This Peanut Butter Chocolate Cheesecake with Oreo crust is a dessert lover’s dream! Rich, creamy, and loaded with peanut butter and chocolate goodness, it’s the perfect treat for any special occasion or anytime you crave a decadent treat.
I originally published this recipe in 2016 and have since added new photos and more helpful success tips.
One reader, Lucy, commented: “I made this cake last year to impress my stepdaughter’s grandparents. Oh boy! I am part of the family now. Her 4-year-old niece loved saying “ganache”. This recipe is well-written and easy to follow. I’m making it again for Christmas tomorrow. I think it will become a holiday tradition now. My husband loves peanut butter and chocolate. This one’s a keeper! Thanks SO much! ★★★★★”
Why You’ll Love This Peanut Butter Cheesecake
This isn’t just any cheesecake! It features:
- A crunchy Oreo crust that adds the perfect texture.
- A creamy peanut butter filling loaded with chocolate chips for extra indulgence.
- A luscious chocolate ganache topping with chopped Reese’s for a burst of chocolate-peanut butter bliss in every bite.
Key Ingredients You’ll Need
- Oreo cookies: Finelly crushed for that perfect crust. Also, you shoul crush whole cookies, no need to remove the filling.
- Cream cheese: The foundation of every good cheesecake is a full-fat, block style cream cheese
- Peanut butter and miniature chocolate chips: For that irresistible filling.
- Heavy cream and chocolate: To create a silky ganache topping.
- Chopped Reese’s: Adds that extra chocolate-peanut butter flavor to top it all off.
How To Make Peanut Butter Cheesecake – Step-by-Step Instructions
Prepare the Oreo crust:
- In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Whisk in melted butter until all the crumbs are evenly moistened.
- Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.
Make the cheesecake filling :
- Beat softened cream cheese with sugar until smooth.
- Mix in peanut butter, heavy cream, and vanilla.
- Add eggs one at a time beating after each addition just to combine, do not over mix it.
- Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).
- Bake for 55-70 minutes, until the cheesecake, is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.
- Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).
Chocolate ganache:
- On medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely.
- Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
- Top with chopped Reese’s for the ultimate finish!
Tips for Perfect Cheesecake
- Start with Room-Temperature Ingredients
- Allow cream cheese, eggs, and other refrigerated ingredients to reach room temperature before mixing. This prevents lumps and ensures a smooth, even texture.
- Don’t Overmix the Batter
- Overmixing adds too much air to the batter, which can cause the cheesecake to crack as it bakes. Mix on low speed until just combined.
- Use a Water Bath
- Baking your cheesecake in a water bath helps it cook evenly, reducing the chance of cracks. Wrap the springform pan in foil to prevent water from seeping in, and place it in a larger pan filled with hot water.
- Run a Knife Around the Edges
- To prevent cracks as it cools, gently run a knife around the edges of the cheesecake after baking, separating it from the pan.
Wrapping Up on Peanut Butter Chocolate Cheesecake
This Peanut Butter Chocolate Cheesecake combines the best of chocolate and peanut butter into one irresistible dessert. The crunchy Oreo crust and optional toppings make it an indulgent dessert that’s sure to impress family and friends.
Whether you’re preparing it for a special event or simply treating yourself, this cheesecake is a guaranteed crowd-pleaser that you’ll want to make again and again. Follow our tips for the best results, and enjoy the compliments that come with serving such a decadent dessert. Happy baking, and enjoy every delicious bite of this Peanut Butter Chocolate Cheesecake!
Craving More Desserts Like This Chocolate Peanut Butter Cheesecake?! Check These Out:
If you are a real chocoholic, love cheesecake, and are an Oreo addict, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo Crust.
Boozy, sinful, and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with a thick layer of chocolate ganache and Oreo crust, will be a great St. Patrick’s Day dessert.
Chocolate Peanut Butter Cheesecake
Prep Time: 30 minutes- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 50 minutes
Yield: 16 slices 1x
Category: Dessert
Method: Oven
Cuisine: American
Print Recipe
Pin Recipe
Description
This Peanut Butter Chocolate Cheesecake with Oreo crust is a dessert lover’s dream! Rich, creamy, and loaded with peanut butter and chocolate goodness, it’s the perfect treat for any special occasion or whenever you crave a decadent treat.
Ingredients
For Oreo Crust:
- 2 cups Oreo crumbs
- 1/4 cup unsalted butter-melted
Peanut Butter Cheesecake Filling:
- 32 oz. cream cheese- softened
- 1 and 1/3 cup sugar
- 4 large eggs
- 1 cup smooth peanut butter
- 2 tsp. vanilla
- 1/3 cup heavy cream
- 1 ¼ cups miniature chocolate chips
For Milk Chocolate Ganache:
- ½ cup heavy cream
- 1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped
For Garnish:
- Chopped Reese’s cups
- Crushed roasted peanuts
Instructions
First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with two layers of aluminum foil, bringing the foil up the sides of the pan. Make sure the foil is tight and secure so no water gets in during the baking in the water bath!
To make the Oreo crust:
- Finely ground whole Oreo cookies with the filling to get fine crumbs, using a food processor. Combine the crumbs with melted butter and stir until evenly moistened.
- Press the mixture into the bottom of the springform pan and set it in the fridge to firm while preparing the filling.
To make the cheesecake filling:
- Preheat the oven to 350 F.
- Beat softened cream cheese with sugar until smooth.
- Mix in peanut butter, heavy cream, and vanilla.
- Add eggs one at a time beating after each addition just to combine, do not over-mix it.
- Stir in chocolate chips and spread the mixture over a chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).
- Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if starts browning.
- Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).
Milk Chocolate Ganache:
- When the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan, then transfer the cake to a serving plate.
- On medium heat bring heavy cream to a boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate. Stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
- Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache running down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
- Set in the fridge until ready to serve.
Notes
- Start with Room-Temperature Ingredients. Allow cream cheese, eggs, and other refrigerated ingredients to reach room temperature before mixing. This prevents lumps and ensures a smooth, even texture.
- Use full-fat, block-style cream cheese.
- Don’t Overmix the Batter. Overmixing adds too much air to the batter, which can cause the cheesecake to crack as it bakes.
If you try this recipe, leave a comment below and share a photo on Instagram. Tag the photo @omgchocolatedessets and hashtag it with #omgchocolatedesserts.
161 comments
someone has stolen your picture and is using it as their own
Thanks Cal
Hi Vera, I was wondering which oven rack do you bake the chocolate peanut butter cheesecake on?
Thank you.
Jill
You can bake on the lower third.
Yummy…..try it warm and it is immediate satisfaction and you will never have to try any other recipe!
Hi! I made this yesterday and finished today for a customer at my daughter’s coffee shop! The customer was so excited she said “Holy moly , is that for me?” We put a few pics on her FB page Harrod’s Perk and Chill!
I thank you for sharing this deliciousness! It will be a hot here in this small town! 😋💗
Thanks so much Beth. I’m so happy to hear that! I’ve just checked it on Fb. Looks amazing.
I decided to make this recipe for my family and my friend. And, oh my lord! I had one slice of this cheese cake and I’m weak to my knees. It is THAT rich. The cheese cake is really good but I recommend having really small slices.
Holy calories! Sounds wonderful though–my grandson is drueling over this one!!
This was very easy to make and is so yummy!!!!
I’m always really nervous about making cheesecake because so many things can go wrong. It actually came down to this recipe and another, but when I read the comments, a lot of people were saying the other was too rich. I made this cheesecake this past Thursday and served it on Saturday. It turned out great! The only thing I did different was I didn’t put the cake in a water bath. I put the foil around the bottom and at the last minute I decided not to put it in the water bath. I read so many stories of how water can leak into the pan and I was afraid that would happen. Instead I filled up the roasting pan with water and put it on the rack just below the cheesecake. It worked out great! No crack! I was nervous about that as the last cheesecake I made and did it that way had a huge crack through the middle. Overall, the cheesecake turned out fabulous! When I pulled it out of the fridge, it was gone within 5 minutes. This is a great recipe and fairly simple. I’m going to add it to my list of deserts for Thanksgiving!
Thanks April, I’m so happy that you like my recipe. Thanks 🙂
I’ve just patented a silicone cheesecak bath wrap which will eliminate the risk of . leak foil. Or should b out within the next year. Would appreciate your feedback.
This type of product would be great! My cake is in the oven, wrapped in foil in bath. Scared it’s going to leak!
Let me know when it’s available. I think that’s a great idea. Make sure you size it for 8-9-n 10 in pans. Perfect idea much needed.
My husband requested this cake for his birthday. I made this cake to the directions listed… fantastic, creamy chessecake. All my guest enjoyed. This will be the go to cake for his birthday in 2017. I later presented a slice to a friend. She shared with her friend and will be making this recipe for her Thanksgiving dessert. Enjoy!
Thanks Marie, I’m so happy to hear that.
Happy birthday to your husband 🙂
My roommate that doesn’t give out compliments for anything absolutely loved this cheesecake and has asked me to bake more in the house. It was a really big step with him and I’m so glad that I decided to make it!
Hello. I just made your recipe, and I should have used a 10 inch springform pan. I couldn’t fit all the cheesecake batter in the 9 inch.
I’m excited to try the finished product. Thanks for sharing!
Thanks Jennifer 🙂
Most Fabulous Most Easy & Soooooooooo Good 🙂 I made this for my son’s birthday cake & it was a hit…. I just changed up a couple things as i added 1/2 cup peanutbutter chips & 1/2 cup chocolate chips i also bought white chocolate peanut butter cups and i used cashews instead of peanuts… either way it was so good… will definately make this one again!!
Thanks Lisa 🙂
Happy birthday to your boy !!!
Have made this several times! Always a winner! Thank you
YOU NEED BETTER DIRECTIONS!!! AND PICTURES OF THE STEPS!!!!!!
Why on earth would you need pictures of the steps??? You shouldn’t be baking if you can’t follow simple instructions.
Just made this afternoon for Fathers Day . Looks fabulous and cannot wait to enjoy! Very easy instructions!
You don’t need better directions. Unless you’ve never baked before, these are everything you need to know.
I was thinking the same thing!
My dad requested this as his birthday dessert and it turned out amazing! My brother has already requested this for his birthday dessert in a few weeks. I have never made a cheesecake before so I was slightly intimidated by it.
I did make a few changes. For the crust I did 3 cups of crushes Oreos and 1 cup of crushed peanuts with about 5 T. of butter. We like a thick crust and this turned out perfect. I also swapped out the chocolate chips for chopped Reese’s Cups.
I wrapped my spring-form pan with 2 sheets of heavy duty foil and when I took the foil off there was water dripping out of it. I was sure we were going to be having cheesecake mush, but it must have just been condensation because it turned out perfectly.
A+ recipe, thank you!
Thanks Brittany, I’ so happy to hear that 🙂
My dad requested this as his birthday dessert and it turned out amazing! My brother has already requested this for his birthday dessert in a few weeks. I have never made a cheesecake before so I was slightly intimidated by it.
I did make a few changes. For the crust I did 3 cups of crushes Oreos and 1 cup of crushed peanuts with about 5 T. of butter. We like a thick crust and this turned out perfect. I also swapped out the chocolate chips for chopped Reese’s Cups and used about 1/2 the amount ganache and just spread it on the top.
I wrapped my spring form pan with 2 sheets of heavy duty foil and when I took the foil off there was water dripping out of it. I was sure we were going to be having cheesecake mush, but it must have just been condensation because it turned out perfectly.
A+ recipe, thank you!
What flavor of mini chocolate chips?
I love peanut butter and this recipe for cheesecake is amazing, can’t wait to cook this dessert. Thank you for sharing this delight with us.
I made this for a charity auction that’s happening tonight. Other than having to keep an eye on it at the end in the oven, the recipe was PERFECT!!! When I went to use my thin knife to encourage it from the springform edge, my husband was standing over my shoulder with his fork ready to catch the bits. It turned out beautifully! Let’s hope to fetch $$$ for this amazing cheesecake and thank you for the perfectly easy instructions! Looks just like the picture (except that I added more reese’s chops and more chocolate drizzle – because this sucker needs to fetch hundreds)! Will definitely be making this again and again!
Thanks SF, I’m really happy to hear that:-)
I made this cheesecake, but substituted the Oreo base with homemade peanut butter cookie crumbs for our gluten free guests (1 cup p butter, 1 1/3 cups sugar and one egg). I also only used 3 pkgs of cream cheese and it was decadent and amazing to say the least. Rave reviews from everyone…
Thanks Cathy:-)
[…] you are a real chocoholic, love cheesecake and are an Oreo addict, already know about this Reese’s Cheesecake, then there is only one solution for you, the decadent Triple Chocolate Cheesecake with Oreo […]
[…] you don’t even have to wait for it to cool completely before you serve it. Even the very popular peanut butter cheesecake and the magic cake are ignored, in our house it turns into a real fight. As soon as my […]
looks amazing! If I wanted to make these individual like 24 cupcake size portions what temperature and time would be best?
Hi Candance,bake them at 325 f about 20-25 minutes, until set.
[…] for kids and adults, too!!! If you love this recipe you’ll most likely also will love this reese’s cheesecake! And for Christmas i suggest you these Reese’s Peanut Butter Christmas […]
[…] of this Blueberry White Chocolate Lasagna is mixture of crushed Golden Oreo cookies (check out this recipe for another recipe with this ingredient!) and melted butter pressed into bottom of the pan. […]
Serving size? Calories? Carbs?
[…] de pinottes et Reese qui et tellement bonne, c’est ma gateau préfère de faire. J’utilise cet recette que j’ai trouver en ligne. C’est aussi mon gateau préféré car c’est un tradition que […]
I put the cake in a water bath !!!! BIG MISTAKE….will be remaking tomorrow with a bath on the Lowe rack ?
I am afraid of the water bath. Can I just put this cake in the oven ?
Can these be made into mini individual cheesecake?
Hi Tara, you can make this as mini cheesecakes. You might be interested to check these https://omgchocolatedesserts.com/mini-chocolate-peanut-butter-cheesecakes/
This recipe is fantastic! I followed it to the letter the first time I made it and it was amazing! I have now slightly altered your recipe and use it as a base for lots of other cheesecakes, there’s something about the peanut butter that makes this one extra creamy though!
[…] first discovered this courtesy of my co-worker Hannah, who passed along the OMG Chocolate Desserts recipe that inspired her. This cheesecake requires three steps: the crust, the cheesecake filling, […]
So, left it in oven for 55 minutes (lowest time mentioned) and came out way overcooked. What a waste of time and ingredients. So bummed, it’s for a birthday party tomorrow and I don’t have time to make another.
Hi Suzzan, I’m so sorry to hear that!
[…] My cheesecake was a huge success!! It was so good, and so rich. I’m definitely happy with how it turned out, and I would definitely make it again!! If you’re interested in giving it a try, here’s the recipe: https://omgchocolatedesserts.com/reeses-peanut-butter-cheesecake/ […]
[…] Peanut Butter Cheesecake (I made this one last year and it was a […]
Thank you for this recipe. I was looking for one I made several years ago that was a signature cheesecake from a restaurant in Texas. I didn’t bookmark the recipe but this one looks exactly like it and was very easy to make. It’s in the oven now so fingers crossed! I’m sure it will be everything the guys at the firehouse could ask for!
I made the Chocolate Peanut Butter Cheesecake for my grandsons birthday today. He is a MAJOR peanut butter lover.
He LOVED IT!! We are a family of foodies and it was a big hit.
Here are my observations:
• This is VERY rich and will serve 14-16 as slices need to be small
• I added an extra 1/3 peanut butter to batter to make it a little more peanuty – it was perfect
• I used 1 cup of milk chocolate chips in ganache and 1/2 cup of remaining semi-sweet chips… so ganache would not too seeet…perfect
• I used the Oreo cookies for crust and did NOT use a water bath; BIG mistake as the cream in cookies melted and dripped all over bottom of the oven and started smoking .so if you use the Oreos, use the water
• I have always used Nabisco chocolate wafers as a crust and will again next time.
18 crushed wafers & 2-3 T melted butter
Despite my small changes, this is a wonderful recipe for a great peanut butter cheesecake . This is definitely worth trying
Thanks so much Kay 🙂
Absolutely LOVE this recipe! I made it a few months ago and it is literally the best cheesecake I’ve ever had. Fantastic recipe!
I had a question – I am supposed to make this cheesecake for a friend, but will be going out of town a few days before they will be needing it. I was reading online that cheesecake freezes well, and I was wondering a) how long this cheesecake lasts in your experience, and b) have you ever frozen it for later? I’m trying to decide how much time they would have to eat it if I didn’t give it to them until the 3rd or 4th day, and if it isn’t enough time, how to go about freezing and caring for it instead. Any advice you’d have is much appreciated!
Thank you! Seriously drooling over this and wishing I was making it for me lol!
This cheesecake was amazing! Very easy to make. I did not use the water bath I’ve never used it with any of my cheesecakes & never had a problem. I can’t wait for my family to try it.
this looks amazing! i was thinking about making these in a muffin pan for my birthday…do you think they can be frozen? i know plain cheesecake can but i wasn’t sure about flavored cheesecake.
Hi Rebekah, I think it will be fine, too.
I have never left a review of a recipe, but this is just too good not to. It’s the creamiest cheesecake I’ve ever eaten. The water bath scared me at first but it was super easy. I used a premade graham cracker crust, which I would not use again. A chocolate crust would be much better. Also, I cut the amount of mini chocolate chips in half and substituted Reese’s peanut butter chips since the top is covered with ganache. Do yourself a favor and make this. So delicious!
Thanks Michele 🙂
[…] you love more in the world than the combination of chocolate and peanut butter you must try this Chocolate Peanut Butter Cheesecake recipe! Oreo crust, creamy peanut butter cheesecake filling loaded with chocolate chips, milk chocolate […]
[…] could easily be number one on your Thanksgiving list of treats. Well, maybe second to my tasty peanut butter cheesecake! […]
4th time making this dessert. A huge hit every time. My fave cheesecake recipe, hands down….. Thanks so much
Thanks Tasha 🙂 You’ve made my day 🙂
Is there an alternative to a roasting pan to cook the cheesecake in? Unfortunately I do not own a roasting pan. What would be the results if I cooked the cheesecake right on the rack without water? Thanks so much!
Hi Sarah, it could crack on a surface, but you could place a small pot with water on the bottom of the oven, and wrap the pan with 2-3 layers of aluminum foil anyway, to prevent the cake from burning too much on the bottom and edges.
[…] The peanut butter cheesecake can originally be found on Oh My Goodness Chocolate Desserts. While I used her cheesecake filling recipe, I did not use any other part of her recipe. The peanut butter frosting recipe can originally be found on Kitchme. […]
This is the first Cheesecake I have ever attempted to make and it turned out perfectly!! I recently bought a slice like this at Cheesecake Factory for $8 and decided I should try and make a whole one for just a few more dollars! It was pretty easy!!! I wrapped my pan in foil and used the parchment paper on the bottom as suggested. I put a large pan of water on the rack below the Cheesecake instead of putting it in a water bath and I had no cracks. My family is very impressed!! It turned out perfectly!! I have already shared pics and the recipe with friends! I will definitely make it again!!
Thanks. I’m really happy to hear that :-)!
I have never made a cheesecake in my life, but I am about to make this as my first one! Wish me luck 🙂
Happy baking, Holly! Let me know how it goes :-)!
Made this cheese cake on Sunday for my daughter30 birthday turned out amazing it was soo tasty we all enjoyed it I will certainly make this again Thanks for the recipe
Thanks Chris! I’m so happy to hear that!
Can dark chocolate be substituted for the milk chocolate?
Hi Karen, you can substitute it.
[…] Chocolate Peanut Butter Cheesecake […]
Would semi-sweet chocolate chips work for the ganache?
It will work.
Made exactly as directed except with gluten free Oreo-like cookies. Perfection! It even converted someone who doesn’t like cheesecake into a cheesecake eater.
Thanks Clare! Happy New Year!
Just made it for New Year’s party really rich but good
Just made it for New Year’s party really rich but good 2018
The peanut butter filling recipe is amazing!! I made it as part of a recipe for my blog and it turned out fantastic! Super yummy! Thank you!
I sourced you as the original creator of the filling. Thanks again!
Hey um how many people does this recipe serve and how long does it take and how many calories
I was really in the mood to make a chocolate peanut butter cheesecake and came across several recipes and finally decided on this one…and let me tell you I was NOT disappointed. It was easy to make, came out looking beautiful, and the taste was AMAZING!!! It was a big hit with my family and even some got taken to work because we didn’t want to keep it to just ourselves!
Thanks Bryce,I’m so happy to hear that!
I wanted to attempt a cheesecake for my fiancee for Valentine’s Day. This recipe did not disappoint! I was nervous about the water bath, but it was surprisingly easy and the recipe is so delicious. Highly recommend making this! My fiancee loved it.
Thanks Laura!
I have been waiting for months to make this cheesecake! I made it for a dinner with friends and it was a huge hit! I think this is one of the best cheesecakes I have ever tasted let alone made! I would even say it is better than ones you can get from famous or upscale bakeries/ restaurants… yes…. it is that good! I followed the recipe to a T. No issues at all with the water bath. No cracks on the top. It was so creamy and decadent. This is now going to be one of my go to cheesecake recipes. I’m anxious to try the Irish cream one next! Thanks for sharing this amazing dessert!
Thanks Amy! I’m happy to hear that!
Okay having problems with stars um I would like to put 5 not 4 but that being said. I made this cheese cake but tweaked it I did a vallina wafer crust and didn’t add the chocolate ganache to the top I also added reese’s on the inside of the filling I made it twice first time I made it. I put it in water bath didnt matter how much foil I put on the bottom of pan I still got water in it. I didnt have that much water on outside either. But trial and error next time I will makes sure to really wrap the bottom good. Haha the second time I made it I didnt put it in a water bath at all I will need to make another since it was for my husband birthday originally and he only got one slice but I couldnt help that it was very good. Everyone loved it and it was easy to make. Thank you for the recipe will be making another and will make it the right way as per what the recipe says thanks for taking the time to share with us.
Hi. I’ve scanned this page multiple times to find the recipe but am not seeing it?? I only see the commentary and photos. Am I staring right at it? Would you be able to link it in your reply? Thanks!
Where’s the recipe instructions??????
I have made this recipe a few times and it is always a hit! Turns out so creamy and delicious. Instead of foil I use a Roasting bag to prevent water leaking. Thank you for sharing this recipe ❤️
Thanks for sharing your love 🙂
[…] Reese’s Peanut Butter Cheesecake […]
[…] so even in the case of no success and after having ate a sugary but very tasty magic cake and a Reese’s cheesecake, somebody will like this sweet/salty combination. And what makes this recipe even more interesting […]
[…] gift that will be appreciated by all who are lucky enough to be on your list! Combine it with a Reese’s Cheesecake and people will love you […]
Nice recipe!
Looks great! I’m going to make this tomorrow probably. Quick question, is there a reason not to use sour cream in this? I’ve noticed a lot of the recipes don’t include it (a few do though). My wife says the oils in peanut butter help make it creamy but I figure maybe 1/2 cup of sour cream would make it even creamier. Thanks for the recipe!
I made this the other day and it was amazing. I recommend putting the Reese’s cups in the freezer before chopping them. Also using a silicon sleeve for your springform pan, such as the Easy Bake Cheesecake Wrap, makes life so much easier. I made one minor change – cosmetics only. Instead of crushed peanuts I used the Reese’s Pieces (peanut butter in a candy shell – looks like Smarties). It added colour and some crunch. Personally I thought there was a bit too much Ganache but no one else thought so.
I made this the other day and it was amazing. I recommend putting the Reese’s cups in the freezer before chopping them. Also using a silicon sleeve for your springform pan, such as the Easy Bake Cheesecake Wrap, makes life so much easier. I made one minor change – cosmetics only. Instead of crushed peanuts I used the Reese’s Pieces (peanut butter in a candy shell – looks like Smarties). It added colour and some crunch. Personally I thought there was a bit too much Ganache but no one else thought so.
[…] If you like the idea of these mini apple pies, and you don’t really have much time, be free to use the shortcuts and take refrigerated Pie Crust and a can of Apple Pie Filling. In only a few minutes, you will make identically tasty Apple Pie Cookies. If you’re not hungry for cookies you or apple based baking you could always bake something different, like a magic cake or the a great tasting peanut butter cheesecake. […]
Made this one last weekend. They loved it! One hour in the oven was not enough though, it was still very soft. And a s a European I really struggled with the measurements. Would be very helpful if there would be both in cups and grams.
Thank you times a million. I’ve made this four times already and have one cooling now. So easy and a great gift.
[…] you simply must forgive me, because for these sweet little Peanut Butter Chocolate Cups and the peanut butter cheesecake that I made, I really had a valid reason. They were, actually, just a part of therapy for the […]
[…] Shortbread Cookies which I baked really often, and everyone in our house loved them, just like the peanut butter cheesecake that I often […]
[…] since you know that one of my favorite ingredients is chocolate (and peanut butter, check out this page for a great recipe), I will make the decision a little easier. But just a little easier since […]
[…] Butter Parfait. Everything that my husband and I loved (chocolate and peanut butter, like the chocolate peanut butter cheesecake) packed into a sweet little portion. And with all that it’s the first parfait in my blogging […]
[…] I eat it all with a spoon, it was perfect refreshment on this hot weather, even better than the Reese’s Cheesecake leftovers stored in my freezer as […]
[…] seen that I am a big fan of cheesecake. I simply love cheesecake in every form (especially this peanut butter cheesecake), whether it’s cake, cupcakes, or a classic salty dish – Chimichangas, which I just had to […]
[…] chocolate ganache on top of everything, cheesecakes (Triple Chocolate Cheesecake with Oreo Crust, Reese’s Cheesecake), cakes (Oreo Cheesecake Chocolate Cake, Chocolate Pound Cake, Boston Cream Pie Pound Cake), […]
[…] cookies are a perfect choice. Reese’s Chocolate is also an excellent choice, as you can see here. So, before baking them, I placed one Oreo cookie at the bottom of each cupcake and added some […]
[…] in every single bite, too. Do you prefer Reese’s chocolate instead of Oreos? Check out this Reese’s Cheesecake, you’ll love […]
[…] I’m sure you will LOVE these Mini Oreo Cheesecake, too. You’ll probably also love this Reese’s Cheesecake […]
[…] loaded with chocolate chips, and covered with a crunchy chocolate shell. I love the taste of chocolate peanut butter cheesecake, it's simply delicious! These bite-sized truffles will leave you craving for […]
[…] 30 minutes, you will have a beautiful no bake Nutella Cheesecake. Try it!!! Also try this delicious peanut butter cheesecake as […]
I made this for a 17 year olds birthday cake. She loved it! Only thing I changed was the crust. Instead of oreos I used butter butter cookies.
Wanted to make it, looked for recipe for peanut butter and chocolate cheesecake but only pics. Must have missed something.
Hello vera,my name is lori and im making your chocolate peanut butter cheesecake for my coworkers!!ive never made a cheesecake before but i want to try it.im making four of them because i work at walmart and i have to work on thankgiving day and we have a huge meal at work for everyone.and everyone will be there.i wanted to make something special for everyone and i hope they come out right.
Thanks Lori! Happy baking!!!
[…] my peanut butter craving has been out of control. I was originally planning on making a cheesecake, but didn’t have the patience to wait. So, I decided to make the same cookies as I make my […]
I’d like to make this recipe for a thanksgiving dessert, but I have a family member with a nut allergy … is it possible to make the base and take out the peanut butter,? I’m not sure if this will change the results of the cheesecake
Hi Kayla, you can omit the peanut butter. Maybe you could add some cookie butter instead.
I made this for my son’s birthday, a year ago. His response… “This is the best cheesecake that I have EVER had!” And he is requesting this cheesecake for his birthday, this year. He will likely ask for it every year, too.
What kind of peanut butter do you use for this? The kind that is like shortening, or the kind that is basically just peanuts and salt?
I’m definitely making this recipe this weekend, but I want to make it in a 4 inch springform pan (so that i don’t scoff the 9 inch cake down by myself haha). Do you have any advice on how much of the ingredients I should use (I was thinking half) and the baking time?
Thanks so much!!
Does the butter have to be unsalted?
Hi Holly, you can use salted butter if you don’t have unsalted.
Thank you! I ended up just buying unsalted. I made this for Easter and it was soooooo good!
WOWWWWWWWW. I’ve made a lot of cheesecakes before and this one really comes out as promised. The texture and sweetness is just right. I’m so glad I found thus recipe and will definitely be making this again for a bigger crowd!
Thank you!
I have made this 3x and I am basically famous because of how good it is. If you are looking for something that will impress, you have found your recipe.
Do I have to wait for the cheesecake to cool before adding the ganache? Boys in my house at getting impatient. Lol can I add the ganache while the cheesecake is still warm ? Or is this a really bad idea? Thanks!
Hi, just wondering if I can use a crust from a different recipe? Maybe a graham cracker one, I don’t have oreos.
Thanks!
This cheesecake was amazing! Came out perfect and delicious. Will definitely make again! <3
Can i use crushed up oreo crumbs without the cream instead of whole oreo cookies being crushed up for the crust? Will it work? Can’t wait to try the recipe!!
You will have to add a few Tablespoons of melted butter f not using Oreo with the filling.
Delicious and amazing dessert! The crunchy peanuts on the top were an especially delightful addition!
Oh my! This looks shamefully decadent! Do you think it could also be madr in the Instant Pot?
I actually made this cake several months ago. all of my grandchildren love reeses so I thought it would be a great dessert to try. i believe it is my second attempt at a cheesecake and it came out perfect. everyone wants me to make it for christmas dessert so I am going to try again. i was wondering if you can freeze this after making it, at least before you put the ganache on it. have you every tried?
thanks
Hi Carol, you can freeze it. Thaw the cake in the fridge night before and spread the ganache over thawed cheesecake.
I made this cake last year to impress my stepdaughter’s grandparents. Oh boy! I am part of the family now. Her 4 year old niece loved saying “ganache”. This recipe is well written and easy to follow. I’m making it again for Christmas tomorrow. I think it will become a holiday tradition now. My husband loves peanut butter and chocolate. This one’s a keeper! Thanks SO much!
Thanks Lucy!
I love the recipe. I made it for a familly dinner. I would like to know how to adjust it for cupcakes. Thank you for sharing your recipe; it was delicious.
This is so delicious. I make it every year. I use chocolate graham or animal crackers instead of Oreos to cut down fat, plus I used Oreos the first time and the crust was too greasy. Also the first time time I made it I didn’t realize I needed four packages of cream cheese se and only had two. I looked up substitutions and found you can blend cottage cheese until smooth which I had. It turned out awesome! I do this every time now for half of the cream cheese to cut down on fat and up the protein. Also, I only had crunchy peanut butter the first time and I liked the texture so I use that every time now too! Lastly, I did semi-sweet chocolate chips for the ganache and skipped the chopped peanuts.
Okay I’m gonna come back once we taste it but so far, it’s been in the oven for 58 minutes and it rose so much that it cracked all around the edge. Now, I put the eggs in before the peanut butter, cream, and vanilla because I read it wrong (so mad at myself!) do you think that’s why it did that??
Hi Chelsea, you probably beat it too much and incorporate too much air in the mixture. The ganache will cover the cracks, don’t worry.
SO GOOD. I made for my boyfriend and brought half of it to work – it was gone in five minutes. It is very rich but I don’t think TOO rich. I followed the recipe exactly and the only thing I would do differently next time is use a bigger springform pan. I had too much batter and actually had to throw some away which broke my heart, lol. And I think a thinner cheesecake would allow for smaller slices and make it a little less rich.
Wow this was amazing! Thank you for the wonderful recipe! I made it for my husband’s bday and he loved it. Only thing I did different was I filled a casserole dish with water and set it on the rack below the cheesecake (because honestly I didn’t want to deal with the water bath). Initially there were a couple of small cracks, but they closed when it cooled and it was covered with ganache & peanut butter cups so it looked flawless. : ) Otherwise I followed the recipe exactly as written. Thank you!!!
Thanks Jill!
I made this on Christmas 2021 for my boyfriend’s birthday (he’s a Christmas baby). We’d been dating for only 3 days and I wanted to make something special for him. He said he liked peanut butter chocolate cake and cheesecake but wasn’t picky. So I figured I’d make a combo of the two and found this recipe. It must have made an impact because he stuck around and we’re getting married in 5 months. LOL! I’ll be making it again for his birthday in a few days and he’s super excited.
This is a fantastic recipe! It’s so rich and creamy. Your family will love it!
Sooooo good!! My birthday cake for 3-4 years running. People get excited when this shows up at potlucks. Shared the recipe with a friend to rave reviews. Simple to make and a delight to behold! Even better to eat!
I am about to make this for a friend who is not a baker. Her son turns 40 and requested a pb chocolate cheesecake. Your recipe looks great. Reviews very positive. My question is, wjy cant you just use chocolate oreo cookie crumbs in a box insted of grinding up oreo cookies?
If you use it you will need more butter for the crust. It’s tastier when you ground it with the filling.
Sure, here it goes:I never fancied myself much of a chef, but when my wife Lily threatened to leave unless I could replicate her favorite dessert, Reesie’s chocolate cheesecake, I knew I had to step up my game. Panic washed over me as I faced the ultimatum.Determined to save our marriage, I dove headfirst into the world of baking. I scoured recipes, watched tutorials, and sought advice from anyone who would listen. The kitchen became my battleground, where I faced burnt crusts, collapsed fillings, and a fair share of frustration.But with each setback, I refused to give up. Finally, after hours of trial and error, I presented my creation to Lily. As she took that first bite, I held my breath, hoping beyond hope that it would meet her expectations. To my utter relief, her face lit up with joy, and she embraced me tightly.In that moment, I realized that it wasn’t just about the cheesecake. It was about the effort, the love, and the determination I poured into it. From then on, whenever we shared a slice of Reesie’s chocolate cheesecake, it served as a sweet reminder of the strength of our bond.
A delicious beautiful looking dessert. I noticed someone else also commented on the size of the pan should be 10″ as oppose to 9″. It was so full in the 9″ pan that if took WAY longer to cook than noted in the recipe. OR you could use one less brick of area cheese also. It was very dense and felt like we were all eating bricks of cream cheese.