Description
This dreamy Peanut Butter Cheesecake features a decadently creamy peanut butter filling, a crunchy OREO crust, and a luscious chocolate ganache topping. It’s indulgent and perfect for potlucks, parties, holidays, and more!
Ingredients
- For the OREO Crust:
- 45 Oreos
- 8 tbsp salted butter (melted)
- For the Peanut Butter Filling:
- ½ cup heavy cream (very cold)
- 24 oz cream cheese (softened at room temperature)
- 1½ cups powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream (full fat, room temperature)
- 1 tsp 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)
Instructions
- 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.
- 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.
- 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.
- 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!
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 625
- Sugar: 41g
- Sodium: 300mg
- Fat: 47g
- Saturated Fat: 19g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg
