This peanut butter cheesecake is a perfectly creamy cheesecake with the flavor of a peanut butter cup, with a chocolate cookie crust, peanut butter cheesecake filling, chocolate ganache, and all topped with chopped up peanut butter cups!
This recipe is to die for. It starts with a crunchy and sweet Oreo cookie crust, topped with a smooth and creamy peanut butter cheesecake. The peanut butter cheesecake is rich, and has THE PERFECT creamy cheesecake flavor in every bite.
Every single bite gives you’ll get that perfect chocolate and peanut butter flavor. It’s like a peanut butter cup in cheesecake form.
This peanut butter cheesecake is similar to my frozen peanut butter pie recipe in that it starts with an Oreo crust, peanut butter filling, and is topped with a chocolate ganache and peanut butter cups. The filling in the middle is quite different though in that, that one isn’t baked, but this one is.
The cheesecake is topped rich a rich chocolate ganache and chopped up peanut butter cups to give it the best chocolate and peanut butter flavor in every single bite.
I know sometimes cheesecakes are intimidating, but let me tell you a secret. This is the first cheesecake I’ve ever had that didn’t have a single crack. So let me send that good juju your way for when you make this.
Making a cheesecake is such a dedication of love. It’s not too hard to make a cheesecake, but it can be hard to make it just right. It’s a time consuming process to try and avoid any cracks on top, and you have to wait several hours for it to cool down and then totally chill. It’s definitely one you need to be patient in making, but the end result is totally worth it!
The good news is that even if your cheesecake top does crack a little, it’ll still taste delicious! That’s what really matters the most, right? But if you want to head over to my blueberry cheesecake recipe I’ve got a few to help you try to avoid cracks in your cheesecake!
Ps. I learned from Lindsay at Life, Love and Sugar the best way to keep your water bath from leaking!
But also this peanut butter cheesecake is topped with a chocolate ganache, that you can smooth out over the top of the cheesecake, whether there are cracks or not. With the ganache no one will know the wiser whether your cheesecake started with any cracks or not.
After the ganache is put on the cheesecake you can add some chopped up peanut butter cups, they add that perfect extra oomph of that peanut butter and chocolate flavor, plus they make it look extra beautiful! And who doesn’t love peanut butter cups?
Cheesecake is one of my favorite desserts and this one did not disappoint.
I made this cheesecake a few times, before sharing it with you guys, to make sure I got the filling just right. And I think I finally did. You be the judge, but I just know that chocolate and peanut butter lovers will go crazy for this cheesecake!
Looking for more chocolate and peanut butter recipes?
- Peanut Butter Rice Krispie Treats
- Peanut Butter Blossoms
- Peanut Butter Oatmeal Bars
- Peanut Butter Chocolate Chip Cookies
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- 2 cups Oreo cookie crumbs (about 25 Oreos - filling included)
- 6 TBS butter
- 24 oz cream cheese (3 blocks, room temperature)
- 1 cup white sugar
- 1 cup creamy peanut butter (not natural)
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 8 oz chopped chocolate or chocolate chips (about 1.5 cups)
- chopped peanut butter cups
Preheat the oven to 350 degrees.
Combine your Oreo crumbs and butter in a medium sized bowl till a nice wet crumb is formed.
Press the cookie crumbs into the bottom and slightly up the sides of a greased 9in springform pan.
Wrap foil around the bottom of the pan and up the sides (which will be used later to keep water out) -- I also learned that a slow cooker liner works great as an extra protection!
Bake the crust for 8 to 10 minutes until it is fragrant. Allow to cool for about 15 minutes while you make the filling.
Beat the cream cheese in a stand mixer until smooth.
Add in the sugar and beat for 2 to 3 minutes until super creamy.
Add in the peanut butter, sour cream, and vanilla extract until combined.
Fold in the eggs, one at a time, using a rubber spatula, mixing until just blended.
Pour the filling into the cooled pie crust.
Place the springform pan into a large roasted pan or any large deep pan. Fill the pan with 1 inch of hot water.
Place in the hot oven and bake for 65-75 minutes until the middle of the cheesecake is almost set, except about 1-2inches in the middle.
Turn the oven off and allow the cheesecake to cool in the oven for 1 hour.
Open the oven door part way and leave the cheesecake in there to cool for another hour.
Remove the cheesecake from the oven and allow to cool completely to room temperature.
Cover and place the cheesecake in the fridge to set for 4 hours, up to overnight.
Heat heavy cream in the microwave for about 1 minute.
Pour heavy cream over chocolate and let it sit for 2 to 3 minutes.
Whisk the hot cream and chocolate together until totally smooth.
Allow to cool for 10 to 15 minutes.
Pour chocolate ganache over the top of the cheesecake. Smooth to the edges (and slightly over if desired)
Spread chopped peanut butter cups over the top if desired.
Place in the fridge and allow chocolate to set completely, for about 2 hours.
Slice and serve.