Peanut Butter Oreo Cheesecake: A Bold Bite of Bliss
Bold flavors deserve bold desserts, and this Peanut Butter Oreo Cheesecake is exactly that. Rich, creamy peanut butter collides with crunchy Oreo cookies to create a cheesecake that’s pure indulgence from crust to topping. This isn’t a basic dessert—it’s a full-flavored celebration that satisfies every craving in one dreamy slice.
The Oreo cookie crust packs a chocolatey crunch that sets the stage for a silky peanut butter filling loaded with cookie chunks. Each bite balances salty-sweet richness with deep cocoa notes. Topped with whipped cream, a drizzle of melted chocolate, and extra Oreos for good measure, this cheesecake knows how to impress.
It’s the kind of dessert that grabs attention at any gathering and earns recipe requests without fail. Dessert lovers won’t forget it—and neither will you. Crave-worthy, decadent, and joyfully over-the-top, this cheesecake delivers the kind of treat that leaves no crumbs behind.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (regular, not Double Stuf)
- 5 tablespoons unsalted butter, melted
For the Peanut Butter Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup creamy peanut butter (not natural)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 12 Oreo cookies, roughly chopped
For the Topping (Optional but Recommended):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Crushed Oreos for garnish
- Warm chocolate ganache or melted chocolate drizzle
Essential Kitchen Tools:
- 9-inch springform pan – for easy cheesecake removal
- Mixing bowls – separate bowls for crust, filling, and topping
- Food processor or blender – to crush Oreo cookies for the crust
- Electric hand mixer or stand mixer – to beat the cream cheese and filling until smooth
- Rubber spatula – for scraping down sides and folding in ingredients
- Measuring cups and spoons – for accurate ingredient portions
- Knife and cutting board – for chopping Oreos
- Whisk – for light mixing and topping prep
- Aluminum foil – to wrap the pan for a water bath (optional but recommended)
- Roasting pan or large baking dish – if using a water bath
- Cooling rack – to let the cheesecake rest evenly
- Piping bag and tip (optional) – for decorating with whipped cream
Step By Step Guide Of Peanut Butter Oreo Cheesecake
Step 1: Prepare the Pan and Preheat the Oven
Grease a 9-inch springform pan lightly with butter or non-stick spray. Preheat your oven to 325°F (163°C). Wrap the outside of the pan with a double layer of aluminum foil if you plan to use a water bath.
Step 2: Make the Oreo Crust
Place 24 Oreo cookies in a food processor and pulse until fine crumbs form. Add melted butter and blend until well combined. Press the mixture firmly into the bottom of the springform pan to form an even crust.
Step 3: Bake the Crust
Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling. Keep the oven on.
Step 4: Beat the Cream Cheese and Sugar
In a large mixing bowl, beat softened cream cheese with granulated sugar using a hand mixer or stand mixer on medium speed until smooth and creamy—about 2 to 3 minutes.
Step 5: Add Peanut Butter, Sour Cream, and Vanilla
Add the creamy peanut butter, sour cream, and vanilla extract to the bowl. Mix until fully incorporated and smooth.
Step 6: Add Eggs One at a Time
Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix—just blend until combined to avoid adding too much air.
Step 7: Fold in Chopped Oreos
Roughly chop 12 Oreo cookies and gently fold them into the cheesecake batter using a rubber spatula. This adds crunchy chocolate bites throughout the creamy filling.
Step 8: Pour and Smooth the Filling
Pour the peanut butter cheesecake batter over the cooled crust. Smooth the top evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
Step 9: Bake the Cheesecake
Place the springform pan into a large roasting pan. Fill the roasting pan with 1–2 inches of hot water (for a water bath). Bake the cheesecake for 55–65 minutes until the center is set but slightly jiggly. Then turn off the oven, crack the door open, and let it cool inside for 1 hour.
Step 10: Chill and Decorate
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Once set, top with whipped cream, a chocolate drizzle, and crushed Oreos before slicing and serving.
Serving Tips
Here are some serving tips to make your Peanut Butter Oreo Cheesecake look irresistible and taste even better:
Slice with a Hot Knife
Dip a sharp knife in hot water and wipe it clean before each slice. This gives you smooth, clean cuts without smudging the layers.
Serve Chilled but Not Too Cold
Take the cheesecake out of the fridge about 10–15 minutes before serving. This softens the texture slightly, bringing out the full creamy flavor.
Add Toppings Just Before Serving
Top slices with freshly whipped cream, a drizzle of melted chocolate, or extra crushed Oreos just before serving to keep the toppings fresh and crisp.
Pair with a Drink
Serve with cold milk, rich hot chocolate, or bold coffee to balance the sweetness and richness of the cheesecake.
Make It Party-Ready
For gatherings, slice the cheesecake ahead of time and place cupcake liners between slices on a platter for easy, mess-free grabbing.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, but it will slightly change the texture of the cheesecake. Crunchy peanut butter adds small nutty bits, which some people love, but creamy peanut butter creates a smoother filling.
2. Do I have to bake the crust before adding the filling?
Yes. Baking the crust for 10 minutes helps it firm up and prevents it from becoming soggy when the filling is added.
3. How long will this cheesecake last in the fridge?
This cheesecake stays fresh for up to 5 days in the refrigerator. Make sure it’s tightly covered with plastic wrap or stored in an airtight container.
4. Can I freeze Peanut Butter Oreo Cheesecake?
Absolutely! Wrap it well with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
5. Do I need a water bath to bake this cheesecake?
A water bath helps prevent cracks by providing gentle, even heat. It’s highly recommended, but if you skip it, just bake the cheesecake low and slow and let it cool gradually.
Conclusion
Peanut Butter Oreo Cheesecake isn’t just dessert—it’s a full-on flavor experience. From the rich peanut butter filling to the crunchy Oreo crust and creamy topping, every bite delivers something unforgettable. This is a show-stopper for birthdays, holidays, or simply spoiling yourself. Whether you’re baking for guests or treating your own sweet tooth, this cheesecake makes every slice worth savoring.
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