Description

This creamy and decadent Peanut Butter Cheesecake features a rich chocolate cookie crust, a smooth peanut butter-infused cream cheese filling, and a luscious dark chocolate ganache topping. Perfectly balanced between sweet and nutty flavors, it’s a crowd-pleasing dessert ideal for celebrations or indulgent everyday treats.

Ingredients

Scale

Crust

35 chocolate sandwich cookies (roughly broken)
1/3 cup unsalted butter (melted)

Filling

24 ounces cream cheese (softened to room temperature)
1 cup peanut butter (creamy)
1 1/4 cups granulated sugar
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
3 large eggs (at room temperature and lightly beaten)
3 tablespoons heavy cream

Ganache

1/2 cup heavy cream (for ganache)
3 ounces dark chocolate (finely chopped, for ganache)

Instructions

Prepare crust: Preheat your oven to 325°F. Use a food processor to pulse the chocolate sandwich cookies into fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted unsalted butter until the mixture is evenly moistened. Firmly press this mixture into the bottom and partially up the sides of a 9-inch springform pan to form the crust.
Make filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter and granulated sugar, mixing well until fully combined. Stir in the sour cream and vanilla extract. Gradually add the lightly beaten eggs one at a time, mixing briefly after each addition to incorporate. Finish by stirring in the 3 tablespoons of heavy cream until the filling is smooth and uniform. Pour the filling evenly over the prepared crust in the springform pan.
Bake and cool: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set and develop its flavors.
Add ganache: To make the ganache, gently heat 1/2 cup heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove the cream from heat immediately and pour it over the finely chopped dark chocolate in a separate bowl. Let sit for a minute, then stir until the mixture is smooth and glossy. Allow the ganache to cool slightly before drizzling it evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for about 20 minutes, allowing the ganache to firm up before serving.

Notes

Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps and ensure a smooth batter.
Use a springform pan for easy removal of the cheesecake without damaging its shape.
Let the cheesecake chill overnight for the best texture and flavor development.
Store leftovers covered in the refrigerator and consume within 4-5 days.
Ganache can be substituted with milk chocolate for a sweeter topping or omitted if preferred.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peanut butter cheesecake, chocolate cookie crust, creamy cheesecake, peanut butter dessert, chocolate ganache topping, no-bake crust cheesecake