Light and creamy PB filling makes this cheesecake one-of-a-kind. One heavenly slice is just not enough, promises Sonja Ocampo of Cupcakes by Sonja.
Makes 1 six-inch cake Prep and Cooking Time 20 Minutes
For the cookie crust
22 Oreo cookies, roughly broken into pieces
5 tablespoons unsalted butter,softened
For the filling
1 1/2 cups heavy cream
3 1/4 teaspoons unflavored gelatin
2 1/4 teaspoons sugar
1 pound (two 8-ounce bars) cream cheese, at room temperature
1 teaspoon vanilla extract
pinch of salt
1/2 cup smooth peanut butter
1/2 cup chopped peanuts
caramel sauce, chocolate sauce, chocolate chips for garnish
1 Make the Oreo crust: Process the cookies and butter in a food processor until finely ground. Press cookie mixture into the bottom of a 6-inch springform pan. Refrigerate.
2 Make the peanut butter filling: Pour 1/4 cup heavy cream in a bowl. Add gelatin and let it stand until softened. Put the gelatin and cream mixture inside the microwave and heat for 45 seconds. Set aside.
3 In a bowl of an electric mixer fitted with a wire whip attachment, beat remaining cream and sugar until soft peaks form. Add cream cheese and beat until smooth. Stir in vanilla and salt and continue to beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and beat for another 2 minutes. Add peanut butter and beat until smooth. Stir in peanuts by hand.
4 Pour filling into cooled Oreo cookie crust. Cover with plastic wrap and chill.
5 To serve, remove sides of springform pan and cut cake into wedges. Drizzle each slice with chocolate sauce and caramel sauce. Finish with a sprinkling of chocolate chips.
Photography by Patrick Martires │ Demonstration by Sonja Ocampo of Cupcakes by Sonja │ Styling by Angelo Comsti
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