Introduction

This Chocolate Peanut Butter Cup Cheesecake combines rich, creamy cheesecake with the irresistible flavors of peanut butter and chocolate. With a crunchy Oreo and peanut crust and a velvety ganache topping, it’s a decadent dessert perfect for celebrations or any special occasion.

A slice of layered cheesecake sits on a white plate over a white marbled surface. The bottom layer is a dark chocolate cookie crust, thick and crumbly. Above this is a beige peanut butter cheesecake layer with visible swirls of chocolate, topped by a smooth and glossy dark chocolate ganache layer. On top of the ganache is a swirl of creamy light beige whipped topping, crowned with pieces of chocolate peanut butter cups stacked in the center. A fork rests on the plate holding a bite-sized piece showing all the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20-22 Oreo cookies
2 tablespoons brown sugar

1/2 cup roasted, salted peanuts
6 tablespoons butter (melted)

3 packages (8 ounces each) cream cheese (softened to room temperature)
1 cup granulated sugar

1 tablespoon cornstarch
1/2 cup sour cream
3/4 cup creamy peanut butter

1 teaspoon pure vanilla extract
3 large eggs
10 regular-sized peanut butter cups (chopped)

1/4 cup heavy cream (for ganache)
1/2 cup semisweet or bittersweet chocolate chips (or chopped baking chocolate)
1/4 teaspoon pure vanilla extract (for ganache)

1 cup heavy cream (for whipped cream)
1/4 cup powdered sugar
1/4 teaspoon pure vanilla extract (for whipped cream)

1/4 cup creamy peanut butter (for whipped cream)
Hot fudge sauce or extra ganache for drizzling (optional)
Chopped peanut butter cups for garnish (optional)

Instructions

Step 1: Preheat the oven to 300 degrees F. Arrange oven racks so one is just above the middle and another in the bottom third. Lightly grease a 9-inch or 10-inch springform pan.
Step 2: For the crust, combine the Oreo cookies, brown sugar, and peanuts in a blender or food processor. Pulse until the mixture resembles coarse crumbs.
Step 3: Add the melted butter and process until the mixture becomes sandy and evenly coated with butter.

Step 4: Press the crust mixture onto the bottom and about 1/2 inch up the sides of the prepared pan.
Step 5: Bake the crust for 8 minutes, then remove and let it cool while preparing the filling.
Step 6: In a large bowl, beat the cream cheese, granulated sugar, cornstarch, sour cream, peanut butter, and vanilla with an electric mixer until smooth, about 1-2 minutes. Scrape down the sides as needed.

Step 7: Add the eggs and mix until just combined to avoid overmixing, which can cause cracking. Gently fold in the chopped peanut butter cups with a spatula.
Step 8: Pour the filling over the crust and spread evenly. Place a metal 9×13-inch pan on the bottom rack of the oven and pour in 2-3 cups of boiling water to create a water bath.
Step 9: Immediately place the cheesecake on the upper rack and bake for 50-65 minutes until set around the edges; the center should still jiggle slightly.

Step 10: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. Then remove and let cool completely.
Step 11: To make the ganache, heat 1/4 cup heavy cream until just simmering. Remove from heat, add chocolate chips and 1/4 teaspoon vanilla, and let sit for a few minutes. Stir until smooth and silky.
Step 12: Spread the ganache evenly over the cooled cheesecake. Refrigerate overnight, up to 24 hours.

Step 13: Prepare the peanut butter whipped cream by combining 1 cup heavy cream, powdered sugar, 1/4 teaspoon vanilla, and 1/4 cup peanut butter in a blender or mixer. Whip until thick and smooth.
Step 14: When ready to serve, run a knife under hot water, dry it, and cut the cheesecake into slices, wiping the knife clean between cuts for neat slices.
Step 15: Garnish slices with peanut butter whipped cream, drizzle with hot fudge or extra ganache, and sprinkle chopped peanut butter cups if desired.

Tips & Variations

For extra crunch, toast the peanuts before adding to the crust mixture.
Use natural peanut butter for a less sweet, more robust peanut flavor.
Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.

To prevent cracks, avoid overbeating the eggs and use the water bath method as directed.
Substitute Oreo cookies with chocolate graham crackers for a different crust texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep the whipped cream separate and add it just before serving. Leftovers can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving. Reheat ganache slightly if it firms up too much.

How to Serve

A slice of cheesecake sits on a white plate with a dark chocolate cookie crust at the bottom, looking crumbly and dense. The thick cheesecake layer above is light tan with visible chunks of peanut butter cups embedded inside, giving it a varied texture and color. On top, there is a smooth, shiny dark chocolate ganache layer, creating a glossy finish. A dollop of creamy light beige whipped topping rests in the center, crowned with several pieces of chopped peanut butter cups adding some height and contrast. The plate is placed on a white marbled surface, and a fork is resting on the plate beside the slice. 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, making it a day ahead improves the flavors and texture. Refrigerate overnight after baking and adding ganache.

What can I use if I don’t have a springform pan?

A regular cake pan can work, but the springform pan makes it easier to release the cheesecake without damaging the crust.