Description
This rich and indulgent Peanut Butter Cheesecake combines a crunchy Oreo cookie crust with a smooth, creamy peanut butter filling, topped with a decadent chocolate ganache and garnished with Reese’s peanut butter cups, chopped peanuts, and a peanut butter drizzle. Perfect for peanut butter lovers seeking a luscious dessert that’s sure to impress at any gathering.
Ingredients
Oreo Crust
- 45 Oreos
- 8 tablespoons salted butter, melted
Peanut Butter Filling
- ½ cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 ½ cups powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream, full fat and at room temperature
- 1 teaspoon vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips, coarsely chopped
- ⅓ cup heavy whipping cream
Garnishes (Optional)
- Reese’s peanut butter cups, coarsely chopped
- Chopped peanuts
- Peanut butter drizzle (heated until thin enough to drizzle)
Instructions
- Prepare Oreo Crust: Place Oreos in a food processor or a large ziplock bag and pulse until fine crumbs form. Drizzle in melted butter and pulse again until evenly combined. Press this mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Cover with plastic wrap and chill while preparing filling.
- Make Peanut Butter Filling: Beat the cold heavy cream in a large bowl or stand mixer until stiff peaks form, about 2 to 3 minutes, then set aside. In a separate large bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy, scraping the sides as needed. Add powdered sugar and beat until smooth with no lumps. Incorporate the peanut butter, sour cream, and vanilla extract, continuing to beat until completely smooth. Gently fold the whipped cream into this mixture until thoroughly combined with no streaks remaining.
- Assemble Cheesecake: Pour the peanut butter filling over the chilled Oreo crust and spread evenly using an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
- Prepare Ganache Topping: Place chocolate chips in a heatproof bowl. Heat the heavy whipping cream in the microwave in 30-second intervals until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Whisk gently until smooth and fully melted. Allow the ganache to cool until slightly thickened but still spreadable, about 5-10 minutes.
- Top Cheesecake: Pour the ganache over the chilled cheesecake and spread evenly. Refrigerate for an additional 30 minutes to set the ganache.
- Serve: Garnish with chopped Reese’s peanut butter cups, chopped peanuts, and a peanut butter drizzle if desired. Run a knife around the edge of the springform pan before removing the outer ring. Slice and serve chilled.
Notes
- Ensure cream cheese is softened properly for a smooth filling.
- Use very cold heavy cream for best whipping results.
- Refrigerate the cheesecake adequately to allow it to set for clean slices.
- Ganache should be slightly cooled before spreading to avoid melting the filling.
- Optional garnishes enhance texture and flavor contrast but can be omitted for simpler presentation.
