Andrew, my dad and my brother are all peanut butter chocolate obsessed. Anytime I have them over for dinner, I always try and make a yummy dessert with both peanut butter and chocolate…and on this particular night, I made a cheesecake.
Chocolate chips, check. Peanut butter, check. Oreo crust, check, check.
Because everyone knows…jelly doesn’t have anything on chocolate. #trueloves #pbandchocolate
For this recipe, you will need a 9″ springform pan. You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between. They make cheesecakes a snap!
2 cups of crushed Oreo cookies
1 stick of butter, melted
4 (8oz) packages of cream cheese, at room temperature
1¼ cups sugar
4 eggs, at room temp
2 cups creamy peanut butter
1 teaspoon vanilla
1 cup of chocolate chips
Preheat your oven to 350 degrees.
Lightly spray a springform pan with cooking spray. Set aside.
In your food processor, pulse 2 cups of your crushed Oreos with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
In your mixing bowl, beat with an electric mixer your cream cheese and sugar until smooth. Beat in your eggs and peanut butter. Beat in your vanilla. Finally, stir in your chocolate chips.
Pour your batter into your pan on top of your crust.
Bake one hour.
After you remove the cake from the oven, allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48). When you’re ready to serve, remove from fridge, pop sides off of your springform pan and slice and serve.
This dessert is super simple but looks super spectacular!