Why You’ll Love Peanut Butter Cheesecake Recipe
- Ultra-creamy texture thanks to full-fat cream cheese and sour cream.
- Packed with rich peanut butter flavor throughout the filling and topping.
- Chocolate ganache adds a luxurious finishing touch.
- Oreo crust provides the perfect crunchy contrast.
- Great make-ahead dessert since it needs time to chill.
- Impressive presentation that looks bakery-worthy.
- Stabilized whipped cream holds its shape beautifully for decorating.
- Perfect balance of sweet, salty, chocolatey, and nutty flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Oreo Crust:
- 35 whole Oreo cookies
- 1/4 cup salted butter, melted
For the Cheesecake Filling:
- 32 ounces full-fat cream cheese, room temperature
- 1 3/4 cups peanut butter
- 1 1/3 cups granulated sugar
- 4 large eggs, room temperature
- 3/4 cup full-fat sour cream, room temperature
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
For the Chocolate Ganache:
- 5 ounces semi-sweet chocolate, finely chopped
- 5 ounces heavy cream
For the Peanut Butter Whipped Cream:
- 1 teaspoon plain powdered gelatin
- 4 teaspoons water
- 1/4 cup powdered sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 tablespoon creamy peanut butter
- 1 cup cold heavy cream
Optional Garnishes:
- Mini peanut butter cups
- Chopped peanuts
Directions
- Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray.
- Pulse the Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until evenly combined.
- Press the crumb mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes and set aside.
- Fill a large pot with water and bring it to a boil for the water bath.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the peanut butter and beat until fully combined.
- Mix in the granulated sugar until incorporated.
- Add the eggs one at a time, mixing just until combined after each addition.
- Stir in the sour cream, cornstarch, vanilla extract, and salt until smooth. Avoid overmixing.
- Prepare the water bath by placing the cheesecake pan according to your preferred water bath method to prevent leaks.
- Pour the cheesecake batter into the prepared crust.
- Bake for 74–85 minutes, or until the center has only a slight wobble.
- Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
- Remove from the oven and cool completely at room temperature for another hour.
- Cover and refrigerate for at least 6 hours or overnight.
- To make the ganache, place the chopped chocolate in a bowl.
- Heat the heavy cream until simmering and pour it over the chocolate.
- Let stand for 4 minutes, then stir until smooth.
- Spread the ganache over the chilled cheesecake and refrigerate briefly until set.
- For the whipped cream, combine the gelatin and water in a small bowl and let stand for 3 minutes.
- Microwave for a few seconds until liquefied and set aside.
- In a medium bowl, beat the heavy cream, powdered sugar, vanilla, and peanut butter until thickening.
- Slowly stream in the gelatin mixture while mixing.
- Continue whipping until stiff but smooth peaks form.
- Pipe or spread the whipped cream onto the cheesecake.
- Garnish with mini peanut butter cups and chopped peanuts if desired.
- Slice and serve chilled.
Servings and timing
- Servings: 8 slices
- Prep Time: 1 hour
- Bake Time: 1 hour 14 minutes to 1 hour 25 minutes
- Cooling Time: 2 hours
- Chilling Time: At least 6 hours
- Total Time: Approximately 7 hours 55 minutes
Variations
- Swap the Oreo crust for a chocolate graham cracker crust.
- Use crunchy peanut butter for added texture in the filling.
- Add chopped peanut butter cups directly into the batter.
- Drizzle caramel sauce over the finished cheesecake.
- Replace semi-sweet chocolate with dark chocolate for a deeper flavor.
- Add a layer of peanut butter sauce beneath the ganache.
- Top with chocolate curls or crushed Oreos for extra decoration.
- Make mini cheesecakes using a muffin tin and cupcake liners.
Storage/Reheating
Storage:
- Store the cheesecake covered in the refrigerator for up to 4 days.
- Keep leftovers in an airtight container to maintain freshness.
- Store garnished slices separately if possible for the best texture.
Freezing:
- Freeze the cheesecake without whipped cream toppings for up to 2 months.
- Wrap tightly in plastic wrap and aluminum foil before freezing.
- Thaw overnight in the refrigerator before serving.
Reheating:
- Cheesecake is best enjoyed chilled and does not require reheating.
- If frozen, allow it to thaw completely in the refrigerator before serving.
FAQs
Can I use natural peanut butter?
It’s best to use conventional creamy peanut butter because natural varieties can separate and affect the cheesecake’s texture.
Why do my ingredients need to be room temperature?
Room-temperature ingredients blend more smoothly, creating a lump-free cheesecake batter.
What does the water bath do?
A water bath helps the cheesecake bake evenly and reduces the risk of cracking.
How do I know when the cheesecake is done?
The center should still have a slight wobble while the outer edges appear set.
Can I make this cheesecake ahead of time?
Yes. In fact, making it a day ahead improves the flavor and texture.
Can I skip the gelatin in the whipped cream?
Yes, but the whipped cream may not hold its decorative shape as long.
How do I prevent cracks?
Avoid overmixing, use a water bath, and allow the cheesecake to cool gradually.
Can I use a different cookie crust?
Absolutely. Chocolate graham crackers, peanut butter cookies, or vanilla wafers work well.
How long should I chill the cheesecake?
A minimum of 6 hours is recommended, though overnight chilling provides the best results.
Can I freeze individual slices?
Yes. Wrap each slice tightly and freeze for convenient single-serving portions.
Conclusion
This Peanut Butter Cheesecake combines everything dessert lovers crave: a crunchy Oreo crust, velvety peanut butter filling, rich chocolate ganache, and a luscious peanut butter whipped cream topping. Whether you’re serving it for a holiday gathering, birthday celebration, or weekend treat, this impressive cheesecake is guaranteed to be a crowd-pleaser. Make it ahead, chill thoroughly, and enjoy every creamy, chocolatey bite.
Peanut Butter Cheesecake
A rich and creamy peanut butter cheesecake with an Oreo crust, topped with silky chocolate ganache and peanut butter whipped cream. Perfect for special occasions and peanut butter lovers.
- Prep Time: 40 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 7 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 35 whole Oreo cookies
- 1/4 cup salted butter, melted (55 grams)
- 32 ounces full fat cream cheese, at room temperature (904 grams)
- 1 and 3/4 cups peanut butter (438 grams)
- 1 and 1/3 cups granulated sugar (280 grams)
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature (180 grams)
- 1 and 1/2 tsp corn starch
- 2 tsp vanilla extract
- 1/8 tsp salt
- 5 ounces semi-sweet chocolate, finely chopped
- 5 ounces heavy cream
- 1 tsp plain powdered gelatin
- 4 tsp water
- 1/4 cup powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- 1 tbsp creamy peanut butter
- 1 cup cold heavy cream
- Mini peanut butter cups, optional
- Chopped peanuts, optional
Instructions
- Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Pulse Oreo cookies into fine crumbs, mix with melted butter, and press into the bottom and slightly up the sides of the pan. Bake for 10 minutes and set aside.
- Beat cream cheese until smooth and creamy. Mix in peanut butter, then sugar. Add eggs one at a time, mixing just until incorporated. Add sour cream, cornstarch, vanilla extract, and salt and mix until combined.
- Prepare a water bath by placing a roasting pan with boiling water on a lower oven rack or by placing the wrapped springform pan into a larger pan within the roasting dish.
- Pour the filling over the crust. Bake for 74–85 minutes until the center has a slight wobble and reaches 156–160°F internally. Turn off the oven, crack the door open, and cool the cheesecake in the oven for 1 hour.
- Remove from the oven and cool completely at room temperature for about 1 hour. Cover and refrigerate for at least 6 hours or up to 1 day.
- For the ganache, place chopped chocolate in a bowl. Heat 5 ounces heavy cream until simmering and pour over the chocolate. Let stand for 4 minutes, then stir until smooth. Spread over the chilled cheesecake and refrigerate briefly to set.
- For the peanut butter whipped cream, bloom gelatin in water for 3 minutes and briefly microwave until liquid. Beat 1 cup cold heavy cream, powdered sugar, vanilla bean paste, and peanut butter until thickening. Slowly add the gelatin mixture and continue beating until smooth and thick. Pipe or spread onto the cheesecake.
- Garnish with mini peanut butter cups and chopped peanuts if desired. Slice and serve. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Notes
- Bring cream cheese, eggs, and sour cream to room temperature for the smoothest filling.
- A water bath helps prevent cracking and promotes even baking.
- Do not overmix after adding the eggs to avoid excess air in the batter.
- Chill thoroughly before slicing for clean cuts.
- Store refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 980 kcal
- Sugar: 54 g
- Sodium: 520 mg
- Fat: 74 g
- Saturated Fat: 32 g
- Unsaturated Fat: 36 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 230 mg
