Peanut Butter Cheesecake
This peanut butter cheesecake features a rich Oreo crust, a smooth peanut butter cream cheese filling, and a glossy chocolate ganache topping.
12 Servings
Ingredients
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
Instructions
Prepare the Pan and Oven
- 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
- 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
- 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
- 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
- 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
- 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
- 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.