Decadent Chocolate Peanut Butter Cheesecake Recipe – Oreo Crust & Ganache

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Indulge in the perfect combination of chocolate and peanut butter with this decadent Chocolate Peanut Butter Cheesecake. Featuring a rich Oreo crust, a creamy peanut butter-infused cheesecake filling, and a silky milk chocolate ganache topping, this dessert is a dream for any cheesecake lover. Perfect for celebrations or simply to satisfy your sweet tooth, this recipe delivers an irresistible balance of flavors and textures. Let’s dive into the detailed steps to create this showstopping dessert.

Ingredients

For the Crust:

  • 2 cups Oreo cookie crumbs (about 24 cookies, finely crushed)
  • ¼ cup unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

  • 32 oz (4 blocks) cream cheese, softened
  • 1⅓ cups granulated sugar
  • 4 large eggs
  • 1 cup smooth peanut butter
  • 2 teaspoons vanilla extract
  • ⅓ cup heavy cream
  • 1¼ cups miniature chocolate chips

For the Milk Chocolate Ganache:

  • ½ cup heavy cream
  • 1½ cups milk chocolate chips

Preparation

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the Oreo cookie crumbs and melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake for 10 minutes and set aside to cool while preparing the filling.

Step 2: Make the Peanut Butter Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese using an electric mixer until smooth and lump-free.
  2. Add the granulated sugar and mix until fully incorporated.
  3. Beat in the eggs one at a time, ensuring each egg is well mixed before adding the next.
  4. Blend in the peanut butter and vanilla extract, mixing until smooth and creamy.
  5. Add the heavy cream and continue to mix until the batter is silky.
  6. Gently fold in the miniature chocolate chips with a spatula.

Step 3: Assemble and Bake

  1. Pour the prepared cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface.
  2. Place the pan in the preheated oven and bake for 60-70 minutes. The center should be set but slightly jiggly, and the top should appear slightly dry.
  3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  4. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  5. Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to fully set.

Step 4: Prepare the Milk Chocolate Ganache

  1. Heat ½ cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
  2. Remove the saucepan from the heat and pour the cream over the milk chocolate chips in a heatproof bowl.
  3. Let the mixture sit for 2 minutes to melt the chocolate, then stir until the ganache is smooth and glossy.
  4. Allow the ganache to cool slightly before using.

Step 5: Finish and Serve

  1. Pour the cooled ganache over the chilled cheesecake, allowing it to flow and drip naturally down the sides.
  2. Refrigerate the cheesecake for an additional 30 minutes to set the ganache.
  3. Slice and serve chilled, garnishing with chopped peanuts, mini peanut butter cups, or additional Oreo crumbs if desired.

Cooking Notes

  • To prevent cracks in the cheesecake, consider using a water bath. Wrap the springform pan tightly with aluminum foil and place it in a larger baking dish filled with hot water during baking.
  • Ensure all your ingredients (especially cream cheese, eggs, and peanut butter) are at room temperature to achieve a smooth batter without lumps.
  • If you prefer a deeper chocolate flavor, substitute milk chocolate chips in the ganache with dark chocolate chips.

Serving Suggestions

This rich and creamy cheesecake pairs beautifully with a glass of cold milk, a warm cup of coffee, or even a dollop of whipped cream on the side. For a festive touch, add chopped peanuts, chocolate curls, or mini peanut butter cups as garnishes before serving. It’s perfect for birthdays, holidays, or any occasion that calls for a memorable dessert.

Tips

  • To make slicing easier, use a hot knife (run it under hot water, then wipe dry) for clean cuts.
  • Allow the cheesecake to come to room temperature for 10-15 minutes before serving for the best texture.
  • Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Prep Time:30 minutes

Cooking Time:1 hour 10 minutes

Total Time:1 hour 40 minutes (plus chilling time)

Nutritional Information (Per Serving, Approximate):

  • Calories: 450
  • Protein: 8g
  • Sodium: 310mg
  • Carbohydrates: 36g
  • Fat: 31g

FAQs

1. Can I use natural peanut butter in this recipe?

Yes, but ensure it’s well-stirred and smooth for the best consistency in the filling.

2. How do I store leftovers?

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.

3. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is best made a day in advance to allow it to chill and set fully.

4. What can I substitute for Oreo cookies in the crust?

You can use graham cracker crumbs or any chocolate cookie crumbs for a slightly different flavor profile.

Conclusion

This Chocolate Peanut Butter Cheesecake is the ultimate treat for lovers of the classic flavor duo. Its creamy peanut butter filling, rich chocolate ganache, and crunchy Oreo crust create a dessert that’s as delightful to eat as it is to make. Perfect for any special occasion or as a sweet indulgence, this cheesecake is sure to become a family favorite. Try this recipe today and experience a slice of dessert heaven!

Print
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Chocolate Peanut Butter Cheesecake Recipe

  • Author: Imili Johnson
  • Total Time: 1 hour 40 minutes (plus chilling time)
Print Recipe

Ingredients

Scale

Ingredients

For the Crust:

  • 2 cups Oreo cookie crumbs (about 24 cookies, finely crushed)
  • ¼ cup unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

  • 32 oz (4 blocks) cream cheese, softened
  • 1⅓ cups granulated sugar
  • 4 large eggs
  • 1 cup smooth peanut butter
  • 2 teaspoons vanilla extract
  • ⅓ cup heavy cream
  • 1¼ cups miniature chocolate chips

For the Milk Chocolate Ganache:

  • ½ cup heavy cream
  • 1½ cups milk chocolate chips

Instructions

Preparation

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the Oreo cookie crumbs and melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake for 10 minutes and set aside to cool while preparing the filling.

Step 2: Make the Peanut Butter Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese using an electric mixer until smooth and lump-free.
  2. Add the granulated sugar and mix until fully incorporated.
  3. Beat in the eggs one at a time, ensuring each egg is well mixed before adding the next.
  4. Blend in the peanut butter and vanilla extract, mixing until smooth and creamy.
  5. Add the heavy cream and continue to mix until the batter is silky.
  6. Gently fold in the miniature chocolate chips with a spatula.

Step 3: Assemble and Bake

  1. Pour the prepared cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface.
  2. Place the pan in the preheated oven and bake for 60-70 minutes. The center should be set but slightly jiggly, and the top should appear slightly dry.
  3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  4. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  5. Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to fully set.

Step 4: Prepare the Milk Chocolate Ganache

  1. Heat ½ cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
  2. Remove the saucepan from the heat and pour the cream over the milk chocolate chips in a heatproof bowl.
  3. Let the mixture sit for 2 minutes to melt the chocolate, then stir until the ganache is smooth and glossy.
  4. Allow the ganache to cool slightly before using.

Step 5: Finish and Serve

  1. Pour the cooled ganache over the chilled cheesecake, allowing it to flow and drip naturally down the sides.
  2. Refrigerate the cheesecake for an additional 30 minutes to set the ganache.
  3. Slice and serve chilled, garnishing with chopped peanuts, mini peanut butter cups, or additional Oreo crumbs if desired.

Notes

Cooking Notes

  • To prevent cracks in the cheesecake, consider using a water bath. Wrap the springform pan tightly with aluminum foil and place it in a larger baking dish filled with hot water during baking.
  • Ensure all your ingredients (especially cream cheese, eggs, and peanut butter) are at room temperature to achieve a smooth batter without lumps.
  • If you prefer a deeper chocolate flavor, substitute milk chocolate chips in the ganache with dark chocolate chips.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes

Nutrition

  • Calories: 450
  • Sodium: 310mg
  • Fat: 31g
  • Carbohydrates: 36g
  • Protein: 8g

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