Craving a decadent dessert with a perfect balance of rich chocolate and creamy peanut butter? Look no further! This indulgent Chocolate Peanut Butter Cheesecake is a heavenly treat that combines a crunchy Oreo crust, velvety peanut butter cheesecake filling, and a luscious chocolate ganache topping. It’s perfect for parties, special occasions, or when you simply want to spoil yourself with a delightful dessert.

Ingredients List
For the Crust:
- 24 Oreos
- 3 Tbsp. granulated sugar
- 1/8 tsp. kosher salt
- 5 Tbsp. butter, melted
For the Cheesecake:
- 4 (8-oz.) packages cream cheese, softened
- 1 cup packed light brown sugar
- 1/2 tsp. kosher salt
- 1 Tbsp. pure vanilla extract
- 4 large eggs, room temperature
- 1 cup creamy peanut butter
- 3/4 cup heavy cream
- 1/2 cup sour cream
- Chopped Reese’s, for garnish
For the Chocolate Ganache:
- 6 oz. bittersweet or semisweet chocolate, coarsely chopped
- 3/4 cup heavy cream
- 1/8 tsp. kosher salt
Required Kitchen Tools
To successfully make this luscious Chocolate Peanut Butter Cheesecake, it helps to have the following kitchen tools on hand:
- Springform Pan: Essential for baking cheesecakes. Its removable sides make it easier to take out the cheesecake without damaging the crust or filling.
- Mixing Bowls: Several large and medium bowls to prepare the crust, filling, and ganache.
- Hand or Stand Mixer: For beating the cream cheese and other cheesecake ingredients to smooth perfection.
- Spatula and Whisk: A spatula helps fold ingredients evenly, while a whisk is ideal for mixing wet ingredients.
- Parchment Paper: Lining the springform pan ensures easy removal and cleaner slicing.
- Double Boiler or Microwaveable Bowl: Use one to melt chocolate for the ganache.
- Wire Rack: After baking, allow the cheesecake to cool on a wire rack for best results.

Preparing the Oreo Crust
The base of our Chocolate Peanut Butter Cheesecake is a crunchy and chocolaty Oreo crust. It’s not only the perfect match for the creamy peanut butter filling but also incredibly simple to make. Follow these instructions to create a solid foundation for your cheesecake.
How to Make the Crust
- Crush the Oreos:
Use a food processor or resealable bag and rolling pin to crush the 24 Oreos into fine crumbs. Ensure no large chunks remain. - Mix with Sugar, Salt, and Butter:
In a mixing bowl, combine the Oreo crumbs with 3 Tbsp. granulated sugar and 1/8 tsp. kosher salt. Stir thoroughly. Add 5 Tbsp. melted butter and mix until the crumbs resemble wet sand. - Prepare the Springform Pan:
Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides if you wish. - Press the Crust into the Pan:
Firmly press the crumb mixture into the bottom of the pan using the back of a spoon or the bottom of a measuring cup for an even layer. - Chill the Crust:
Place the crust in the freezer to firm up while preparing the filling.
Preparing the Peanut Butter Cheesecake Filling
The filling is the heart of this dessert—a smooth, peanut buttery dream. Here’s how to make this creamy perfection:
How to Make the Cheesecake Filling
- Beat the Cream Cheese and Sugar:
In a large bowl, beat 4 (8-oz.) packages of softened cream cheese with 1 cup packed light brown sugar until fluffy and smooth—about 3-4 minutes. Scrape down the bowl as needed. - Add Peanut Butter, Salt, and Vanilla:
Mix in 1 cup creamy peanut butter, 1/2 tsp. kosher salt, and 1 Tbsp. pure vanilla extract until well-combined. - Add the Eggs:
Beat in 4 large room-temperature eggs, one at a time, on low speed. Stop mixing as soon as each egg is fully incorporated to avoid overbeating. - Fold in Heavy Cream and Sour Cream:
Gently fold in 3/4 cup heavy cream and 1/2 cup sour cream. This step ensures the cheesecake has a luscious and silky texture.

Pour and Bake
- Pour into Prepared Crust:
Retrieve the chilled crust and pour the cheesecake filling over it. Spread evenly. - Prepare for a Water Bath:
Wrap the base of the springform pan in aluminum foil to prevent leaks. Place it in a larger baking dish and pour boiling water into the dish until it reaches halfway up the pan. - Bake the Cheesecake:
Bake in a preheated oven at 325°F (163°C) for 1 hour 20 minutes to 1 hour 30 minutes, or until the edges are set and the center jiggles slightly. - Cool:
Turn the oven off, crack the door open, and leave the cheesecake to cool for 1 hour. Then cool completely on a wire rack before refrigerating for at least 4–6 hours (preferably overnight).
Preparing the Chocolate Ganache
- Heat the Heavy Cream:
Warm 3/4 cup heavy cream in a saucepan over medium heat until it just simmers (do not boil). - Combine with Chocolate:
Pour the hot cream over 6 oz. chopped bittersweet or semisweet chocolate in a bowl. Let sit for 2-3 minutes. - Stir until Smooth:
Whisk until the ganache is glossy and smooth. Add 1/8 tsp. kosher salt and let it cool slightly. - Pour and Chill:
Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for 15-20 minutes to set.
Optional Garnish
Sprinkle chopped Reese’s over the ganache for an extra chocolate-peanut butter burst.

Serving and Storage Tips
- Slicing Like a Pro: Use a hot knife for clean, even slices.
- Store in the Refrigerator: Keep tightly covered for up to 5 days.
- Freezing: Wrap slices individually in plastic wrap and foil; freeze for up to 2 months.
Conclusion
This Chocolate Peanut Butter Cheesecake is a rich, irresistible masterpiece perfect for any occasion. From its crunchy crust to its creamy filling and decadent ganache, every bite is pure indulgence. Whether you’re hosting a party or treating yourself, this dessert is bound to impress!
PrintChocolate Peanut Butter Cheesecake
Rich, creamy, and utterly decadent, this Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, smooth peanut butter filling, and a glossy chocolate ganache topping. Perfect for any celebration or indulgent treat!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 10 hours (includes chilling time)
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Crust:
- 24 Oreos
- 3 Tbsp. granulated sugar
- 1/8 tsp. kosher salt
- 5 Tbsp. butter, melted
For the Cheesecake:
- 4 (8-oz.) packages cream cheese, softened
- 1 cup packed light brown sugar
- 1/2 tsp. kosher salt
- 1 Tbsp. pure vanilla extract
- 4 large eggs, room temperature
- 1 cup creamy peanut butter
- 3/4 cup heavy cream
- 1/2 cup sour cream
For the Ganache:
- 6 oz. bittersweet or semisweet chocolate, coarsely chopped
- 3/4 cup heavy cream
- 1/8 tsp. kosher salt
Optional Garnish:
- Chopped Reese’s Peanut Butter Cups
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
- Crush Oreos into fine crumbs using a food processor or rolling pin.
- Mix crushed Oreos with 3 Tbsp. sugar, 1/8 tsp. salt, and 5 Tbsp. melted butter.
- Press the mixture firmly into the pan’s bottom to form an even layer. Freeze for 10 minutes while you prepare the filling.
2. Make the Cheesecake Filling:
- Beat the cream cheese and brown sugar together until smooth and fluffy (3-4 minutes).
- Mix in the peanut butter, salt, and vanilla until combined.
- Add eggs, one at a time, mixing on low speed until just incorporated.
- Gently fold in heavy cream and sour cream until smooth.
3. Bake the Cheesecake:
- Pour the filling over the crust and smooth the top.
- Wrap the pan’s base in foil, place it in a larger baking dish, and add boiling water to the dish (about halfway up the pan).
- Bake for 1 hour 20 minutes, or until the edges are set, and the center jiggles slightly.
- Cool in the oven with the door slightly open for 1 hour, then transfer to a wire rack to cool completely. Refrigerate for at least 6 hours or overnight.
4. Make the Ganache:
- Heat 3/4 cup heavy cream in a saucepan until it just begins to simmer.
- Pour over 6 oz. chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. Stir in 1/8 tsp. salt.
- Cool slightly, then pour over the chilled cheesecake and spread evenly. Chill for 15 minutes to set.
5. Decorate and Serve:
- Garnish with chopped Reese’s Peanut Butter Cups, if desired.
- Slice with a hot, clean knife for neat servings.
Notes
Serving Suggestions:
- Serve cold with a drizzle of melted peanut butter or caramel.
- Pair with vanilla ice cream or whipped cream for added indulgence.
Tips & Tricks:
- Avoid overbeating the eggs to prevent cracks in the cheesecake.
- Use a water bath to ensure even baking and a creamy texture.
Storage & Reheating:
- Refrigerate: Cover and store in the fridge for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and foil, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.