Peanut Butter Cheesecake Recipe

Save this recipe on:

Creamy, rich, and indulgent—this Peanut Butter Cheesecake is the kind of dessert that turns heads and stops conversations. With its velvety peanut butter filling, a chocolate cookie crust, and a glossy ganache topping, each bite delivers a perfectly balanced taste of sweet, salty, and nutty. This cheesecake isn’t just dessert; it’s an experience made for celebrations or the ultimate weekend baking reward.

The base offers a deep, chocolatey crunch thanks to crushed Oreos, setting the stage for the dense, silky peanut butter filling that practically melts in your mouth. Topped with a smooth chocolate ganache and crowned with peanut butter whipped cream and miniature peanut butter cups, this show-stopping treat blends everything we love about classic candy and creamy cheesecake into one irresistible dessert.

---

Ingredients for this Peanut Butter Cheesecake

For the Crust:

• 24 Oreo cookies (filling removed)
• 5 tablespoons unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

For the Peanut Butter Whipped Cream:

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1 tablespoon creamy peanut butter

Toppings (optional but encouraged):

• Mini peanut butter cups
• Chopped roasted peanuts

---

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Crush the Oreo cookies (without the filling) in a food processor until finely ground. Mix in the melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then set aside to cool while preparing the filling.

---

Step 2: Make the Peanut Butter Cheesecake Filling

In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. Add in the peanut butter and sugar, and continue mixing until creamy. Blend in the vanilla extract. One at a time, add the eggs, mixing on low speed and scraping down the sides of the bowl after each addition. Lastly, add the sour cream and heavy cream, and mix until just combined—avoid overmixing to prevent air bubbles.

---

Step 3: Assemble and Bake

Pour the cheesecake filling over the cooled crust and smooth the top. Wrap the bottom of the springform pan with foil and place it in a larger baking dish. Fill the outer pan with 1 inch of hot water to create a water bath. Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then transfer it to the fridge and chill for at least 6 hours or overnight.

---

Step 4: Add the Ganache Topping

Once the cheesecake is fully chilled, prepare the chocolate ganache. Heat the heavy cream until just steaming, then pour it over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth. Pour the ganache over the cheesecake and gently spread it to the edges. Chill for 15–20 minutes to set.

---

Step 5: Decorate with Whipped Cream and Toppings

In a small bowl, whip the heavy cream, powdered sugar, and peanut butter until soft peaks form. Transfer to a piping bag fitted with a star tip and pipe decorative swirls around the top edge of the cheesecake. Garnish with mini peanut butter cups and chopped peanuts as desired. Slice, serve, and savor every bite!

---

Estimated Nutrition (per slice, assuming 12 servings)

• Calories: 560
• Total Fat: 42g
• Saturated Fat: 21g
• Cholesterol: 125mg
• Sodium: 310mg
• Carbohydrates: 36g
• Sugar: 26g
• Protein: 9g

Note: Nutritional values may vary based on specific brands and portion sizes.

---

Frequently Asked Questions

What kind of peanut butter should I use?

Use creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter can be too oily and may not set properly in the cheesecake.

Can I make this cheesecake without a water bath?

While it’s possible, a water bath helps prevent cracks and ensures even baking. If skipping, bake at a slightly lower temperature and keep a close eye on it.

How can I tell when the cheesecake is done?

It should be mostly set with a slight jiggle in the center. The edges will be firm, and a gentle shake will show movement only in the middle.

Can I use a graham cracker crust instead of Oreo?

Yes, graham crackers work well too. Combine 1½ cups of crumbs with 5 tablespoons melted butter for a simple swap.

Can I make it ahead of time?

Absolutely! This cheesecake tastes even better the next day. Make it a day ahead and store in the fridge until ready to serve.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts. This helps get neat, bakery-style slices.

Can I use a different topping instead of ganache?

Sure! You can use caramel, chocolate syrup, or even a peanut butter drizzle. Or skip the topping for a simpler dessert.

What’s the best way to decorate it?

Piped peanut butter whipped cream, mini peanut butter cups, and chopped peanuts give it a show-stopping finish.

---

Print

Save this recipe on: