I made a Peanut Butter Cheesecake With Chocolate Ganache that’s outrageously creamy, OREO-crusted, and so addictive you’ll be stealthily hiding slices before guests arrive.

Jump to Recipe

I’m obsessed with this Peanut Butter Cheesecake With Chocolate Ganache. I love the loud peanut butter flavor married to the silky cream cheese base.

The contrast of an Oreo crust in Chocolate Peanut Butter Cheesecake With Oreo Crust is my kind of chaos. But the ganache?

Ridiculously glossy and chocolatey, it finally shuts me up. I eat it straight from the pan if no one is looking.

I adore the creamy peanut butter punch, 1 cup creamy peanut butter, room temp, balancing tangy richness from 24 ounces cream cheese, room temperature (three 8 oz packages). Mouth catharsis.

Worth every crumb.

Ingredients

Print Recipe (No Advertisments)

Oreo cookies: crunchy chocolate base, filling keeps it sweeter and slightly gooey.
Unsalted butter: makes crust hold together and adds cozy, buttery flavor.
Cream cheese: tangy, velvety backbone that makes this feel like real dessert.
Peanut butter: nutty, rich personality and a smidge of protein you’ll feel good about.
Granulated sugar: straightforward sweetness that tames the tang and peanut bite.
Vanilla extract: Basically a warm whisper that ties things together.
Eggs: they give structure and that silky, sliceable cheesecake texture.
Sour cream: adds tang and keeps the filling creamy, not chalky.
Heavy cream: makes the filling lush and smoother in the mouth.
Fine salt: just a pinch wakes up all the flavors.
Semisweet chocolate: bittersweet counterpoint to the peanut butter’s richness.
Heavy cream for ganache: makes the chocolate glossy and pourable, no fuss.
Butter for ganache: Plus it boosts shine and gives extra richness.
Chopped roasted peanuts: crunchy textural pop and extra toasty nuttiness.
Flaky sea salt: Basically magic on top, hits contrast in every bite.

Ingredient Quantities

24 Oreo cookies (about 2 cups finely crushed, filling left in)

5 tablespoons unsalted butter, melted

24 ounces cream cheese, room temperature (three 8 oz packages)

1 cup creamy peanut butter, room temp

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

1/2 cup sour cream, room temp

1/2 cup heavy cream

1/4 teaspoon fine salt

8 ounces semisweet chocolate (chips or chopped)

1/2 cup heavy cream for ganache

2 tablespoons unsalted butter for glossy ganache (optional but recommended)

1/3 cup chopped roasted peanuts for topping (optional)

flaky sea salt for finishing (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325F. Lightly grease a 9 inch springform pan and wrap the outside with heavy duty foil to prevent water getting in later.

2. Make the crust: pulse 24 Oreo cookies (filling left in) until finely crushed, mix with 5 tablespoons melted butter until evenly moistened, press firmly into the bottom of the pan (and a little up the sides if you want), and bake 8 to 10 minutes. Let cool while you make the filling.

3. Bring 24 ounces cream cheese, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 teaspoon vanilla to room temperature first for best texture. Beat cream cheese until totally smooth, then add peanut butter and sugar and beat until combined but dont overmix.

4. Add 3 large eggs one at a time, mixing just until each is incorporated, scraping the bowl as needed. Mix in 1/2 cup sour cream, 1/2 cup heavy cream, and 1/4 teaspoon fine salt until the batter is silky and homogenous.

5. Pour the filling over the baked Oreo crust, smooth the top, and tap the pan gently on the counter to release any large air bubbles.

6. Place the wrapped springform in a large roasting pan, add hot water to the roasting pan until it reaches about halfway up the sides of the springform (water bath). Bake at 325F for about 50 to 65 minutes, until edges are set and center still has a slight jiggle.

7. Turn the oven off, crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking. Remove from oven, lift out of the water bath, unwrap and cool completely on a rack. Then chill in the fridge at least 4 hours, preferably overnight.

8. Make the ganache: heat 1/2 cup heavy cream until just simmering, pour over 8 ounces semisweet chocolate (chopped or chips) and let sit 1 to 2 minutes, then stir until smooth. Stir in 2 tablespoons unsalted butter for extra gloss if using. Let the ganache cool until slightly thickened but still pourable.

9. Pour the ganache over the fully chilled cheesecake, spreading gently to the edges so it drips a little if you like. Sprinkle 1/3 cup chopped roasted peanuts over the top and a few flakes of sea salt if using.

10. Chill the finished cheesecake another 30 minutes to set the ganache, then slice with a hot dry knife for clean cuts. Store leftovers covered in the fridge up to 4 days.

Equipment Needed

1. Oven (preheat to 325F)
2. 9 inch springform pan, plus heavy duty foil to wrap the outside
3. Food processor (or a sturdy zip top bag and rolling pin to crush Oreos)
4. Electric mixer (stand or hand) and a couple medium mixing bowls
5. Rubber spatula and a silicone or offset spatula for smoothing
6. Large roasting pan for the water bath and tongs or oven mitts to handle it
7. Measuring cups and spoons, plus a kitchen scale if you like precision
8. Small saucepan or microwave safe bowl for heating cream for the ganache
9. Sharp chef knife and a cutting board for chopping peanuts and slicing the cheesecake

FAQ

Q: Can I make the crust with another cookie or without the filling?

A: Yes. You can use graham crackers, digestive biscuits, or chocolate wafer cookies. If you want less sweetness, scrape out the Oreo filling before crushing, but the filling helps bind the crust so add an extra tablespoon or two of melted butter if you remove it.

Q: My cheesecake cracked on top. How do I avoid that?

A: Cracks happen from overmixing or sudden temp changes. Mix just until ingredients are smooth and no more. Bake in a low oven and turn it off when the center still jiggles slightly, then let it cool in the oven with the door cracked for 30 to 60 minutes. That gradual cooling helps prevent cracking. Also try a water bath if you want extra insurance.

Q: Can I swap creamy peanut butter for natural peanut butter?

A: You can, but natural peanut butter is oilier and can change texture. Stir it well so the oil is mixed in, and consider chilling the batter briefly before baking if it seems too loose. Flavor will be more pronounced though, so that can be a good thing.

Q: How do I get a silky ganache and keep it shiny?

A: Heat the cream until just simmering, pour over the chopped chocolate and let sit 1 to 2 minutes, then stir slowly from the center out. Add the 2 tablespoons of butter after the ganache emulsifies for extra gloss. Warm the ganache slightly if it thickens before spreading.

Q: How long can I store the cheesecake and what's the best way?

A: Wrapped tightly or in an airtight container, the cheesecake keeps in the fridge for up to 5 days. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before serving. If you freeze slices, separate with parchment so they dont stick.

Q: My filling looks grainy or separated, did I mess up?

A: Graininess can come from cold ingredients, overmixing, or eggs curdling from hot additions. Make sure cream cheese, eggs, sour cream and peanut butter are room temperature. Mix gently and add eggs one at a time. If it still looks a bit grainy, scraping and stirring slowly usually smooths it out; it still bakes fine and the texture often improves after chilling.

PEANUT BUTTER CHEESECAKE Recipe Substitutions and Variations

Oreo cookies: swap for 2 cups finely crushed graham crackers or digestive biscuits if you want a lighter, less chocolatey crust; add the same 5 tablespoons melted butter so it binds.
Creamy peanut butter: use almond butter or sunflower seed butter 1 to 1 for a different nut flavor or to avoid peanuts; texture and richness will be similar, but taste changes a lot so taste as you go.
Cream cheese: you can use 24 ounces Neufchatel (lower fat) or replace half the cream cheese with 12 ounces mascarpone for a silkier, richer filling; if using Neufchatel expect a slightly tangier, looser set.
Heavy cream for ganache: substitute full fat coconut cream or evaporated milk in equal amounts if you need dairy-free or pantry-friendly options; coconut will add a mild coconut note, evaporated milk will be more neutral.

Pro Tips

1. Let everything get truly room temp, not just kinda warm. Cold cream cheese or eggs will make lumps that take forever to smooth out and can trap air that makes cracks later.

2. Don’t skip the foil wrap and the water bath. It sounds fussy but the steady gentle heat is what keeps the edges from overcooking and popping off. After baking let it sit in the turned off oven with the door cracked for an hour, it really helps prevent cracks.

3. For an ultra smooth ganache heat the cream until it just barely simmers, pour over the chocolate and don’t stir right away. Let it sit 1 to 2 minutes then stir slowly from the center out. Add the butter last for extra shine, but only when the mix is mostly combined.

4. To get clean slices, chill the cake fully overnight, then wipe a sharp knife hot under running water and dry it before each cut. Reheat the knife between slices and you’ll avoid ragged edges and ganache smears.

PEANUT BUTTER CHEESECAKE Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Peanut Butter Cheesecake With Chocolate Ganache that's outrageously creamy, OREO-crusted, and so addictive you'll be stealthily hiding slices before guests arrive.

Servings

servings

Calories

774

kcal

Equipment: 1. Oven (preheat to 325F)
2. 9 inch springform pan, plus heavy duty foil to wrap the outside
3. Food processor (or a sturdy zip top bag and rolling pin to crush Oreos)
4. Electric mixer (stand or hand) and a couple medium mixing bowls
5. Rubber spatula and a silicone or offset spatula for smoothing
6. Large roasting pan for the water bath and tongs or oven mitts to handle it
7. Measuring cups and spoons, plus a kitchen scale if you like precision
8. Small saucepan or microwave safe bowl for heating cream for the ganache
9. Sharp chef knife and a cutting board for chopping peanuts and slicing the cheesecake

Ingredients

24 Oreo cookies (about 2 cups finely crushed, filling left in)
5 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature (three 8 oz packages)
1 cup creamy peanut butter, room temp
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup sour cream, room temp
1/2 cup heavy cream
1/4 teaspoon fine salt
8 ounces semisweet chocolate (chips or chopped)
1/2 cup heavy cream for ganache
2 tablespoons unsalted butter for glossy ganache (optional but recommended)
1/3 cup chopped roasted peanuts for topping (optional)
flaky sea salt for finishing (optional)

Directions

Preheat oven to 325F. Lightly grease a 9 inch springform pan and wrap the outside with heavy duty foil to prevent water getting in later.
Make the crust: pulse 24 Oreo cookies (filling left in) until finely crushed, mix with 5 tablespoons melted butter until evenly moistened, press firmly into the bottom of the pan (and a little up the sides if you want), and bake 8 to 10 minutes. Let cool while you make the filling.
Bring 24 ounces cream cheese, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 teaspoon vanilla to room temperature first for best texture. Beat cream cheese until totally smooth, then add peanut butter and sugar and beat until combined but dont overmix.
Add 3 large eggs one at a time, mixing just until each is incorporated, scraping the bowl as needed. Mix in 1/2 cup sour cream, 1/2 cup heavy cream, and 1/4 teaspoon fine salt until the batter is silky and homogenous.
Pour the filling over the baked Oreo crust, smooth the top, and tap the pan gently on the counter to release any large air bubbles.
Place the wrapped springform in a large roasting pan, add hot water to the roasting pan until it reaches about halfway up the sides of the springform (water bath). Bake at 325F for about 50 to 65 minutes, until edges are set and center still has a slight jiggle.
Turn the oven off, crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking. Remove from oven, lift out of the water bath, unwrap and cool completely on a rack. Then chill in the fridge at least 4 hours, preferably overnight.
Make the ganache: heat 1/2 cup heavy cream until just simmering, pour over 8 ounces semisweet chocolate (chopped or chips) and let sit 1 to 2 minutes, then stir until smooth. Stir in 2 tablespoons unsalted butter for extra gloss if using. Let the ganache cool until slightly thickened but still pourable.
Pour the ganache over the fully chilled cheesecake, spreading gently to the edges so it drips a little if you like. Sprinkle 1/3 cup chopped roasted peanuts over the top and a few flakes of sea salt if using.
Chill the finished cheesecake another 30 minutes to set the ganache, then slice with a hot dry knife for clean cuts. Store leftovers covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.