Description
Rich, creamy, and packed with indulgent flavor, this Oreo Peanut Butter Cheesecake features an Oreo crust, peanut butter-infused cheesecake filling, and a smooth chocolate-peanut butter ganache topping.
Ingredients
Scale
- 24 Oreo Cookies, crushed
- 5 tablespoons Unsalted Butter, melted
- 24 ounces Cream Cheese, softened
- 1 cup Creamy Peanut Butter
- 1 cup Granulated Sugar
- 1/2 cup Sour Cream
- 3 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips (ganache)
- 1/2 cup Heavy Cream (ganache)
- 1/4 cup Creamy Peanut Butter (ganache swirl)
- Optional: Chopped Oreos or Mini Peanut Butter Cups for topping
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Combine Ingredients: Mix crushed Oreos with melted butter. Press into pan bottom and sides.
- Prepare Your Cooking Vessel: Place pan on a baking sheet to catch drips.
- Assemble the Dish: Beat cream cheese, sugar, peanut butter, and sour cream. Add eggs one at a time. Stir in vanilla and pour over crust.
- Cook to Perfection: Bake 55–65 minutes. Let sit in oven with door cracked 1 hour. Cool completely.
- Finishing Touches: Heat cream, pour over chocolate chips, stir until smooth. Swirl in peanut butter. Pour over cooled cake and decorate.
- Serve and Enjoy: Chill at least 4 hours before slicing and serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix once eggs are added to avoid air bubbles.
- Chill overnight for best texture and flavor.
- Use hot water and wipe the knife between slices for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg
Keywords: oreo peanut butter cheesecake, no water bath cheesecake, chocolate ganache cheesecake, rich dessert recipe