Peanut butter is the absolute best. I usually don’t keep much junk food in the house [because I have no self control]. So when I’m really hard up, a spoonful of peanut butter is all I got. And it does the trick. This peanut butter cheesecake is so much more decadent than that though. And so damn good.
I’ve make pumpkin cheesecake, and I figured I could swap out the pumpkin for peanut butter. Also skip the cinnamon and nutmeg. Then trade the graham crackers for Oreos. Because chocolate and peanut butter were made for each other. Other than that these cheesecakes are basically the same.
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If you’ve spent anytime with me here on periodicallycreative.com you know I’m a fairly laid back cook. Realize this cheesecake might crack. After some recipe testing, the addition of milk helps prevent that, but still. You’ve been warned. I don’t use a springform pan either. I dislike kitchen gadgets with only one function. And having a gorgeous, pristine cheesecake just isn’t that big of a deal to me.
Spread that batter in a pie plate. Bake it. Struggle to have the patience to let it cool completely then chill in the fridge. Then slather it with whipped cream and dig in. Everyone will be raving that it tastes good, and they won’t care what it looks like. I’ve made this multiple times for company, and it’s a hit every time.
And speaking of whipped cream – buy that little carton of whipping cream and make your own. It is so worth it. And makes your dessert extra special.
Melt the butter in microwave while pulverizing the Oreos in the food processor.
Mix the two in a greased pie pan. Use a fork or spoon to smooth out the crumbs and pat them down, letting them travel up the side of the pie pan some.
Preheat oven to 325. Pop crust in while oven is preheating + another 5 min or so.
In a large bowl add all cheesecake filling ingredients. Blend with mixer until uniform and smooth. (This can be done by hand, but it's hard to get the cream cheese smooth. You'll likely have a lumpy cheesecake.)
Smooth filling over the top of the crust you've pulled out of the oven.
Bake 30 minutes or until cheesecake has firmed up around the edges.
Let cheesecake cool to room temperature. Then chill in fridge for at least 6 hours.
Combine cream & sugar in a cold bowl. Start slow, don't wear the powdered sugar, but blend the crap out of it with a mixer.
Blend in vanilla to taste.
Blend until mixture retains it's shape and is the desired thickness. Keep refrigerated.