Chocolate Peanut Butter Cheesecake Recipe

Introduction

This Chocolate Peanut Butter Cheesecake combines rich, creamy peanut butter flavor with a smooth chocolate ganache and a crunchy Oreo crust. It’s a decadent dessert perfect for any special occasion or whenever you crave a sweet treat.

Ingredients

• 2 cups Oreo crumbs
• 1/4 cup unsalted butter, melted
• 32 oz. cream cheese, softened
• 1 1/3 cup sugar
• 4 large eggs
• 1 cup smooth peanut butter
• 2 tsp vanilla extract
• 1/3 cup heavy cream
• 1 1/4 cups miniature chocolate chips
• 1/2 cup heavy cream (for ganache)
• 1 1/2 cups milk chocolate chips or 9.5 oz. milk chocolate, finely chopped
• Chopped Reese’s cups (for garnish)
• Crushed roasted peanuts (for garnish)

Instructions

1. Step 1: 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 to prevent leaks.
2. Step 2: Finely grind the Oreo cookies into crumbs and combine them with melted butter. Press this mixture firmly into the bottom of the springform pan and refrigerate while you prepare the filling.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: Beat the softened cream cheese with sugar until smooth. Then mix in peanut butter, heavy cream, and vanilla extract until fully combined.
5. Step 5: Add the eggs one at a time, beating well after each addition. Stir in the miniature chocolate chips and pour the filling over the chilled Oreo crust.
6. Step 6: Place the springform pan inside a larger roasting pan. Pour hot water into the outer pan to come halfway up the sides of the springform. Bake for 55 to 70 minutes, until the edges are set but the center still slightly jiggles.
7. Step 7: Let the cheesecake cool completely in the pan, then refrigerate for at least 5 hours or overnight to fully set.
8. Step 8: For the ganache, bring 1/2 cup heavy cream to a boil. Pour the hot cream over half of the milk chocolate chips in a heatproof bowl and stir until smooth. Add the remaining chocolate chips and stir until fully melted and glossy.
9. Step 9: Spread the ganache evenly over the chilled cheesecake. Garnish with chopped Reese’s cups and crushed roasted peanuts.
10. Step 10: Chill the cheesecake until the ganache is set. Serve cold and enjoy!

Tips & Variations

• Use crunchy peanut butter if you prefer a bit more texture in the filling.
• Swap milk chocolate chips with dark chocolate for a richer ganache.
• For a nut-free option, omit peanuts and Reese’s cups and use sunflower seed butter instead of peanut butter.
• Make sure to wrap the springform pan well to prevent water from leaking into the cheesecake during the water bath baking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. To reheat, let it come to room temperature or serve chilled—it’s best enjoyed cold. Do not freeze ganache-topped cheesecake as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust instead of Oreo crumbs?

Yes, you can substitute Oreo crumbs with graham cracker crumbs or chocolate cookie crumbs for a slightly different flavor and texture.

Why do I need a water bath for baking this cheesecake?

The water bath helps regulate the heat and provides moisture, which prevents cracking and ensures the cheesecake bakes evenly and stays creamy.

Chocolate Peanut Butter Cheesecake Recipe

---

★★★★★

4.9 from 118 reviews

• Author: Ella
• Total Time: 6 hours 35 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This rich and creamy Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, a smooth peanut butter cheesecake filling studded with miniature chocolate chips, and a luscious milk chocolate ganache topping. Garnished with chopped Reese’s cups and roasted peanuts, it’s a decadent dessert perfect for chocolate and peanut butter lovers.

---

Ingredients

Scale 1x2x3x

For Oreo Crust:

• 2 cups Oreo crumbs
• 1/4 cup unsalted butter, melted

For 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 extract
• 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

1. Prepare the Pan: 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 to prevent water leakage during baking.
2. Make the Crust: Finely grind whole Oreo cookies into crumbs and combine them with melted butter. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Refrigerate to set while preparing the filling.
3. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking.
4. Prepare the Filling: Beat the softened cream cheese with sugar until the mixture is smooth and creamy. Add in the peanut butter, heavy cream, and vanilla extract, mixing well until fully incorporated.
5. Add Eggs and Chocolate Chips: Add the eggs one at a time, beating thoroughly after each addition to maintain a smooth texture. Gently fold in the miniature chocolate chips, then spread the filling evenly over the chilled Oreo crust.
6. Bake in a Water Bath: Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-70 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
7. Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan. Once cooled, refrigerate for at least 5 hours or overnight to fully set and enhance flavors.
8. Make the Ganache: Bring the heavy cream to a boil and pour it over half of the milk chocolate chips or chopped milk chocolate in a heatproof bowl. Stir until smooth and glossy, then add the remaining chocolate and stir until fully melted and combined.
9. Apply Ganache and Garnish: Spread the milk chocolate ganache evenly over the chilled cheesecake. Sprinkle the top with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor. Let the ganache set.
10. Serve: Keep the cheesecake chilled until ready to serve, slicing carefully for clean pieces.

Notes

• Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath baking.
• Using a water bath helps the cheesecake bake evenly and prevents cracking.
• Allow the cheesecake to chill thoroughly; this improves texture and flavor.
• For a more intense peanut butter flavor, use natural smooth peanut butter.
• The ganache can be prepared one day ahead and refrigerated; gently rewarm before applying if needed.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate peanut butter cheesecake, Oreo crust cheesecake, peanut butter dessert, chocolate ganache cheesecake, no bake crust, water bath cheesecake