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–+ servings
Peanut Butter Cheesecake

Peanut Butter Cheesecake

Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Chill Time 5 hours
Total Time 6 hours 45 minutes
This rich, plush peanut butter cheesecake combines an Oreo crust with a smooth peanut butter filling and a glossy chocolate ganache. It’s creamy, indulgent, and perfect for any celebration—or just because. Make-ahead friendly and bursting with deep peanut butter flavor, it’s a showstopper that gets better the next day.
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12 slices

Ingredients

Oreo Crust

  • 24 Oreo cookies whole cookies, with filling
  • 5 tbsp (70 g) unsalted butter melted

Peanut Butter Cheesecake Filling

  • 24 oz (680 g) cream cheese room temperature (3 blocks)
  • 1 cup (250 g) creamy peanut butter do not use natural
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 g) sour cream room temperature
  • 1 tsp (5 ml) vanilla extract
  • 3 large eggs room temperature
  • 1/2 cup (120 ml) heavy cream room temperature

Chocolate Ganache

  • 4 oz (115 g) semi-sweet chocolate finely chopped
  • 1/2 cup (120 ml) heavy cream

Optional Toppings

  • extra Oreos, chopped peanut butter cups, whipped cream for decorating

Equipment

  • 9-inch springform pan
  • Food Processor
  • Electric mixer
  • Mixing bowls
  • Roasting pan
  • Aluminum foil

Instructions
 

  1. Prep the pan and preheat: Wrap the outside of a 9-inch springform pan tightly with foil, spray the inside with nonstick spray, and line the bottom with parchment paper. Preheat oven to 350°F (175°C).
  2. Make the Oreo crust: In a food processor, pulse Oreos (with filling) until fine crumbs. Add melted butter and pulse to combine. Press mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10 minutes. Set aside. Lower oven temperature to 325°F (163°C).
  3. Make filling: In a large bowl, beat cream cheese until creamy and smooth (2-3 min). Scrape bowl thoroughly. Add peanut butter and sugar; mix until thick and uniform. Add vanilla and sour cream; mix until combined.
  4. Add eggs one at a time on low speed, mixing until just combined after each. Stir in 1/2 cup heavy cream until batter is glossy and smooth. Don’t over-mix.
  5. Assemble and bake: Pour batter into cooled crust. Tap pan gently to release air pockets. Place springform into a larger roasting pan. Fill outside pan halfway with boiling water (about 1 inch deep).
  6. Bake at 325°F (163°C) for 60 minutes, until edges are set but center is still slightly wobbly. Turn oven off, crack the door, and let cheesecake rest inside for 1 hour.
  7. Remove cheesecake from water bath. Cool completely at room temperature, then chill at least 6 hours (overnight for best results).
  8. Make the ganache: Place chocolate in a bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over chocolate and let sit 2 minutes. Stir gently until smooth and shiny. Cool until slightly thickened but still pourable.
  9. Finish and serve: Spread or drizzle ganache over chilled cheesecake. Decorate with extra cookies, peanut butter cups, or whipped cream, if desired. Slice and enjoy!

Notes

This cheesecake tastes even better on day two! To freeze, chill completely, slice, wrap well, and freeze up to 2 months. Thaw overnight in the fridge. Avoid natural peanut butter for the best creamy filling.

Nutrition

Calories: 610kcal | Carbohydrates: 41g | Protein: 11g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 140mg | Sodium: 380mg | Potassium: 280mg | Fiber: 2g | Sugar: 30g | Vitamin A: 950IU | Calcium: 110mg | Iron: 3.2mg
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