Peanut Butter Cheesecake

This chocolate peanut butter cheesecake has an oreo cookie crust, a smooth creamy peanut butter cheesecake filling, and topped with a peanut butter chocolate ganache on top. This is the perfect make ahead dessert to serve guests!

 

If you love the classic combo of chocolate and peanut butter, this cheesecake is going to be your new favorite dessert. I wanted to create a cheesecake that’s rich and creamy, with just the right balance of peanut butter flavor, and a chocolate ganache that makes it feel extra special. I love my no bake peanut butter cheesecake but I wanted a baked version for special occasions.

And this recipe I tested and served to my family for Christmas and wow! Let’s just say – no leftovers. Not a single crumb.

I tested this recipe a few times to get the texture perfect—the filling is ultra-smooth, thanks to a combination of sour cream and heavy cream, and the crust is sturdy enough to hold up under the generous layer of peanut butter filling. I started with my vanilla cheesecake recipe as the base but used an oreo cookie crust instead.

The ganache on top adds a glossy finish. I added more peanut butter to the ganache but that’s totally optional. And a few peanut butter cups make it festive and fun. This is a dessert that’s perfect for birthdays, holidays, or any time you need a show-stopping treat.

I also love that this cheesecake can be made ahead of time. You can bake it, chill it, and even add the ganache a few hours before serving. It keeps beautifully in the fridge and slices perfectly every time.

Ingredients

• Oreo cookies– No need to remove the filling. Use the whole cookie. You could always swap and make a graham cracker crust for this cheesecake instead.
• Unsalted butter – You can also use salted butter.
• Cream cheese – Use blocks of cream cheese not the tub kind. And make sure it’s softened to room temperature so you don’t have to overmix and get a smooth filling. Learn how to soften cream cheese quickly.
• Granulated sugar
• Cornstarch– Helps keep the cheesecake smooth and stable. Keeps the eggs from curdling.
• Pinch of salt
• Vanilla extract
• Eggs– Make sure they are at room temperature so they don’t clump up the cream cheese. Place in a bowl of warm water for 10 minutes before using. Read how to bring eggs to room temperature fast.
• Sour cream – Use full fat for the best texture. Use at room temperature.
• Heavy cream – Use at room temperature.
• Smooth peanut butter – I used a classic style no stir kind, like Jif. If you use an all natural one you need to stir may make it too oily.
• Chocolate – Use bittersweet or semi-sweet chocolate bar that you have to chop, not chips as they don’t always melt smoothly.
• Chopped peanut butter cups
• Whipped cream

How to Make Peanut Butter Cheesecake

Prepare oven and pan:
Preheat your oven to 350°F (180^oC). Lightly grease a 9-inch springform pan with non-stick cooking spray.

Make the crust:
Pulse Oreo cookies in a food processor until fine crumbs. If you don’t have a processor, crush them in a plastic bag with a rolling pin. 

Mix the crumbs with melted butter, then press into the bottom and halfway up the sides of the springform pan. Place the pan on a baking sheet and bake for 8 minutes. Remove and set aside.

Make the filling:

In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth, about 4 minutes.

Beat in the cornstarch, salt, and vanilla.

Add the eggs one at a time, mixing on low speed until combined. Make sure to scrape down the sides after each addition. You don’t want to overmix at this point which can cause the cheesecake filling to take on a curdled texture after baking.

Mix in the sour cream and heavy cream until smooth.

Finally, add the peanut butter and beat until incorporated. Scrape the sides and bottom to ensure everything is fully mixed. 

Baking The Cheesecake

Lower your oven to 325°F. Wrap the springform pan with 3-4 layers of aluminum foil to prevent leaks. If you’re using tinfoil you have to make sure the pan is fully wrapped.

Or a better option is to place the pan inside a larger cake pan (this is my foolproof method so there is no leaks!) Place the pan into a larger roasting pan. Carefully pour in boiling water until it reaches halfway up the sides of the springform pan.

Pour the cheesecake filling over the crust and smooth the top.

Bake for 80-90, until the edges are set and slightly golden, and the center is just set but still slightly wobbly. Tent with foil if it starts browning too quickly.

Cool and chill:
Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour. Then remove from the oven and let cool for an hour at room temperature. Then cover loosely and chill in the refrigerator for at least 4 hours, preferably overnight.

I like to place a paper towel on top of the cheesecake to collect any condensation then wrap with tinfoil.

Make the ganache:
Heat heavy cream until very hot. Pour over chopped chocolate and peanut butter in a small bowl. Let sit 5 minutes, then whisk until smooth.

Pour over the chilled cheesecake. Chill again until set.

Serve:
Top with chopped peanut butter cups and whipped cream if desired. Slice carefully with a hot, clean knife for perfect pieces.

Overmixing Can Cause Cracks! So Be Careful!

Overmixing the filling at any point can cause too much air to be incorporated which can then cause cracks in the cheesecake after baking. The more air you incorporate the more the cheesecake can rise in the oven and then potentially collapse afterwards and cause a crack to form.

So make sure everything is at room temperature, especially the cream cheese so it takes less mixing to bring it all together.

The Water Bath…Is It Necessary?

Unfortunately yes it is. The water bath creates a moist, humid environment allowing the cheesecake to cook slowly and create a smooth silky texture. 

The problem with most water baths is they can cause water to leak into the pan. The usual method is to wrap the pan in tinfoil but I find this rarely prevents leaks. If you do use this method make sure you use 3-4 layers of foil that come all the way up the sides.

 I like to place the pan inside a larger cake pan (a 10-inch cake pan) then place that pan inside the roasting pan. 

You could always place a large pan of boiling water underneath the cheesecake on a lower rack if you don’t want to risk any leaks.

Storage Instructions

You want to keep any leftovers stored in the fridge covered for up to 4 days. And you can freeze any leftovers wrapped well for up to 3 months. I like to let the slices freeze solid first uncovered then I wrap each piece in plastic wrap and place into a freezer bag for longer storage.

More Recipes To Try

If you’re craving more cheesecake, then be sure to try my no bake pistachio cheesecake. Wonderful pistachio flavor and no need to turn the oven on!

I also love my cheesecake pie recipe. It’s baked in a pie dish so there’s no water bath needed!