Oreo Peanut Butter Cheesecake – Rich, Creamy, and Totally Indulgent

Oreo Peanut Butter Cheesecake is a dream dessert for anyone who loves the combo of chocolate, cookies, and peanut butter. A crunchy Oreo cookie crust holds a silky peanut butter cheesecake filling, all topped with a glossy chocolate layer and extra cookies for crunch. Every bite is creamy, crunchy, and intensely satisfying.

This recipe brings together cream cheese, smooth peanut butter, sugar, and vanilla for a lush filling, all sitting on a buttery Oreo crust. With a simple bake-and-chill method, you get a bakery-style cheesecake that slices beautifully and looks impressive on any dessert table.

Perfect for birthdays, holidays, special occasions, or “just because,” this Oreo Peanut Butter Cheesecake is the kind of dessert that makes people go quiet for a moment… then ask for the recipe.

Why You’ll Love This Recipe

Ultra Creamy – Peanut butter and cream cheese make a silky, rich filling.
Chocolate + PB Combo – Oreo crust and chocolate topping balance the peanut butter perfectly.
Crunchy Crust – Crushed Oreos give a deep chocolate crunch under every slice.
Showstopper Dessert – Looks impressive but is straightforward to make.

Ingredients

For the Oreo Crust:

• 24 Oreo cookies (filling included)
• 5 tbsp unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 24 oz (675 g) cream cheese, softened (3 blocks of 8 oz)
• 1 cup creamy peanut butter (not natural/oily style for best texture)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• ¼ tsp salt

For the Chocolate Topping (Ganache):

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Optional Garnish:

• Crushed or chopped Oreos
• Peanut butter drizzle
• Chopped peanut butter cups

Instructions

Prep the Pan and Oven
Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
Preheat your oven to 325°F (160°C).

Make the Oreo Crust
Crush Oreos into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin.
Add melted butter and stir until all crumbs are evenly moistened.
Press the mixture firmly into the bottom (and slightly up the sides) of the springform pan.
Bake the crust for 8–10 minutes, then remove and let cool slightly while you prepare the filling.

Make the Peanut Butter Cheesecake Filling
In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 1–2 minutes.
Add peanut butter and sugar. Beat again until fully combined and smooth.
Add eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition. Do not overmix.
Add sour cream, vanilla, and salt. Mix just until smooth and well combined.

Fill and Bake
Pour the cheesecake filling over the pre-baked Oreo crust and smooth the top.
Tap the pan gently on the counter a few times to release any air bubbles.
Bake at 325°F (160°C) for 45–55 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for about 30 minutes.

Cool Completely
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, until fully set.

Make the Chocolate Ganache Topping
Heat the heavy cream in a small saucepan or microwave until it’s steaming but not boiling.
Place chocolate chips in a heatproof bowl. Pour hot cream over the chocolate and let sit for 1–2 minutes.
Stir until smooth and glossy. Let cool for 5–10 minutes until slightly thickened but still pourable.

Top the Cheesecake
Pour the ganache over the chilled cheesecake, spreading gently to the edges.
While the ganache is still soft, sprinkle with crushed Oreos or chopped peanut butter cups if using.
Return to the fridge for 30–60 minutes to set the topping.

Serve
Run a knife around the edge of the pan, then release the springform.
Slice with a sharp knife, wiping the blade between cuts for clean slices.
Serve chilled.

Nutritional Information

(Approximate per slice, 1 of 12)

• Calories: ~520
• Protein: 10g
• Fat: 36g
• Carbohydrates: 40g
• Sugar: 30g
• Fiber: 2g

(Values will vary slightly based on toppings and exact brands.)

Tips for Success

Room-Temperature Ingredients – Soft cream cheese and room-temp eggs make a smoother batter.
Don’t Overbake – A slight wobble in the center is perfect; it firms up as it cools.
Avoid Cracks – Baking at a lower temperature and letting it cool gradually in the oven helps prevent cracking.
Chill Fully – Cheesecake needs several hours in the fridge to set properly and slice cleanly.

Why This Recipe Works

The Oreo crust adds deep chocolate flavor and a crunchy base that contrasts perfectly with the creamy peanut butter filling. Using peanut butter directly in the cheesecake batter gives you rich flavor without making the texture heavy or grainy.

A layer of smooth chocolate ganache on top balances the sweetness and adds a glossy, professional finish. Together, the crust, filling, and topping create a dessert that’s rich but well-balanced—a true Oreo Peanut Butter Cheesecake that tastes as good as it looks.