This is the best peanut butter cheesecake! It’s a silky smooth peanut butter cheesecake over an Oreo crust, topped with chocolate ganache, whipped peanut butter ganache and mini Reese’s peanut butter cups! It’s the perfect cheesecake for the peanut butter lover in your life!

If you’re looking for other cheesecake recipes, try my white chocolate raspberry cheesecake, lemon cheesecake, salted caramel cheesecake, creme brûlée cheesecake, bananas foster cheesecake, coffee cheesecake or Biscoff cheesecake!

Why You’ll Love This Peanut Butter Cheesecake Recipe:

It has an incredible silky smooth texture. Cream cheese and sour cream work together to make a perfectly smooth cheesecake, and the peanut butter adds an extra level of creaminess.

It has the perfect combo of chocolate and peanut butter. Peanut butter is mixed into the cheesecake batter, and it’s topped with chocolate ganache and whipped peanut butter ganache after baking. Each bite tastes like a peanut butter cup!

It has an Oreo crust– The chocolate cookie crust pairs perfectly with the all the peanut butter goodness.

Ingredients for Creamy Peanut Butter Cheesecake:

  • Oreos– used to make the crust
  • Butter– used to make the crust 
  • Granulated Sugar-used to sweeten the cheesecake batter 
  • Cream Cheese– full fat cream cheese will be the base of this cheesecake, make sure it is at room temperature
  • Cornstarch– absolutely essential for a perfect cheesecake. It adds a bit of structure, allows for clean slices and helps the top to never crack or sink
  • Peanut Butter– I recommend using a creamy peanut butter like Jif and not “natural” peanut butter 
  • Vanilla Extract– adds a sweet note to the cheesecake
  • Sour Cream– compliments the cream cheese to make the creamiest cheesecake
  • Eggs– whole eggs and yolks are used, make sure they’re at room temperature
  • Heavy Whipping Cream– used to make the peanut butter and chocolate ganache
  • Peanut Butter Chips- used to make the peanut butter ganache, I recommend using Reese’s
  • Semi-Sweet Chocolate Chips- used to make the chocolate ganache
  • Mini Reese’s Peanut Butter Cups- for topping the cheesecake
  • Peanuts– for topping the cheesecake
  • 9-Inch Spring Form Pan– essential for making a cheesecake
  • Large Roasting Pan– used for the cheesecake’s water bath

Step by Step Instructions for Chocolate Peanut Butter Cheesecake

(See recipe card below for the full recipe including complete measurements and baking time!)

STEP ONE: Prep the pan. 

Prepare the springform pan by wrapping the bottom and edges of it with aluminum foil. I recommend at least using 4 sheets of foil, but I always do 8-10 to be EXTRA sure no water will seep into the pan while the cheesecake bakes. Line the bottom of the pan with parchment paper. (Additionally, if you have a 10-inch pan that the cheesecake can sit in, inside the large roasting pan, you don’t have to worry about wrapping the bottom in foil.)

STEP TWO: Make the crust. 

Pulse the Oreos together in a food processor. Then add in the melted butter and pulse until combined. Press the Oreo crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step). Bake the crust and then let it cool.

STEP THREE: Make the cheesecake batter. In a large bowl of a stand mixer, mix the cream cheese, corn starch and sugar together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.

Add in the vanilla, sour cream and peanut butter and mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.

Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.

STEP FOUR: Bake the cheesecake. Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the hot water into the roasting pan around the cheesecake being careful not to splash the cheesecake.

Bake at 350 degrees for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a large wooden spoon to keep the oven door slightly open. Let the cheesecake stay in the oven for another hour. The cheesecake will continue to bake as it is cooling. This is the best method I’ve used when making cheesecake and results in a perfectly golden brown top with no cracks or sinking every time.

STEP FIVE: Chill the cheesecake. Once the 2 hours are up, remove the cheesecake from the oven and go around the sides of the springform pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, at least 8 hours, preferably overnight.

STEP SIX: Make the peanut butter ganache.  Add the peanut butter chips to a medium bowl. Heat the heavy cream in a small saucepan, on the stove over medium heat just until steaming. Pour the hot cream over the peanut butter chips. Stir to combine the melted peanut butter chips and cream together. Let the ganache cool to room temperature, stirring as it cools. Once cooled, whip the ganache with an electric mixer on high speed until light and fluffy. Then transfer the peanut butter ganache to a piping bag fit with a decorative tip.

STEP SEVEN: Make the chocolate ganache. Add the semi-sweet chocolate chips to a medium bowl. Heat the heavy cream in a small saucepan, on the stove over medium heat just until steaming. Pour the hot cream over the chocolate chips. Stir to combine the melted chocolate and cream together. Let the ganache cool slightly until it’s just warm, but still liquid.

STEP EIGHT: Decorate the cheesecake. Remove the cheesecake from the springform pan and transfer it to a serving plate. Pour the chocolate ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set. Once the ganache is set, remove the cheesecake from the fridge and pipe the peanut butter ganache around the edges of the cheesecake. Top with peanuts and mini Reese’s. Serve and enjoy! Store the left overs in an airtight container in the fridge for up to three days.

FAQs

Do I really have to use a water bath to bake the cheesecake?

Yes, it’s absolutely essential. The water bath adds moisture to the oven while the cheesecake bakes and helps to regulate the heat. Without it, the cheesecake won’t bake like it should.

How do I store the cheesecake?

Store in an airtight container in the fridge for up to four days. I like to use a cake carrier with a domed lid!

Can I freeze the cheesecake for later?

Yes! It will stay nicely in the freezer for two months. I recommend wrapping individual slices in plastic wrap, then placing the slices in an airtight container for maximum freshness!

Pro Tips

Make sure your ingredients are room temperature. Using room temperature ingredients will give you the best textured cheesecake. If your cream cheese is too cold you can end up with lumps in your cheesecake.

I recommend using a stand mixer to make the cheesecake if you have one. Mix the cheesecake on a low/medium speed to ensure you’re not over-mixing.

Be super, super careful not to over mix the cheesecake batter. If you mix too much the cheesecake texture can turn out runny with a whipped cream consistency.

Make sure your cheesecake has completely chilled before attempting to decorate/cut into it. I recommend making it the day before you’re panning on serving it and allowing it to chill overnight.

Other Peanut Butter Recipes to Try 

If you make this cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!

5 from 5 ratings

Peanut Butter Cheesecake

Yield: 16 slices
Prep: 1 hour 30 minutes
Cook: 2 hours
Chill Time: 8 hours
Total: 11 hours 30 minutes
This is the best peanut butter cheesecake! It's a silky smooth peanut butter cheesecake over an Oreo crust, topped with chocolate ganache, whipped peanut butter ganache and mini Reese's peanut butter cups!
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Ingredients

For the Oreo Crust

  • 32 Oreos
  • 6 tbsp (84 g) unsalted butter, melted

For the Peanut Butter Cheesecake

  • 32 oz (907 g) cream cheese, at room temperature
  • 1 cup (200 g) granulated white sugar
  • 2 tbsp (16 g) corn starch
  • 1 cup (256 g) peanut butter
  • 1/3 cup (82 g) sour cream, at room temperature
  • 1 tbsp (15 ml) vanilla extract
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

Peanut Butter Ganache

  • 1 cup (200 g) Reese's peanut butter chips
  • 1/2 cup + 2 tbsp (150 ml) heavy cream

Chocolate Ganache

  • 3 oz (85 g) semi-sweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • mini Reese's peanut butter cups, for topping the cheesecake
  • peanuts, for topping the cheesecake

Instructions
 

For the Oreo Crust

  • Preheat the oven to 350° F (175° C).
  • Prepare your 9-inch springform pan for its later water bath by wrapping the bottom and sides with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
    (I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box LOL.)
  • Pulse the Oreos together in a food processor until they are finely ground.
    32 Oreos
  • Then add in the melted butter and pulse until combined.
    6 tbsp (84 g) unsalted butter, melted
  • Press the Oreo crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step).
  • Bake the crust for 10 minutes and then let it cool completely while working on the cheesecake batter.

For the Peanut Butter Cheesecake

  • Preheat oven to 350° F (175° C) if not still preheated.
  • In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
    32 oz (907 g) cream cheese, at room temperature, 1 cup (200 g) granulated white sugar, 2 tbsp (16 g) corn starch
  • Add in the peanut butter, sour cream and vanilla. Mix for 1 minute on medium speed. Scrape sides and bottom of the bowl again.
    1 cup (256 g) peanut butter, 1/3 cup (82 g) sour cream, at room temperature, 1 tbsp (15 ml) vanilla extract
  • At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
  • Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
    3 eggs, at room temperature, 3 egg yolks, at room temperature
  • Pour the batter into the prepared pan with the crust.
  • Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.
    (If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)
  • Bake at 350° F (175° C) for 1 hour. When 1 hour is up, turn off the oven and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
  • Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.

For the Peanut Butter Ganache

  • Add the peanut butter chips to a medium bowl.
    1 cup (200 g) Reese's peanut butter chips
  • Heat the heavy cream in a small saucepan, on the stove over medium heat just until steaming. Pour the hot cream over the peanut butter chips. Stir to combine the melted peanut butter chips and cream together.
    1/2 cup + 2 tbsp (150 ml) heavy cream
  • Let the ganache cool to room temperature, stirring as it cools.
  • Once cooled, whip the ganache with an electric mixer on high speed until light and fluffy. Then transfer the peanut butter ganache to a piping bag fit with a decorative tip.

For the Chocolate Ganache

  • Add the semi-sweet chocolate chips to a medium bowl.
    3 oz (85 g) semi-sweet chocolate, chopped
  • Heat the heavy cream in a small saucepan, on the stove over medium heat just until steaming. Pour the hot cream over the chocolate chips. Stir to combine the melted chocolate and cream together.
    1/2 cup (120 ml) heavy cream
  • Let the ganache cool slightly until it's just warm, and still liquid.

Decorating the Cheesecake

  • When the cheesecake has chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Pour the chocolate ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set.
  • Once the ganache is set, remove the cheesecake from the fridge and pipe the peanut butter ganache around the edges of the cheesecake. Top with peanuts and mini Reese's. Serve and enjoy! Store the left overs in an airtight container in the fridge for up to three days.
    mini Reese's peanut butter cups, for topping the cheesecake, peanuts, for topping the cheesecake
Course: Dessert
Cuisine: American
Keyword: cheesecake, chocolate ganache, peanut butter, peanut butter cheesecake
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