Creamy peanut butter cheesecake is layered over an Oreo crust and topped with rich nutella ganache!
I love cheesecake. Can you tell? If I had to pick something to call my "signature dish," it'd be cheesecake.
So when Carla over at Chocolate Moosey told me about a blog event called Cheesecake Day hosted by Roxana of Roxana's Home Baking, I jumped to sign up.
I had a heck of a time trying to choose a cheesecake recipe to make. Should I go chocolate-y? Fruity? Then, we spent Father's Day at one of our favorite Philly restaurants, Catahoula, and they had a fabulous peanut butter cheesecake on the dessert menu. I had to recreate that cheesecake at home.
The question I see most often regarding cheesecakes is how to prevent it from cracking. First, ensure all of your ingredients (not just the cream cheese) are at room temperature. This ensures that they will blend together well. And secondly, even if the recipe you're following doesn't include it, use a water bath.
What is a water bath, and what does it do for cheesecake? To make a water bath, you place your springform pan inside a larger baking pan, and pour boiling water into the larger pan before placing the whole setup in the oven.
Why go to the extra trouble? First, cheesecakes are thickened with eggs. Eggs set (cook) at a much lower temperature than most other baking ingredients. Cheesecakes start off baking at a high temperature to set the cake, then finishing "low and slow" (at a low temperature for a long time). If the egg proteins cook too quickly, they will tighten up and shrink, causing your cheesecake to crack. The water bath acts as insulation, keeping the batter from overheating and cooking the egg proteins too quickly.
One final trick to preventing cracks is to let the cheesecake cool slowly. And definitely use a paring knife to separate the cheesecake from the springform pan before placing it in the refrigerator. The cake will definitely shrink once chilled, and if it's still clinging to the side of the pan, it can crack.
Although, if after all these precautions are taken, and the cheesecake still cracks, I just remember the wise words of a chef at my culinary school: cover the cheesecake with some sort of topping! Whether it's melted chocolate or whipped cream, or fresh fruit, just cover up the crack! No sense in wasting a perfectly tasty, if slightly imperfect, cheesecake.
This cheesecake is just amazing. The cheesecake itself is light and creamy, almost silky, which contrasts with the thick, rich ganache topping. The combination of chocolate and peanut butter and Nutella is one of my favorite flavor combos.
This recipe is definitely getting added to my "Must make again!!" file.
Peanut Butter Cheesecake with Ganache Topping
Equipment needed: 8-inch springform pan; large offset spatula; a 10-inch or larger cake pan
Ingredients
For the cheesecake:
- 15 Oreo cookies, cream removed
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 24 ounces packages cream cheese, at room temperature
- 1/2 cup brown sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 3/4 cup creamy peanut butter
For the ganache:
- 1/4 cup heavy cream
- 2 oz semisweet chocolate, chopped
- 1/4 cup Nutella spread
Instructions
- Preheat oven to 350 degrees.
- Place the Oreo cookies and the sugar in the bowl of a food processor. Pulse until reduced to fine crumbs. Add butter to the crumbs, pulse until all ingredients are moistened.
- Scrape crumb mixture into the bottom of an 8-inch springform pan and tamp down to an even layer. Wrap the bottom of the springform pan in a double layer of tin foil. Bake for 10 minutes, then set aside to cool. Keep oven at 350 degrees.
- In the bowl of a stand mixer, beat cream cheese, brown sugar and sour cream for several minutes. Scrape down the bowl, then add the first egg. Beat until well-combined, then scrape down the bowl and add the second egg. Beat until well-combined, then scrape down the bowl and add the third egg and the vanilla. Beat until well-combined. Add peanut butter and mix until evenly combined.
- Scrape the batter into the springform pan and spread evenly.
- Place the springform pan inside the larger cake pan. Carefully pour boiling water into the larger cake pan, being sure not to splash any into the cheesecake batter.
- Use oven mitts to carefully transfer the cheesecake in the water bath into the oven. Bake for 15 minutes. Lower the oven temp to 200 degrees, and bake for another 2 hours.
- Remove from the oven, and remove the cheesecake from the water bath. Let cheesecake cool at room temperature for at least an hour.
- Run a thin knife around the edge of the pan to loosen the cheesecake from the sides. Place the cheesecake in the refrigerator overnight.
- The next day, remove the sides of the springform pan from the cheesecake. Then, make the ganache: place the chopped chocolate in a small bowl. Place the heavy cream in a small saucepan. Place the saucepan over medium-high heat and bring the cream to scalding (small bubbles form around the edge of the pan). DO NOT BOIL. Pour the hot cream over the chocolate, let sit for a minute, then stir until the chocolate is melted and incorporated with the cream. Stir in the gananche. The ganache should be pourable/spreadable consistency. If too thick, add another tablespoonful of cream and stir.
- Transfer the ganache to a spouted measuring cup. Pour over the center of the cheesecake, then use an offset spatula to spread to the edges of the cheesecake, letting the ganache drip down the sides.
- Place cheesecake back in the refrigerator, uncovered, for an hour to set the ganache. Then place a cover (such as a large tupperware bowl) over the cheesecake to prevent the ganache from seeping.
Cheesecake recipe adapted from Bake or Break; Ganache recipe from Culinary Couture
Don't forget to check out the other Cheesecake Day recipes!
Baked Cheesecakes:
- Apricot Ricotta Cheesecake from Diethood
- Blackberry Goat Cheese Cheesecake from Baking a Moment
- Blueberry Ricotta Cream Cheesecake from Hungry Couple
- Caramel Macchiato Cheesecake from Wishes and Dishes
- Cheesecake Factory Vegan Copycat Oreo Cheesecake from Namely Marly
- Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef
- Chocolate-Covered Strawberry Cheesecake from Savvy Eats
- Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food
- Gluten-Free Mini Cheesecakes with Toasted Coconut Crust from Quarter Life (Crisis) Cuisine
- Hawaiian Chantilly Layer Cheesecake from Wallflour Girl
- Lemon Cheesecake from Shugary Sweets
- Lemon Ginger Panna Cotta Cheesecake + Blueberry Sauce from Girl Versus Dough
- Lightened Up Apricot-Swirl Cheesecake from Take A Bite Out of Boca
- Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter's Downfall
- Mini Hawaiian Cheesecakes from Pint Sized Baker
- Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore
- Mom's Cheesecake from Magnolia Days
- New York Style Cheesecake from URBAN BAKES
- Oreo Ripple Cheesecake from Overtime Cook
- Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker
- Pear cheesecake with gingersnap crust from Roxana's Home Baking
- Pumpkin Cheesecake from Lady Behind The Curtain
- Rainbow Cheesecake from In Katrina's Kitchen
- Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom
- Ricotta Cheesecake with Strawberry Basil Sauce from French Press
- Salted Caramel Apple Cheesecake from Jane's Adventures in Dinner
- Snickers Cheesecake from Life, Love and Sugar
- Vanilla Bean Cheesecake from Wine & Glue
- Vegan Mango Coconut Cheesecake from Jessiker Bakes
- Very Berry Cheesecake from JavaCupcake
- White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell
- White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake
- White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles
No Bake Cheesecakes:
- Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking
- Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic
- Mini No Bake Lime Cheesecakes from Miss in the Kitchen
- Neapolitan No Bake Cheesecake from Grandbaby Cakes
- No-Bake Berry Cheesecake from Food Lust People Love
- No Bake Blackberry Cheesecake from You Made That?
- No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan
- No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday
- No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts
- No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet
- S'mores Cheesecake from The Gunny Sack
Cheesecake Beverages:
- Black Raspberry Cheesecake Milkshake from Blahnik Baker
Cheesecake Cookies and Bars:
- Caramel Apple Cheesecake Bars from Cooking with Jax
- Caramel Overload Cheesecake Bars from Crumbs and Chaos
- Cherry Cheesecake Brownies from Inside BruCrew Life
- Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou
- Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking
- Lemon Blueberry Cheesecake Bars from Cooking In Stilettos
- No Bake Coconut Lime Cheesecake Bars from Beyond Frosting
- No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon
- Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction
Cheesecake Desserts and Treats:
- Chocolate Nutella Cheesecake Cake from gotta get baked
- Key Lime Cheesecake Trifles from Hoosier Homemade
- Strawberry Cheesecake Pots from Barbara Bakes
- Triple Brigadeiro Cheesecake Tart from From Brazil To You
Frozen Cheesecakes and Treats:
- Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen
- Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey
- Frozen PB&C Cheesecake from Noshing With The Nolands
- No Bake Frozen Peanut Butter Cheesecake {Nutter Butter Crust} from Crazy for Crust
Get in my belly!!!!!!!!!!!!
Peanut butter, nutella and cheesecake? Say no more! I'm coming over! The photo with the ganache running on the sides made my tummy growl!
So happy to hear Carla invited you to join us!
It doesn't get more decadent than this!
Love the photos of the process! Great job!
Love those wise words 😉 And this cheesecake? My word it sounds so good!
Peanut butter and cheesecake, 2 of my favorite words! Looks amazing!
I must have missed this whole cheesecake day, but heavens, I want all of them!!!
PB and chocolate is such a heavenly combo! My kids would go nuts for this!!!
Oh yum - peanut butter and cheesecake together! Looks delicious!
I think you seriously outdid yourself! This cheesecake is insanely amazing!
This cheesecake...there are no words.Just wow! Pinning!
Peanut butter cheesecake?!? Yes please!!! And with Nutella, it's almost just too much!
This cheesecake is perfection!! I want to dive right into it!
Just a fantastic recipe that has me that sounds so decadent!
Now this totally screams my name. I love peanut butter and chocolate together. They are such classic flavors together but I can never ever get enough. Pairing them with cream cheese is soooo amazing.
wow...wow! I'm craving a slice...just a little one! save me one, please!
DYING over that ganche
Holy cow I need to make this soon!!
You had me at Nutella...
I just want to stick a finger in that delectable-looking ganache....gorgeous!
This is one totally delicious cheesecake!
Of all the amazing cheesecakes on the list, yours was the one that stood out to me. Gorgeous and the perfect combination of flavors I love. Can you ship?? 🙂
Aw, thanks, Anita!
I just hit my head on the screen trying to get in close! Swoon.
I'm a huge cheesecake fan as well! This looks awesome and the ganache....yum!
Peanut butter and chocolate! Get in my belly!
Peanut butter AND nutella?! As in a nutella ganache?! That's just the most awesome thing I've read ALL DAY!
Looks just delicious!! Love the shot of you pouring the ganache over it! Mouthwatering!!
Hi Coleen! Excellent post, girl. I knew about the tips on how to avoid cracks but I didn't know that part of the reason cheesecake cracks is because of the egg protein. Thanks for teaching me something new today! Your cheesecake looks incredible, especially with that perfect, glossy ganache. If i had this in front of me, I wouldn't be sharing, that's for sure!
These photos are drool worthy - nutella ganache with PB Cheesecake - perfection! I also need to check out Catahoula
That ganache on that cheesecake look fantastic!
Nutella ganache?! I think I died and went to heaven, I'd eat that with a spoon!
You really can't go wrong with the classic chocolate and peanut butter combination. But that gananche...Ahh<3
As much as I love cheesecake and as much as I love peanut butter pie----I am in heaven with this recipe. I had to put my harp down, however, because it interfered with me eating a nice creamy slice of this.
Wow, that is so gorgeous with the chocolate ganache, you rocked it!!!
WHOA. I eat peanut butter by the spoonful, so I really need a piece of this cheesecake soon. So lovely to be sharing cheesecake day with you--cheers!
I bet this was totally decadent! It looks amazing and sounds delectable!
This is PERFECT! You're definitely rockin' the cheesecakes, and I have got to try this one soon!
Ahhhh, the pairing knife before putting in the fridge. I need to do that next time. This is gorgeous! And I LOVE peanut butter and Nutella together. Like they were made for each other. Yumm! Pinned!
This cheesecake looks divine! Nutella is one of my weaknesses.
Nutella ganache sounds delicious!
How much cream cheese? Sorry it confused me! 24 ounce packages?
It's 24 ounces total -- 3 (8-oz) packages
Thanks so much for the nice article.
Best cheesecake recipe I have used! Tasted as good as Cheesecake Factory. I was hesitant to use the boiling water method while cooking, but I am glad I did because it turned out so creamy. The only thing different I did was reduce the sugar in the crust and increase the sugar in the filling. Thanks for recipe!
Yum!!!!! Oh my sweet tooth,this is something I can't resist. I couldn't wait to make it this Sunday and for my kiddos to try it. We usually have fruits for dessert on weekdays, and Sunday is kinda our cheat day. Happy mom here. 🙂