This Peanut Butter & Chocolate Cheesecake with Oreo Crust is a decadent masterpiece that combines rich, creamy textures with irresistible flavors. The velvety peanut butter cheesecake layer melts in your mouth, perfectly complemented by the smooth chocolate ganache topping. Every bite is a harmonious blend of sweet and salty, with the crunchy Oreo crust adding a delightful contrast. It’s a dessert that feels indulgent yet approachable, making it ideal for both special occasions and everyday treats.
With just 20 minutes of prep and a little over an hour in the oven, this cheesecake is surprisingly simple to create. The result is a show-stopping dessert that’s as beautiful as it is delicious. The creamy filling, luscious ganache, and crisp crust come together in a symphony of flavors and textures. Whether you’re a peanut butter lover or a chocolate enthusiast, this dessert promises to satisfy your sweet tooth and leave everyone asking for seconds.
Ingredients for Peanut Butter & Chocolate Cheesecake with Oreo Crust
- CRUST:
- 30 chocolate cookies (Oreos recommended, centers scraped out)
- 6 tablespoons (3oz/90g) butter, melted
- CHEESECAKE:
- 32 oz (2 lbs/910g) cream cheese, softened
- 5 eggs, whisked
- 1 1/2 cups (9oz/270g) dark brown sugar
- 1 cup (6oz/180g) smooth peanut butter
- 2 teaspoons vanilla extract
- TOPPING:
- 1 cup (8floz/240g) cream
- 1 cup (8oz/240g) good quality chocolate, chopped
- ½ cup toasted peanuts tossed in salted caramel sauce (optional, for extra flavor)
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: Place the chocolate cookies in a food processor and process into fine crumbs. Add the melted butter and process until combined. Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- Prepare the cheesecake filling: In a stand mixer, beat the cream cheese on medium speed until smooth and light (4-5 minutes). Scrape the bottom of the bowl to ensure no lumps remain.
- Add the peanut butter, brown sugar, and vanilla extract to the cream cheese. Beat until fully combined.
- Slowly add the whisked eggs, one at a time, scraping down the sides of the bowl as needed. Beat until the mixture is smooth and creamy.
- Bake the cheesecake: Pour the filling into the prepared crust. Bake for about 1 hour 15 minutes, or until the cheesecake is just set. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and cool completely, then refrigerate until fully chilled.
- Make the chocolate ganache: Heat the cream in a saucepan until just before simmering. Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the cheesecake, allowing it to drip down the sides.
- Optional topping: Toss the toasted peanuts in salted caramel sauce and sprinkle over the ganache for added flavor and texture.
- Serve and enjoy! Slice the cheesecake and serve chilled.
Perfect Pairings: Sauce and Topping Ideas
While the chocolate ganache and caramel-coated peanuts are already a showstopper, you can elevate this cheesecake even further. Try drizzling a salted caramel sauce over the ganache for a sweet and salty contrast. For a fruity twist, add a layer of raspberry coulis or fresh berries on the side. If you’re a fan of texture, sprinkle crushed toffee bits or mini chocolate chips on top before the ganache sets.
Serve It Right: Presentation and Portions
This cheesecake is rich and decadent, so a little goes a long way. Slice it into 12-16 portions for a crowd-pleasing dessert. For a polished presentation, use a warm knife to cut clean slices—dip it in hot water and wipe it dry between cuts. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Keep It Fresh: Storage and Reheating Tips
Store your cheesecake in an airtight container in the fridge for up to 5 days. If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. Avoid reheating, as cheesecake is best enjoyed cold or at room temperature.
Mix It Up: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the Oreo crust for a graham cracker or gingersnap base for a different flavor profile. If peanut butter isn’t your thing, try using almond butter or hazelnut spread instead. For a lighter version, use low-fat cream cheese and sugar substitutes, though the texture may vary slightly.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-made cookie crumbs for the crust to skip the food processor step. You can also prepare the cheesecake filling a day ahead and refrigerate it overnight, then bake it the next day. For the ganache, use chocolate chips instead of chopping a bar—it melts just as smoothly and saves you a step.
Peanut Butter & Chocolate Cheesecake with Oreo Crust
Ingredients
CRUST
- 30 chocolate cookies (I used Oreos) with the center scraped out
- 6 tablespoons butter, melted 3oz/90g
CHEESECAKE
- 32 oz cream cheese 2 lbs/910g
- 5 eggs, whisked
- 1 1/2 cups dark brown sugar 9oz/270g
- 1 cup smooth peanut butter 6oz/180g
- 2 teaspoon vanilla extract
TOPPING
- 1 cup cream 8floz/240g
- 1 cup good quality chocolate, chopped 8oz/240g
- ½ cup Toasted peanuts tossed in salted caramel sauce optional
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan.
- Put the chocolate cookies in a food processor and process until they form fine crumbs. Add in the melted butter and process to combine. Press the mixture into the bottom of the prepared pan.
- Refrigerate while you prepare the cheese cake filling.
- On a stand mixer, beat the cream cheese on medium until smooth and light (4-5 minutes).
- Run a spatula around the bottom of the bowl to pull up any lumps.
- When smooth, add in the peanut butter, brown sugar and vanilla; beat until combined.
- Slowly add in the whisked eggs, one at a time, scraping down the sides of the bowl when needed. Beat until the mix is smooth.
- Pour into your cheesecake tin.
- Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
- To make the chocolate ganache, heat the cream just before simmering.
- Remove from the heat and pour over the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides.
- Mix the toasted peanuts in my signature caramel sauce for extra flavor and texture.
