Ingredients
OREO Crust
- 45 Oreos
- 8 tablespoons salted butter, melted
Peanut Butter Filling
- 1/2 cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 1/2 cups powdered sugar
- 1 cup creamy peanut butter
- 3/4 cup sour cream, full‑fat, room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi‑sweet chocolate chips, coarsely chopped
- 1/3 cup heavy whipping cream
Optional Toppings
- Reese’s peanut butter cups, coarsely chopped
- Chopped peanuts
- Peanut butter drizzle (peanut butter gently heated in the microwave on medium in 15‑second bursts until thin enough to drizzle)
Ingredients and Why They Matter
Crushing 45 Oreos (cream and all) gives you a generous, tall crust that climbs about 1 inch up the sides of the springform pan, which adds crunch and structural support around such a rich filling. The cream centers help bind the crumbs with the melted salted butter, so the crust sets firm and sliceable after chilling. Salted butter adds flavor contrast and keeps the base from tasting overly sweet.
The filling uses a classic no‑bake cheesecake formula: cream cheese plus whipped cream for body and lightness. Full‑fat cream cheese gives the cheesecake its dense, creamy backbone; softening it first ensures you can beat it smooth without lumps. Powdered sugar sweetens the filling while keeping it silky thanks to the cornstarch content, which helps stabilize the no‑bake texture. Creamy peanut butter brings bold peanut flavor and richness—stick with a conventional, no‑stir style so the filling doesn’t separate.
Sour cream adds tang and extra creaminess, stopping the filling from tasting too heavy or one‑note; using full‑fat keeps the texture luscious. Vanilla extract rounds everything out with a dessert‑shop aroma that works with both chocolate and peanut butter. Very cold heavy cream whips into stiff peaks that you fold in at the end; this adds volume and a mousse‑like lightness without needing gelatin.
For the topping, semi‑sweet chocolate chips and heavy cream turn into a simple ganache that brings a fudgy, truffle‑like layer to the top of the cheesecake. Semi‑sweet keeps the ganache from being cloyingly sweet against the peanut butter filling. Heavy cream gives it a smooth, glossy finish that slices beautifully when chilled. Chopped Reese’s, peanuts, and a peanut butter drizzle add crunch, extra flavor, and that unmistakable “peanut butter cup cheesecake” look.
Step-by-Step Instructions
Oreo Crust
I start by crushing the Oreos into fine crumbs. A food processor is fastest—just pulse until there are no big pieces left—but a zip‑top bag and rolling pin work too if you prefer less cleanup. Once the crumbs are uniform, I drizzle in the melted salted butter and pulse or stir until all the crumbs are moistened and the mixture looks like wet sand.
I pour the crumb mixture into a 9‑inch springform pan and press it firmly into the bottom and about 1 inch up the sides. Using the bottom of a measuring cup helps compact the crumbs into a sturdy shell that won’t fall apart when sliced. I cover the pan with plastic wrap and chill the crust in the fridge while I prepare the filling; this sets the butter and helps the crust firm up.
Peanut Butter Filling
To build the filling, I first whip the heavy cream. I add the very cold cream to a large bowl or the bowl of a stand mixer and beat it on medium‑high until stiff peaks form, about 2–3 minutes. Once the cream holds its shape when I lift the whisk, I set the bowl aside.
In a separate bowl, I beat the softened cream cheese on medium‑high speed for 2–3 minutes until it’s very smooth, fluffy, and free of lumps, scraping down the sides and bottom as needed. I beat in the powdered sugar until no dry pockets remain and the mixture looks thick and silky. Then I add the creamy peanut butter, sour cream, and vanilla extract and continue mixing at medium speed, stopping to scrape the bowl so everything integrates evenly. The result should be a thick, smooth, peanut‑buttery cheesecake base.
Next, I fold the whipped cream into the peanut butter mixture. I add about a third of the whipped cream first to loosen the batter, gently folding with a spatula, then add the rest in two more additions. I keep folding until no white streaks remain and the filling looks uniform and airy. This step keeps the filling light and mousse‑like instead of dense.
I pour the finished peanut butter cheesecake filling into the chilled Oreo crust, smoothing the top with an offset spatula to create an even layer. Then I cover the pan with plastic wrap and refrigerate it for at least 4 hours, or until the cheesecake is quite firm. For the cleanest slices, chilling overnight works even better.
Chocolate Ganache
When the cheesecake is fully chilled, I make the ganache. I place the semi‑sweet chocolate chips in a heat‑proof bowl. In a microwave‑safe container, I heat the heavy cream on high in 30‑second bursts until it’s just beginning to simmer around the edges—not a full boil.
I pour the hot cream over the chocolate chips, making sure all the chocolate is submerged, then let it sit undisturbed for 2–3 minutes. After that rest, I gently whisk from the center outward until the chocolate has completely melted and the ganache is smooth, shiny, and homogeneous. I let it sit at room temperature for 5–10 minutes to cool slightly—it should still be pourable but not scorching hot, so it doesn’t melt the top of the cheesecake.
Once the ganache has cooled to a spreadable consistency, I pour it over the chilled cheesecake, tilting the pan or using an offset spatula to spread it into an even layer all the way to the edges. I return the cheesecake to the fridge for about 30 minutes so the ganache can set into a soft, glossy shell.
To Serve
Right before serving, I decorate the top. I scatter chopped Reese’s peanut butter cups and chopped peanuts over the set ganache, pressing them lightly so they adhere. For a final touch, I warm a bit of peanut butter in the microwave on medium power in 15‑second bursts until it’s thin enough to drizzle, then drizzle it over the top in zigzags or swirls.
To unmold, I run a thin knife around the inside edge of the springform pan to loosen the crust and ganache. I release and remove the outside ring carefully. Using a sharp, warm knife (run under hot water and wiped dry), I slice the cheesecake into wedges, wiping the blade between cuts to keep the layers clean and defined.