Peanut Butter Cheesecake with Oreo Crust

Rich and dreamy with a peanut butter swirl, this peanut butter cheesecake blends crunchy Oreos, smooth cream cheese, and a silky chocolate ganache.

This cheesecake means business. It’s plush and creamy, with that cozy peanut buttery vibe that somehow feels like a hug in wedge form. There’s a buttery Oreo crust (yes, with the filling), a mega-smooth peanut butter filling, and a slick of ganache that sets up like chocolatey glass. It doesn’t shout for attention, but once you’ve had a bite, good luck walking away without grabbing a fork again.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Peanut Butter Cheesecake

You don’t need a holiday or a party to justify making this. But it definitely earns its spot at any gathering.

Ridiculously simple to make: You just squish, smear, blend, and pour. Yes, a water bath is involved, but I promise it’s not scary.
Deep peanut butter flavor: It’s not subtle or bashful—this is full-on, real deal, coat-your-mouth peanut butter goodness.
That rich, creamy texture: Fluffy but dense, like a mousse met a cheesecake and they decided to settle down.
Oreo crust that actually matters: Not just a vessel or afterthought. It brings the crunch, the chocolate, the whole personality.
Ganache finale: A glossy crown of melted chocolate and cream, like a mic drop but edible.
Great made ahead: In fact, it’s better the second day. More time to chill equals more time for the flavors to become BFFs.

Ingredient Notes

All simple things, but the magic happens in how they play together. Here’s a little rundown before you dive in.

Oreo cookies: Yup, the whole cookie with the filling. That creamy center helps the crust hold together and adds just enough sweetness.
Unsalted butter: Melted to bind the cookie crumbs. Make sure it’s fully liquid so it coats the Oreos evenly.
Cream cheese: The foundation of our cheesecake. Let it come to room temp first so it mixes up smooth and lump-free.
Creamy peanut butter: Choose a classic, shelf-stable PB like Jif or Skippy. Natural peanut butter can separate and mess with the texture.
Granulated sugar: Keeps things sweet and helps everything meld. Brown sugar here would get too caramelly—a bit too much romance.
Sour cream: Adds a little tang and extra creaminess, making the filling feel light but rich (how???).
Vanilla extract: Just a splash gives the peanut butter filling some mellow, almost cookie-dough-esque depth.
Eggs: They give structure and body. Room temp eggs blend better and won’t shock the batter—no cracks, please.
Heavy cream: It lifts the batter into a silkier, softer place. You’ll also need more for the ganache!
Semi-sweet chocolate: Finely chopped so it melts like a dream into that warm splash of cream.

How To Make This Peanut Butter Cheesecake

Let’s do this gently, like we’re baking together in your kitchen while music hums and the dog snatches a dropped Oreo crumb.

Prep the pan and preheat: Wrap your springform pan’s outside with foil, spray the inside, and add parchment. Preheat the oven to 350°F. This waterproofing part isn’t glamorous, but it’s crucial if you’d like to avoid cheesecake soup.
Make the Oreo crust: Blitz the Oreos (yes, you can eat one or two while pulsing) until they’re crumbs. Add melted butter and pulse until it looks like damp soil on a garden path. Press that into your pan’s base and up the sides. Like, firmly. Bake for 10 minutes, then set aside while the kitchen starts smelling suspiciously like brownie cookies.
Lower the temperature: Drop that oven temp to 325°F before you even touch the filling, or your cheesecake might tan in weird patches.
Make the filling: Mix cream cheese on medium until creamy. Scrape the bowl—yes, seriously, the hidden clumps matter. Add peanut butter and sugar. Mix again until everything is thick and uniform, like a very friendly blob.
Add the goodies one at a time: Stir in vanilla and sour cream. Then add eggs one at a time on low—being gentle with cheesecake batter is key. Finally, stir in heavy cream. It’ll look a bit fluffy and glossy at this point.
Into the crust it goes: Pour the batter into your cooled crust. Tap gently on the counter to pop little air bubbles (hear that? It’s the cheesecake settling in).
Water bath time: Place the springform into a larger roasting pan and fill halfway with boiling water. Move it all into the oven. Bake for 60 minutes, then turn the oven off, crack the door, and let it rest inside for another hour. This creepily dramatic pause is what prevents cracks from happening.
Cool and then chill: Remove the water bath, let your cheesecake come to room temp, then refrigerate at least 6 hours (overnight is better).
Ganache time: Heat cream in a saucepan until simmering quietly, not erupting. Pour over chopped chocolate. Wait a bit to let it melt through, then stir gently until shiny and smooth. Let it cool just enough, so it’s pourable but not hot and splashy. Drizzle (or fully flood) the top of your cheesecake.
Optional glam: Top with extra crumbled Oreos, chopped peanut butter cups, or whipped cream if you feel it. I once decorated it with peanut butter pretzels too… not mad about it.

Storage Options

This peanut butter cheesecake is pretty chill—literally. Once it cools completely and sets in the fridge, it’ll keep happily for up to 5 days in an airtight container. I sometimes wrap the whole springform pan in plastic wrap and just slice from there (lazy but effective).

Yes, you can freeze it! Ideally, freeze slices individually on a tray first, then wrap each piece in foil and pop into a big zip-top bag. It’ll last up to 2 months. When the cheesecake craving hits, just thaw a slice overnight in the fridge or let it sit on the counter for a bit (I may or may not have eaten it cold straight from the freezer… no judgment).

No need to reheat, obviously. Just unwrap, cut a generous hunk, and maybe dust with crushed cookies or dollop on some whipped cream. Boom. Happy fork noises commence.

Variations and Substitutions

Feel like playing around a little? A few tweaks can turn this cheesecake into a whole new snackable situation.

Chocolate cookie crust: Swap Oreos for chocolate graham crackers or even Biscoff cookies. It changes the vibe in a fun way—less sweet, more spiced.
Swirl in jelly or jam: Add dollops of raspberry or strawberry preserves into the filling before baking. Swirl gently with a toothpick. PB&J cheesecake? Yes, please.
Crunchy peanut butter: If you’re cool with a speckled texture, go with crunchy PB. Just avoid natural peanut butters that separate.
Add chopped nuts: Toss in roasted peanuts to the crust for texture or press them into the ganache for a salty crunch.
Make minis: Use a muffin tin lined with parchment or cupcake wrappers to make individual cheesecakes. They bake faster and feel extra cute.

What to Serve with Peanut Butter Cheesecake

This cheesecake doesn’t need much support—it stands fabulously solo—but pairing can definitely elevate dessert hour.

A dollop of whipped cream never hurts. It softens the richness and gives you that cloud-on-a-pillow vibe. Add a pinch of cinnamon if you’re feeling extra.
Try crumbling a bit of chocolate chip pudding cookie on top or alongside. The chewy cookie texture brings old-school bake sale energy into the mix.
A cup of coffee (hot or iced) balances the sweetness in the creamiest way. Bonus points if it’s spiked with a glug of Bailey’s.
Go full peanut butter mood and serve alongside a scoop of banana peanut butter ice cream. It’s a little extra, but so are we.
Feeling fruity? A handful of fresh raspberries or a teeny drizzle of berry compote adds brightness. It cuts through the richness and makes everything pop.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use natural peanut butter in this cheesecake?

You technically can, but I wouldn’t recommend it. Natural peanut butters tend to separate with time and have a thinner texture, which can mess with the consistency of the cheesecake filling. For best results, stick with a creamy, shelf-stable style like Jif or Skippy—it blends smoother and yields that thick, luscious bite.

Why do I need a water bath for baking cheesecake?

A water bath keeps the cheesecake baking gently and evenly, kind of like a cheesecake spa day. It helps prevent cracks and keeps the texture silky. The steam from the water also prevents the top from drying out while everything bakes slowly and steadily. Just wrap your pan tightly—nobody wants soggy crust surprise.

How long should this cheesecake chill before serving?

After baking and cooling at room temp, let it chill in the fridge for at least 6 hours or (even better) overnight. The overnight rest amps up the texture and flavor. If you’re in a rush, you can push your luck with 4 hours, but it may still be a bit soft in the center when sliced.

Can I make this peanut butter cheesecake in advance?

Absolutely! In fact, it’s better that way. This cheesecake holds up beautifully in the fridge up to 5 days ahead, and you can even freeze it for longer storage. Just wait to top it with ganache until you’re ready to serve, so it stays glossy and fresh-looking.

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