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Peanut Butter Cheesecake with Oreo Crust & Chocolate Ganache

  • Author: Elina

Description

This Peanut Butter Cheesecake with Oreo Crust and Chocolate Ganache is an indulgent, show-stopping dessert that marries smooth peanut butter creaminess with deep, rich chocolate and the satisfying crunch of an Oreo cookie crust. Each bite offers the perfect balance of sweet, salty, and velvety textures, making it ideal for special celebrations or whenever you crave a decadent treat.

It’s a dessert that looks as impressive as it tastes, featuring layers of creamy cheesecake filling, glossy chocolate ganache, and a buttery, cookie-packed base. For a faster, no-fuss option, the no-bake mini cheesecake version delivers the same luxurious flavor in adorable, party-ready portions—no oven needed.

Ingredients

Scale

For the crust:

  • 1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
  • ¼ cup melted butter

For the filling:

  • 24 oz (675g) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream

For the topping (optional):

  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • Chopped peanuts or peanut butter cups for garnish

Instructions

  1. Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
  2. Mix chocolate cookie crumbs and melted butter in a bowl until evenly combined. Press into the bottom of the pan to form a crust. Set aside.
  3. In a large bowl, beat the cream cheese until smooth and creamy.
  4. Add peanut butter, granulated sugar, and vanilla extract. Mix until fully combined.
  5. Add eggs one at a time, mixing just until incorporated after each addition.
  6. Stir in sour cream until the mixture is smooth.
  7. Pour the filling over the prepared crust and spread evenly.
  8. Bake for 50–60 minutes, or until the center is set and just slightly jiggly.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  10. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  11. For the topping, heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
  12. Spread chocolate ganache over the chilled cheesecake. Garnish with chopped peanuts or peanut butter cups if desired. Serve chilled.

Notes

  • Texture Tip: Use room-temperature cream cheese for a smoother, lump-free filling.

  • Crust Option: Try a graham cracker or chocolate wafer crust if you prefer a lighter base.

  • No-Bake Shortcut: For the mini cheesecakes, chill at least 2–3 hours to ensure they set properly.

  • Flavor Boost: Add a drizzle of melted peanut butter or sprinkle crushed Oreos on top for extra texture.

  • Storage: Keep refrigerated for up to 5 days or freeze slices individually for future cravings.

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Find it online: https://thecoozyplate.com/peanut-butter-cheesecake-with-oreo-crust-chocolate-ganache/