Peanut Butter Cheesecake
A creamy and delicious dessert that combines the rich flavors of peanut butter and cheesecake with a crunchy Oreo crust.
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.
Notes
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.