Whether you fancy Oreos, peanut butter, or a decadent combination with a swirled buttercream, this peanut butter Oreo cheesecake has it all, and it’s truly a dream.
I love peanut butter. I love chocolate. So it’s probably a blinding flash of the obvious that I love a combination of the two. This peanut butter Oreo cheesecake has a peanut butter chocolate crust, a creamy peanut butter cheesecake filling, a decadent ganache topping, and swirls of peanut butter chocolate buttercream. It is topped with more Oreo cookies, and I can tell you with absolute certainly that besides my Lemon Curd Cheesecake, this will reign supreme for quite some time in my catalogue of personal favorites. Let’s make it.
What you’ll need to make this peanut butter Oreo cheesecake:
Chocolate peanut butter pie Oreos
Peanut butter flavored cream Oreos
Granulated sugar
Salted butter
Cream cheese
Unsweetened creamy peanut butter
Heavy cream
Pure vanilla extract
One large egg
Semisweet chocolate chips or chunks
Powdered sugar
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This pan is my personal favorite. It’s taller than a standard 6-inch springform pan, and releases so easily. I also use the pre-cut parchment liners for zero issues with the bottom sticking. Lastly, I’ve linked the star piping tip that is oversized and wonderful for those swirls of peanut butter chocolate buttercream. You can find them all here:
Springform pan, parchment liner, and piping tip used for the buttercream
The Crust
This peanut butter Oreo cheesecake crust is made of two types of Oreos: chocolate peanut butter pie Oreos and peanut butter flavored cream Oreos. The fillings are included in this crust recipe, so simply pop the cookies, the sugar, and the melted butter into your food processor and process until smooth! Alternatively you can crush you cookies in a gallon bag with a rolling pin, and then mix the other ingredients into the crumbs in a small bowl. Press the crust into your parchment lined springform pan, and set it aside while you make the filling.
The Filling
This amazing cheesecake filling is make with pure unsweetened creamy peanut butter. I find that this type of natural peanut butter is the absolute best in all of my baked goods. It contains only peanuts and salt; no sugar or other additives. This produces the best tasting peanut butter desserts because it truly lets the peanut butter flavor shine through without extra sweeteners. My favorite brand is Adams.
Beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add the peanut butter and mix until smooth. Add the heavy cream and vanilla extract next, and mix. Add the egg, mixing for about thirty seconds. Do not overmix this part.
Pour the cheesecake batter into the prepared pan. Place foil around the bottom and place the pan in a larger baking dish {I used a 10” baking pan since I had it easily accessible}. Add about two inches of water to the pan. Bake at 350° for 70-80 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 45 minute mark.
The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the water bath pan for 20 minute. Gently remove it from the water bath and place it on a wire rack. Refrigerate for 2-3 hours or overnight until chilled and fully set.
The Ganache + Buttercream
This ganache is simply semisweet chunks plus heavy cream. So what is the best ratio of chocolate to cream for ganache? Simple: one part cream to two parts chocolate.
Heat the heavy cream in the microwave safe bowl for 30 seconds or until hot, but not bubbling. Please the semisweet chips into the hot bowl of cream, and ensure that all of the chips are covered. Let this stand for five minutes, and then whisk until the ganache is smooth. Remove 2 tablespoons for the frosting swirl. Pour the rest of the ganache over the chilled cheesecake and pop it back into the refrigerator for about 20 minutes for the ganache to set while you make the buttercream.
Place all of the frosting ingredients in a medium bowl. Beat on low to incorporate the sugar, and then on medium/high for 30 seconds until smooth. Pour the two tablespoons of ganache into the bowl, and gently mix until a swirled frosting forms. Do not overmix. Frost or pipe the buttercream onto the cheesecake. Top with additional Oreo cookies. Refrigerate any leftovers for up to four days.
The Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Oreo makes a gluten free cookie that is also dairy free. If you need to go this route, simply mix in three tablespoons of creamy unsweetened peanut butter and proceed with the recipe as directed.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the buttercream.
If you loved this peanut butter Oreo cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
Enjoy my 6-Inch Oreo Cheescake as well!
Peanut Butter Oreo Cheesecake
Ingredients
Peanut Butter Oreo Crust:
- 14 Chocolate Peanut Butter Pie Oreo Cookies
- 14 Peanut Butter Flavored Cream Oreo Cookies
- 2 Tablespoons Granulated Sugar
- 6 Tablespoons Salted Butter, melted
Peanut Butter Cheesecake Filling:
- 8 Ounces Cream Cheese, softened to room temperature
- ½ Cup Granulated Sugar
- ½ Cup Creamy Unsweetened Peanut Butter (I love Adams)
- ⅓ Cup Heavy Cream
- ½ Tablespoon Pure Vanilla Extract
- 1 Large Egg, room temperature
Chocolate Ganache:
- ¼ Cup Heavy Cream
- ½ Cup Semisweet Chocolate Chips or Chunks
Peanut Butter Swirl Buttercream:
- ¼ Cup Salted Butter, softened to room temperature
- 2 Tablespoons Creamy Unsweetened Peanut Butter
- ½ Cup Powdered Sugar, sifted
- ½ Teaspoon Pure Vanilla Extract
- 1-2 Tablespoons Heavy Cream
- 2 Tablespoons Ganache, for the swirl
Instructions
- For the Crust: This peanut butter chocolate Oreo crust is made of two types of Oreos: chocolate peanut butter pie Oreos and peanut butter flavored cream Oreos. The fillings are included in this crust recipe, so simply pop the cookies, the sugar, and the melted butter into your food processor and process until smooth! Alternatively you can crush you cookies in a gallon bag with a rolling pin, and then mix the other ingredients into the crumbs in a small bowl. Press the crust into your parchment lined springform pan, and set it aside while you make the filling.
- For the Filling: Beat the cream cheese and sugar on medium speed until fluffy in a medium bowl either by hand or with a mixer, about 2 minutes. Add the peanut butter and mix until smooth. Add the heavy cream and vanilla extract next, and mix. Add the egg, mixing for about thirty seconds. Do not overmix this part. Pour the cheesecake batter into the prepared pan. Place foil around the bottom and place the pan in a larger baking dish {I used a 10” baking pan since I had it easily accessible}. Add about two inches of water to the pan. Bake at 350° for 70-80 minutes. If your cheesecake is browning too quickly, loosely cover it with foil at the 45 minute mark. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools. Allow it to cool in the water bath pan for 20 minute. Gently remove it from the water bath and place it on a wire rack. Refrigerate for 2-3 hours or overnight until chilled and fully set.
- For the Ganache and Buttercream: Heat the heavy cream in the microwave safe bowl for 30 seconds or until hot, but not bubbling. Please the semisweet chips into the hot bowl of cream, and ensure that all of the chips are covered. Let this stand for five minutes, and then whisk until the ganache is smooth. Remove 2 tablespoons for the frosting swirl. Pour the rest of the ganache over the chilled cheesecake and pop it back into the refrigerator for about 20 minutes for the ganache to set.Place all of the frosting ingredients in a medium bowl. Beat on low to incorporate the sugar, and then on medium/high for 30 seconds until smooth. Pour the two tablespoons of ganache into the bowl, and gently mix until a swirled frosting forms. Do not overmix. Frost or pipe the buttercream onto the cheesecake. Top with additional Oreo cookies. Refrigerate any leftovers for up to four days.
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