This Peanut Butter Cheesecake is the ultimate dessert for peanut butter lovers, featuring a rich, velvety filling on top of a dark chocolate Oreo crust. It is finished with a silky chocolate ganache that makes every bite absolutely decadent.
With a creamy texture that melts in your mouth and a perfect balance of salty and sweet, this cheesecake looks impressive but is straightforward to make.
Recipe Details
- Flavor: This dessert delivers a bold peanut butter flavor that is tangy and sweet, perfectly complemented by the bitterness of the dark cocoa crust and rich chocolate ganache.
- Texture: The filling is incredibly smooth and creamy, contrasting with the crunch of the cookie crust and the silky finish of the ganache topping.
- Time: It takes about 30 minutes of active prep, 50 minutes to bake, plus cooling and chilling time (at least 6 hours).
- Difficulty: Intermediate. While it requires patience for the cooling process, the steps themselves are simple and require no water bath.
What You’ll Need
To make this showstopping dessert, you will need a 9-inch springform pan and standard baking ingredients. The three distinct layers—the crust, the cheesecake filling, and the ganache—come together using pantry staples like Oreos, cream cheese, creamy peanut butter, and heavy cream.
Ingredient Notes
- Oreo Cookies – You will need standard Oreos for the crust. It is important to remove the filling so the crust has the right texture and isn’t too greasy or sweet.
- Butter – Unsalted butter is melted to bind the cookie crumbs together.
- Cream Cheese – Use full-fat brick cream cheese softened to room temperature. This is essential for a lump-free batter.
- Peanut Butter – Creamy peanut butter works best here for a smooth consistency.
- Sour Cream – This adds moisture and a slight tang that cuts through the richness of the peanut butter.
- Eggs – Large eggs, at room temperature and lightly beaten, provide structure to the cheesecake.
- Heavy Cream – Used in both the cheesecake batter to add creaminess and in the ganache to create a pourable consistency.
- Semisweet or Dark Chocolate – A high-quality chocolate bar chopped finely will melt the best for the ganache.
Add-ins and Substitutions
- Chocolate Chips – While a chopped bar makes the smoothest ganache, you can use high-quality chocolate chips if that is what you have on hand.
- Toppings – Feel free to garnish the top with chopped peanut butter cups, chopped peanuts, or chocolate shavings for extra texture.
- Whipped Cream – The recipe calls for optional homemade whipped cream, which adds a light, airy contrast to the dense cheesecake.
How to Make Peanut Butter Cheesecake
- Prepare the oven and crust. Preheat your oven to 325F (160C). Twist apart the Oreo cookies and scrape out the filling with a butter knife; discard the filling. Pulse the cookies in a food processor until they are fine crumbs.
- Form the crust. In a large bowl, combine the cookie crumbs with the melted butter. Toss until moistened, then press the mixture evenly into the bottom and up the sides of a 9-inch springform pan. Set this aside.
- Mix the cream cheese. Using an electric hand mixer or stand mixer with a paddle attachment, stir the softened cream cheese in a large bowl until it is smooth and creamy.
- Add flavorings. Add the creamy peanut butter and granulated sugar. Beat on low speed until smooth. Then, stir in the sour cream and vanilla extract until thoroughly combined.
- Incorporate eggs and cream. Add the lightly beaten eggs one at a time, mixing briefly after each addition just until combined. Finally, stir in the heavy cream until the batter is uniform.
- Pro Tip: Scrape the bowl constantly! Be sure to scrape the sides and bottom of the mixing bowl frequently to ensure no lumps of cream cheese are left unmixed.
- Bake. Pour the batter into the prepared Oreo crust. Place it on the center rack of the oven and bake for 50 minutes.
- Check for doneness. When finished, the edges should be set and slightly puffed, but the center will still jiggle like Jell-O when the pan is gently jostled.
- Cool and Chill. Allow the cheesecake to cool at room temperature until it is no longer warm. Then, transfer it to the refrigerator to chill for at least 6 hours, preferably overnight.
- Make the ganache. Once the cheesecake is fully chilled and set, combine the chopped chocolate and heavy cream in a microwave-safe bowl. Microwave for 25 seconds, stir, and microwave for another 25 seconds. Stir until completely smooth.
- Finish and Serve. Pour the warm ganache over the cold cheesecake. Return it to the fridge for about 20 minutes to let the ganache set. Remove the springform ring, slice, and serve with whipped cream if desired.
Recipe Tips
- Room Temperature Ingredients: It is vital that your cream cheese, eggs, and sour cream are at room temperature. Cold ingredients can lead to a lumpy batter and overmixing.
- Don’t Overmix: Once you add the eggs, mix on low speed and only until they are just incorporated. Overmixing introduces air, which can cause the cheesecake to crack as it bakes.
- The Jiggle Test: Do not wait for the center to become firm in the oven; it will firm up as it cools. If it looks completely solid in the oven, it is likely overbaked.
- Pressing the Crust: Use the flat bottom of a measuring cup to press the crust firmly into the pan. This ensures a compact base that holds together when sliced.
FAQs
- Why do I have to remove the Oreo filling? Keeping the filling can make the crust too sweet and, more importantly, too oily, which might cause it to slide down the sides of the pan or become soggy.
- Can I use natural peanut butter? It is best to use standard creamy peanut butter (like Jif or Skippy) for this recipe. Natural peanut butter can separate and be too oily, potentially affecting the texture of the cheesecake.
- How do I prevent cracks? Avoid overmixing the batter, especially after adding eggs, and ensure you let the cheesecake cool gradually at room temperature before shocking it with the cold refrigerator air.
Serving Suggestions
This rich dessert pairs beautifully with:
- A dollop of homemade whipped cream.
- A drizzle of melted peanut butter.
- A hot cup of dark roast coffee to balance the sweetness.
- Crumbled peanut butter cups sprinkled on top of the ganache.
Make This Recipe in Advance
Cheesecake is the perfect make-ahead dessert because it actually requires time to set.
- Chilling: You must chill this cheesecake for at least 6 hours, but making it the day before is even better.
- Storage: Store the finished cheesecake in the refrigerator, covered loosely, for up to 4 days.
- Freezing: You can freeze the cheesecake (without the whipped cream topping) for up to 1 month. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
Peanut Butter Cheesecake
- Total Time: 7 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This show-stopping Peanut Butter Cheesecake is a decadent, three-layer dessert perfect for any occasion. It features a crunchy dark chocolate Oreo crust, a rich, velvety peanut butter filling that melts in your mouth, and a silky smooth dark chocolate ganache finish. With its perfect balance of salty, sweet, and tangy flavors, this impressive dessert is surprisingly straightforward to make.
Ingredients
Crust
- 35 Oreo cookies (filling removed)
- 5 Tablespoons (75g) unsalted butter, melted
Peanut Butter Cheesecake Filling
- 24 oz (678g) cream cheese, softened to room temperature
- 1 cup (280g) creamy peanut butter
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (120g) sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature and lightly beaten
- 2 Tablespoons heavy cream
Chocolate Ganache
- 3 oz (85g) semisweet or dark chocolate bar, finely chopped
- 1/2 cup (118ml) heavy cream
- 1/2 batch homemade whipped cream (optional for serving)
Instructions
Step 1: Prepare the Crust and Oven
Preheat your oven to 325°F (160°C). Remove the filling from the Oreo cookies and discard it. Pulse the cookies in a food processor until fine crumbs form. In a large bowl, combine the crumbs with the melted butter and toss until moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Set aside.
Step 2: Mix the Cream Cheese Base
In a large mixing bowl (using a stand mixer with a paddle attachment or a hand mixer), beat the softened cream cheese on low speed until it is smooth and lump-free, scraping down the sides of the bowl frequently.
Step 3: Add Flavorings
Add the creamy peanut butter and granulated sugar to the bowl. Beat on low speed until the mixture is smooth. Next, stir in the sour cream and vanilla extract until thoroughly combined.
Step 4: Incorporate Eggs and Cream
Add the lightly beaten eggs one at a time, mixing briefly after each addition just until they are incorporated. Finally, gently stir in the 2 tablespoons of heavy cream until the batter is uniform. Do not overmix at this stage.
Step 5: Bake the Cheesecake
Pour the cheesecake batter into the prepared Oreo crust. Place the springform pan on the center rack of the oven and bake for 50 minutes. The edges should be slightly set, but the center should still have a noticeable “jiggle” when the pan is gently moved.
Step 6: Cool and Chill
Remove the cheesecake from the oven and let it cool completely to room temperature. Once cooled, transfer the cheesecake to the refrigerator and chill for a minimum of 6 hours, or preferably overnight, to allow it to fully set.
Step 7: Make the Ganache
Once the cheesecake is chilled, combine the finely chopped chocolate and 1/2 cup of heavy cream in a microwave-safe bowl. Microwave in 25-second intervals, stirring well after each one, until the chocolate is completely melted and the ganache is smooth and glossy.
Step 8: Finish and Serve
Pour the warm ganache evenly over the top of the cold, set cheesecake. Return the cheesecake to the refrigerator for about 20 minutes to allow the ganache to set. Remove the springform ring, slice, and serve with optional homemade whipped cream or other toppings.
Notes
Preventing Cracks: The key to a crack-free cheesecake is gradual cooling. Ensure your ingredients are at room temperature and do not overmix the batter after the eggs are added. Also, allow the cheesecake to cool completely at room temperature before refrigerating it.
Make-Ahead Perfection: This cheesecake must be chilled for at least 6 hours, making it an ideal make-ahead dessert. You can prepare it fully up to 4 days in advance and store it, covered, in the refrigerator.
Topping Variation: Garnish the top of the set ganache with a drizzle of melted peanut butter, some chopped roasted peanuts, or crushed peanut butter cups for extra texture and flavor contrast.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 45g
- Sodium: 320mg
- Fat: 50g
- Saturated Fat: 25g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 130mg
Keywords: peanut butter cheesecake, no water bath cheesecake, chocolate Oreo crust, creamy peanut butter dessert, chocolate ganache topping, decadent cheesecake
