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A cake stand with a peanut butter cheesecake on top, with a slice removed.
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Peanut Butter Cheesecake

Perfect for peanut butter lovers, this Peanut Butter Cheesecake is jam-packed with peanut flavors. A crispy cookie crust filled with a peanut buttery filling, this cheesecake is perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 5 hours
Total Time 6 hours 30 minutes
Servings 10 servings
Calories 646kcal
Author John Kanell

Equipment

  • 9" Springform pan
  • Foil
  • Roasting pan
  • Electric hand or stand mixer
  • Mixing Bowls

Ingredients

For the Crust:

  • 30 chocolate sandwich cookies (Oreo’s)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted (75ml)

For the Filling:

  • 4 (8-ounce/227g) packages cream cheese room temperature
  • ½ cup sour cream room temperature (120g)
  • 1 cup creamy peanut butter (259g)
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon salt
  • 4 large eggs room temperature
  • ⅔ cup heavy whipping cream (160ml)
  • 1 teaspoon vanilla extract

For the Ganache Topping:

  • 3 ounces semi-sweet chocolate chopped (85g)
  • ⅓ cup heavy whipping cream (80ml)

Instructions

  • Position an oven rack in the lower third of the oven and preheat the oven to 325°F. Tightly wrap the bottom and sides of a 9-inch springform pan with aluminum foil. Lightly spray the inside of the pan with cooking spray.

For the Crust:

  • In a food processor, process the sandwich cookies and sugar until finely ground, about 30 seconds. Place in a medium mixing bowl, and stir in the melted butter until well combined. Press into the bottom and about 1½ inches up the side of the pan. Refrigerate while preparing the filling, or at least 30 minutes.

For the Filling:

  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream. Beat on medium-low speed until smooth and creamy, about 3 minutes. Add the peanut butter, sugar, and salt. Beat until combined, about 30 seconds. With the mixer on low, add the eggs one at a time, beating well after each addition. Stop and scrape down the bowl occasionally during mixing. Slowly pour in the cream and vanilla until fully combined. Pour the filling into the chilled crust, spreading into an even layer.
  • Bring about 8 cups of water to a boil.
  • Place the pan in a large roasting pan and on the lower third oven rack. Carefully pour the boiling water into the roasting pan until it reaches about 1 inch deep.
  • Bake for 1 to 1 ½ hours or until the filling starts to pull away from the sides of the pan and jiggles like jello when gently shaken. Loosely cover with foil after 45 minutes to prevent over-browning if necessary. Turn off the oven, and crack the door open. Let the cheesecake cool in the oven, for 1 hour. Remove the cheesecake from the roasting pan and discard the foil. Refrigerate the cheesecake, uncovered, for at least 4 hours or up to 24 hours.
  • When ready to top, run a thin knife around the outside of the cheesecake to loosen the sides from the pan. Release the spring and transfer the cheesecake to a serving plate or cake stand.

For the Ganache Topping:

  • Place the chopped chocolate in a medium mixing bowl. In a microwave-safe bowl, microwave the cream on HIGH until it just starts to bubble, about 1 minute. Pour the hot cream over the chocolate and let stand without stirring for 10 minutes.
  • Stir in slow circles until the chocolate is fully melted and the ganache is smooth. Pour the ganache over the chilled cheesecake, spreading gently to the edges and allowing the ganache to drip down the sides. Garnish with chopped peanut butter cups. Serve immediately or refrigerate until ready to serve. The cheesecake can be loosely covered and refrigerated for up to 5 days.

Video

Notes

  • Do not overmix the cheesecake batter, as it will introduce too much air to the batter. Air in the batter leads to the cheesecake rising too much in the oven and collapsing in the middle.
  • The best way to avoid overmixing is to bring your cold ingredients, such as eggs, sour cream, and cream cheese, to room temperature. Doing so will ensure they will easily incorporate into the batter without overmixing.
  • When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter.
  • Make sure the exterior of the pan is tightly wrapped with foil, so the water from the water bath does not leak into the cheesecake.
  • For the garnish, I used the Unwrapped Reese’s mini to save time on unwrapping all the peanut butter cups! Alternatively, leave them off or top the cheesecake with roasted peanuts or whipped cream.

Nutrition

Calories: 646kcal | Carbohydrates: 61g | Protein: 12g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 350mg | Potassium: 346mg | Fiber: 3g | Sugar: 45g | Vitamin A: 715IU | Vitamin C: 0.2mg | Calcium: 66mg | Iron: 6mg