Prep Time: 25 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 35 mins | Yield: 20 Servings
Oh, man, you have got to give this recipe a try, I’m telling you! Enjoy!
Ingredients:
For The Crust
2 ½ c (250 g) fudge filled cookie crumbs about 30 sandwich cookies, such as Oreos
4 tbsp unsalted butter, melted
For The Filling
24 oz (681 g) cream cheese, softened
¾ c (180 ml) heavy cream
¾ c (150 g) sugar
1 tbsp vanilla extract
½ tsp salt
2 c (516 g) creamy peanut butter
4 large eggs lightly beaten
For The Glaze
½ c (120 ml) heavy cream
8 oz (226 g) semisweet chocolate, coarsely chopped
Directions:
To Make the Crust:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Wrap with foil the outer bottom part of a 9-inch springform pan.
Step 3: In a mixing bowl, add the melted butter and cookie crumbs. Beat until well mixed.
Step 4: Transfer the mixture into the prepared pan and press it on the bottom.
Step 5: Place it inside the preheated oven and bake for about 10 minutes or until done.
To Make the Filling:
Step 1: Turn the heat down to about 150 degrees C or 300 degrees F.
Step 2: Mix cream cheese, vanilla, sugar, and salt until well combined.
Step 3: Add heavy cream and beat until the texture becomes smooth.
Step 4: Add the peanut butter and beat again until well combined.
Step 5: Add eggs and beat until well mixed.
Step 6: Spread the mixture on top of the cooled crust.
Step 7: Put it inside the roasting pan, then add hot water around the pan.
Step 8: Bake for about an hour or until done.
Step 9: Turn off the oven and allow the cheesecake to rest inside for 1 more hour.
Step 10: Remove from the oven and the pan, then allow the cheesecake to cool completely.
Step 11: Place the cheesecake inside the fridge to chill for about 4 hours to overnight.
To Make the Glaze:
Step 1: Put the cheesecake onto a clean serving plate.
Step 2: Allow the cream to boil, then transfer it into a bowl with the chocolate. Stir until well blended.
Step 3: Spread the glaze over the cheesecake.
Step 4: Place it inside the fridge to chill for at least 20 minutes.
Step 5: Serve and enjoy!
Nutrition Facts:
Amount Per Serving: CALORIES: 604 | TOTAL FAT: 34g | SATURATED FAT: 17g | TRANS FAT: 1g | UNSATURATED FAT: 13g | CHOLESTEROL: 132mg | SODIUM: 915mg | CARBOHYDRATES: 49g | FIBER: 4g | SUGAR: 12g | PROTEIN: 25g
Ingredients
- For The Crust
- 2 ½ c (250 g) fudge filled cookie crumbs about 30 sandwich cookies, such as Oreos
- 4 tbsp unsalted butter, melted
- For The Filling
- 24 oz (681 g) cream cheese, softened
- ¾ c (180 ml) heavy cream
- ¾ c (150 g) sugar
- 1 tbsp vanilla extract
- ½ tsp salt
- 2 c (516 g) creamy peanut butter
- 4 large eggs lightly beaten
- For The Glaze
- ½ c (120 ml) heavy cream
- 8 oz (226 g) semisweet chocolate, coarsely chopped
Instructions
Directions:
To Make the Crust:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Wrap with foil the outer bottom part of a 9-inch springform pan.
Step 3: In a mixing bowl, add the melted butter and cookie crumbs. Beat until well mixed.
Step 4: Transfer the mixture into the prepared pan and press it on the bottom.
Step 5: Place it inside the preheated oven and bake for about 10 minutes or until done.
To Make the Filling:
Step 1: Turn the heat down to about 150 degrees C or 300 degrees F.
Step 2: Mix cream cheese, vanilla, sugar, and salt until well combined.
Step 3: Add heavy cream and beat until the texture becomes smooth.
Step 4: Add the peanut butter and beat again until well combined.
Step 5: Add eggs and beat until well mixed.
Step 6: Spread the mixture on top of the cooled crust.
Step 7: Put it inside the roasting pan, then add hot water around the pan.
Step 8: Bake for about an hour or until done.
Step 9: Turn off the oven and allow the cheesecake to rest inside for 1 more hour.
Step 10: Remove from the oven and the pan, then allow the cheesecake to cool completely.
Step 11: Place the cheesecake inside the fridge to chill for about 4 hours to overnight.
To Make the Glaze:
Step 1: Put the cheesecake onto a clean serving plate.
Step 2: Allow the cream to boil, then transfer it into a bowl with the chocolate. Stir until well blended.
Step 3: Spread the glaze over the cheesecake.
Step 4: Place it inside the fridge to chill for at least 20 minutes.
Step 5: Serve and enjoy!
Notes
Nutrition Facts: Amount Per Serving: CALORIES: 604 | TOTAL FAT: 34g | SATURATED FAT: 17g | TRANS FAT: 1g | UNSATURATED FAT: 13g | CHOLESTEROL: 132mg | SODIUM: 915mg | CARBOHYDRATES: 49g | FIBER: 4g | SUGAR: 12g | PROTEIN: 25g
