Peanut Butter Chocolate Cheesecake

5 from 1 vote

A three layer,baked cheesecake. An Oreo crust, a peanut butter cheesecake and chocolate cheesecake. Creamy, salty and sweet. This is the chocolate and peanut butter lovers cheesecake and tastes just like a Reese's peanut butter cup.

Prep Time30

Cook Time1

Chilling5

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 350kcal

Author: Emma Burton

Ingredients

28 Peanut Butter Chocolate Oreos, (Or regular Oreos if you prefer)
¼ Cup Butter, Melted (55g)
2 and ½ Cups Cream Cheese, Softened (625g)
½ Cup Greek Yoghurt (125g)
2 Large Eggs
1 tsp Vanilla Extract
⅔ Cups Icing Sugar (90g)
⅓ Cup Smooth Peanut Butter (90g)
¾ Cup Dark Chocolate, Melted (135g)

Metric - US Conventional

Instructions

Grease and line a 20cm round cake pan and set side.
Crush the Oreos and mix with the melted butter.
Press into the base of the prepared cake pan and place in the fridge while you make the rest of the cheesecake.
Preheat the oven to 160°C (325°F).
Beat the cream cheese with a stand or hand mixer until smooth.
Add in the Greek yoghurt, vanilla extract and eggs and beat until creamy.
Beat in the icing sugar.
Separate the mixture between two bowls.
Add the peanut butter to one bowl and mix through.
Add the melted chocolate to the second bowl and mix.
Pour the peanut butter cheesecake filling over the Oreo base and spread in an even layer.
Pour over the chocolate layer and spread evenly.
Bake for one hour. The sides will be set and the middle will jiggly slightly
Turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool in the oven for at least 30 minutes but preferably an hour.
Transfer to a bench and allow to come to room temperature.
Finally place in the fridge to chill for at least 4-8 hours or overnight.

Nutrition