Oh my goodness, let me tell you about the first time I made this peanut butter cheesecake with Oreo crust—I nearly ate half of it straight from the pan! There’s something magical about that creamy, dreamy peanut butter filling paired with the crunch of Oreo crumbs and the silky chocolate ganache on top. I was so nervous about baking my first cheesecake (would it crack? Would it set?), but this recipe is foolproof. The secret? That melt-in-your-mouth filling that’s rich but not too heavy, and that Oreo crust—trust me, once you try it, you’ll never go back to graham crackers. It’s become my go-to dessert for birthdays, potlucks, or just when I need a little indulgence. You’re going to love it!
Why You’ll Love This Peanut Butter Cheesecake with Oreo Crust
This isn’t just any cheesecake—it’s the one recipe that’ll have everyone begging for seconds. Here’s why it’s special:
- Irresistible flavor combo: Creamy peanut butter meets crunchy Oreo crust and silky chocolate ganache—pure heaven in every bite
- Surprisingly easy: No fancy techniques needed, just simple mixing and baking (I promise your first try will turn out great!)
- Crowd-pleaser magic: It disappears fast at parties—I’ve seen grown adults sneak extra slices when they think no one’s looking
- Perfect texture: That dreamy smooth filling sets up beautifully without being heavy or overly dense
Once you taste that peanut butter-Oreo-chocolate trifecta, you’ll understand why this became my signature dessert.
Ingredients for Peanut Butter Cheesecake with Oreo Crust and Chocolate Ganache
Here’s everything you’ll need to make this showstopper dessert—trust me, every ingredient plays a crucial role in creating that perfect balance of flavors and textures:
- For the Oreo crust: 2 cups Oreo cookie crumbs (about 24 cookies—yes, I’ve counted!), packed tight in the measuring cup, plus 1/4 cup melted unsalted butter (the salted kind makes it too salty)
- For the filling: 16 oz cream cheese (full-fat only, please—softened at room temp for 30 minutes), 1 cup creamy peanut butter (I swear by Skippy for this recipe), 1 cup granulated sugar, 1 tsp pure vanilla extract (skip the artificial stuff), and 2 large eggs (room temp helps prevent cracks)
- For the ganache: 1/2 cup heavy cream and 4 oz semi-sweet chocolate chips or chopped bar (Guittard is my favorite—it melts like a dream)
Pro tip: Measure everything before you start—it makes the process so much smoother when you’re not scrambling mid-recipe!
Equipment Needed
You don’t need fancy gadgets for this peanut butter cheesecake—just a few basic tools from your kitchen:
- 9-inch springform pan (the removable bottom is a lifesaver!)
- Electric mixer (handheld works fine, but stand mixer makes it easier)
- Food processor or zip-top bag + rolling pin for crushing Oreos
- Medium mixing bowl (for that glorious crust)
- Rubber spatula (to scrape every last bit of filling)
- Measuring cups/spoons (precision matters here!)
That’s it! Now let’s get baking—your cheesecake masterpiece awaits.
How to Make Peanut Butter Cheesecake with Oreo Crust Step-by-Step
Alright, let’s dive into making this dreamy peanut butter cheesecake! I’ll walk you through each step—just follow along, and you’ll have a flawless dessert that’ll make you feel like a baking pro.
Preparing the Oreo Crust
First, let’s tackle that irresistible Oreo crust. Here’s my foolproof method:
Pulse the Oreos in a food processor until they’re fine crumbs (no big chunks!). If you don’t have a processor, toss them in a zip-top bag and crush with a rolling pin—great stress relief! Mix the crumbs with melted butter until it looks like wet sand. Now, here’s the important part: press it firmly into your springform pan using the bottom of a measuring cup. Really pack it in—this keeps the crust from crumbling later. I like to go about 1/3 up the sides for extra crunch in every bite. Pop it in the fridge to set while you make the filling.
Making the Peanut Butter Cheesecake Filling
This is where the magic happens! Start by beating the cream cheese until it’s completely smooth—no lumps allowed. Scrape the bowl often (I can’t stress this enough!). Add the peanut butter, sugar, and vanilla, mixing until velvety. Now add eggs one at a time, mixing just until incorporated. Overbeating introduces too much air, which leads to cracks—so once you don’t see streaks of egg, stop! Finally, drizzle in the cream and mix gently. The batter should be silky and pourable, like thick pancake batter.
Baking and Cooling
Pour the filling over your chilled crust and smooth the top. Bake at 325°F for 45-50 minutes. Here’s how to know it’s done: the edges should be set, but the center should still have a slight jiggle—like Jell-O—when you gently nudge the pan. Turn off the oven, crack the door open, and let it cool for 1 hour inside. This gradual cooling prevents sinking and cracks. Then transfer to the counter until completely cool before refrigerating for at least 4 hours (overnight is even better!).
Adding the Chocolate Ganache
When you’re ready to serve, make the ganache: heat cream until steaming (not boiling!), then pour over chopped chocolate. Let it sit for 2 minutes before stirring—this patience pays off with glossy, lump-free ganache! Spread it over the chilled cheesecake while still slightly warm (it’ll pour beautifully). Tilt the pan to coat evenly. Let it set for 30 minutes at room temp before slicing. Pro tip: run your knife under hot water and wipe dry between cuts for picture-perfect slices!
Pro Tips for Perfect Peanut Butter Cheesecake
After making this cheesecake more times than I can count, here are my absolute must-know secrets:
- Room temperature is key! Cold cream cheese = lumpy batter. Let everything sit out for at least 30 minutes before mixing.
- The jiggle test never lies. When the edges are set but the center still wobbles slightly, it’s done – take it out even if you’re nervous!
- Slow cooling prevents cracks. That hour in the turned-off oven makes all the difference for smooth tops.
- Chill time isn’t optional. I know it’s tempting, but waiting those 4 hours lets the flavors develop fully.
- Slice with a hot knife. Quick dips in hot water between cuts give you those clean, restaurant-worthy slices.
Follow these tips and you’ll get professional-looking results every single time!
Serving and Storing Your Peanut Butter Cheesecake
Here’s the best part—showing off your masterpiece! I love serving this cheesecake slightly chilled (about 30 minutes out of the fridge) so the ganache holds its shape but the filling stays creamy. Top slices with crushed peanuts, extra Oreo crumbs, or a drizzle of warm peanut butter for serious wow factor. Leftovers? Ha—good luck having any! But if you do, cover tightly and refrigerate for up to 5 days. The crust stays surprisingly crisp! For longer storage, freeze individual slices wrapped in plastic then foil—they thaw perfectly in the fridge overnight. Just resist microwaving—cold bites are part of the magic!
Peanut Butter Cheesecake Variations
Once you’ve mastered this version, try these fun twists—I’ve tested them all! Swap Oreos for Nutter Butters in the crust for double peanut power. For nut-free folks, sunflower seed butter works surprisingly well. Craving crunch? Stir chopped Reese’s cups into the batter before baking. My favorite? A salted caramel drizzle on top that makes the whole thing sing. The possibilities are endless!
Nutritional Information
Just so you know, this rich peanut butter cheesecake is definitely an indulgent treat! The nutritional values below are estimates per slice—actual numbers may vary slightly depending on your specific ingredients and brands used.
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this peanut butter cheesecake—here are answers to the ones I hear most often:
Can I use a different cookie for the crust?
Absolutely! While Oreos are my favorite for that classic combo, graham crackers work beautifully too (use 1 1/2 cups crumbs with 5 tbsp butter). For something extra special, try Biscoff cookies—their caramelized flavor pairs amazingly with the peanut butter. Just remember to adjust the butter amount so the crumbs hold together when pressed.
How do I prevent cracks in my cheesecake?
Don’t panic if you get cracks—they taste just as delicious! But to avoid them: don’t overmix after adding eggs (this incorporates too much air), bake in a water bath if your oven runs hot, and always cool gradually (that hour in the turned-off oven is key). Even if cracks appear, the ganache covers them perfectly!
Can I make this recipe ahead of time?
Oh yes—this cheesecake actually gets better after a day in the fridge! You can bake it up to 3 days before serving (just add ganache the day of). For longer storage, freeze the undecorated cheesecake for up to 2 months—thaw overnight in the fridge before adding ganache and serving. It’s my go-to make-ahead dessert for holidays!
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Creamy Peanut Butter Cheesecake with Oreo Crust in 5 Easy Steps
- Total Time: 5 hours 10 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy peanut butter cheesecake with an Oreo crust, topped with smooth chocolate ganache.
Ingredients
- 2 cups Oreo cookie crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate
Instructions
- Preheat oven to 325°F (165°C).
- Mix Oreo crumbs and melted butter, press into a 9-inch springform pan.
- Beat cream cheese, peanut butter, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Pour filling over crust and bake for 45-50 minutes.
- Let cool completely, then refrigerate for 4 hours.
- Heat cream until hot, pour over chopped chocolate, stir until smooth.
- Spread ganache over cheesecake and refrigerate for 1 hour.
Notes
- Use room temperature ingredients for smoother batter.
- Do not overbake – cheesecake should jiggle slightly in center when done.
- Chill thoroughly before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
Keywords: peanut butter cheesecake, Oreo crust, chocolate ganache, dessert recipe