Peanut Butter Cheesecake
This Peanut Butter Cheesecake is a creamy, luscious dessert that combines smooth peanut butter and velvety cheesecake, all atop a crunchy OREO crust.
Servings: 8 servings
Equipment
- Food Processor
- Mixing Bowl
- Springform Pan
- Microwave
Ingredients
Crust Ingredients
- 45 cookies OREO cookies
- 8 tablespoons salted butter melted
Filling Ingredients
- 1/2 cup heavy cream very cold
- 24 ounces cream cheese softened at room temperature
- 1 1/2 cups powdered sugar
- 1 cup creamy peanut butter
- 3/4 cup full-fat sour cream room temperature
- 1 teaspoon vanilla extract
Ganache Ingredients
- 1 cup semi-sweet chocolate chips coarsely chopped
- 1/3 cup heavy whipping cream
Optional Toppings
- Reese’s peanut butter cups chopped
- chopped peanuts
- peanut butter drizzle
Instructions
- Prep the OREO Crust: Pulse OREO cookies in a food processor until fine crumbs. Mix with melted butter and press into a 9-inch springform pan. Chill in the refrigerator.
- Make the Peanut Butter Filling: Whip cold heavy cream until stiff peaks form. In another bowl, beat softened cream cheese until fluffy, then mix in powdered sugar, peanut butter, sour cream, and vanilla. Fold in whipped cream and pour into the crust. Chill for at least 4 hours.
- Prepare the Chocolate Ganache: Heat heavy whipping cream until hot, pour over chocolate chips, let sit, then stir until smooth. Let cool slightly.
- Assemble & Serve: Pour ganache over chilled cheesecake, spread evenly, and refrigerate for another 30 minutes. Garnish with toppings before serving.
Notes
For neat slices, dip your knife in hot water and wipe between cuts. Store leftovers in the refrigerator for up to 5 days.