This dreamy Peanut Butter Cheesecake recipe features a decadently creamy peanut butter filling, crunchy OREO crust and luscious chocolate ganache topping. Every bit as indulgent as it sounds! Perfect for potlucks, parties, holidays and more!
Prep Time 20minutes minutes
Chill Time 4hours hours
Servings 16
Calories 625kcal
Ingredients
OREO Crust
- 45 Oreos
- 8 tablespoons salted butter melted
Peanut Butter Filling
- ½ cup heavy cream very cold
- 24 ounces cream cheese softened at room temperature
- 1 ½ cup powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream full fat, room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi sweet chocolate chips coarsely chopped
- ⅓ cup heavy whipping cream optional topping
Optional Toppings
- Reese’s peanut butter cups coarsely chopped
- chopped peanuts chopped
- peanut butter drizzle heat in microwave on medium heat in 15 seconds increments until thin enough to drizzle
Instructions
OREO Crust
Place Oreos in a food processor (or large ziploc bag) and pulse until only fine crumbs remain.
Drizzle in the melted butter and pulse until evenly combined.
Press the crust mixture into the bottom of a 9-inch springform pan and about 1 inch up the sides.
Cover the pan with plastic wrap and chill the crust while preparing the filling.
Peanut Butter Filling
Add the whipping cream to a large bowl or the bowl of the stand mixer, and beat until stiff peaks form, 2 to 3 minutes. Set aside.
In a separate mixing bowl, or bowl of a stand mixer beat the cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy, scraping the bottom and sides of the bowl as needed.
Beat in the powdered sugar until no lumps remain. Add in peanut butter, sour cream and vanilla extract and continue beating at medium speed, scraping the bottom and sides of the bowl as needed, until smooth.
Fold the whipped cream into the mixture until fully combined and no streaks remain.
Pour the cheesecake filling into the springform pan with the OREO crust and evenly spread using an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until cheesecake is firm.
Ganache Topping
Place chocolate chips in a heat proof bowl. Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.
Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous. Let sit for 5 to 10 minutes until it has cooled slightly but is still easily spreadable.
Pour over chilled cheesecake and spread evenly with an offset spatula. Refrigerate for 30 minutes.
To Serve
Garnish your cheesecake with chopped Reese’s peanut butter cups, chopped peanuts, peanut butter drizzle or serve as is.
Run a knife along the inside edge of the springform pan and then carefully remove the outside of the pan.
Slice and serve!
Notes
Prefer a graham cracker crust? Here you go!
Ingredients
6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
Instructions
Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated.
Press the crumbs onto the bottom of a 9 inch pie pan to create the crust.
Refrigerate crust for at least 30 minutes.
Nutrition
Calories: 625kcal | Carbohydrates: 48g | Protein: 9g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 387mg | Potassium: 317mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1002IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 5mg
