Peanut Butter Cheesecake with Chocolate Cookie Crust
By Miles Carr
Prep
25 min
Cook
70 min
Total
95 min
Servings
12
Level
Medium
A water bath helps prevent cracks in peanut butter cheesecake. Leaving the cheesecake in the oven to cool slowly helps prevent cracks from forming during cooling. This recipe has a bottom layer of chocolate sandwich cookies and a top layer of thick cheesecake with a strong but not overwhelming peanut butter taste.
I allow the cream cheese and other ingredients, such as eggs and sour cream, to come to room temperature before baking. Cold ingredients can cause chunks in the batter that do not mix in completely. Chunks can create air pockets in the finished baked good. Beat sugar and cream cheese at medium speed for two to three minutes. Add peanut butter only until it disappears. Use a spatula to remove batter from the sides of the bowl as you add peanut butter.
After adding eggs, I mix on low speed. I gradually add eggs, one at a time, and mix just enough to incorporate the yolk with each egg added and mix other filling ingredients just enough to blend them with the batter. Excessive mixing can result in cracking as cheesecakes cool, so I don't overmix to increase the volume of batter.
The foil covering the springform pan needs to be sealed well before placing it in the larger roasting pan. I pour hot water into the roasting pan to about half the depth of the sides before baking. Bake the pie until the filling is mostly set but still wobbly in the center. Use an offset spatula to level the filling before baking for a flat top.
Why you'll love this recipe
- 1Well-packed crumbs provide a firm base that reaches slightly up the sides of the pan.
- 2Scraping the bowl after cream cheese and sugar have been mixed helps remove filling that has fallen off the side of the mixer paddle.
- 3An offset spatula helps evenly apply filling before baking. Baked items won't have spoon marks or other imperfections on top.
- 4The center of the item has a slight wobble that keeps it from baking past the set edges.
- 5Cooling the cheesecake in a turned-off oven for 1 hour can help reduce cracks in the cheesecake as it cools slowly.
- 6Heavy foil goes over the springform pan before the water bath is added to the roasting pan.
Ingredients
- •24 chocolate sandwich cookies (such as Oreos)
- •6 tablespoons unsalted butter (melted)
- •32 ounces full-fat cream cheese (softened to room temperature)
- •1 ½ cups granulated sugar
- •1 cup creamy peanut butter (not natural style)
- •4 large eggs (room temperature)
- •1 cup sour cream (room temperature)
- •½ cup heavy cream
- •2 teaspoons pure vanilla extract
- •hot water (for the water bath)
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making it watertight.
- 3
Pulse the chocolate sandwich cookies in a food processor until fine crumbs form.
- 4
Mix the cookie crumbs and melted butter in a medium bowl.
- 5
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan.
- 6
Bake the crust for 10 minutes.
- 7
Set the crust on a wire rack and cool it completely.
- 8
Beat the room-temperature cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
- 9
Scrape down the sides and bottom of the bowl.
- 10
Add the creamy peanut butter and mix until just combined.
- 11
Add the room-temperature eggs one at a time, mixing on low speed until each yolk disappears.
- 12
Mix in the sour cream, heavy cream, and vanilla extract on low speed until the batter is smooth and just combined.
- 13
Pour the filling over the cooled crust and smooth the top with an offset spatula.
- 14
Set the foil-wrapped springform pan in a large roasting pan.
- 15
Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- 16
Bake at 350°F (175°C) for 60-70 minutes, until the edges are set and the center has a slight wobble.
- 17
Turn off the oven and cool the cheesecake inside with the door cracked for 1 hour.
- 18
Remove the cheesecake from the water bath and roasting pan, then cool it completely at room temperature.
- 19
Cover the cheesecake and refrigerate for at least 6 hours or overnight before serving.
FAQ
Nutrition (per serving)
680
Calories
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
