If you love peanut butter (and let’s be honest — who doesn’t?), this cheesecake is your kind of dessert. You’ll make a deep, crunchy crust from crushed Oreos and roasted peanuts, then load up the filling with creamy peanut butter and rich cream cheese. And then, you’ll add chopped peanut butter cups on top for extra texture and fun.
It’s a little bit of work, but the payoff? A decadent, nutty cheesecake that’s rich and smooth all at once — a popular choice for holidays, dessert tables, or any time you want to impress.
Give it a try and prepare to have your sweet tooth wholly satisfied. If you prefer something a little less over-the-top, try our New York cheesecake for a classic bite. Or, if you’re ready to double-down on the candy-cheesecake combo, try turtle cheesecake.
Peanut butter cheesecake recipe
- Prep Time: 30 minutes
- Cooling Time: 5 hours
- Cook Time: 1 hour, 35 minutes
- Total Time: 7 hours, 5 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Oven-baked
Description
A rich and ultra-creamy peanut butter cheesecake baked in an Oreo-peanut crust and finished with a sweet sour cream topping.
Ingredients
Crust
- 4 1/2 cups Oreo cookies, crushed
- 1 cup roasted peanuts, chopped
- 1/2 cup butter, melted
Filling
- 2 lbs cream cheese, softened
- 5 eggs, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 cup smooth peanut butter
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 12 Reese’s Peanut Butter Cups
Topping
- 3 ounces sour cream
- 1/2 cup sugar
Instructions
-
Make the crust.
Put the Oreo cookies and peanuts into a food processor and grind until fine. Mix the crushed mixture with the melted butter, then press it firmly onto the bottom and up the sides of a greased 10-inch springform pan to form the crust. -
Prepare the filling.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Mix in the brown sugar, vanilla extract, peanut butter, and whipping cream until smooth. Fold in the chopped Reese’s Peanut Butter Cups with a rubber spatula, then pour the filling into the prepared crust. -
Bake the cheesecake.
Place the cheesecake into the oven and bake at 275°F (135°C) for 1 1/2 hours, or until firm and lightly browned. -
Add the topping.
Combine the sour cream and sugar, then pour the mixture evenly over the cheesecake. Return it to the oven and bake for an additional 5 minutes. -
Cool and chill.
Remove the cheesecake from the oven and allow it to cool for 1 hour. Transfer it to the refrigerator and chill for at least 4 hours before serving.
Nutrition
- Serving Size:
- Calories: 686
- Sugar: 36.6 g
- Sodium: 393.7 mg
- Fat: 50.9 g
- Carbohydrates: 47.7 g
- Protein: 15.1 g
- Cholesterol: 136.7 mg