Peanut Butter Cheesecake Recipe for Easter day 2024 :-The peanut butter cheesecake that you have been trying to find. A deliriously smooth, creamy, and oh-so-peanut-buttery filling is sandwiched between a crust made of Oreo cookies and a luscious chocolate ganache topping in my favorite version of this dessert.
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I also forgot to mention that it is created without using a water bath! This recipe comes with hints, suggestions, photographs, and a video lesson on how to make it!
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Peanut Butter Cheesecake Recipe for Easter day 2024
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Ingredients :
Crust
- 35 Oreo cookies
- 5 Tablespoons (75 g) unsalted butter melted
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Cheesecake
- 24 oz (678 g) cream cheese softened to room temperature
- 1 cup (280 g) creamy peanut butter
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (120 g) sour cream
- 2 teaspoons vanilla extract
- 3 large eggs room temperature and lightly beaten
- 2 Tablespoons heavy cream
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Ganache
- 3 oz (85 g) semisweet or dark chocolate bar finely chopped (may sub couverture chocolate)
- ½ cup (118 ml) heavy cream
- ½ batch homemade whipped cream optional
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Instructions :
Oreo crust
- Bake at 325 degrees Fahrenheit (160 degrees Celsius).
- Once you have separated each Oreo cookie by twisting it apart, use a butter knife to scrape out the filling and throw it away.
- In a food processor, place the cookies, and pulse them until they become fine crumbs.
There are thirty-five Oreo cookies. - Mix the cookie crumbs and the melted butter together in a large bowl, and then toss the mixture until all of the crumbs are soaked up. After pouring the crumbs into a springform pan measuring 9 inches in diameter,
- use a measuring cup or a glass to push the crumbs uniformly into the bottom and up the sides of the pan.
- Pressing the crumbs as far up as possible will help reduce the likelihood of cracks occurring. Put aside for later.
- 5 tablespoons (75 grams) of butter that is unsalted
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Cheesecake
- Cream cheese should be stirred until it is smooth and creamy in a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with a paddle attachment).
- 678 grams of cream cheese, 24 ounces
- Add the sugar and peanut butter, and then use a mixer to whip the mixture on low speed until it is smooth.
- Creamy peanut butter, one cup (280 g), and one and a half cups (250 g) of granulated sugar
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- After adding the vanilla essence and sour cream, whisk the mixture until it is completely incorporated.
Vanilla extract, two teaspoons, and a quarter cup (120 grams) of sour cream - Eggs should be added one at a time, with a little mixing period following each addition, until all of the eggs are just incorporated. Three huge eggs
- Following the addition of heavy cream, mix the batter until it is smooth and consistent. Be sure to scrape the edges of the mixing bowl as well as the bottom of the basin. Heavy cream, two tablespoons’ worth
- Using an Oreo crust, pour the batter. Place on the middle rack of an oven preheated to 325 degrees Fahrenheit (160 degrees Celsius) and bake for fifty minutes.
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- Even when it is ready, the center will still move about a little bit like Jell-O if it is jostled, but the edges should be firm and may even have puffed up a little bit.
- It is recommended that you chill the mixture in the refrigerator for at least six hours, preferably overnight, after allowing it to cool at room temperature until it is no longer heated.
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Ganache
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Chocolate and heavy cream should be mixed together in a mixing basin that is microwave-safe and of medium size.
3 ounces (85 grams) of semisweet or dark chocolate bar, and ½ cup (118 milliliters) of heavy cream -
Stir the mixture after 25 seconds of high microwave time, and then microwave it for another 25 seconds. Make sure to stir the chocolate and cream together until they are totally melted and creamy.
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Gently pour ganache over the top of the cheesecake once it has reached the desired consistency. The ganache should be placed back in the refrigerator and allowed to set for approximately twenty minutes before being removed from the springform pan, sliced, and served.
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In the event that you so wish, pour homemade whipped cream on top before serving.
Homemade whipped cream, one-half of a batch
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Notes :
Peanut butter
- There has been no experimentation with “natural” peanut butter (the kind that separates) in the preparation of this dish.
Storing
- For up to five days, store the food in the refrigerator with the lid on.
Freezing
- You may store cheesecake in the freezer for up to three months. Cheesecake can be frozen whole or sliced and frozen; to prevent freezer burn, it should be wrapped firmly before freezing. You can eat cheesecake straight from the freezer, or you can let it defrost in the refrigerator for a whole day.
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Nutrition :
- Serving: 1serving | Calories: 726kcal | Carbohydrates: 59g | Protein: 12g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated
- Fat: 5g | Monounsaturated Fat: 18g | Trans
- Fat: 0.2g | Cholesterol: 130mg | Sodium: 430mg | Potassium: 340mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1210IU | Vitamin
- C: 0.2mg | Calcium: 100mg | Iron: 5mg
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Frequently Asked Questions ?
Can I use a store-bought crust?
- Sadly, this recipe will result in an excessive amount of filling for a crust that is purchased from a supermarket. If you were to use it all, I believe that you would probably require two crusts that you purchased from the store. Your baking time will be reduced if you do this, although I am unable to provide an exact estimate of how much shorter it will be.
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Should I use a water bath?
- No way! My recipe was developed with the intention of being prepared without the use of a water bath. If you follow the advice that is provided throughout the post that is located above, you will be able to make a cheesecake that is crack-free, precisely textured, and smooth. Moreover, you do not have to be concerned about the possibility of the crust being wet.
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