5 from 36 votes
Peanut Butter Cheesecake
This Peanut Butter Cheesecake features a buttery Oreo crust and a creamy filling that blends cream cheese and peanut butter for rich flavor. A smooth ganache topping made with chocolate and cream adds chocolate depth. The cake offers a dense texture balanced with smoothness from sour cream and heavy cream, making it a satisfying dessert that complements peanut butter's sweetness with chocolate's bittersweet notes.
Prep Time
30 mins
Cook Time
50 mins
Additional Time
6 hrs
Total Time
7 hrs 20 mins
Servings:
12
servings
Calories:
726 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Crust
- 35 Oreo cookies
- 5 Tablespoons butter melted, unsalted
Cheesecake
- 24 oz cream cheese softened to room temperature
- 1 cup peanut butter creamy
- 1 ¼ cups granulated sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 3 egg room temperature and lightly beaten, large
- 2 Tablespoons heavy cream
Ganache
- 3 oz semisweet chocolate finely chopped (may sub couverture chocolate, or dark chocolate bar
- ½ cup heavy cream
- ½ Whipped Cream optional, homemade batch
Instructions
Oreo crust
- Preheat oven to 325F (160C).
- Twist apart each Oreo cookie and use a butter knife to scrape out and discard the filling. Place cookies into food processor and pulse into fine crumbs.
- In a large bowl, combine cookie crumbs and melted butter and toss until all crumbs are moistened. Pour crumbs into 9” springform pan and use a measuring cup or glass to press crumbs evenly into the bottom and up the sides of the pan (press as far up as possible to help minimize risk of cracks). Set aside.
Cup of Yum
Cheesecake
- In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with paddle attachment) Stir cream cheese until smooth and creamy.
- Add peanut butter and sugar and use mixer to beat on low-speed until smooth.
- Add sour cream and vanilla extract, stirring until thoroughly combined.
- Add eggs one at a time, mixing briefly after each addition until each egg is just combined.
- Add heavy cream and stir until batter is smooth and uniform. Be sure to scrape the sides and bottom of the mixing bowl.
- Pour batter into Oreo crust. Transfer to center rack of 325F (160C) oven and bake for 50 minutes. When finished, the center will still jiggle some like Jell-O if jostled, but the edges should be set and may have even puffed a bit.
- Allow to cool at room temperature until no longer warm, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.
Ganache
- In a medium-sized microwave-safe mixing bowl, combine chocolate and heavy cream.
- Microwave for 25 seconds on high, stir, then microwave for another 25 seconds. Stir well until chocolate and cream are completely smooth and melted.
- Once cheesecake is set, pour ganache evenly over top of cheesecake. Return to refrigerator and allow ganache to set (about 20 minutes) before removing springform pan, slicing, and serving.
- If desired, top with homemade whipped cream before serving.
Notes
- This recipe has not been tested with natural peanut butter varieties that separate.
- Store cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
- Cheesecake freezes well for up to 3 months; freeze whole or sliced tightly wrapped to prevent freezer burn.
- Thawed cheesecake should be refrigerated overnight before serving for best texture.
Nutrition Information
Serving
1serving
Calories
726kcal
(36%)
Carbohydrates
59g
(20%)
Protein
12g
(24%)
Fat
52g
(80%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.2g
(10%)
Cholesterol
130mg
(43%)
Sodium
430mg
(18%)
Potassium
340mg
(7%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
1210IU
(24%)
Vitamin C
0.2mg
(0%)
Calcium
100mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 726
% Daily Value*
| Serving | 1serving | |
| Calories | 726kcal | 36% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 52g | 80% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 130mg | 43% |
| Sodium | 430mg | 18% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.