Peanut Butter Cheesecake


Are you ready to embark on a delightful journey into the world of peanut butter decadence? Look no further than this Peanut Butter Cheesecake recipe, a symphony of rich, creamy textures and heavenly flavors that will captivate the taste buds of peanut butter enthusiasts everywhere. With a luscious peanut butter cheesecake filling nestled within a crisp Oreo cookie crust and crowned with a velvety layer of chocolate ganache, this dessert is nothing short of a culinary masterpiece.

Why You Should Try This:

Smooth, Creamy Texture: Say goodbye to the hassle of water baths; this recipe boasts a silky-smooth texture without the need for such complexities.

Rich Peanut Butter Flavor: Savor the unmistakable essence of peanut butter, with a recommendation to stick to creamy peanut butter for that perfect, smooth consistency. Natural peanut butter, while tempting, hasn’t been tested in this recipe—so tread cautiously.

Crisp Oreo Cookie Crust: The marriage of Oreos and peanut butter is a match made in dessert heaven. The crust, inspired by the Oreo cheesecake, demands a strategic removal of the filling to avoid any leakage during baking.

Chocolate Ganache Topping: Elevate your peanut butter experience with a decadent chocolate ganache, generously poured over the chilled cheesecake for the ultimate finishing touch.

Ingredients You’ll Need:

Peanut butter (creamy)

Cream cheese (full-fat, block-style)

Oreos (sans filling)

Sour cream

Heavy cream

How to Make the Perfect Peanut Butter Cheesecake:

Make the Crust

Scrape and Prepare: Empty 35 Oreos of their filling, ensuring a clean slate for the cookie crust. Use a food processor to transform the cookies into fine crumbs.

Butter-Infused Bliss: Introduce melted butter to the Oreo crumbs, pulsing until every crumb is luxuriously coated. Press this delectable mixture into the springform pan, reaching high up the sides to ensure a flawless crust post-baking.

Make the Cheesecake

Creamy Bliss: Whip the cream cheese into a velvety consistency before gently introducing peanut butter and sugar. Slow and steady wins the race here—no need to rush.

Sour Cream Sophistication: The addition of sour cream, in a carefully measured quantity, enhances the flavor profile without overshadowing the star of the show—peanut butter.

Eggstravaganza: Incorporate the eggs one at a time, mixing just until combined after each addition. Add a splash of heavy cream, ensuring a smooth and lump-free batter.

Bake and Decorate

Filling Finesse: Pour the exquisite filling into the prepared crust and smoothen the top with a spatula.

Bake and Chill: Bake at 325°F (160°C) for 50 minutes, then let it cool at room temperature before embracing a 6-hour chill session in the fridge.

Ganache Glory: Prepare the chocolate ganache and drizzle it over the chilled cheesecake. A quick return to the fridge for setting, and you’re ready to savor the fruits of your labor.

Frequently Asked Questions:

Why the Water Bath?

A water bath ensures a gentle and even bake, preventing unsightly cracks on the surface. It also guarantees a creamy, smooth texture.

No Roasting Pan?

No worries! An alternative method involving a casserole dish and strategic oven rack placement can replicate the steamy environment without a large roasting pan.

Cracking Conundrum?

Avoid overmixing, use room temperature ingredients, and allow the cheesecake to cool gradually in the oven to prevent cracks. A cracked cheesecake can still be salvaged with a luscious ganache cover-up.

Storage Solutions:

For up to 5 days, a cake dome or loose plastic covering in the fridge keeps your peanut butter cheesecake fresh and delightful.

To Freeze or Not to Freeze?

Indeed, you can freeze this masterpiece for up to 3 months. Just ensure thorough wrapping to ward off freezer burn.

Peanut Butter Cheesecake

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Recipe by admin Course: DessertsCuisine: American


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Welcome to the simplified realm of the Easy Peanut Butter Cheesecake, where the lusciousness of peanut butter meets the convenience of a straightforward recipe. This delightful creation features an Oreo crust, a velvety cream cheese and peanut butter filling, and a crowning glory of decadent chocolate ganache.


  • Crust:
  • 35 Oreo cookies

  • 5 Tablespoons (75 g) unsalted butter, melted

  • Cheesecake:
  • 24 oz (678 g) cream cheese, softened

  • 1 cup (280 g) creamy peanut butter

  • 1 ¼ cups (250 g) granulated sugar

  • ½ cup (120 g) sour cream

  • 2 teaspoons vanilla extract

  • 3 large eggs, room temperature

  • 2 Tablespoons heavy cream

  • Ganache
  • 3 oz (85 g) chocolate

  • ½ cup (118 ml) heavy cream


  • Oreo Crust:
    Preheat your oven to 325°F (160°C).
    Disassemble the Oreos, scrape out and discard the filling, then pulse the cookies into fine crumbs using a food processor.
    In a large bowl, combine the cookie crumbs with melted butter, ensuring all crumbs are moistened.
    Press the mixture into a 9” springform pan, covering the bottom and sides evenly. Press as high up as possible to minimize the risk of cracks. Set aside.
  • Cheesecake:
    In a large mixing bowl, use an electric hand mixer to whip the cream cheese until smooth and creamy.
    Add peanut butter and sugar, beating on low speed until smooth.
    Introduce sour cream and vanilla extract, stirring until thoroughly combined.
    Add eggs one at a time, mixing briefly after each addition.
    Pour in heavy cream and stir until the batter is smooth. Ensure no lumps are left behind.
    Pour the batter into the prepared Oreo crust.
    Bake for 50 minutes at 325°F (160°C), then let it cool at room temperature before chilling in the refrigerator for at least 6 hours, preferably overnight.
  • Ganache:
    In a microwave-safe bowl, combine chocolate and heavy cream.
    Microwave for 25 seconds, stir, then microwave for another 25 seconds. Stir until smooth.
    Once the cheesecake is set, pour the ganache evenly over the top. Return to the refrigerator for about 20 minutes for the ganache to set.
    Optionally, top with homemade whipped cream before serving.

Nutrition Facts

  • Calories: 726kcal
  • Carbohydrates: 59g
  • Protein: 12g
  • Fat: 52g
  • Cholesterol: 130mg
  • Sodium: 430mg
  • Potassium: 340mg
  • Fiber: 2g
  • Sugar: 44g
  • Calcium: 100mg
  • Iron: 5mg

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