Peanut Butter Cheesecake

Oreo crust, creamy peanut butter, rich cheesecake filling, and silky chocolate ganache—this peanut butter cheesecake is pure comfort.

this Recipe

Okay, maybe that’s dramatic. But also… maybe it’s not?

A while back, during a particularly weird week where I was juggling deadlines, running on too much caffeine, and definitely ignoring laundry, I hit a wall. Not an actual wall (although, with my coordination, that wouldn’t surprise anyone). Just the kind of emotional wall that whispers, “You need to bake something or you’re gonna cry over spilled oat milk again.” Sound familiar?

So I dug through the pantry. I had a pack of Oreos, a tub of cream cheese, and an unopened jar of peanut butter that had been staring at me for months like, “Hey, remember when you bought me for smoothies you never made?” It felt like the universe was nudging me. Bake. Or unravel.

And out came this peanut butter cheesecake.

The moment I pulled it from the oven, I swear something in my chest unknotted. That rich smell of peanut butter and chocolate filled the kitchen. And for the first time that week, I sat down, phone on silent, and just ate something that made me happy. That cheesecake didn’t fix everything… but it helped.

Why You’ll Love This Peanut Butter Cheesecake Recipe?

Let’s get this out of the way: this is not a five-minute mug cake or one of those “healthified” desserts with Greek yogurt and moral superiority. This peanut butter cheesecake is unapologetically rich. It takes time. It uses real ingredients. And it’s 100% worth every messy bowl and splatter of melted chocolate on your counter.

The crust? Oreo magic—no scraping, just blitz ‘em whole. The filling? Creamy, peanut buttery, with just enough tang from the sour cream to keep things interesting. The texture is this dreamy, almost mousse-like consistency if you let it chill properly. And the ganache on top? That’s your mic drop moment.

It’s one of those recipes that you cut into with a little ceremony. One that makes people stop mid-bite and say, “Wait, you made this?”

Ingredient Notes:

I’m not gonna pretend this is groundbreaking. You’ve seen versions of peanut butter cheesecake before. But I’ve fiddled with ratios, swapped brands, forgotten ingredients (and panicked), and I’ve finally landed on what feels right. For me, anyway. You might have your own ideas. That’s the fun of it.

• Oreos – Whole. Don’t scrape out the cream unless you’re into unnecessary suffering. Also, double-stuffed works. In fact, it might be better.

• Butter – Unsalted, melted. If all you have is salted, just roll with it. The sweet/salty thing can be a vibe.

• Cream cheese – Full-fat, because this isn’t the time to go light. Let it soften or you’ll be beating lumps forever. Speaking from experience.

• Peanut butter – I use Jif or Skippy. Not the natural kind—it can make the filling too oily and separate-y (yes, that’s a word now).

• Sugar – Granulated. Brown sugar’s okay in a pinch but changes the flavor a bit. Not bad, just different.

• Sour cream – Adds that creamy, slightly tangy depth that keeps things from feeling one-note.

• Vanilla – Optional? Maybe. But I like it. Adds something warm and familiar.

• Eggs – Room temp, if you can remember. Cold eggs sometimes make the batter split a little. Won’t ruin it, but hey, we’re aiming for dreamy.

• Heavy cream – For both the filling and the ganache. It’s the unsung hero of texture.

• Chocolate – Semi-sweet is my go-to. Milk chocolate is a little too sweet for me, but you do you.

How To Make Peanut Butter Cheesecake?

Step 1: Prep your pan and wrap it like a burrito.
Springform pan, 9 inches. Foil-wrap the bottom and sides tight—you don’t want any water sneaking in later. Grease the inside and add parchment paper at the bottom if you’re into clean releases. (Who isn’t?)

Step 2: Crush the Oreos into submission.
Food processor makes it easy. No processor? Throw ’em in a bag and go to town with a rolling pin. Add melted butter, mix until it looks like damp sand, then press into the pan. Bake at 350°F for 10 minutes. Drop oven temp to 325°F afterward.

Step 3: Whip the filling.
Beat cream cheese till smooth. Add peanut butter and sugar. Beat again. Scrape down the sides like your life depends on it. Mix in sour cream and vanilla. Add eggs one at a time—slow and steady. Stir in heavy cream last.

Step 4: Assemble and breathe.
Pour the filling into the crust. Tap gently to pop bubbles (I always feel weirdly powerful doing this). Set the pan in a big roasting dish and pour hot water in—about halfway up. This is the water bath moment. Don’t panic.

Step 5: Bake and trust the process.
Bake for 1 hour at 325°F. Then turn off the oven, crack the door, and leave it for another hour. Don’t open the door all the way. Just let it hang out in there and chill.

Step 6: Cool it all the way.
Let it come to room temp. Then fridge time—at least 6 hours, overnight if you can manage. Yes, it’s a test of patience. No, there’s no shortcut.

Step 7: Ganache = love.
Heat cream until just simmering. Pour over chopped chocolate. Let sit a few minutes, then stir until glossy and irresistible. Let it cool slightly, then pour over your chilled cheesecake. Lick the bowl. I won’t tell.

Step 8: Decorate or don’t.
Peanut butter cups, crushed Oreos, whipped cream swirls… or nothing at all. It’s still a masterpiece.

Storage Options:

Store it covered in the fridge for 4–5 days. I’ve never made it past day three, but theoretically, that’s the shelf life. Want to freeze it? Slice, wrap individually in foil and plastic wrap, and freeze for up to 2 months. Thaw in the fridge overnight—or eat it half-frozen like I did once at 11 PM after a rough Tuesday.

Variations and Substitutions:

• Graham cracker crust – If you forgot to buy Oreos. It’s fine. It’s still cheesecake.

• Swirl in Nutella – I did this once and nearly cried. In a good way.

• Mini cheesecakes in muffin tins – Cute and portion-controlled (unless you eat five).

• Tried almond butter once – Eh. Not bad. But not peanut butter.

What to Serve with Peanut Butter Cheesecake?

If you want to be extra:

• Espresso – Because the bitterness cuts the richness beautifully.

• Fresh raspberries – Sweet and tart, great contrast.

• A giant glass of milk – I mean, obviously.

• More peanut butter – Drizzle it on top like a dessert Picasso.

Frequently Asked Questions:

Do I have to use a water bath?
Honestly? If you want that dreamy, no-crack top, yes. But if you forget or just can’t be bothered, it’ll still taste amazing. A cracked cheesecake is still cheesecake.

Can I use natural peanut butter?
I’ve tried. The oil separation makes the texture kind of… unpredictable. Stick to classic, creamy stuff for this one.

Can I eat it the same day?
Technically yes. But it’s way better the next day. Like, worth-the-wait better.

You in? I hope so. And if you do make it, please tell me everything. Did you decorate it? Did it crack anyway and you ate it with a spoon? Did you guard the last slice with your life like I did? I want to know.

Can’t wait to hear about your peanut butter cheesecake adventure.

Keep the Flavor Coming – Try These:

Delicious Brown Sugar-Glazed Italian Pork Chops

Delicious One Pot Mushroom Chicken and Rice – An Easy Dinner Recipe!

Easy to Make Delmonico Potatoes – The Perfect Side Dish

Peanut Butter Cheesecake

Prep Time 30 minutes mins

Cook Time 1 hour hr

This peanut butter cheesecake features a rich Oreo crust, a smooth peanut butter cream cheese filling, and a glossy chocolate ganache topping.

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12 Servings

Ingredients

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For the Oreo Crust:

• 35 whole Oreo cookies including filling
• 5 tablespoons unsalted butter melted

For the Peanut Butter Cheesecake Filling:

• 32 ounces cream cheese softened to room temperature
• 1 cup creamy peanut butter such as Jif or Skippy
• 1 cup granulated sugar
• 1/2 cup sour cream at room temperature
• 1 tablespoon vanilla extract
• 4 large eggs at room temperature
• 1/2 cup heavy cream

For the Chocolate Ganache Topping:

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate finely chopped

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Instructions

 

Prepare the Pan and Oven

1. Preheat the oven to 350°F (175°C). Tightly wrap the base and sides of a 9-inch springform pan with aluminum foil to prevent water leakage. Lightly grease the interior of the pan and line the base with parchment paper.

Create the Crust

1. In a food processor, pulse the Oreo cookies (with the filling) into fine crumbs. Add the melted butter and pulse again until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from the oven and reduce the temperature to 325°F (163°C). Set the crust aside to cool.

Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl. Add the peanut butter and granulated sugar, and beat until fully combined and smooth. On low speed, mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until incorporated after each addition. Finally, stir in the heavy cream until the batter is cohesive and smooth.

Assemble and Bake the Cheesecake

1. Pour the prepared filling into the cooled crust. Gently tap the pan on the counter to release any air bubbles. Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 1 hour.

Cool the Cheesecake Gradually

1. After baking, turn off the oven and crack the door open slightly. Allow the cheesecake to remain in the oven for an additional hour to gradually cool. Remove the pan from the oven and from the water bath. Cool completely at room temperature before covering and refrigerating for at least 6 hours or preferably overnight.

Prepare the Ganache Topping

1. Place the chopped chocolate in a medium heatproof bowl. In a small saucepan, heat the cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir gently until smooth and glossy. Allow the ganache to cool for 10–15 minutes before pouring over the chilled cheesecake.

Garnish and Serve

1. Once the ganache has been added, you may optionally garnish the cheesecake with chopped peanut butter cups, Oreo pieces, or whipped cream. Chill for an additional 30 minutes to allow the ganache to set before slicing and serving.

Notes

To make this peanut butter cheesecake gluten-free, substitute the Oreo cookies with certified gluten-free chocolate sandwich cookies. Ensure that all remaining ingredients—including cream cheese, peanut butter, chocolate, and flavorings—are labeled gluten-free and processed in gluten-free facilities to avoid cross-contamination. The remainder of the recipe is naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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