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Peanut Butter Cheesecake Recipe

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★★★★★

5 from 139 reviews

This rich and creamy Peanut Butter Cheesecake features a crunchy Oreo crust topped with a smooth peanut butter cream cheese filling and finished with a decadent chocolate ganache. Perfectly balanced flavors of sweet peanut butter and bittersweet chocolate make this no-bake dessert an irresistible treat for any occasion.

Ingredients

Scale

Crust

  • 45 Oreos
  • 8 tablespoons salted butter, melted

Filling

  • ½ cup very cold heavy cream
  • 24 ounces cream cheese, softened at room temperature
  • 1 ½ cups powdered sugar
  • 1 cup creamy peanut butter
  • ¾ cup full-fat sour cream, room temperature
  • 1 teaspoon vanilla extract

Ganache Topping

  • 1 cup semi-sweet chocolate chips, coarsely chopped
  • ⅓ cup heavy whipping cream (optional topping)

Garnishes

  • Reese’s peanut butter cups, coarsely chopped
  • Chopped peanuts
  • Peanut butter drizzle (heat in microwave on medium heat in 15-second increments until thin enough to drizzle)

Instructions

  1. Prepare Oreo Crust: Place the Oreos in a food processor or a large ziplock bag and crush them into fine crumbs. Drizzle the melted butter over the crumbs and pulse or stir until evenly combined. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Cover with plastic wrap and chill while you prepare the filling.
  2. Make Whipped Cream: In a large bowl or stand mixer bowl, beat the very cold heavy cream on high speed until stiff peaks form, about 2 to 3 minutes. Set aside.
  3. Prepare Peanut Butter Filling: In a separate large bowl, beat the softened cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy, scraping down the sides as needed. Gradually add powdered sugar and beat until smooth with no lumps. Add in the peanut butter, sour cream, and vanilla extract, continuing to beat until fully combined and smooth.
  4. Fold in Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until no streaks remain, creating a light and creamy filling.
  5. Assemble Cheesecake: Pour the peanut butter filling over the chilled Oreo crust in the springform pan and spread evenly with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is firm.
  6. Prepare Ganache Topping: Place the chopped chocolate chips in a heatproof bowl. Heat the ⅓ cup heavy whipping cream in the microwave in 30-second bursts until it just begins to simmer. Pour the hot cream over the chocolate, making sure all chocolate is covered. Let stand for 2 to 3 minutes, then gently whisk until smooth and homogeneous. Allow the ganache to cool for 5 to 10 minutes until it is still pourable but not hot.
  7. Top Cheesecake: Remove the cheesecake from the fridge and spread the ganache evenly over the peanut butter filling using an offset spatula. Return the cheesecake to the refrigerator and chill for another 30 minutes to set the ganache.
  8. Garnish and Serve: Garnish the cheesecake with chopped Reese’s peanut butter cups, chopped peanuts, and a drizzle of warmed peanut butter if desired. Run a knife along the inside edge of the springform pan, then carefully remove the sides. Slice and serve chilled.

Notes

  • For best results, ensure the cream cheese and sour cream are at room temperature before mixing to avoid lumps.
  • Use very cold heavy cream for whipping to achieve stiff peaks quickly.
  • The cheesecake must chill for at least 4 hours; overnight is recommended for firmer texture.
  • Ganache topping can be omitted or substituted with melted peanut butter for a different finish.
  • Use an offset spatula for smooth and even spreading of filling and ganache.
  • Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Peanut Butter Cheesecake, no-bake cheesecake, Oreo crust, peanut butter dessert, chocolate ganache cheesecake

Find it online: https://amayaharis.com/peanut-butter-cheesecake-recipe/