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.
Ingredients
- For the crust:
- 24 chocolate sandwich cookies (like Oreos)
- 5 tbsp unsalted butter, melted
- For the filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup creamy peanut butter (not natural)
- ½ cup sour cream
- 1½ tsp vanilla extract
- 3 large eggs
- For the ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- Optional toppings:
- Whipped cream
- Chopped mini peanut butter cups
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.
