When I tell you this peanut butter cheesecake with Oreo crust is devilishly addictive, I’m not kidding.
If you’re a Reese’s lover, you’ll want to bookmark this recipe for later. And once you try it, you’ll want to make it again and again.
It’s insanely rich and creamy, with just the right amount of nutty goodness in every bite. And the silky ganache on top? Chef’s kiss!
Why You’ll Love This Peanut Butter Cheesecake
Reese’s Lover’s Dream: Between the deep chocolatey crust, dense and nutty filling, and heavenly ganache, this is one indulgent dessert.
Make-Ahead Crowd-Pleaser: Peanut butter cheesecake is a guaranteed hit at any party or potluck. And since it needs to chill overnight, it’s ideal as a make-ahead treat.
Impressive Presentation: It looks fancy with the ganache, but it’s so easy to pull off!
Ingredients
- Oreo Cookies: Use the cookie and the filling to make the crust. Get regular Oreos, not Double Stuf.
- Unsalted Butter: Binds the cookie crumbs together for a firm, buttery foundation.
- Cream Cheese: Get full-fat, brick-style cream cheese for the best taste and texture.
- Creamy Peanut Butter: Go for something like Jif or Skippy. I prefer smooth, but you can use crunchy if you like.
- Granulated Sugar: For sweetness to balance the tangy cream cheese.
- Sour Cream: Adding sour cream to the filling creates a smooth, velvety texture and a subtle tang.
- Vanilla Extract: A splash of vanilla enhances the overall flavor profile and adds depth to the cheesecake.
- Large Eggs: Eggs help to set the cheesecake filling and contribute to its rich, smooth consistency.
- Heavy Cream: Used in both the filling and the ganache, it adds richness and creates a luxurious mouthfeel.
- Semi-Sweet Chocolate: To make that yummy ganache topping.
- Optional Garnishes: Chopped peanut butter cups add a playful, decorative touch and an extra burst of peanut butter flavor. You can also add whipped cream or extra Oreos if you like.
How to Make Peanut Butter Cheesecake
This is the ultimate dessert to impress your friends, treat yourself, or to celebrate anything really.
Because peanut butter cheesecake this good is ALWAYS a good idea. And believe it or not, it’s a cinch to make!
1. PREP: Preheat the oven to 350°F. Wrap a 9-inch springform pan with foil and grease the inside.
2. CRUST: Pulse the Oreos into crumbs, mix with the melted butter, press into the pan, and bake for 10 minutes. Cool and reduce the oven to 325°F.
3. FILLING: Beat the cream cheese until smooth. Mix in the peanut butter, sugar, sour cream, vanilla, then the eggs one at a time. Stir in the heavy cream and pour into the crust.
4. BAKE: Place the cheesecake into a water bath and bake for 1 hour. Turn off the oven and let cool inside for 1 hour. Remove, discard the water, cool completely, then refrigerate for at least 6 hours.
5. TOPPING: Make the ganache by pouring hot cream over the chopped chocolate. Let it sit, then stir until smooth and set aside to cool slightly. Remove the cheesecake from the pan, place onto a plate, and pour the ganache over the top.
6. GARNISH: Top with peanut butter cups and whipped cream if desired. Chill for 30 minutes to set the topping before slicing and serving.
Tips For the Best Peanut Butter Cheesecake
I have a lot of cheesecake recipes on here. And if you’ve made any, these tips won’t be anything new.
But if this is your first time making baked cheesecake, don’t worry. Just follow these tips and tricks:
- Be gentle. One reason cheesecakes crack is overmixing. So, be gentle when blending, use low speed, and only mix the eggs briefly.
- Use room-temperature ingredients. This is a great way to avoid overmixing, as everything will blend easier when slightly warm.
- Don’t use natural peanut butter. Standard peanut butter mixes perfectly, whereas natural PB can split, ruining the cheesecake.
- Scrape the bowl often. This ensures the filling is perfectly smooth.
- Mix by hand. Beat the cream cheese, peanut butter, and sugar with a mixer. Then, mix the rest with a whisk by hand until just blended.
- Water bath hack. Place a casserole dish on the bottom rack of the oven under the cheesecake. Fill that with water to create steam.
- Chill slowly. Sudden changes in temperature are another culprit of cracks. This is why you need to cool the cheesecake first in the oven and then on the counter before chilling it.
- Variations. Add chocolate chips to the filling, top it with whipped cream, or swirl caramel into the filling.
Crust and Topping Variations
Each crust below fits into a 9-inch springform pan and needs to be baked for 8-10 minutes at 350°F.
For the topping alternatives, simply use instead of the ganache.
- Graham Cracker and Peanut Crust: In a food processor, Blitz 15 whole crackers with 1/2 cup salted peanuts, 1 tablespoon sugar, and 1 stick melted butter.
- Pretzel Crust – Mix 1 1/2 cups crushed pretzels with 1/3 cup melted butter.
- Peanut Butter Cookie Crust – Mix 1 cup each peanut butter and white sugar with 1 large egg.
- Sour Cream Topping – Mix 1/2 cup sour cream with 1 tablespoon powdered sugar until smooth. Spread over the room-temperature cheesecake, then chill.
- Peanut Butter Topping – Warm 1/2 cup peanut butter with 1/2 cup heavy cream over low heat. Mix well, cool, then spread over the set cheesecake.
How to Store
As incredible as this is, it’s very rich. That means you’ll need to know how to store it properly to keep it fresher for longer.
To Store: Cover leftovers with plastic or transfer to an airtight container. Refrigerate for up to 5 days.
To Freeze: With or without the ganache topping, freeze the whole cheesecake or slices until firm. Then, double-wrap in plastic wrap and a layer of foil. Freeze for 2-3 months and thaw overnight in the refrigerator before serving.
Note: If storing leftovers, it’s best to remove toppings such as whipped cream, as they likely won’t hold up well in the fridge or freezer.
More Cheesecake Recipes You Have to Try
Lemon Blueberry Cheesecake
White Chocolate Raspberry Cheesecake
Chocolate Cheesecake Bars
Pumpkin Cheesecake Bars
Peanut Butter Cheesecake
12
servings30
minutes1
hour862
kcalWhen I tell you this peanut butter cheesecake with Oreo crust is devilishly addictive, I’m not kidding. One bite, and you won’t want to share!
Ingredients
- Oreo Cookie Crust
35 whole Oreo cookies
5 tablespoons unsalted butter, melted
- Peanut Butter Cheesecake Filling
32 oz cream cheese, room temperature
1 cup creamy peanut butter (like Jif or Skippy)
1 cup granulated sugar
1/2 cup sour cream, room temperature
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup heavy cream
- Chocolate Ganache Topping
1/2 cup heavy cream
4 oz semi-sweet chocolate, finely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Tightly wrap the bottom and sides of a 9-inch springform pan with foil, then grease the inside with cooking spray and line the base with parchment.
- Make the crust: In a food processor, pulse the Oreo cookies (with the filling) into fine crumbs. Add the melted butter and pulse until the mixture looks like wet sand. Press the crust firmly into the base and up the sides of the pan and bake for 10 minutes.
- Reduce the oven temperature to 325°F and set the crust aside to cool.
- Make the filling: Beat the cream cheese on medium speed in a large bowl until smooth. Scrape the bottom and sides of the bowl, add the peanut butter and sugar, and beat until smooth.
- Reduce the speed to low, add the sour cream and vanilla, and mix until blended. Then, add the eggs one at a time, mixing on low between each addition. Finally, stir in the heavy cream.
- Pour the filling into the cooled crust. Gently tap the pan on the counter to pop any air bubbles, then place into a large roasting pan. Half-fill with boiling water and carefully transfer the pan to the oven.
- Bake for 1 hour, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, remove from the oven, discard the water, and cool completely at room temperature before refrigerating for at least 6 hours or overnight.
- When ready to top, carefully run a thin knife around the edge and release the pan. Transfer the cheesecake to a plate or serving dish.
- Make the ganache: Place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer gently. Pour over the chocolate and let it sit for 2-3 minutes before mixing until smooth. Let cool for 10-15 minutes, then pour over the cooled cheesecake.
- Garnish with chopped peanut butter cups, extra Oreos, or whipped cream, if desired. Chill for at least 30 minutes to set the topping, then slice, serve, and enjoy!
Notes
- Line the pan with 2-3 layers of foil so it’s water-tight.
- Do not open the oven door after baking. Instead, crack it a couple of inches and leave it to cool. This lets the cheesecake cool slowly, ensuring it doesn’t crack.
