I’ve never made a cheesecake before. And, if I’m being honest here… I don’t really even like cheesecake. I know. I’m a CRAZY person for not liking cheesecake… but I just can’t get paste the cream cheese/sour flavor. Yuck!
For our New Years Eve party with the neighbors, I wanted to make something special… but one of my neighbors doesn’t like cake (I call him CRAZY for not liking cake!) but he loves Reese’s! So… how about a cheesecake! And to make it even better, I’ll make it a peanut butter chocolate cheesecake! YESSSSS!!
Since I’ve never made one before, I needed to find a recipe. Surprisingly enough, there weren’t many peanut butter chocolate cheesecake recipes to choose from on the web that looked 1)simple and 2)super delicious. I finally decided to start with a recipe from Bake or Break and change it up a little to add a some JavaCupcake flair!
The original recipe called for peanuts in the cheesecake, but I decided I wanted a traditionally smooth cheesecake, no chunks… so I left those out. It also called for a peanut butter crust, but since I wanted to add more chocolate to the cake, I used Peanut Butter Oreos in the crust instead of the Nutter Butters the recipe called for. And finally, for a little added flair on top, instead of a little swirl of chocolate and peanut butter on top, I created a super thick layer of deliciousness that is peanut butter and chocolate! YUM!
Overall, this was a rich, creamy super full of flavor cheesecake where I just savored every bite! I loved the crust and the layer of peanut butter and chocolate on top was perfect!
- 20 Peanut Butter Oreos
- ½ cup peanuts
- ½ cup butter, melted
- parchment paper
- 32oz cream cheese (4 8oz packages), room temperature
- 1 cup dark brown sugar, packed
- 3 Tbsp corn starch
- 8oz (1/2 cup) sour cream
- 5 large eggs
- 2 tsp vanilla
- ¾ cup cream peanut butter
- 1 cup semi-sweet chocolate chips, melted
- 6oz white chocolate
- 3 Tbsp creamy peanut butter
- ¼ cup semi-sweet chocolate chips
- 1 Tbsp unsalted butter
- Spray 10in springform pan with cooking spray and line with parchment paper. (I didn’t do the parchment paper part, but wish I would have!)
- Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
- Add the melted butter and process until combined.
- Press mixture into bottom of the prepared pan.
- Preheat oven to 350 F degrees.
- Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
- Add the eggs one at a time and mix well after each addition.
- Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Add the melted chocolate and mix until smooth.
- Pour on top of cookie crust and spread evenly.
- Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
- Run a knife around the edge of the cake to loosen it from the pan.
- Turn off oven and leave cheesecake in the oven for 2 more hours.
- Cover and refrigerate over night.
- In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
- In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
- Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
- If you can, remove the cheesecake from the pan and place on the plate you’re serving on. There is where the parchment paper comes in handy. I didn’t use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
- Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
- Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don’t overswirl! Simple is better!
- Chill several hours.
- Place a long, thin knife in a tall cup of hot water. Wipe off the water.
- Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
- Clean off the knife and dip it in the hot water again.
- Wipe off the excess water and repeat the cutting process again.
- You can cut each slice ahead of time and place it back on the platter if you’re serving the cheesecake at a party or cut each slice and serve on a plate one at a time.