This Peanut Butter Chocolate Cheesecake with Oreo crust is a dessert lover’s dream! Rich, creamy, and loaded with peanut butter and chocolate goodness, it’s the perfect treat for any special occasion or anytime you crave a decadent treat.
I originally published this recipe in 2016 and have since added new photos and more helpful success tips.
One reader, Lucy, commented: “I made this cake last year to impress my stepdaughter’s grandparents. Oh boy! I am part of the family now. Her 4-year-old niece loved saying “ganache”. This recipe is well-written and easy to follow. I’m making it again for Christmas tomorrow. I think it will become a holiday tradition now. My husband loves peanut butter and chocolate. This one’s a keeper! Thanks SO much! ★★★★★”
Why You’ll Love This Peanut Butter Cheesecake
This isn’t just any cheesecake! It features:
- A crunchy Oreo crust that adds the perfect texture.
- A creamy peanut butter filling loaded with chocolate chips for extra indulgence.
- A luscious chocolate ganache topping with chopped Reese’s for a burst of chocolate-peanut butter bliss in every bite.
Key Ingredients You’ll Need
- Oreo cookies: Finelly crushed for that perfect crust. Also, you shoul crush whole cookies, no need to remove the filling.
- Cream cheese: The foundation of every good cheesecake is a full-fat, block style cream cheese
- Peanut butter and miniature chocolate chips: For that irresistible filling.
- Heavy cream and chocolate: To create a silky ganache topping.
- Chopped Reese’s: Adds that extra chocolate-peanut butter flavor to top it all off.
How To Make Peanut Butter Cheesecake – Step-by-Step Instructions
Prepare the Oreo crust:
- In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Whisk in melted butter until all the crumbs are evenly moistened.
- Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.
Make the cheesecake filling :
- Beat softened cream cheese with sugar until smooth.
- Mix in peanut butter, heavy cream, and vanilla.
- Add eggs one at a time beating after each addition just to combine, do not over mix it.
- Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).
- Bake for 55-70 minutes, until the cheesecake, is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.
- Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).
Chocolate ganache:
- On medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely.
- Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
- Top with chopped Reese’s for the ultimate finish!
Tips for Perfect Cheesecake
- Start with Room-Temperature Ingredients
- Allow cream cheese, eggs, and other refrigerated ingredients to reach room temperature before mixing. This prevents lumps and ensures a smooth, even texture.
- Don’t Overmix the Batter
- Overmixing adds too much air to the batter, which can cause the cheesecake to crack as it bakes. Mix on low speed until just combined.
- Use a Water Bath
- Baking your cheesecake in a water bath helps it cook evenly, reducing the chance of cracks. Wrap the springform pan in foil to prevent water from seeping in, and place it in a larger pan filled with hot water.
- Run a Knife Around the Edges
- To prevent cracks as it cools, gently run a knife around the edges of the cheesecake after baking, separating it from the pan.
Wrapping Up on Peanut Butter Chocolate Cheesecake
This Peanut Butter Chocolate Cheesecake combines the best of chocolate and peanut butter into one irresistible dessert. The crunchy Oreo crust and optional toppings make it an indulgent dessert that’s sure to impress family and friends.
Whether you’re preparing it for a special event or simply treating yourself, this cheesecake is a guaranteed crowd-pleaser that you’ll want to make again and again. Follow our tips for the best results, and enjoy the compliments that come with serving such a decadent dessert. Happy baking, and enjoy every delicious bite of this Peanut Butter Chocolate Cheesecake!
Craving More Desserts Like This Chocolate Peanut Butter Cheesecake?! Check These Out:
If you are a real chocoholic, love cheesecake, and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.
Boozy, sinful, and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with a thick layer of chocolate ganache and Oreo crust, will be a great St. Patrick’s Day dessert.
Chocolate Peanut Butter Cheesecake
Description
This Peanut Butter Chocolate Cheesecake with Oreo crust is a dessert lover’s dream! Rich, creamy, and loaded with peanut butter and chocolate goodness, it’s the perfect treat for any special occasion or whenever you crave a decadent treat.
Ingredients
For Oreo Crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter-melted
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese- softened
- 1 and 1/3 cup sugar
- 4 large eggs
- 1 cup smooth peanut butter
- 2 tsp. vanilla
- 1/3 cup heavy cream
- 1 ¼ cups miniature chocolate chips
For Milk Chocolate Ganache:
- ½ cup heavy cream
- 1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped
For Garnish:
- Chopped Reese’s cups
- Crushed roasted peanuts
Instructions
First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with two layers of aluminum foil, bringing the foil up the sides of the pan. Make sure the foil is tight and secure so no water gets in during the baking in the water bath!
To make the Oreo crust:
- Finely ground whole Oreo cookies with the filling to get fine crumbs, using a food processor. Combine the crumbs with melted butter and stir until evenly moistened.
- Press the mixture into the bottom of the springform pan and set it in the fridge to firm while preparing the filling.
To make the cheesecake filling:
- Preheat the oven to 350 F.
- Beat softened cream cheese with sugar until smooth.
- Mix in peanut butter, heavy cream, and vanilla.
- Add eggs one at a time beating after each addition just to combine, do not over-mix it.
- Stir in chocolate chips and spread the mixture over a chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).
- Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if starts browning.
- Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).
Milk Chocolate Ganache:
- When the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan, then transfer the cake to a serving plate.
- On medium heat bring heavy cream to a boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate. Stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
- Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache running down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
- Set in the fridge until ready to serve.
Notes
- Start with Room-Temperature Ingredients. Allow cream cheese, eggs, and other refrigerated ingredients to reach room temperature before mixing. This prevents lumps and ensures a smooth, even texture.
- Use full-fat, block-style cream cheese.
- Don’t Overmix the Batter. Overmixing adds too much air to the batter, which can cause the cheesecake to crack as it bakes.
If you try this recipe, leave a comment below and share a photo on Instagram. Tag the photo @omgchocolatedessets and hashtag it with #omgchocolatedesserts.
