Peanut Butter Cheesecake

This peanut butter cheesecake is a rich, creamy, and decadent dessert that combines the nutty flavor of peanut butter with a smooth cream cheese base, layered on top of a chocolate Oreo crust. Topped with a luscious chocolate ganache and peanut butter whipped cream, it’s a show-stopping treat perfect for special occasions or whenever I want to indulge.

Why You’ll Love This Recipe

I love how every bite of this cheesecake feels like a perfect balance of flavors chocolate, peanut butter, and creamy cheesecake all in one. The crust has a delightful crunch, while the filling is silky and rich. Adding the peanut butter whipped cream on top makes it extra special. It’s one of those desserts that feels both impressive and comforting at the same time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust:
35 whole oreo cookies
1/4 cup salted butter, melted 55 grams

For the Cheesecake:
32 ounces full fat cream cheese, at room temperature use the block style – 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

For the Ganache:
5 ounces semi-sweet chocolate, finely chopped
5 ounces heavy cream

For the Peanut Butter Whipped 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

For Decorating:
mini peanut butter cups optional
chopped peanuts optional

Directions

1. I start by preheating my oven to 325°F (163°C). I crush the Oreo cookies into fine crumbs and mix them with the melted butter, then press this mixture firmly into the bottom of a springform pan to form the crust.
2. For the cheesecake filling, I beat the cream cheese until smooth, then add in the peanut butter and sugar, mixing until creamy. I add the eggs one at a time, followed by the sour cream, cornstarch, vanilla, and salt, mixing just until combined.
3. I pour the batter over the crust and bake in a water bath for about 60–70 minutes, until the edges are set and the center has a slight wobble. I let it cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight.
4. For the ganache, I heat the heavy cream until just simmering, then pour it over the chopped chocolate. I stir until smooth and glossy, then spread it over the chilled cheesecake.
5. To make the peanut butter whipped cream, I bloom the gelatin in water, then heat it gently until dissolved. I whip the heavy cream with powdered sugar, vanilla, and peanut butter, then slowly add in the dissolved gelatin and whip until stiff peaks form. I pipe or spread this over the top of the ganache.
6. Finally, I decorate with mini peanut butter cups and chopped peanuts for an extra indulgent touch.

Servings and Timing

This cheesecake serves about 12–14 slices. The prep time takes around 35 minutes, baking takes 60–70 minutes, and cooling plus chilling requires at least 6 hours.

Variations

I like swapping the Oreo crust for a graham cracker crust if I want a lighter base. Sometimes I add swirls of caramel on top of the ganache for an extra flavor layer. For a slightly different twist, I also use crunchy peanut butter in the filling for a bit of texture.

Storage/Reheating

I keep the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. When I’m ready to enjoy, I thaw it in the fridge overnight. Since it’s a cheesecake, I don’t reheat it I enjoy it chilled.

FAQs

How do I keep the cheesecake from cracking?

I like to bake it in a water bath and let it cool gradually in the oven with the door slightly open to prevent sudden temperature changes.

Can I make this cheesecake without a water bath?

Yes, but I find the texture is creamier and cracks are less likely when I use a water bath.

What kind of peanut butter works best?

I always use creamy, no-stir peanut butter for the best consistency. Natural peanut butter tends to separate and affects the texture.

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it the day before since it needs plenty of chilling time to set properly.

Can I skip the ganache?

Absolutely. I sometimes leave it off if I want a lighter version, but it really adds a beautiful finishing touch.

How do I know when the cheesecake is done baking?

The edges should be set while the center still has a slight jiggle. It will firm up as it cools.

Can I use low-fat cream cheese?

I don’t recommend it since it changes the texture and richness. Full-fat cream cheese gives the best result.

Can I freeze the whole cheesecake?

Yes, I wrap the entire cheesecake tightly in plastic wrap and foil, then freeze it for up to 2 months.

What size pan should I use?

I usually use a 9-inch springform pan, which works perfectly for this recipe.

Can I decorate with other toppings?

Of course! I sometimes use shaved chocolate, caramel drizzle, or crushed pretzels for a salty-sweet twist.

Conclusion

This peanut butter cheesecake is one of the most indulgent and satisfying desserts I’ve ever made. With its creamy filling, rich ganache, and fluffy peanut butter whipped cream, it’s a true treat that never fails to impress. Whether for a holiday, a special gathering, or just to satisfy my peanut butter cravings, it always hits the spot.

Print