I am so excited about this cheesecake!! It is absolutely delicious! The creamy peanut butter cheesecake filling sits atop an Oreo crumb crust and is topped with rich chocolate ganache!
The filling is super creamy and peanut buttery with a nice tang from the cream cheese. I love how each bite brings together the texture of the crumb crust, creamy filling and smooth chocolate ganache!
I first made this cheesecake a year ago for our Easter celebration, it reminds me of a cheesecake version of your favorite chocolate peanut butter Easter egg candy! mmm…I look forward to enjoying a few Zitner’s peanut butter eggs every spring!
Recipe Option Update 4/9/23:
This past Easter, I wanted to try adding Oreos to the cheesecake batter! I quartered 15 extra (regular) Oreos and mixed them in with the batter before baking. Ooh yummy! I loved the cookie texture mixed in with the super creamy peanut butter cheesecake. I will definitely do this again! I will say the batter with the added cookies filled my 2.5 inches deep Kaiser springform pan right up to the top. So make sure you pan is at least 2.5 inches deep.
Perfect Picture for Pinterest: ⬇️
Ultimate Chocolate Peanut Butter Cheesecake
Chocolate Crumb Crust:
- Non-stick baking spray or butter to grease pan
- 24 chocolate sandwich cookies regular Oreos
- 4 tablespoons melted butter
- 2 pounds (4, 8-oz. packages) cream cheese at room temperature (I use Philadelphia Brand)
- 1 cup sugar
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 3 large eggs + 1 yolk at room temperature
- 1 cup creamy peanut butter regular, not all-natural variety, I used Jif
- 1 cup sour cream at room temperature
Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 1/2 cups semi-sweet chocolate chips or milk chocolate chips
- whipped cream
- mini peanut butter cups
Chocolate Crumb Crust:
- Preheat oven to 350 degrees.
- Lightly grease 9” springform pan with non-stick baking spray or butter.
- Use food processor or chopper to grind cookies to crumbs. (Could alternatively crush in a zip top bag.)
- Add melted butter to crumbs and mix to combine.
- Press crumbs into bottom of prepared pan. Use flat bottomed measuring cup or spatula to flatten/compress crumbs.
- Bake for 8-10 minutes, then cool completely.
Peanut Butter Cheesecake Filling:
- Increase oven temperature to 425 degrees.
- Heat a kettle of water to boiling. (8-12 cups)
- Beat cream cheese and sugar until light and fluffy. (I use a stand mixer with flex edge beater.) Mix in cornstarch, then vanilla. Add eggs one at a time. Mix in peanut butter, then sour cream. Make sure to scrape bottom of bowl, then mix some more to ensure everything is thoroughly mixed. It should have a smooth and satiny texture.
- Pour filling into pan with cooled crust, gently smooth top and tap pan on counter a couple times to eliminate any large pockets of air.
Bake Using Water Bath:
- Lay 2, 17-inch long sheets heavy duty (18” width) aluminum foil criss-crossed on counter.
- Lay filled pan in center of foil sheets and gently fold up foil around pan. It doesn’t have to be tightly pressed around pan - make sure not to create any holes in the foil.
- Place foil wrapped pan in roasting pan.
- Place roasting pan with cheesecake in preheated oven. (lower center rack) Gently pour hot water into roasting pan, taking care to not splash onto cheesecake. The water should come about half-way up the springform pan.
- Bake at 425 for 10 minutes.
- Reduce oven temperature (keep oven door closed) to 200 degrees and bake for 45 minutes.
- Turn off oven and allow cheesecake to cool (in the oven) with oven door slightly ajar for 3 hours. (I tuck the end of a wooden or silicone spoon into the top corner of the oven door.)
- Remove from oven (careful not to splash water) remove cheesecake from water bath. Unwrap the foil. Run a thin knife or spatula around the edge of the cheesecake to make sure it is released from the pan.
- Place cheesecake in refrigerator uncovered until chilled a bit. (helps prevent condensation on plastic wrap) Then cover with plastic wrap and refrigerate 4 hours or overnight.
- You can refrigerate for up to 4 days or freeze for up to 3 months wrapped tightly in foil. Thaw overnight in the refrigerator.
Chocolate Ganache Topping:
- Run a thin knife or spatula around the edge of the cheesecake to make sure it is released from the pan. Remove outside of springform pan. If there is moisture on top of cheesecake, you can gently lay a paper towel on top to absorb the moisture.
- Place chocolate chips in medium heat-proof bowl. Heat heavy cream to simmering in saucepan or microwave. Pour hot cream over chocolate chips and allow to sit for a minute or two. Stir until the chocolate chips melt into the cream and become a smooth mixture. (If the mixture cools before all the chocolate chips melt, you can microwave for about 20 seconds.)
- When the ganache is smooth and has cooled/thickened - but is still pourable... Pour ganache over cheesecake and use an offset spatula or back of a spoon to spread over the surface allowing some to drip over the edge. Chill for 20 minutes to set ganache. Garnish if desired with whipped cream and mini peanut butter cups.
- Take out of refrigerator for 20-30 minutes before serving. For clean cutting of slices, I dip the knife in warm water and wipe clean before each cut.
Oh my goodness you’ve done it now! I must make this, it looks so delicious! Thanks Tina for the recipes!
Thanks Dolly! Let me know how it goes!!
How do I print this
Hi Glenda – there’s a blue printer icon in the upper right corner of the recipe – click that ( :
Um, you click print and select the printer. But I just screenshoted all the important parts and went off of that.
I made your peanut butter cheesecake this weekend. It is yummy and easy to make. Thanks Tina.
Hi Michelle! So glad you enjoyed the cheesecake!! Thanks for letting me know! ❤️
My Family Loved this Cheesecake!!! Thank You!!
Thanks for letting me know Kathy-Lynn!! Happy Holidays to your and your family!