Chocolate Peanut Butter Cheesecake
Chocolate PeanutButter Cheesecake
Prep Time
30 mins
Cook Time
1 hr
Resting time
3 hrs 55 mins
Total Time
1 hr 30 mins
 

Rich and Creamy Chocolate Peanut Butter Cheesecake

Course: cheesecake, chocolate, Dessert, peanutbutter
Cuisine: desserts
Keyword: cheesecake, chocolate, peanutbutter
Servings: 6 people
Ingredients
Ingredients for the cake:
  • 10 oreo cookies
  • 50 g butter melted
  • 300 g cream cheese room temperature
  • 80 g brown sugar
  • 80 g peanut butter
  • 1/2 tbsp vanilla extract
  • 1/3 cup heavy whipping cream
  • 2 medium eggs lightly beaten
  • 50 g semi sweet chocolate chopped
Instructions
Instructions to make the cake:
  1. Line a 6" cake tin with baking paper and spray the sides of the tin with non stick cooking spray.
  2. Preheat the oven to 160deg celcius.
  3. Boil some water to prepare for the waterbath.
  4. Crush the oreo cookies in a plastic bag until they are fine. Melt the butter in the microwave, and stir the butter and crumbs together. Press into cake tin and refrigerate while you prepare the filling.
  5. Using a handheld mixer, beat the cream cheese on medium speed until light and fluffy.
  6. Add the brown sugar and mix well.
  7. Mix in the peanut butter, vanilla and mix on medium-low speed until well-incorporated.
  8. Add in the heavy cream and mix.
  9. Using a spatula, stir in the lightly beaten eggs. The mixture might look curdled at this point but continue stirring till a smooth batter is formed.
  10. Melt the semi-sweet chocolate over a double boiler.
  11. Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth.
  12. To make the striped interior effect, take an ice cream scoop and scoop out some chocolate batter and place it in the centre of the cake tin. Next take some of the other peanutbutter batter and place it on top of this chocolate batter. Continue this layering (alternating btw the two batters by making concentric circles until all the batter has been used up.
  13. Pour boiling water into a large roasting dish and place at the bottom most rack of the oven.
  14. Place cake tin on the second lowest bottommost rack and bake for 60mins. The cheesecake should appear set at the ends but a little jiggly in the middle.
  15. After baking, switched off the oven and let cake cool inside the oven for 1 hour. Refrigerate cake for at least 4 hours or overnight to set the cake.
  16. Once cake has set, feel free to decorate with more peanutbutter or Easter eggs!