Creamy Peanut Butter Cheesecake
A luscious, creamy peanut butter cheesecake with a crunchy Oreo crust and silky chocolate ganache. This easy, no-water-bath recipe delivers restaurant-quality results in the comfort of your kitchen. Perfect for special occasions or a sweet everyday treat.
Equipment
- 9" Springform pan
- Mixing bowls, large and medium
- Food Processor
- Electric hand mixer or stand mixer with paddle attachment
- Measuring Cups and Spoons
- Rubber spatula
- Microwave-safe mixing bowl
Ingredients
For the Crust:
- 35 Oreo cookies
- 5 tbsp 75 g unsalted butter, melted
For the Cheesecake Filling:
- 24 oz 678 g cream cheese, softened to room temperature
- 1 cup 280 g creamy peanut butter
- 1 ¼ cups 250 g granulated sugar
- ½ cup 120 g sour cream
- 2 tsp vanilla extract
- 3 large eggs room temperature and lightly beaten
- 2 tbsp heavy cream
For the Ganache:
- 3 oz 85 g semisweet or dark chocolate, finely chopped
- ½ cup 118 ml heavy cream
- ½ batch homemade whipped cream optional
Instructions
- Preparing the Oven and Pan: Preheat your oven to 325°F (160°C) to ensure it reaches the correct temperature before baking. While waiting, prepare your 9-inch springform pan by lightly greasing it with butter or lining the bottom with parchment paper. This step ensures the crust doesn’t stick and makes removing the cheesecake easier later.
- Creating the Oreo Crust: Begin by separating 35 Oreo cookies carefully, removing and discarding the cream filling with a butter knife. Place the cookie wafers into a food processor and pulse them until they turn into fine crumbs. The texture should be uniform without large chunks, ensuring a smooth, even crust.
- Mixing the Crust Base: In a medium bowl, combine the Oreo crumbs with 5 tablespoons (75 g) of melted unsalted butter. Toss the crumbs thoroughly until every crumb is moistened and resembles wet sand. This step is important for ensuring a firm crust.
- Pressing the Crust: Transfer the crumb mixture into the prepared springform pan. Use a flat-bottomed measuring cup or glass to press the crumbs evenly along the bottom and up the sides of the pan. Aim for consistent thickness and press firmly, especially up the sides, to help prevent cracks in the cheesecake. Set the crust aside while preparing the filling.
- Preparing the Cheesecake Filling: In a large mixing bowl, add 24 ounces (678 g) of softened cream cheese. Using an electric hand mixer or a stand mixer with a paddle attachment, beat the cream cheese on medium speed until it becomes smooth and creamy. Scrape the sides of the bowl to ensure no lumps remain. This step sets the foundation for a silky cheesecake texture.
- Incorporating Peanut Butter and Sugar: Add 1 cup (280 g) of creamy peanut butter and 1 ¼ cups (250 g) of granulated sugar to the cream cheese. Mix on low speed until the mixture becomes smooth and even in color. This gradual mixing prevents grainy texture and ensures proper blending of flavors.
- Adding Sour Cream and Vanilla: Pour in ½ cup (120 g) of sour cream and 2 teaspoons of pure vanilla extract. Stir gently but thoroughly, ensuring a uniform mixture. The sour cream adds creaminess and balances the sweetness of peanut butter, while vanilla enhances depth of flavor.
- Incorporating Eggs: Add 3 large eggs, one at a time, lightly beaten beforehand. Mix briefly after each addition until just combined. Avoid overmixing, as this can incorporate excess air, which could cause cracks in the cheesecake during baking. Scrape down the sides after each addition to ensure everything is evenly mixed.
- Adding Heavy Cream: Add 2 tablespoons of heavy cream to the cheesecake batter. Mix gently on low speed until the batter is smooth, glossy, and fully homogeneous. This step ensures a rich texture and adds a subtle creaminess to the final cheesecake.
- Pouring Filling into Crust: Pour the cheesecake batter evenly over the prepared Oreo crust. Use a rubber spatula to smooth the top and spread the batter evenly. Gently tap the pan on the countertop to release any trapped air bubbles and ensure the surface is smooth.
- Baking the Cheesecake: Place the springform pan on the center rack of the preheated oven. Bake at 325°F (160°C) for 50 minutes. The cheesecake is done when the edges appear set, slightly puffed, and the center has a slight jiggle when gently shaken — similar to Jell-O. Avoid overbaking to keep the texture creamy.
- Cooling the Cheesecake: Turn off the oven and allow the cheesecake to rest at room temperature until it is no longer warm — about 1 to 2 hours. This gradual cooling helps prevent cracks. Then, transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to ensure it sets completely.
- Preparing the Chocolate Ganache: While the cheesecake chills, prepare the ganache. Finely chop 3 ounces (85 g) of semisweet or dark chocolate and place it in a microwave-safe mixing bowl. Pour in ½ cup (118 ml) of heavy cream and stir gently. Microwave on high for 25 seconds, stir, then microwave for another 25 seconds. Continue stirring until the chocolate and cream form a smooth, glossy ganache.
- Applying Ganache to Cheesecake: Once the cheesecake is fully chilled, remove it from the refrigerator. Slowly pour the ganache over the center, letting it spread naturally to the edges. Use a spatula to gently smooth the ganache, if desired. Return the cheesecake to the refrigerator for about 20 minutes to allow the ganache to set.
- Serving and Optional Toppings: Once set, carefully remove the cheesecake from the springform pan. Slice into 12 generous pieces using a sharp knife, wiping the blade clean between cuts for neat slices. Optionally, top each slice with homemade whipped cream for extra indulgence. Serve chilled and enjoy!
- Storage and Freezing Tips: Store any leftover cheesecake covered in the refrigerator for up to 5 days. For long-term storage, wrap tightly in plastic wrap and aluminum foil before freezing. Cheesecake can be frozen whole or in individual slices for convenience. When ready to enjoy, thaw in the refrigerator overnight. Cheesecake can also be enjoyed slightly frozen for a firmer texture.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake batter.
- Twist Oreo cookies apart carefully to remove the filling before making crumbs for the crust; this improves texture and flavor.
- Low-speed mixing prevents excess air in the batter, reducing cracks while baking.
- For the best ganache, use high-quality chocolate — couverture chocolate gives a glossy, smooth finish.
- Chill the cheesecake overnight when possible; this improves texture and intensifies flavors.
