1. Good source of protein: Peanut butter, a key ingredient in chocolate peanut butter cheesecake, contains a decent amount of protein. Protein is essential for building and repairing tissues, supporting immune function, and maintaining healthy hair, skin, and nails.
2. Nutrient-rich ingredients: Cheesecake typically includes ingredients like cream cheese, which provides calcium for strong bones and teeth, as well as vitamins A and D. Dark chocolate, when used in moderation, contains antioxidants and minerals like iron, magnesium, and zinc.
3. Energy boost: The combination of carbohydrates from the crust and fats from peanut butter and cream cheese can provide a quick source of energy, making chocolate peanut butter cheesecake a suitable treat for those needing a pick-me-up.
4. Mood enhancement: Chocolate is often associated with mood improvement due to its potential to stimulate the release of endorphins and serotonin, which can promote feelings of happiness and well-being. This can contribute to a temporary mood lift when enjoying chocolate peanut butter cheesecake.
However, it’s important to note that chocolate peanut butter cheesecake is still a dessert and should be consumed in moderation due to its high calorie, fat, and sugar content. Excessive consumption can lead to weight gain, increased risk of chronic diseases like diabetes and heart disease, and other health issues. It’s always a good idea to balance indulgences with a healthy and varied diet that includes plenty of fruits, vegetables, whole grains, lean proteins, and other nutritious foods.
For Oreo Crust:
2 cups Oreo crumbs
4 Tbsp. unsalted butter-melted
Peanut Butter Cheesecake Filling:
32 oz. cream cheese- softened
1 and 1/3 cup sugar
4 large eggs
1 cup smooth peanut butter
2 tsp. vanilla
1/3 cup heavy cream
1 ¼ cups miniature chocolate chips
For Milk Chocolate Ganache:
½ cup heavy cream
1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped
For Garnish:
Chopped Reese’s cups
Crushed roasted peanuts
Instructions:
First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in the water bath!
To make the crust:
In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.
To make the cheesecake filling:
Preheat the oven to 350 F.
Beat softened cream cheese with sugar until smooth.
Mix in peanut butter, heavy cream, and vanilla.
Add eggs one at a time beating after each addition just to combine, do not over mix it.
Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).
Bake for 55-70 minutes, until the cheesecake, is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.
Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).
Ganache:
When the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan, then transfer the cake on a serving plate.
On medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
Set in the fridge until ready to serve
1. Crust options: You can use either a traditional graham cracker crust or get creative with alternatives like crushed chocolate cookies or pretzels mixed with melted butter. These can add different flavors and textures to the cheesecake.
2. Peanut butter swirl: To achieve a beautiful marbled effect, dollop spoonfuls of peanut butter onto the cheesecake batter and use a knife to gently swirl it around. This creates an attractive visual appeal and enhances the peanut butter flavor throughout.
3. Chocolate ganache: Consider drizzling a rich chocolate ganache over the top of the cheesecake. It adds a luscious and glossy finish. You can make ganache by heating equal parts of heavy cream and chocolate until smooth and pouring it over the chilled cheesecake.
4. Toppings and garnishes: Sprinkle crushed peanuts, chocolate shavings, or Reese’s peanut butter cups on top of the cheesecake for added texture and flavor. You can also dust the cheesecake with cocoa powder or powdered sugar for a finishing touch.
5. Chilling time: Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator. Chill for at least 4 hours, preferably overnight, to ensure the cheesecake sets properly and develops a creamy texture.
6. Serving suggestions: Serve the chocolate peanut butter cheesecake chilled. It pairs well with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.
Remember to enjoy chocolate peanut butter cheesecake in moderation as a treat and adjust the ingredients and portions based on your dietary preferences and needs.