Peanut Butter Cheesecake

MMM, I do love the combination of Chocolate and Peanut Butter and what better way to enjoy that combination than in a nice and rich, creamy cheesecake? I rarely make cheesecakes, they are not difficult but I find it hard to resist and end up eating way more than my waist and thighs can handle!

I needed to bring a dessert to a baby shower this past weekend and knew this would  be a hit (I had to grab a pic quick before serving).
This recipe is so quick and easy, it is based off of this recipe, my go-to cheesecake recipe.  After looking online for a tried and true Peanut Butter cheesecake recipe, I decided to make one  up on my own. I was very pleased with the end result. The batter was so thick and creamy with a peanut butter flavor that was not overwhelming.  It baked up beautifully and did not crack a bit!  After chilling for 24 hours I tasted this wonderous creation. So rich and creamy with a light Peanut Butter flavor that complimented the chocolate cookie crust perfectly. I loved the layer of Peanut Butter and Chocolate between the crust and the cheesecake and enhanced the flavors perfectly.  My only complaint is that the crust crumbled a bit more at the tips of the cut pieces than what I would want for serving company. It may have been my fault though because I pried up the cut pieces with a fork (possibly breaking the crust in the process). It still tasted wonderful, just not the best presentation.

Next time I might dress this up a bit with chopped Reese’s Peanut Butter Cups and a milk chocolate drizzle before serving.

I rate this recipe an 8.5

Peanut Butter Cheesecake
2 cups Oreo Cookie crumbs
3-4 TBS butter, melted
1 TBS sugar
1/3 cup peanut butter (slightly  melted until easily spreadable)
1 cup Milk chocolate chips
 
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.)  Sweetened Condensed Milk
1/3 cup granulated sugar
2 TBS flour
3 large eggs
1 tablespoon vanilla extract
3/4 cup peanut butter

Preheat oven to 300° F. Grease 9-inch springform pan.
Fill an oven safe cake pan (I use a 9×9 pan) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.

In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine.  Press onto bottom and 1 inch up side of prepared pan.
Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.

Spread 1/3 cup softened peanut butter over the crust and evenly sprinkle the chocolate chips over the peanut butter layer. Set aside.

 In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and peanut butter and beat until smooth. Add sugar and flour, beat to combine. Add  eggs one at a time beating only to combine after each addition. When adding the third egg, also add the vanilla extract; beat until combined.

Gently pour batter evenly into prebaked crust, peanut butter and chocolate chips.
Bake in preheated oven for 45-60 minutes or until edge is set and center moves slightly. Watch carefully and do  not overbake.

Shut oven off and allow cheesecake to cool in oven for 1-4  hours. Run a warm knife around edge of cheesecake after 1 hour.
Place in fridge to cool completely. (Remove the pan of water)
Allow to chill at least 24 hours before serving for best flavor and texture.