Introduction

This dreamy Peanut Butter Cheesecake recipe features a decadently creamy peanut butter filling, crunchy OREO crust, and luscious chocolate ganache topping—every bit as indulgent as it sounds. For more peanut butter and chocolate inspiration, try the This Peanut Butter Cup Pie Is A Dessert Game Changer Recipe or the Peanut Butter Sandwich Cookies Recipe.

Ingredients

Gather these simple ingredients to create this dreamy peanut butter cheesecake with its decadently creamy peanut butter filling, crunchy Oreo crust, and luscious chocolate ganache topping.

• 20 peanut butter Oreos
• 1/4 cup (57g) unsalted butter, melted
• 32 ounces (900g) full fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 8 ounces (226g) full fat sour cream, at room temperature
• 1 tablespoon vanilla extract
• 1 cup (256g) creamy peanut butter (not natural)
• 4 large eggs, at room temperature
• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• Optional: peanut butter cups and peanut butter Oreos, coarsely chopped for topping

Timing

Context: This dreamy Peanut Butter Cheesecake recipe is approximately 20% faster than similar recipes due to its simplified preparation method.

Step-by-Step Instructions

Step 1 — Prepare the OREO Crust

Crush OREO cookies (including filling) into fine crumbs using a food processor or rolling pin. Mix crumbs with melted butter until evenly coated and the mixture holds together when pressed.

Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat-bottomed cup to compact the crust for a solid base. Chill in the refrigerator while preparing the filling.

Step 2 — Make the Peanut Butter Filling

Beat room-temperature cream cheese and smooth peanut butter together until completely smooth and lump-free. Scrape down the bowl sides to ensure even mixing.

Gradually add granulated sugar, mixing on low to medium speed to avoid incorporating too much air. Add eggs one at a time, mixing just until combined after each addition.

Step 3 — Combine Filling Ingredients

Mix in vanilla extract, sour cream, and a pinch of salt until the filling is uniform and creamy. Avoid overmixing to prevent cracking during baking.

Pour the peanut butter cheesecake filling over the chilled OREO crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Step 4 — Bake the Cheesecake

Place the springform pan into a preheated 325°F (163°C) oven. Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent surface cracks from forming.

Step 5 — Cool and Chill Thoroughly

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan. Allow it to cool completely at room temperature.

Refrigerate the cheesecake for at least 6 hours, or preferably overnight. This dreamy peanut butter cheesecake sets fully when thoroughly chilled.

Step 6 — Prepare the Chocolate Ganache

Heat heavy cream until just simmering, then pour over finely chopped semi-sweet chocolate. Let sit for 2–3 minutes before stirring until smooth and glossy.

Allow the ganache to cool slightly until it thickens but is still pourable. This ensures a smooth, luscious topping that sets beautifully on the chilled cheesecake.

Step 7 — Add Ganache and Serve

Pour the chocolate ganache over the chilled peanut butter cheesecake, spreading it gently to the edges with an offset spatula. Let the ganache set for 15–20 minutes before slicing.

Use a warm, dry knife to slice clean portions. For best results, wipe the knife between cuts. Serve chilled and enjoy this decadently creamy, indulgent dessert.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt cream cheese — Boosts protein while maintaining creamy texture with a slight tang.
• Almond flour crust — Creates a lower-carb, gluten-free base with nutty flavor.
• Coconut cream filling — Provides rich dairy-free alternative with subtle tropical notes.
• Natural peanut powder — Reduces fat content while delivering concentrated peanut flavor.
• Sugar-free chocolate ganache — Lowers carbohydrate count without sacrificing decadence.
• Low-sodium peanut butter — Maintains nutty richness while reducing sodium intake.
• Date-sweetened crust — Offers natural sweetness with fiber benefits for gluten-free option.
• Avocado chocolate topping — Creates creamy dairy-free ganache with healthy fats.

Serving Suggestions

• Pair with a hot cup of coffee or cold glass of milk to balance the richness of this dreamy Peanut Butter Cheesecake.
• Serve at birthday parties or holiday gatherings for a show-stopping dessert.
• Top with chopped peanuts or a sprinkle of sea salt for added texture and flavor contrast.
• Garnish with whipped cream and chocolate shavings for an elegant presentation.
• Accompany with fresh berries like raspberries or strawberries to cut through the sweetness.
• Slice into smaller portions for potlucks or buffet-style events.
• Chill thoroughly before serving to ensure the creamy peanut butter filling holds its shape.

This dreamy Peanut Butter Cheesecake recipe features a decadently creamy peanut butter filling, crunchy OREO crust, and luscious chocolate ganache topping, making it perfect for any special occasion or indulgent treat.

Common Mistakes to Avoid

• Mistake: Overmixing the peanut butter filling, which incorporates too much air and causes cracking. Fix: Mix just until ingredients are combined and smooth, using a spatula to finish by hand.
• Mistake: Using cold cream cheese, which leads to a lumpy, uneven cheesecake filling. Fix: Always bring cream cheese to room temperature for at least an hour before you begin mixing.
• Mistake: Pressing the OREO crust too firmly into the pan, making it dense and difficult to slice. Fix: Gently press the crust into an even layer—it should be compact but not rock-hard.
• Mistake: Baking the cheesecake at too high a temperature, causing the edges to overcook while the center remains underdone. Fix: Bake low and slow, typically around 325°F (163°C), for gentle, even cooking.
• Mistake: Pouring hot ganache over a warm cheesecake, which can melt the filling and create a messy presentation. Fix: Ensure both the cheesecake and the ganache are completely cooled before assembling.
• Mistake: Opening the oven door during baking, which causes a sudden temperature drop and can make the cheesecake fall. Fix: Resist the urge to peek; rely on the recommended bake time and a visual check through the oven window.
• Mistake: Skipping the water bath for baking, leading to a dry texture and increased risk of cracking. Fix: Use a water bath to provide gentle, moist heat for the creamiest peanut butter cheesecake.
• Mistake: Chilling the cheesecake for an insufficient time, resulting in a filling that hasn’t fully set. Fix: Refrigerate for at least 8 hours, or preferably overnight, for the perfect sliceable texture.
• Mistake: Using the wrong type of peanut butter, such as natural varieties that can separate and alter the filling’s consistency. Fix: Opt for a commercially processed, creamy peanut butter for a stable, decadently creamy result.

Storing Tips

• Fridge: Store this dreamy Peanut Butter Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container to maintain freshness and prevent absorption of other food odors.
• Freezer: Wrap individual slices or the whole cheesecake tightly in plastic wrap and then aluminum foil before freezing. This dreamy Peanut Butter Cheesecake will keep well for up to 3 months in the freezer.
• Reheat: Thaw frozen cheesecake overnight in the refrigerator. For best texture and food safety, serve chilled rather than warm, as cheesecake should be kept at or below 40°F until serving.

Always use clean utensils when serving to prevent contamination, and discard any cheesecake left at room temperature for more than 2 hours to ensure food safety.

Conclusion

This dreamy Peanut Butter Cheesecake recipe delivers incredible indulgence with its creamy peanut butter filling, crunchy OREO crust, and rich chocolate ganache. If you love peanut butter desserts, be sure to try these A little crunch makes ALL the difference These Peanut Butter Balls with Rice Krispies are sweet, salty and perfectly chocolate-coated. The ultimate bite-sized treat or these The best way to use up those ripe bananas is these delicious Peanut Butter Banana Chocolate Chip Cookies. Give this cheesecake a try and share your thoughts in the comments!

Peanut Butter Cheesecake with Oreo Crust and Chocolate Ganache

Print Recipe

Pin Recipe

This dreamy peanut butter cheesecake features a decadently creamy peanut butter filling, a crunchy peanut butter Oreo crust, and a luscious chocolate ganache topping, making it every bit as indulgent as it sounds.

• Author: April
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 9 hours 45 minutes
• Yield: 10 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 20 peanut butter Oreos
• 1/4 cup (57g) unsalted butter, melted
• 32 ounces (900g) full fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 8 ounces (226g) full fat sour cream, at room temperature
• 1 tablespoon vanilla extract
• 1 cup (256g) creamy peanut butter (not natural)
• 4 large eggs, at room temperature
• 1 cup (170g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• Optional: peanut butter cups and peanut butter Oreos, coarsely chopped for topping

Instructions

1. Preheat oven to 325°F (163°C).
2. Make the crust: Pulse peanut butter Oreos in a food processor until fine crumbs form. Add melted butter and pulse until combined.
3. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Set aside.
4. Make the cheesecake filling: In a large bowl or stand mixer, beat cream cheese and sugar until fluffy.
5. Add sour cream, vanilla extract, and peanut butter; mix until combined.
6. Add eggs one at a time, mixing gently after each addition.
7. Pour the cheesecake filling over the crust and smooth the top.
8. Bake for about 1 hour and 20 minutes or until the center is almost set but still slightly jiggly.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
10. Remove from oven and cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
11. Make the ganache: Heat heavy cream until simmering, pour over chocolate chips, let sit 2 minutes, then stir until smooth.
12. Pour ganache over chilled cheesecake and spread evenly.
13. Top with chopped peanut butter cups and peanut butter Oreos if desired.
14. Refrigerate until ganache is set before serving.

Notes

Use full-fat cream cheese and peanut butter (not natural) for the creamiest texture and best flavor. Be careful not to overmix the eggs to avoid cracks. Chilling the cheesecake overnight improves texture and flavor.

Nutrition

• Calories: 720
• Sugar: 30g
• Sodium: 350mg
• Fat: 55g
• Saturated Fat: 25g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 140mg

FAQs

Can I make this dreamy Peanut Butter Cheesecake ahead of time?

Yes, you can prepare this dreamy Peanut Butter Cheesecake in advance. Chill it completely in the refrigerator for at least 4 hours, or overnight for best results. The flavors develop beautifully, making it even more indulgent.