Oreo Peanut Butter Cheesecake – Rich, Creamy & Irresistible!

If you’re a peanut butter and chocolate lover, this show-stopping Oreo Peanut Butter Cheesecake will quickly become your favorite dessert. With a crunchy Oreo crust, ultra-creamy peanut butter filling, and a luscious chocolate ganache topping, it’s the kind of dessert that steals the spotlight at any gathering!

 Ingredients

For the Oreo Crust:

• 35 Oreo cookies (regular, not double-stuffed)

• 5 tablespoons unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 24 oz cream cheese, softened to room temperature

• 1 cup creamy peanut butter

• 1 cup granulated sugar

• ¾ cup sour cream

• 1 teaspoon vanilla extract

• 3 large eggs

For the Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

Optional Garnishes:

• Whipped cream

• Mini peanut butter cups or chopped candy bars

• Chocolate shavings or drizzle

• Crushed peanuts

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 Instructions – Step-by-Step Delight

1. Prepare the Oreo Crust

• Preheat oven to 325°F (160°C).

• In a food processor, blend the Oreo cookies (with filling) into fine crumbs.

• Stir in melted butter until the mixture resembles wet sand.

• Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.

• Bake for 10 minutes, then let it cool while you make the filling.

Pro Tip: Use a flat-bottomed glass to press the crust evenly!

2. Make the Peanut Butter Filling

• In a large bowl, beat cream cheese until smooth and creamy.

• Add peanut butter and sugar. Beat until well combined.

• Mix in sour cream and vanilla extract.

• Add eggs one at a time, mixing on low speed until just incorporated.

⚠️ Do not overmix—this helps prevent cracks!

3. Bake the Cheesecake

• Pour the filling over the cooled Oreo crust.

• Place the pan in a large roasting pan. Pour hot water into the roasting pan to create a water bath (this ensures even baking).

• Bake for 55–65 minutes, or until the center is slightly jiggly.

• Turn off oven, crack the door, and let the cheesecake cool for 1 hour.

• Refrigerate at least 4 hours or overnight before topping.

4. Prepare the Chocolate Ganache

• Heat the heavy cream in a small saucepan or microwave until just simmering.

• Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.

• Pour ganache over the chilled cheesecake and spread evenly.

5. Garnish & Serve

• Once ganache is set (after 15–20 minutes in the fridge), top with whipped cream swirls and chopped peanut butter candies.

• Slice and serve chilled. Watch it disappear in seconds!

 Serving Ideas

• Serve slices with a glass of cold milk or a scoop of vanilla ice cream.

• Make mini cheesecakes using a muffin tin for individual treats!

 Time Breakdown

 Final Thoughts

This Oreo Peanut Butter Cheesecake is rich, dreamy, and dangerously addictive. The Oreo crust adds crunch, the peanut butter filling is pure silk, and the ganache brings it all home with a chocolatey punch. Whether for birthdays, holidays, or just because—it’s the kind of dessert that gets asked for again and again.