Oreo Peanut Butter Cheesecakes

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Ingredients

8oz softened cream cheese

1 cup white granulated sugar

2 whole eggs

1/2 cup smooth peanut butter

1 tsp vanilla

12 Oreo cookies

 

Chocolate Ganache Topping:

1 cup heavy cream

1 cup high quality milk chocolate

 Peanut Butter Finishing Touch

1/2 cup peanut butter

1/4 cup icing sugar/confectioners’ sugar/powdered sugar

 

Directions

Chocolate Ganache Topping:

  1. Heat heavy cream on medium-low heat just until it begins to foam around the edges.
  2. In a heatproof mixing bowl place the milk chocolate and pour over the heated heavy cream. Wait 1 minute and stir with a spoon until the chocolate is completely melted. 
  3. Set chocolate ganache mixture to cool to room temperature. 


Peanut Butter Cheesecake:

  1. Preheat oven to 350F
  2. In the bowl of a stand mixer or with hand mixer cream together the softened cream cheese and sugar until light and fluffy. 
  3. Once the mixture is light and fluffy, add the peanut butter and vanilla and beat until fully combined. 
  4. Next, add the eggs one at a time making sure each is fully incorporated.
  5. Let the mixture sit at room temperature for about 5 minutes. 
  6. Line a cupcake pan with silicone or paper cupcake liners and place an Oreo in the bottom of each liner. 
  7. Fill each cupcake liner about 3/4 full (roughly 1/4 cup of mix).
  8. Bake for 25-27 minutes or until the tops are golden brown.
  9. Remove from the oven and cool completely.
  10. Once the cheesecakes are cooled, take the cooled chocolate ganache mixture and pour it over each cheesecake until there is a flat top of chocolate. 
  11. Place in the fridge for 2 hours until the ganache sets but still moves just a touch when the cheesecake is tilted side to side.
  12. When the ganache topping is set, in a mixing bowl whip together the peanut butter and icing sugar until light and fluffy. 
  13. Place the peanut mixture in a piping bag fitted with a star tip.
  14. Pipe a star of the peanut butter mixture on top of the ganache in the centre. 
  15. Serve.

*Note for a firmer chocolate topping, melt milk chocolate and cool it to room temperature and pour it over the top of each cheesecake**

Ivonne Tarantino1 Comment