This Peanut Butter Cheesecake is a dreamy dessert that combines rich, creamy textures with irresistible nutty flavors. The velvety cheesecake filling, swirled with smooth peanut butter, sits atop a buttery graham cracker crust for the perfect balance of sweet and savory. With just 30 minutes of prep and 50 minutes of baking, it’s surprisingly simple to create this decadent treat. Let it chill for 6 hours, and you’ll be rewarded with a dessert that’s both indulgent and satisfying.
Every bite offers a luscious blend of tangy cream cheese and the comforting warmth of peanut butter, making it a crowd-pleaser for any occasion. The dessert’s luxurious texture melts in your mouth, while the subtle crunch of the crust adds delightful contrast. Whether you’re celebrating or simply treating yourself, this cheesecake is a guaranteed hit. Its rich flavors and creamy consistency make it worth every minute of the 7-hour journey from start to finish.
Ingredients for Peanut Butter Cheesecake
- Crust:
- 35 Oreo cookies (filling removed)
- 5 Tablespoons (75 g) unsalted butter, melted
- Cheesecake:
- 24 oz (678 g) cream cheese, softened to room temperature
- 1 cup (280 g) creamy peanut butter
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (120 g) sour cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature and lightly beaten
- 2 Tablespoons heavy cream
- Ganache:
- 3 oz (85 g) semisweet or dark chocolate bar, finely chopped (may substitute couverture chocolate)
- ½ cup (118 ml) heavy cream
- Optional Topping:
- ½ batch homemade whipped cream
Step-by-Step Instructions
- Prepare the Oreo Crust:
- Preheat oven to 325°F (160°C).
- Twist apart Oreo cookies, scrape out and discard the filling. Pulse cookies in a food processor into fine crumbs.
- Combine crumbs with melted butter in a bowl until moistened. Press evenly into the bottom and sides of a 9” springform pan using a measuring cup or glass. Set aside.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy.
- Add peanut butter and sugar, and mix on low speed until combined.
- Stir in sour cream and vanilla extract until thoroughly mixed.
- Add eggs one at a time, mixing briefly after each addition until just combined.
- Add heavy cream and stir until the batter is smooth. Scrape the sides and bottom of the bowl.
- Bake the Cheesecake:
- Pour batter into the prepared crust. Bake on the center rack for 50 minutes. The center should jiggle slightly like Jell-O, but the edges should be set.
- Allow to cool at room temperature, then refrigerate for at least 6 hours, preferably overnight.
- Prepare the Ganache:
- Combine chocolate and heavy cream in a microwave-safe bowl. Microwave for 25 seconds, stir, then microwave for another 25 seconds. Stir until smooth.
- Assemble and Serve:
- Pour ganache evenly over the chilled cheesecake. Return to the refrigerator for 20 minutes to set.
- Remove the springform pan, slice, and serve. Top with homemade whipped cream if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Peanut Butter Cheesecake with a drizzle of caramel or chocolate sauce for extra decadence. For a crunchy contrast, sprinkle chopped peanuts or crushed Oreos on top. Serve with a dollop of homemade whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Storage Tips: Keep It Fresh and Delicious
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving.
Time-Saving Hacks for Busy Bakers
Use pre-crushed Oreo crumbs to skip the food processor step. Opt for store-bought whipped cream instead of making your own. If you’re short on time, chill the cheesecake for at least 4 hours instead of 6—it’ll still be delicious!
Equipment Essentials: Tools for Success
A 9” springform pan is a must for easy cheesecake removal. Use a food processor for quick Oreo crumb prep and an electric mixer for smooth, lump-free batter. A microwave-safe bowl is perfect for making the ganache without a double boiler.
Recipe Variations: Mix It Up!
Swap the Oreo crust for a graham cracker or chocolate wafer base. Try crunchy peanut butter for added texture or add a layer of melted chocolate between the crust and filling. For a nut-free version, use sunflower seed butter instead of peanut butter.
Peanut Butter Cheesecake
Ingredients
Crust
- 35 Oreo cookies
- 5 Tablespoons unsalted butter melted
Cheesecake
- 24 oz cream cheese softened to room temperature
- 1 cup creamy peanut butter
- 1 ¼ cups granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs room temperature and lightly beaten
- 2 Tablespoons heavy cream
Ganache
- 3 oz semisweet or dark chocolate bar finely chopped (may sub couverture chocolate)
- ½ cup heavy cream
- ½ batch homemade whipped cream optional
Instructions
- Preheat oven to 325F (160C).
- Twist apart each Oreo cookie and use a butter knife to scrape out and discard the filling. Place cookies into food processor and pulse into fine crumbs.
- In a large bowl, combine cookie crumbs and melted butter and toss until all crumbs are moistened. Pour crumbs into 9” springform pan and use a measuring cup or glass to press crumbs evenly into the bottom and up the sides of the pan (press as far up as possible to help minimize risk of cracks). Set aside.
- In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with paddle attachment) Stir cream cheese until smooth and creamy.
- Add peanut butter and sugar and use mixer to beat on low-speed until smooth.
- Add sour cream and vanilla extract, stirring until thoroughly combined.
- Add eggs one at a time, mixing briefly after each addition until each egg is just combined.
- Add heavy cream and stir until batter is smooth and uniform. Be sure to scrape the sides and bottom of the mixing bowl.
- Pour batter into Oreo crust. Transfer to center rack of 325F (160C) oven and bake for 50 minutes. When finished, the center will still jiggle some like Jell-O if jostled, but the edges should be set and may have even puffed a bit.
- Allow to cool at room temperature until no longer warm, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.
- In a medium-sized microwave-safe mixing bowl, combine chocolate and heavy cream.
- Microwave for 25 seconds on high, stir, then microwave for another 25 seconds. Stir well until chocolate and cream are completely smooth and melted.
- Once cheesecake is set, pour ganache evenly over top of cheesecake. Return to refrigerator and allow ganache to set (about 20 minutes) before removing springform pan, slicing, and serving.
- If desired, top with homemade whipped cream before serving.