Introduction

This Chocolate-Peanut Butter Cheesecake is a rich and creamy dessert that perfectly balances the bold flavors of chocolate and peanut butter. It features a crunchy Oreo crust, smooth peanut butter cheesecake filling, and a glossy chocolate ganache topping. Ideal for special occasions or whenever you want to indulge in a decadent treat.

A slice of cheesecake with three visible layers sits on a white plate with black stripes: a dark chocolate crust at the bottom, a thick light beige creamy cheesecake center, and a smooth top layer. Dark chocolate sauce is poured over the cake, dripping down the sides and pooling on the plate. On top of the cheesecake slice, there are several pieces of chocolate cups filled with peanut butter, some whole and some cut, showing the creamy peanut butter filling inside. In the blurred background, the rest of the cheesecake is visible with the same layers and chocolate sauce. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 Oreos
3 tbsp. granulated sugar

1/8 tsp. kosher salt
5 tbsp. butter, melted

4 (8-oz.) packages cream cheese, softened
1 cup packed light brown sugar

1/2 tsp. kosher salt
1 tbsp. pure vanilla extract
4 large eggs, room temperature

1 cup creamy peanut butter
3/4 cup heavy cream
1/2 cup sour cream

Chopped Reese’s, for garnish
6 oz. bittersweet or semisweet chocolate, coarsely chopped

Instructions

Step 1: Butter the inside of a 9″ springform pan. Place a rack in the middle of the oven and preheat to 350°F (175°C).

Step 2: In a food processor or blender, pulse Oreos into fine crumbs. Add sugar and salt, then pulse to combine.
Step 3: Transfer crumbs to a medium bowl, add melted butter, and use a fork or fingers to mix until crumbs are evenly moist. Press the mixture firmly into the bottom and about one-third up the sides of the springform pan.
Step 4: Place the pan on a baking sheet and bake the crust for 10 minutes. Remove and set on a rack to cool. Lower the oven temperature to 325°F (160°C).

Step 5: Meanwhile, bring a medium saucepan or kettle filled with water to a boil.
Step 6: In a large bowl using a hand mixer or stand mixer with the whisk attachment, beat the cream cheese on medium speed until completely smooth, about 3 to 4 minutes, scraping down the bowl as needed.
Step 7: Add the brown sugar and salt, then beat until smooth and fluffy, another 3 to 4 minutes. Mix in vanilla extract for 30 seconds.

Step 8: Add eggs one at a time, beating for 1 minute after each addition and occasionally scraping the bowl’s sides and bottom.
Step 9: Add peanut butter, heavy cream, and sour cream. Beat on low speed until the batter is completely smooth and streak-free, about 1 minute.
Step 10: Pour the cheesecake batter into the cooled crust and smooth the top evenly.

Step 11: Wrap the bottom of the springform pan with two layers of aluminum foil.
Step 12: Place the pan in a large roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the springform pan, creating a water bath.
Step 13: Bake the cheesecake for about 1 hour and 30 minutes, until the top starts to brown and crack slightly.

Step 14: Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool slowly in the water bath for 1 hour.
Step 15: Remove the roasting pan from the oven, carefully lift the springform pan from the water, and remove the foil. Place the cheesecake on a rack and let it come to room temperature.
Step 16: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 17: When ready to serve, remove the sides of the springform pan.
Step 18: Place chopped chocolate in a clean, dry medium bowl.
Step 19: In a small saucepan over medium heat, warm the cream just until it begins to simmer. Pour the hot cream over the chocolate and let sit for 10 minutes.

Step 20: Add a pinch of salt to the chocolate mixture and stir gently until smooth and glossy.
Step 21: Pour the ganache over the cheesecake, spreading evenly and letting some drip down the sides.
Step 22: Sprinkle chopped Reese’s on top for garnish before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth, lump-free batter.
For a nut-free version, substitute the peanut butter with cream cheese or almond butter if no allergies apply.
Make sure to wrap the springform pan well to prevent water from seeping in during the water bath.

Chilling the cheesecake overnight enhances the flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it tightly wrapped to maintain moisture and prevent it from absorbing other odors. When ready to eat, allow it to sit at room temperature for 15-20 minutes for the best texture. Leftover ganache can be stored separately in an airtight container for up to a week and gently reheated before use.

How to Serve

A thick slice of cheesecake with three visible layers sits on a white plate with black and gold stripes near the edge. The bottom layer is a dark brown crumbly crust, the middle layer is a creamy, light beige cheesecake filling with a smooth texture, and the top is covered in shiny dark chocolate sauce that drips down the sides. On top of the chocolate sauce, several pieces of chopped peanut butter cups with a smooth chocolate coating and creamy tan filling are piled. In the background, the rest of the cheesecake can be seen on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best to prepare the cheesecake a day in advance to allow it to set properly and enhance the flavors. Just keep it refrigerated and covered until serving.

Why do I need a water bath?

The water bath helps the cheesecake bake evenly by regulating the oven temperature and adding moisture. This prevents cracks and ensures a creamy, smooth texture.