Peanut Butter Cheesecake is a rich, indulgent dessert that blends the creamy goodness of cheesecake with the irresistible flavor of peanut butter. A chocolate cookie crust forms the perfect base, while a smooth peanut butter filling and chocolate ganache topping make every bite absolutely unforgettable.

Why I Love This Recipe

I love how this Peanut Butter Cheesecake turns a classic dessert into something even more decadent. The combination of peanut butter and cream cheese creates a silky, satisfying filling that melts in my mouth. The chocolate cookie crust adds just the right amount of crunch, and the chocolate ganache topping gives it that extra wow factor. It’s the kind of dessert I bring out when I want to impress, but it’s also easy enough to whip up just because I’m craving something amazing.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate sandwich cookies
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Creamy peanut butter (not natural or oily)
Sour cream
Vanilla extract
Eggs
Semi-sweet chocolate chips
Heavy whipping cream
Optional toppings: whipped cream, chopped peanut butter cups

Directions

Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.
Crush the chocolate cookies into fine crumbs and mix with melted butter. Press this mixture into the pan to form the crust.
In a large bowl, beat cream cheese until smooth. Add sugar and peanut butter, mixing until creamy.
Blend in sour cream and vanilla. Add eggs one at a time, mixing on low just until combined.
Pour the filling over the crust. Place the pan in a larger pan filled with hot water (for a water bath).
Bake for 50 minutes or until the edges are set but the center still jiggles slightly.
Let it cool completely at room temperature, then chill in the fridge for at least 6 hours or overnight.
For the ganache, heat the cream until just simmering. Pour it over the chocolate chips and stir until smooth.
Spread the ganache over the chilled cheesecake. Top with whipped cream and chopped peanut butter cups if desired.

Servings and Timing

Servings: 10 slices
Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: 6 hours (or overnight)

Variations

Use a graham cracker crust instead of chocolate cookies for a milder base.
Swap the peanut butter for almond butter for a different nutty twist.
Make mini cheesecakes in a muffin tin for individual servings.
Add chopped roasted peanuts for extra crunch in the filling or on top.
Try a swirl of raspberry or strawberry jam on top before baking for a fruity contrast.

Storage/Reheating

Store leftovers in the refrigerator, covered, for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic and foil for up to 3 months. Thaw in the fridge overnight.
This cheesecake is best served cold, but I sometimes let it sit out for 10–15 minutes before serving for the perfect texture.

FAQs

How do I keep my cheesecake from cracking?

I always use a water bath and avoid overmixing the batter. Letting the cheesecake cool gradually also helps prevent cracks.

Can I use natural peanut butter?

I don’t recommend it. Natural peanut butter tends to separate and can make the texture oily. Stick to regular creamy peanut butter for best results.

Do I really need to chill it overnight?

Yes, chilling gives the cheesecake time to set and develop its full flavor. It’s worth the wait.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day in advance—it actually tastes even better after resting in the fridge.

What’s the best way to slice it cleanly?

I use a sharp knife dipped in hot water and wipe it clean between slices. That way, I get neat, professional-looking cuts every time.

Conclusion

This Peanut Butter Cheesecake is the perfect dessert for anyone who loves the classic combo of peanut butter and chocolate. It’s creamy, rich, and totally satisfying. Whether I’m making it for a celebration or just treating myself, it always hits the spot.

Peanut Butter Cheesecake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 7 hours 20 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Peanut Butter Cheesecake with chocolate ganache is a creamy, decadent dessert layered with a crunchy cookie crust, rich peanut butter filling, and smooth chocolate topping. It’s the ultimate peanut butter lover’s cheesecake recipe—perfect for special occasions, holidays, or anytime you need an indulgent, crowd-pleasing dessert.

Instructions

Prepare crust: Crush sandwich cookies into fine crumbs and mix with melted butter. Press into bottom of springform pan and bake at 325°F (163°C) for 10 minutes. Cool.
Make filling: Beat cream cheese until smooth. Mix in sugar, then peanut butter, sour cream, and vanilla. Add eggs one at a time, mixing on low until just combined.
Assemble & bake: Pour filling over crust. Place pan in a water bath (or use a tray of water in oven) and bake for 50 minutes until set but slightly jiggly.
Cool & chill: Let cheesecake cool at room temperature, then refrigerate at least 6 hours or overnight.
Make ganache: Heat cream until simmering, pour over chocolate chips, let sit 1 minute, then stir until smooth.
Top cheesecake: Spread ganache over chilled cheesecake. Add whipped cream and chopped peanut butter cups, if desired.

Notes

Use regular creamy peanut butter (not natural) for the best texture.
A water bath helps prevent cracks but isn’t mandatory.
You can make mini cheesecakes using muffin tins—bake for 20–25 minutes.
Make a no-bake version by skipping the eggs and baking; use whipped cream and gelatin for stability.