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Peanut Butter Cheesecake

  • Author: Emily Carter
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices

Description

Rich, creamy, and utterly decadent — this Peanut Butter Cheesecake is everything a dessert lover dreams of. With a crunchy Oreo cookie crust, silky peanut butter filling, and a glossy chocolate ganache topping, it’s a show-stopping dessert that’s perfect for special occasions or when you simply want to indulge. Whether you’re searching for a quick breakfast idea turned decadent treat, a birthday showpiece, or something sweet to top off dinner, this easy recipe checks all the boxes. It’s a crowd-pleaser packed with bold flavor and velvety texture that will leave everyone asking for seconds.

Ingredients

For the crust:

  • 24 Oreo cookies (with filling)
  • 5 tablespoons unsalted butter, melted

For the filling:

  • 24 oz (3 blocks) cream cheese, room temperature
  • 1 cup creamy peanut butter (no-stir)
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the ganache topping:

  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Optional garnish:

  • 1/2 cup heavy cream
  • 2 tablespoons creamy peanut butter
  • Mini Reese’s cups, halved

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in foil and lightly grease the inside.
  2. Crush Oreo cookies into fine crumbs. Mix with melted butter and press into the bottom of the pan. Bake for 10 minutes, then cool.
  3. Beat cream cheese until smooth. Add granulated sugar, brown sugar, peanut butter, and sour cream. Mix until fully combined.
  4. Add eggs one at a time, beating on low. Stir in vanilla extract.
  5. Pour batter over crust. Place pan in a roasting pan and fill halfway with hot water.
  6. Bake for 55–70 minutes, until edges are set and center slightly jiggles.
  7. Turn off oven and let cheesecake rest inside for 1 hour with the door cracked open.
  8. Remove, cool to room temperature, then refrigerate for at least 6 hours or overnight.
  9. For ganache, heat cream and pour over chocolate chips. Let sit, then stir until smooth. Pour over chilled cheesecake.
  10. Whip cream and peanut butter until stiff peaks form. Pipe on top and garnish with mini Reese’s cups.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour

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Find it online: https://cookmingle.com/peanut-butter-cheesecake/