Peanut Butter Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the delightful flavor of peanut butter. It has a crunchy Oreo crust and a smooth, velvety filling that melts in your mouth. This dessert is perfect for any occasion, whether you’re celebrating a birthday, holiday, or simply want a sweet treat to enjoy at home.
Why Make This Recipe
This Peanut Butter Cheesecake is not only tasty but also easy to make! It’s a crowd-pleaser with its combination of flavors and textures. If you love peanut butter and cheesecake, this recipe will become one of your favorites. Plus, making it at home allows you to customize it to your liking!
How to Make Peanut Butter Cheesecake
Ingredients:
- 45 cookies OREO cookies
- 8 tablespoons salted butter (melted)
- 1/2 cup heavy cream (very cold)
- 24 ounces cream cheese (softened at room temperature)
- 1 1/2 cups powdered sugar
- 1 cup creamy peanut butter
- 3/4 cup full-fat sour cream (room temperature)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (coarsely chopped)
- 1/3 cup heavy whipping cream
- Reese’s peanut butter cups (chopped)
- Chopped peanuts
- Peanut butter drizzle
Directions:
Prep the OREO Crust:
- Pulse OREO cookies in a food processor until you have fine crumbs.
- Mix the cookie crumbs with melted butter and press the mixture into a 9-inch springform pan.
- Chill the crust in the refrigerator.
Make the Peanut Butter Filling:
- Whip cold heavy cream in a mixing bowl until stiff peaks form.
- In another bowl, beat softened cream cheese until fluffy, then add powdered sugar, peanut butter, sour cream, and vanilla.
- Carefully fold in the whipped cream and pour this mixture into the chilled crust.
- Chill it for at least 4 hours.
Prepare the Chocolate Ganache:
- Heat heavy whipping cream until it’s hot.
- Pour it over coarsely chopped chocolate chips and let it sit for a minute.
- Stir until smooth and let it cool slightly.
Assemble & Serve:
- Pour the cooled ganache over the chilled cheesecake and spread it evenly.
- Refrigerate for another 30 minutes.
- Before serving, garnish with chopped Reese’s peanut butter cups, chopped peanuts, and a peanut butter drizzle.
How to Serve Peanut Butter Cheesecake
Serve the Peanut Butter Cheesecake chilled. Cut it into slices and enjoy with your favorite toppings. You can add whipped cream, chocolate syrup, or fresh fruit for an extra special touch!
How to Store Peanut Butter Cheesecake
Store any leftover cheesecake in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap. It can last up to 5 days in the fridge.
Tips to Make Peanut Butter Cheesecake
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Chill the cheesecake enough to set properly, as this helps it hold its shape when sliced.
- For more peanut butter flavor, you can add extra peanut butter to the filling or use peanut butter-flavored toppings.
Variation
You can change the flavor by using different types of cookies for the crust. Try using chocolate cookies or graham crackers for a different taste. You can also use white chocolate for the ganache if you want a sweeter version.
FAQs
1. Can I make Peanut Butter Cheesecake ahead of time?
Yes, you can make it up to two days in advance. Just keep it covered in the refrigerator.
2. Can I freeze Peanut Butter Cheesecake?
Yes, you can freeze it! Just ensure it’s tightly wrapped in plastic wrap and stored in an airtight container. It can be frozen for up to 2 months.
3. Is there a way to make this cheesecake less sweet?
You can reduce the amount of powdered sugar or use a sugar substitute if you prefer a less sweet taste.
Peanut Butter Cheesecake
Ingredients
For the Oreo Crust
- 45 cookies OREO cookies
- 8 tablespoons salted butter (melted)
For the Peanut Butter Filling
- ½ cup heavy cream (very cold)
- 24 ounces cream cheese (softened at room temperature)
- 1 ½ cups powdered sugar
- 1 cup creamy peanut butter
- ¾ cup full-fat sour cream (room temperature)
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips (coarsely chopped)
- ⅓ cup heavy whipping cream
For Garnishing
- Reese’s peanut butter cups (chopped)
- Chopped peanuts
- Peanut butter drizzle
Instructions
Prepare the Oreo Crust
- Pulse OREO cookies in a food processor until you have fine crumbs.
- Mix the cookie crumbs with melted butter and press the mixture into a 9-inch springform pan.
- Chill the crust in the refrigerator.
Make the Peanut Butter Filling
- Whip cold heavy cream in a mixing bowl until stiff peaks form.
- In another bowl, beat softened cream cheese until fluffy, then add powdered sugar, peanut butter, sour cream, and vanilla.
- Carefully fold in the whipped cream and pour this mixture into the chilled crust.
- Chill it for at least 4 hours.
Prepare the Chocolate Ganache
- Heat heavy whipping cream until it’s hot.
- Pour it over coarsely chopped chocolate chips and let it sit for a minute.
- Stir until smooth and let it cool slightly.
Assemble & Serve
- Pour the cooled ganache over the chilled cheesecake and spread it evenly.
- Refrigerate for another 30 minutes.
- Before serving, garnish with chopped Reese’s peanut butter cups, chopped peanuts, and a peanut butter drizzle.
