Peanut Butter Chocolate Cheesecake

I made this for B’s and my anniversary (12 years may have flown by, but B’s love of cheesecakes remains steadfast)

I don’t make too many peanut better desserts, but I do enjoy eating peanut butter. B and I have a heated debate whether crunchy (which I love) vs smooth (his favorite) is superior. Since B eats more peanut butter than I do, unfortunately, we end up with smooth in the pantry the majority of the time.

Admittedly, smooth peanut butter is better for baking. I once made the mistake of trying to pipe peanut butter frosting made with crunch peanut butter for Nike’s pupcake and the peanut bits kept clogging up the tip. So I don’t complain too much (marriage is all about compromise, right?)

Adapted from Preppy Kitchen

Peanut Butter Chocolate Cheesecake

Course Dessert
Cuisine American


  • 1 1/2 cups chocolate Oreo cookies
  • 4 tablespoons unsalted butter melted
  • 2 8- ounce packages cream cheese room temperature
  • 1/4 cup sour cream room temperature
  • 2/3 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • pinch teaspoon salt
  • 2 large eggs room temperature
  • 1/3 cup (scant) heavy whipping cream
  • 3/4 teaspoon vanilla extract
  • 3 oz dark chocolate chopped
  • 1/3 cup heavy whipping cream


  • CRUST:
    Preheat the oven to 350°F.  In a food processor, crush the Oreo cookies.  Stir in Oreos and melted butter in a bowl until well combined. Press into the bottom of cheesecake pan (I used 3 inch mini pans, but this could also be used for a 6 inch pan) and bake for 5-7 minutes. Remove and let cool while making the filling.
    In a large mixing bowl, beat the cream cheese and sour cream until smooth and creamy. Beat in the peanut butter, sugar, and salt. Beat in the eggs one at a time. Mix in heavy cream and vanilla until fully combined. Pour the filling into the cooled Oreo crust.
    Preheat the oven to 325°F. Bake for 30 min or until the edge are set with a jiggling center. Let the cheesecake cool in the oven. Refrigerate the cheesecake for at least 4 hours or up to 24 hour. When ready to add topping, remove cheesecake from springform pan.
    Place the chopped chocolate in a medium mixing bowl. In a microwave-safe bowl, microwave the heavy cream until hot. Pour the hot cream over the chocolate; gently stir until the chocolate is 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 and enjoy!

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