Ingredients
Chocolate cookie crust
- 2½ cups chocolate cookie crumbs (Oreos, filling removed)
- ½ cup unsalted butter, melted
White chocolate cheesecake filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 8 oz white chocolate, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1½ cups Reese’s peanut butter cups, chopped
White chocolate peanut butter topping
- ½ cup white chocolate chips
- ¼ cup creamy peanut butter
- ¼ cup heavy cream
Optional garnish
- Extra chopped Reese’s
- White chocolate curls
- Peanut butter drizzle
- Whipped cream
Equipment needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Saucepan or microwave-safe bowl
- Optional: roasting pan and foil/oven bag for water bath
Step-by-step instructions
Step 1: Prepare the crust
A firm, well-packed crust supports the rich cheesecake and gives a great contrast to the creamy filling.
- Preheat oven to 325°F (165°C).
- Finely crush chocolate sandwich cookies (without filling) into crumbs.
- In a bowl, combine 2½ cups chocolate cookie crumbs with ½ cup melted unsalted butter and mix until the crumbs look evenly moistened.
- Grease a 9-inch springform pan, then press the crumb mixture firmly into the bottom of the pan, using the back of a spoon or a flat-bottomed glass.
- Bake the crust for 10 minutes, then set aside to cool while you prepare the filling.
(Optional but blog-worthy note): You can wrap the outside of the springform pan in foil or an oven bag now if you plan to bake the cheesecake in a water bath to help prevent cracks.
Step 2: Make the cheesecake filling
Room-temperature ingredients and gentle mixing are key for a smooth, crack-free cheesecake.
- In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and lump-free.
- Add the sugar and beat until creamy and well combined, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated; avoid whipping too much air into the batter at this stage.
- Mix in the sour cream and vanilla extract until smooth.
- Slowly add the melted, slightly cooled white chocolate while mixing on low, blending just until incorporated. If the chocolate is too hot, it can seize, so let it cool to lukewarm first.
- Gently fold in the chopped Reese’s peanut butter cups with a spatula, distributing them evenly without overmixing.
Tip: Once the eggs are added, keep the mixer on low and avoid overmixing to minimize air bubbles that can cause cracks.
Step 3: Bake the cheesecake
Low and slow baking, followed by gradual cooling, helps maintain a creamy texture and prevents major cracking.
- Pour the cheesecake filling over the cooled crust and smooth the top evenly with a spatula.
- Optional: Place the springform pan into a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the springform; this water bath helps regulate oven temperature and reduces cracking.
- Bake at 325°F (165°C) for about 60–70 minutes, until the edges are set and the center still has a slight jiggle when you gently shake the pan.
- Turn the oven off, crack the door open, and let the cheesecake cool inside the oven for 1 hour; this slow cooling helps prevent sudden temperature changes and surface cracks.
- Remove the cheesecake from the oven (and water bath if using), then cool at room temperature until no longer warm.
- Cover and refrigerate for at least 6 hours or overnight for best texture and flavor.
Step 4: Make the topping
This topping is like a white chocolate peanut butter ganache that pours beautifully over a chilled cheesecake.
- In a small saucepan or microwave-safe bowl, combine white chocolate chips, creamy peanut butter, and heavy cream.
- Gently heat, stirring often, until the mixture is melted and smooth; if using the microwave, heat in short intervals and stir in between.
- Stir until glossy and pourable, then let it cool slightly so it thickens just a bit before pouring over the cheesecake.
Step 5: Finish and decorate
- Once the cheesecake is fully chilled and set, release it from the springform pan and place it on a serving plate.
- Pour the white chocolate peanut butter topping over the center of the cheesecake and gently spread it toward the edges, letting it drip slightly for a dramatic look.
- Garnish with extra chopped Reese’s, white chocolate curls, peanut butter drizzle, and/or whipped cream as desired.
- Chill for another 30 minutes to let the topping firm up slightly before slicing.