whipping cream until soft peaks form, then fold it into the cream cheese mixture.
  • Stir in the mini chocolate cups cut in halves.
  • Pour the cream cheese filling over the cooled crust and smooth the top.
  1. Make the Ganache:
  • Heat the whipping cream in a pot over medium heat, making sure not to let it boil.
  • Add the chopped chocolate pieces to the cream, let it sit for 2 minutes, then stir until the mixture is glossy.
  • Pour the ganache over the cream cheese filling. Use a knife to swirl the ganache slightly into the filling for a marbled effect.
  1. Refrigerate and Decorate:
  • Refrigerate the cheesecake for about 4 hours or until set.
  • Before serving, whip 500 milliliters of whipping cream with 1 tablespoon of sugar until stiff peaks form.
  • Decorate the cheesecake with whipped cream, chopped chocolate, and the remaining mini chocolate cups.

Servings and Timing

  • Servings: 12 slices
  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes (for the crust)
  • Chilling Time: 4 hours
  • Total Time: 4 hours 40 minutes

Variations

  • Nutty Twist: Add chopped peanuts to the cream cheese filling for extra crunch.
  • Fruit Flavor: Swirl in a fruit puree, such as raspberry or strawberry, into the cream cheese filling for a fruity twist.
  • Different Crust: Use graham cracker crumbs instead of Oreo cookies for a different flavor profile.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating: This cheesecake is best served chilled. It does not need reheating.

10 FAQs

  1. Can I use a different type of cookie for the crust?
    Yes, graham crackers or chocolate chip cookies can be used as alternatives to Oreo cookies.
  2. Is there a substitute for gelatin?
    You can use agar-agar as a vegetarian alternative to gelatin.
  3. Can I make this cheesecake in advance?
    Yes, this cheesecake can be made up to 2 days in advance. Keep it refrigerated until ready to serve.
  4. How do I make sure the cheesecake sets properly?
    Ensure you refrigerate the cheesecake for at least 4 hours to allow it to set fully.
  5. Can I freeze this cheesecake?
    Yes, you can freeze the cheesecake. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
  6. How do I make the ganache smooth?
    Make sure to stir the ganache well after adding the chocolate to ensure a smooth texture.
  7. Can I use crunchy peanut butter instead of creamy?
    Yes, but it will change the texture of the filling slightly.
  8. What if I don’t have mini chocolate cups?
    You can use chopped chocolate or chocolate chips instead.
  9. How can I prevent the crust from getting too soft?
    Ensure the crust is baked long enough to set and cool completely before adding the filling.
  10. Can I use light cream cheese?
    Light cream cheese can be used, but it may affect the texture and flavor slightly.

Conclusion

This Peanut Butter Cheesecake combines a rich peanut butter flavor with a creamy texture and a decadent chocolate ganache. Whether you’re serving it at a special event or enjoying it as a treat, this cheesecake is sure to impress. With its delightful layers and toppings, it’s a dessert that’s both elegant and indulgent.

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