Print

Chocolate Peanut Butter Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chocolate Peanut Butter Cheesecake features a rich Oreo crust, a silky smooth peanut butter cheesecake filling, and a glossy chocolate ganache topping—finished with creamy peanut butter frosting and buckeye candies for the ultimate indulgence.

Ingredients

Cookie Crust:

40 Oreo cookies

6 tablespoons salted butter, melted

Cheesecake Filling:

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

½ cup sour cream, room temperature

4 large eggs, room temperature

Ganache:

1 cup heavy whipping cream

1 cup semi-sweet chocolate chips

Frosting:

½ cup unsalted butter, softened

½ cup creamy peanut butter

2 cups powdered sugar

3–4 tablespoons heavy cream

6 buckeye balls (for garnish)

Instructions

  1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Crush Oreo cookies into fine crumbs and mix with melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Cool while preparing the filling.
  3. Beat cream cheese, peanut butter, and sugar until smooth and creamy. Add vanilla and flour, then mix in sour cream and heavy cream until combined.
  4. Add eggs one at a time, mixing on low after each just until incorporated. Do not overmix.
  5. Pour batter over the cooled crust. Place the springform pan in a larger roasting pan and fill with hot water halfway up the sides.
  6. Bake for 70–75 minutes, until the center is set but slightly jiggly. Turn off oven, crack the door, and let cool inside for 1 hour.
  7. Cool completely, then refrigerate at least 6 hours or overnight.
  8. For ganache: heat cream until simmering, pour over chocolate chips, let sit 1 minute, then stir until smooth. Pour over chilled cheesecake and spread evenly.
  9. For frosting: beat butter and peanut butter until fluffy. Gradually add powdered sugar, then mix in heavy cream until smooth and pipeable.
  10. Pipe frosting around cheesecake edges and top each swirl with a buckeye candy. Serve chilled.

Notes

Use creamy peanut butter for a smooth texture, or crunchy for added bite.

Ensure all ingredients are room temperature for a creamy batter.

Cover cracks with ganache—no one will know!

Freeze cheesecake without toppings for up to 2 months.

Chill overnight for best flavor and structure.

Nutrition

Find it online: https://justsosavory.com/chocolate-peanut-butter-cheesecake/