Peanut Butter Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the delightful nutty flavor of peanut butter. This indulgent treat has become a favorite among dessert lovers, especially for those who adore the irresistible combination of peanut butter and chocolate.

The history of cheesecake dates back to ancient times, with variations of this delightful dessert found in ancient Greece, Rome, and Egypt. Over the centuries, cheesecake recipes evolved and spread to different cultures, each region adding its own twist and flavors. The modern cheesecake we know today, with its creamy and smooth texture, has become a staple dessert in many households and restaurants.

Peanut butter, on the other hand, has a more recent history. It was invented in the late 19th century by Dr. John Harvey Kellogg as a nutritious and protein-rich food for patients at his sanitarium. Peanut butter quickly gained popularity and became a favorite spread in sandwiches, cookies, and desserts.

The combination of peanut butter and cheesecake likely emerged in more recent times as cooks and bakers experimented with incorporating various flavors into traditional cheesecake recipes. The result was the creation of Peanut Butter Cheesecake, a delightful and indulgent dessert that tantalizes taste buds with its creamy texture and nutty undertones.

INGREDIENTS

Crust:

• 18 whole Oreos
• 1/4 cup (60g) unsalted butter, melted

Filling:

• 24 ounces (670g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
• 1/2 cup (125g) creamy peanut butter
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• 5 regular size chocolate candy bars, chopped
• 1/4 cup melted peanut butter for drizzling

INSTRUCTIONS

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick cooking spray. Set it aside.

Crust:

1. In a food processor or blender, pulse the whole Oreos into fine crumbs. Stir the cookie crumbs and melted butter together in a medium-sized bowl.
2. Press the mixture into the bottom of the prepared pan and slightly up the sides. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan.
3. Bake the crust for 7-8 minutes. Allow it to slightly cool.

Filling:

1. Using a mixer, beat the cream cheese and granulated sugar together on medium speed in a large bowl for about 3 full minutes, until the mixture is smooth and creamy.
2. Add the sour cream, peanut butter, and vanilla, and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended.
3. Using a rubber spatula or large wooden spoon, fold in 3/4 of the chopped chocolate bars.
4. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place it into the oven. Fill the roasting pan with about 1 inch of hot water.
5. Bake the cheesecake for 50-60 minutes or until the center is almost set.
6. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Then, remove it from the oven and allow it to cool completely at room temperature. Refrigerate the cheesecake for at least 6 hours or overnight.
7. Loosen the cheesecake from the rim of the pan and remove the rim.
8. Top the cheesecake with additional chopped chocolate bars and drizzle with melted peanut butter. Cut it into slices and serve chilled.

Now, your delectable Peanut Butter Cheesecake is ready to be served! The rich and nutty flavors combined with the creamy and smooth texture will surely satisfy your dessert cravings. Enjoy this indulgent treat with friends and family, or save it for a special occasion when you want to delight your taste buds with something truly delicious.