Peanut Butter Cheesecake

Introduction

This peanut butter cheesecake is a decadent union of a rich, creamy peanut butter filling and a fudgy chocolate cookie crust. You get the classic smooth texture of cheesecake with an irresistible, nutty flavor in every bite. It’s finished with a simple chocolate ganache for a dessert that is sure to impress.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes (plus chilling time)
• Servings: 10

Ingredients

• 30 chocolate sandwich cookies ((Oreo’s))
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter (melted (75ml))
• 4 (8-ounce/227g) packages cream cheese (room temperature)
• ½ cup sour cream (room temperature (120g))
• 1 cup creamy peanut butter ((259g))
• 1 cup granulated sugar ((200g))
• ¼ teaspoon salt
• 4 large eggs (room temperature)
• ⅔ cup heavy whipping cream ((160ml))
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 3 ounces semi-sweet chocolate (chopped (85g))
• ⅓ cup heavy whipping cream ((80ml))

Instructions

1. Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in.
2. Make the crust: In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Add the 3 tablespoons of sugar and the melted butter, and pulse until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
3. Make the filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes. Beat in the sour cream, peanut butter, the 1 cup of sugar, and salt until fully combined.
4. Add the eggs one at a time, beating on low speed just until each is incorporated. Scrape down the sides of the bowl as needed.
5. Pour in the ⅔ cup of heavy whipping cream and the vanilla powder (use half this amount if you prefer less rich vanilla flavor). Beat on low speed just until the mixture is smooth and uniform, being careful not to overmix.
6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
7. Bake for 55-70 minutes, or until the edges are set and the center only jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
8. Remove the cheesecake from the water bath and place on a wire rack. Run a thin knife around the edge of the pan to loosen it. Let it cool to room temperature, then refrigerate for at least 6 hours, preferably overnight.
9. Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the ⅓ cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Then, whisk gently until smooth. Let it cool and thicken slightly for about 10 minutes.
10. Remove the chilled cheesecake from the springform pan. Pour the slightly cooled ganache over the top of the cheesecake, spreading it gently to the edges. Return to the refrigerator for about 30 minutes to set the ganache before slicing and serving.

Variations

• Chocolate Swirl: Reserve ½ cup of the cheesecake batter, mix it with 2 tablespoons of melted semi-sweet chocolate, and swirl it into the top of the filling before baking.
• Mini Cheesecakes: Use a muffin tin with liners to bake individual portions, adjusting the bake time to about 18-22 minutes.
• Salted Caramel Drizzle: After adding the ganache, drizzle the top with store-bought or homemade salted caramel for a sweet and salty finish.
• Whipped Cream Topping: Forgo the ganache and top slices with a dollop of sweetened whipped cream and a sprinkle of chopped peanuts.

Tips for Success

• Ensure all your refrigerated ingredients (cream cheese, eggs, sour cream) are truly at room temperature for a perfectly smooth, lump-free filling.
• The water bath is crucial for preventing cracks and ensuring an even, creamy texture; make sure your foil wrap is secure.
• Avoid overmixing the batter once the eggs are added to prevent incorporating too much air, which can cause the cheesecake to rise and fall dramatically.
• Chill the cheesecake for the full recommended time—or overnight—for clean, neat slices.

Storage & Reheating

Store any leftovers covered tightly in the refrigerator for up to 5 days. This cheesecake does not require reheating and is best served cold. For longer storage, wrap individual slices or the whole cheesecake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQ

Can I use a different type of cookie for the crust?

Yes, you can use graham crackers. Use about 2 cups of crumbs mixed with the same amount of sugar and melted butter.

Can I make this without a water bath?

A water bath is highly recommended for this recipe. It provides gentle, even heat that prevents cracks and ensures a creamy texture. You can place a large pan of water on the rack below the cheesecake if you can’t do a full bath, but results may vary.

Why is my filling lumpy?

Lumps usually form when the cream cheese is not fully softened. Make sure to bring it to room temperature and beat it thoroughly until smooth before adding other ingredients.

My ganache is too runny/too thick. How can I fix it?

If too runny, let it sit at room temperature to cool and thicken. If too thick, gently reheat it for a few seconds in the microwave or over a double boiler, or whisk in a teaspoon of warm cream to thin it slightly.

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter. This will add texture and small bits of peanut throughout the filling.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges look puffed and set, but the center (about a 3-inch circle) still jiggles slightly when you gently shake the pan. It will firm up as it cools.