Chocolate Peanut Butter Cheesecake

This Chocolate Peanut Butter Cheesecake is a decadent dream come true for anyone who loves the classic chocolate and peanut butter combo. It has a rich Oreo cookie crust, a creamy peanut butter cheesecake filling, and a silky chocolate ganache on top—all finished with a swirl of peanut butter frosting and buckeye candies for the perfect finishing touch.

Why You’ll Love This Recipe

I love this cheesecake because it’s indulgent without being overly complicated to make. The peanut butter filling is incredibly smooth, and the dark chocolate ganache adds just the right balance of richness. The Oreo crust ties it all together with a deep cocoa crunch. Every layer complements the other perfectly, creating a dessert that’s as stunning as it is delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cookie Crust Ingredients:
40 Oreo cookies
6 tablespoons salted butter, melted

Cheesecake Ingredients:
3 (8 oz.) packages cream cheese, softened
1 ½ cups creamy peanut butter
1 ½ cups granulated sugar
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
½ cup heavy whipping cream (plus more for topping)
½ cup sour cream, room temperature
4 large eggs, room temperature

Ganache Ingredients:
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips

Frosting Ingredients:
½ cup unsalted butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
3–4 tablespoons heavy cream
6 buckeye balls

Directions

1. I preheat my oven to 325°F (163°C) and grease a 9-inch springform pan.
2. To make the crust, I crush the Oreo cookies into fine crumbs and mix them with the melted butter until evenly moistened. I press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. I set it aside to cool while preparing the filling.
3. For the cheesecake, I beat the cream cheese, peanut butter, and sugar together until smooth and creamy.
4. I add the vanilla and flour, then mix in the sour cream and heavy cream until fully combined.
5. I add the eggs one at a time, mixing on low speed after each addition just until incorporated—being careful not to overmix.
6. I pour the batter over the cooled crust and smooth the top.
7. I place the springform pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides to create a water bath.
8. I bake for about 70–75 minutes, or until the center is set but still slightly jiggly.
9. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before removing it.
10. I let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
11. To make the ganache, I heat the heavy whipping cream in a saucepan until just simmering, then pour it over the chocolate chips. I let it sit for 1 minute, then stir until smooth and glossy. I pour the ganache over the chilled cheesecake and spread it evenly.
12. For the frosting, I beat the butter and peanut butter together until fluffy. I gradually add the powdered sugar, then mix in the heavy cream a tablespoon at a time until I reach a smooth, pipeable consistency.
13. Once the ganache is set, I pipe the frosting around the edges of the cheesecake and place a buckeye ball on each swirl for decoration.

Servings and Timing

This recipe serves 12–14 people. The total time is approximately 8 hours, including 1 hour and 15 minutes of baking, 1 hour of cooling, and at least 6 hours of chilling.

Variations

Sometimes I add chopped peanuts to the crust for extra crunch or drizzle caramel over the top for a salty-sweet twist. I also like swapping the semi-sweet chocolate for dark or milk chocolate depending on my mood. For a peanut butter overload, I use peanut butter Oreos for the crust.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen (without the ganache or frosting) for up to 2 months—just thaw it overnight in the fridge before adding the toppings. I serve it chilled for the best texture.

FAQs

Do I need a water bath for this cheesecake?

Yes, it helps prevent cracking and keeps the texture smooth and creamy.

Can I use crunchy peanut butter?

I prefer creamy peanut butter for a silky filling, but crunchy adds a fun texture if you like a bit of bite.

What if my cheesecake cracks?

That’s okay—the ganache covers any imperfections beautifully.

Can I skip the sour cream?

I recommend keeping it—it adds tanginess and creaminess that balance the sweetness.

How do I know when the cheesecake is done?

The center should jiggle slightly but not be liquid. It will firm up as it cools.

Can I make mini cheesecakes instead?

Yes, I divide the mixture into muffin tins with liners and bake for 20–22 minutes.

How long should the cheesecake chill?

At least 6 hours, but overnight gives the best flavor and texture.

Can I make the ganache ahead of time?

Yes, I store it in the fridge and gently reheat it until spreadable before using.

What are buckeye balls?

They’re peanut butter balls dipped in chocolate—an Ohio classic that makes a fun topping.

Can I freeze leftover slices?

Yes, I wrap each slice in plastic wrap and foil, then freeze for up to 2 months.

Conclusion

I love how this Chocolate Peanut Butter Cheesecake combines creamy peanut butter filling, a chocolate cookie crust, and a glossy ganache for an unforgettable dessert. The balance of sweet, salty, and rich flavors makes it irresistible, and those peanut butter frosting swirls with buckeyes take it over the top. It’s the ultimate indulgence for any cheesecake lover and a guaranteed showstopper at any gathering.

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