This Peanut Butter Cheesecake is a dreamy, decadent dessert that’s perfect for any occasion. With a crunchy OREO crust, creamy peanut butter filling, and a luscious chocolate ganache topping, it’s an indulgent treat that’s sure to impress at potlucks, parties, and holiday gatherings. Every bite is a combination of creamy, nutty, and chocolaty goodness that will have everyone asking for more!

Why You’ll Love This Recipe

This Peanut Butter Cheesecake is everything you love about dessert—rich, creamy, and full of irresistible flavors. The OREO crust adds a perfect crunchy base, while the creamy peanut butter filling is light yet rich. Topped with a smooth chocolate ganache and optional Reese’s peanut butter cups and peanuts for an extra special touch, it’s the ultimate indulgence. And while it takes a little time to chill, it’s incredibly easy to make and absolutely worth the wait.

Peanut Butter Cheesecake

Ingredients

For the OREO Crust:

45 Oreos
8 tablespoons salted butter (melted)

For the Peanut Butter Filling:

½ cup heavy cream (very cold)
24 ounces cream cheese (softened at room temperature)
1 ½ cups powdered sugar
1 cup creamy peanut butter
¾ cup sour cream (full fat, room temperature)
1 teaspoon vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips (coarsely chopped)
⅓ cup heavy whipping cream

Optional Toppings:

Reese’s peanut butter cups (coarsely chopped)
Chopped peanuts
Peanut butter drizzle (heat in the microwave on medium heat in 15-second increments until thin enough to drizzle)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the OREO Crust:

Place the Oreos in a food processor (or large Ziploc bag) and pulse until fine crumbs remain.
Drizzle in the melted butter and pulse until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan, and up about 1 inch on the sides.
Cover the pan with plastic wrap and chill the crust while preparing the filling.

2. Prepare the Peanut Butter Filling:

Add the heavy cream to a large bowl (or the bowl of a stand mixer) and beat until stiff peaks form (about 2-3 minutes). Set aside.
In a separate bowl (or stand mixer bowl), beat the cream cheese for 2-3 minutes on medium-high speed until light and fluffy.
Beat in the powdered sugar until smooth. Add the peanut butter, sour cream, and vanilla extract. Continue mixing until smooth.
Gently fold the whipped cream into the mixture until fully combined and no streaks remain.
Pour the filling into the prepared OREO crust, smoothing the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until firm.

3. Make the Ganache Topping:

Place the chopped chocolate chips in a heatproof bowl.
Heat the heavy cream in the microwave in 30-second increments until it begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Then, gently whisk until smooth and fully combined.
Let the ganache cool for 5-10 minutes until it’s spreadable but still slightly warm.
Pour the ganache over the chilled cheesecake and spread it evenly with an offset spatula.
Refrigerate for an additional 30 minutes to set the ganache.

4. Garnish and Serve:

Garnish with chopped Reese’s peanut butter cups, chopped peanuts, and a drizzle of peanut butter (if desired).
Run a knife along the inside edge of the springform pan and carefully remove the outer ring.
Slice and serve!

Servings and Timing

Servings: 16 servings
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes (includes chill time)

Variations

Add More Chocolate: For an even more chocolatey dessert, drizzle some melted chocolate over the ganache topping or sprinkle chocolate chips on top.
Make It Nut-Free: Use sunbutter or almond butter in place of peanut butter to make the cheesecake nut-free, and omit the peanut toppings.
Flavored Cheesecake: Add a swirl of raspberry or strawberry jam to the peanut butter filling for a fruity twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: This cheesecake is best served cold, so there’s no need to reheat. Just take it out of the fridge and enjoy!

FAQs

Can I make this cheesecake without a springform pan?

Yes, you can use a regular pie dish or any round, deep pan, though the cheesecake may be harder to remove from the pan. Be sure to line the pan with parchment paper if using a non-springform pan.

Can I make the crust ahead of time?

Yes, you can prepare the crust a day or two ahead and store it in the fridge until you’re ready to fill it with the peanut butter mixture.

How can I make this cheesecake ahead of time?

This cheesecake can be made up to 2 days in advance. Simply prepare the cheesecake, let it chill in the fridge, and add the ganache and toppings closer to serving.

Can I use a different type of crust?

Yes, you can substitute the OREO crust with a graham cracker crust or even a crust made from crushed nuts (such as pecans or almonds) for a different flavor.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake (without the ganache and toppings) for up to 3 months. Let it thaw in the refrigerator overnight before adding the ganache and toppings.

Can I use a different type of peanut butter?

Yes, feel free to use any creamy peanut butter you prefer, though natural peanut butter may change the texture slightly.

Conclusion

This Peanut Butter Cheesecake is a show-stopping dessert that combines the best of creamy peanut butter, rich chocolate ganache, and a crunchy OREO crust. Perfect for any celebration or indulgent treat, it’s easy to make and full of flavor. Whether you’re serving it at a party, a holiday gathering, or just enjoying it for yourself, this cheesecake is sure to be a hit with peanut butter lovers everywhere!