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Peanut Butter Cheesecake

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://yumfamilyrecipes.com/peanut-butter-cheesecake-recipe/