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Peanut Butter Oreo Cheesecake

Whether you fancy Oreos, peanut butter, or a decadent combination with a swirled buttercream, this peanut butter Oreo cheesecake has it all, and it’s truly a dream. 
Course: Dessert, Snack
Cuisine: American, Cheesecake, new york
Keyword: 6 inch, cheesecake, chocolate peanut butter, oreo, small batch
Servings: 8

Ingredients

Peanut Butter Oreo Crust:

  • 14 Chocolate Peanut Butter Pie Oreo Cookies
  • 14 Peanut Butter Flavored Cream Oreo Cookies
  • 2 Tablespoons Granulated Sugar
  • 6 Tablespoons Salted Butter, melted

Peanut Butter Cheesecake Filling:

  • 8 Ounces Cream Cheese, softened to room temperature
  • ½ Cup Granulated Sugar
  • ½ Cup Creamy Unsweetened Peanut Butter (I love Adams)
  • ⅓ Cup Heavy Cream
  • ½ Tablespoon Pure Vanilla Extract
  • 1 Large Egg, room temperature

Chocolate Ganache:

  • ¼ Cup Heavy Cream
  • ½ Cup Semisweet Chocolate Chips or Chunks

Peanut Butter Swirl Buttercream:

  • ¼ Cup Salted Butter, softened to room temperature
  • 2 Tablespoons Creamy Unsweetened Peanut Butter
  • ½ Cup Powdered Sugar, sifted
  • ½ Teaspoon Pure Vanilla Extract
  • 1-2 Tablespoons Heavy Cream
  • 2 Tablespoons Ganache, for the swirl

Instructions

  • For the Crust:
    This peanut butter chocolate Oreo crust is made of two types of Oreos: chocolate peanut butter pie Oreos and peanut butter flavored cream Oreos. The fillings are included in this crust recipe, so simply pop the cookies, the sugar, and the melted butter into your food processor and process until smooth! Alternatively you can crush you cookies in a gallon bag with a rolling pin, and then mix the other ingredients into the crumbs in a small bowl. Press the crust into your parchment lined springform pan, and set it aside while you make the filling.
  • For the Filling:
    Beat the cream cheese and sugar on medium speed until fluffy in a medium bowl either by hand or with a mixer, about 2 minutes. Add the peanut butter and mix until smooth. Add the heavy cream and vanilla extract next, and mix. Add the egg, mixing for about thirty seconds. Do not overmix this part. Pour the cheesecake batter into the prepared pan. Place foil around the bottom and place the pan in a larger baking dish {I used a 10” baking pan since I had it easily accessible}. Add about two inches of water to the pan. Bake at 350° for 70-80 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 45 minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the water bath pan for 20 minute. Gently remove it from the water bath and place it on a wire rack. Refrigerate for 2-3 hours or overnight until chilled and fully set.
  • For the Ganache and Buttercream:
    Heat the heavy cream in the microwave safe bowl for 30 seconds or until hot, but not bubbling. Please the semisweet chips into the hot bowl of cream, and ensure that all of the chips are covered. Let this stand for five minutes, and then whisk until the ganache is smooth. Remove 2 tablespoons for the frosting swirl. Pour the rest of the ganache over the chilled cheesecake and pop it back into the refrigerator for about 20 minutes for the ganache to set.
    Place all of the frosting ingredients in a medium bowl. Beat on low to incorporate the sugar, and then on medium/high for 30 seconds until smooth. Pour the two tablespoons of ganache into the bowl, and gently mix until a swirled frosting forms. Do not overmix. Frost or pipe the buttercream onto the cheesecake. Top with additional Oreo cookies. Refrigerate any leftovers for up to four days. 

Notes

See blog for dietary options in lieu of gluten and dairy.