Oreo Peanut Butter Cheesecake Drip Cake
This Oreo Peanut Butter Cheesecake Drip Cake is the ultimate indulgence for dessert lovers. With a rich Oreo crust, a creamy peanut butter cheesecake filling, and a decadent chocolate ganache, every bite is a symphony of flavors. Topped with mini peanut butter cups and extra crushed Oreos, it’s as visually stunning as it is delicious. Perfect for special occasions or any time you want to treat yourself, this cheesecake is a showstopper that’s sure to impress. Whether you’re an Oreo fanatic or a peanut butter enthusiast, this cake will quickly become a favorite!
Ingredients:
For the Oreo Crust:
– 2 cups crushed Oreo cookies
– 1/2 cup melted butter
– 1/4 cup sugar
For the Peanut Butter Cheesecake Filling:
– 4 (8 oz) packages cream cheese, softened
– 1 cup sugar
– 1 cup creamy peanut butter
– 3 large eggs
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 10 crushed Oreo cookies
For the Chocolate Ganache:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
For the Topping:
– Mini peanut butter cups
– Extra crushed Oreos
Instructions:
1. Preheat the Oven: Set your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Create the Oreo Crust: Combine 2 cups of crushed Oreo cookies with 1/2 cup of melted butter and 1/4 cup of sugar. Mix until the crumbs are evenly coated, then press this mixture into the bottom of the prepared pan to form a firm crust.
3. Prepare the Peanut Butter Cheesecake Filling: In a large bowl, beat together 4 packages of softened cream cheese and 1 cup of sugar until smooth. Add 1 cup of creamy peanut butter and mix until fully combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Blend in 1/2 cup of sour cream and 1 teaspoon of vanilla extract until the filling is smooth. Gently fold in 10 crushed Oreos for added texture.
4. Bake the Cheesecake: Pour the peanut butter cheesecake filling over the Oreo crust in the pan. Bake for 55-60 minutes, or until the center is set with a slight jiggle. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the sides. Allow the cheesecake to cool completely before removing the sides of the pan.
5. Make the Chocolate Ganache: Heat 1/2 cup of heavy cream in a small saucepan until it just begins to boil. Pour it over 1 cup of semi-sweet chocolate chips in a bowl, let it sit for 2 minutes, then stir until the ganache is smooth and glossy.
6. Assemble the Drip Cake: Once the cheesecake is completely cooled, pour the chocolate ganache over the top, letting it drip down the sides of the cake for a decadent finish.
7. Decorate with mini peanut butter cups and additional crushed Oreos. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Indulge in this Oreo Peanut Butter Cheesecake Drip Cake—a rich, creamy, and utterly delicious dessert that’s sure to be a crowd-pleaser!
