If you adore the rich, creamy harmony of peanut butter and chocolate, then this Peanut Butter Cheesecake with Chocolate Ganache and Peanut Butter Whipped Cream Recipe is going to become your new obsession. This dessert is a luscious celebration of flavors and textures, from the crunchy chocolate Oreo crust to the decadently smooth peanut butter cheesecake filling, crowned perfectly with silky chocolate ganache and a cloud of peanut butter whipped cream. It manages to taste like something you’d order at an upscale restaurant, yet it’s surprisingly straightforward to bake at home, making it an irresistible treat for any occasion that calls for a show-stopping dessert.
Ingredients You’ll Need
Simple, quality ingredients come together effortlessly in this recipe to create a peanut butter cheesecake that strikes just the right balance between rich and light, creamy and crunchy. Each ingredient plays an essential role, whether it adds depth to the flavor, provides structure, or contributes to the dessert’s irresistible texture.
- 35 whole Oreo cookies: Crushed finely to form a chocolatey, crunchy crust that perfectly contrasts the creamy filling.
- 1/4 cup salted butter, melted: Binds the Oreo crumbs into a solid base with a hint of salty richness.
- 32 ounces full fat cream cheese, room temperature: The creamy foundation of the cheesecake, ensuring a smooth texture.
- 1 and 3/4 cups peanut butter: Provides that bold, nutty flavor that’s the star of the show.
- 1 and 1/3 cups granulated sugar: Sweetens the cheesecake just right without overpowering the peanut butter.
- 4 large eggs, room temperature: Adds structure and richness to the cheesecake.
- 3/4 cup full fat sour cream, room temperature: Adds a slight tang and tender creaminess.
- 1 and 1/2 teaspoons corn starch: Helps to stabilize the cheesecake for a perfect slice.
- 2 teaspoons vanilla extract: Enhances all the flavors with a smooth aromatic touch.
- 1/8 teaspoon salt: Balances the sweetness and elevates the peanut butter’s natural flavors.
- 5 ounces semi-sweet chocolate, finely chopped: For the luscious ganache topping, adding chocolate decadence.
- 5 ounces heavy cream: Poured warm over chocolate to create a glossy, smooth ganache.
- 1 teaspoon plain, powdered gelatin: Stabilizes the peanut butter whipped cream, so it holds its shape beautifully.
- 4 teaspoons water: Used to bloom the gelatin for perfect whipped cream texture.
- 1/4 cup powdered sugar: Sweetens the whipped cream light as air without grains.
- 2 teaspoons vanilla bean paste or vanilla extract: Adds extra depth and fragrance to the whipped cream.
- 1 tablespoon creamy peanut butter: Infuses the whipped cream with that unmistakable peanut butter essence.
- 1 cup cold heavy cream: Whipped to fluffy perfection to top the cheesecake.
- Mini peanut butter cups (optional): Fun decoration that adds texture and bursts of peanut butter flavor.
- Chopped peanuts (optional): Provide a delightful crunch contrast to the creamy elements.
How to Make Peanut Butter Cheesecake with Chocolate Ganache and Peanut Butter Whipped Cream Recipe
Step 1: Prepare the Chocolate Oreo Crust
Start by preheating your oven to 350°F and prepping a 9-inch springform pan with nonstick spray to prevent sticking. Pulverize the Oreo cookies into fine crumbs using a food processor, then mix them with melted salted butter until every crumb is coated. Press this mixture firmly into the bottom and slightly up the sides of your pan to form the sturdy base that will hold all that luscious cheese filling. Bake for 10 minutes to set the crust, then let it cool while you move on to the cheesecake filling.
Step 2: Make the Creamy Peanut Butter Filling
Ensure your cream cheese, sour cream, and eggs are at room temperature to guarantee a smooth and lump-free filling. Beat the cream cheese with an electric mixer until silky, then add the peanut butter and continue mixing until perfectly combined. Add the sugar next, then blend in the eggs one by one, mixing gently to maintain a soft texture. Incorporate vanilla extract, sour cream, corn starch, and salt, mixing just until everything melds together. Avoid overmixing to prevent cracks and ensure your cheesecake bakes evenly with its signature creamy texture.
Step 3: Assemble and Bake in a Water Bath
Pour your delicate batter over the baked Oreo crust. To keep your cheesecake moist and crack-free, place the springform pan into a water bath: either wrap the pan in foil and nest it in a larger roasting pan or sit it on a rack in the oven above a tray of boiling water. Bake at 350°F for roughly 74 to 85 minutes, until the centers have a slight wobble and an internal temperature reads between 156°F and 160°F. After baking, leave the cheesecake in the oven with the door slightly open for an hour to cool gently before moving it to room temperature and then the refrigerator for at least six hours or overnight, allowing it to set perfectly.
Step 4: Prepare the Silky Chocolate Ganache
While the cheesecake chills, finely chop the semi-sweet chocolate and place it in a bowl. Warm the heavy cream until it’s just simmering, then pour it over the chocolate. Pause for four minutes to let the heat melt the chocolate, then stir until the ganache is completely smooth and glossy. Spread it generously over the top of the chilled cheesecake, allowing it to drip just slightly over the edges for a stunning look. Pop the cake back in the fridge for a few minutes while it firms up.
Step 5: Whip Up the Peanut Butter Whipped Cream
For the crowning glory, bloom powdered gelatin in water, then soften briefly in the microwave. Beat cold heavy cream with powdered sugar, vanilla, and peanut butter, gradually adding the gelatin mixture until the cream thickens but remains smooth and luscious. This stabilized whipped cream pipes beautifully over the ganache to create luxurious swirls, giving the cheesecake an irresistible, professional finish.
How to Serve Peanut Butter Cheesecake with Chocolate Ganache and Peanut Butter Whipped Cream Recipe
Garnishes
This dessert is already a masterpiece, but adding mini peanut butter cups or a sprinkling of chopped peanuts on top takes it to the next level. The mini cups deliver fun bursts of extra peanut butter goodness, while the peanuts add a delightful crunch and nutty fragrance that will have your guests swooning.
Side Dishes
Serve slices of this rich cheesecake alongside fresh berries or a scoop of vanilla bean ice cream to introduce freshness and lightness. The berries provide a bright contrast that cuts through the richness, while ice cream offers a creamy cold complement that makes every bite irresistible.
Creative Ways to Present
Make your Peanut Butter Cheesecake with Chocolate Ganache and Peanut Butter Whipped Cream Recipe extra special by serving it in individual mini springform pans for parties or by layering it in clear trifle bowls with chopped peanut butter cups and chocolate shavings. You can also drizzle extra ganache artistically on each slice plate to wow your family or guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
After enjoying the initial slice, wrap the cheesecake tightly with plastic wrap or store it in an airtight container to lock in freshness. It stays delicious for 3 to 4 days in the refrigerator, and the flavors even deepen overnight, making the leftovers something to look forward to!
Freezing
To freeze, cover the cheesecake securely with multiple layers of plastic wrap, followed by aluminum foil to protect against freezer burn. Frozen cheesecake can last up to one month. When ready, thaw it slowly overnight in the fridge, preserving its creamy texture and rich taste perfectly.
Reheating
This cheesecake is best enjoyed cold or at room temperature, so it doesn’t require reheating. If you prefer it less cold, simply let it sit on the counter for 20 minutes prior to serving. This allows all those luscious peanut butter and chocolate flavors to bloom beautifully on your palate.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter can work, but it often lacks the smooth, creamy consistency needed for this cheesecake. It may make the texture a bit grainy or affect the consistency of the filling and whipped cream. For best results, stick with creamy peanut butter without added oils or sugars.
Do I have to use a water bath when baking the cheesecake?
Using a water bath is highly recommended because it provides gentle, even heat that helps prevent cracks and keeps the cheesecake silky smooth. Without it, the edges might bake faster than the center, causing cracks or dryness.
How long does it take to make this cheesecake from start to finish?
The total time adds up to close to 8 hours, including baking and chilling time. Active prep and cook time is around 1 hour and 55 minutes, but chilling for at least 6 hours (or overnight) is essential for the proper set and best flavor.
Can I make the ganache and whipped cream ahead of time?
Ganache can be made a day in advance and refrigerated; just warm it gently before spreading if it hardens too much. The peanut butter whipped cream is best made right before serving, especially because it includes gelatin for stabilization and piping, but it can be prepared a few hours early and kept chilled.
Is this recipe suitable for beginners?
Absolutely! While it has multiple components, each step is straightforward and comes together easily with attention to details like ingredient temperature and gentle mixing. The end result feels impressive, but the process is very approachable with clear instructions.
Final Thoughts
If you’ve been searching for that perfect dessert to wow your friends or simply indulge your love for peanut butter and chocolate, this Peanut Butter Cheesecake with Chocolate Ganache and Peanut Butter Whipped Cream Recipe is it. It’s creamy, dreamy, and the kind of dessert that sparks joy the moment you bring it to the table. Go ahead and give it a try—you’re going to want to make it again and again!
Print
Peanut Butter Cheesecake with Chocolate Ganache and Peanut Butter Whipped Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 7 hours 55 minutes
- Yield: 8 to 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: Dessert
Description
This Peanut Butter Cheesecake is the ultimate treat for peanut butter and chocolate lovers. Featuring a rich and creamy peanut butter cheesecake baked on a chocolate Oreo crust, it’s topped with smooth chocolate ganache, fluffy peanut butter whipped cream, and decorated with mini peanut butter cups and chopped peanuts. Perfectly balanced with a silky texture and decadent flavors, this restaurant-quality dessert is surprisingly simple to prepare at home.
Ingredients
For the Crust:
- 35 whole Oreo cookies
- 1/4 cup salted butter, melted (55 grams)
For the Cheesecake:
- 32 ounces full fat cream cheese, at room temperature (904 grams)
- 1 and 3/4 cups peanut butter (438 grams)
- 1 and 1/3 cups granulated sugar (280 grams)
- 4 large eggs, at room temperature
- 3/4 cup full fat sour cream, at room temperature (180 grams)
- 1 and 1/2 tsp corn starch
- 2 tsp vanilla extract
- 1/8 tsp salt
For the Ganache:
- 5 ounces semi-sweet chocolate, finely chopped
- 5 ounces heavy cream
For the Peanut Butter Whipped Cream:
- 1 tsp plain, powdered gelatin
- 4 tsp water
- 1/4 cup powdered sugar
- 2 tsp vanilla bean paste or vanilla extract
- 1 tbsp creamy peanut butter
- 1 cup cold heavy cream
For Decorating:
- Mini peanut butter cups (optional)
- Chopped peanuts (optional)
Instructions
- Make the Crust: Preheat your oven to 350° F. Spray a 9-inch springform pan with nonstick spray and secure the bottom. Pulse the Oreo cookies in a food processor until fine crumbs form. Stir the crumbs together with melted butter until combined. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then set aside. Keep the oven on at 350° F. Prepare a large pot with water for a water bath and have a large roasting pan ready.
- Prepare the Cheesecake Filling: Ensure all ingredients are at room temperature for a smooth filling. Beat the softened cream cheese in a large bowl with an electric mixer until creamy (about 1-2 minutes). Add peanut butter and mix until fully combined and smooth. Incorporate the sugar and continue mixing for about a minute, scraping the bowl sides as needed. Add eggs one at a time, mixing on medium speed just until incorporated after each, being careful not to overmix. Remember to scrape the bottom between eggs to avoid lumps. Add vanilla extract, sour cream, corn starch, and salt, mixing briefly until just combined.
- Prepare the Water Bath: Bring the large pot of water to a boil on the stove. Place your springform pan containing the crust on a rack in the center of the oven. Position the roasting pan on the rack below or wrap the base of the springform pan with foil and place it inside a 10-inch cake pan within the roasting pan. Carefully pour the boiling water into the roasting pan to create a water bath, ensuring no leaks.
- Assemble and Bake the Cheesecake: Pour the prepared cheesecake batter evenly over the crust in the springform pan. Bake for 74 to 85 minutes. The cheesecake should have a slight wobble in the center when it’s done. Insert a knife into the center; it should come out with a small amount of thick batter. An instant-read thermometer should read 156°F to 160°F. Avoid poking the pan’s bottom to prevent false readings. Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
- Cool the Cheesecake: After the hour in the oven, remove the cheesecake pan. Once cool enough to handle, remove the foil and place the springform pan on a wire rack. Allow it to cool to room temperature for about 1 more hour. Cover with foil and refrigerate for at least 6 hours or up to 1 day before removing from the pan and serving.
- Make the Ganache: Place the finely chopped semi-sweet chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium-high heat until it reaches a simmer. Pour the hot cream over the chocolate and let sit for 4 minutes to soften. Stir gently until the mixture is completely smooth and glossy. Pour the ganache over the center of the chilled cheesecake, spreading gently to the edges with an offset spatula. Refrigerate for a few minutes to let the ganache set before decorating further.
- Make the Peanut Butter Whipped Cream: Just before serving, prepare the whipped cream. Sprinkle gelatin over water in a small bowl; let it stand for 3 minutes to bloom. Microwave for 4-5 seconds to liquify, set aside. In a medium bowl, beat the cold heavy cream, powdered sugar, vanilla bean paste, and peanut butter on high speed until it starts to thicken. Slowly stream in the gelatin mixture while mixing on low. Continue beating until the cream is thick but smooth. Transfer to a piping bag fitted with a Wilton 4B tip or preferred nozzle and pipe decorative dollops onto the cheesecake.
- Serve and Store: Decorate the cheesecake with mini peanut butter cups and chopped peanuts as desired. Slice and serve. Store any leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps and cracking in the cheesecake.
- Do not overmix after adding eggs to prevent air bubbles that can cause the cheesecake to crack or overflow.
- The water bath helps ensure even baking and prevents cracks on the cheesecake surface.
- Chill the cheesecake for at least 6 hours for optimal texture and flavor development.
- Stabilizing the whipped cream with gelatin keeps it firm longer, especially if piping decorations.
- Use full-fat cream cheese and sour cream for a rich, creamy texture.
- Wrap the springform pan’s base with foil tightly to prevent water from leaking into the cheesecake during the water bath baking.
- Leftover cheesecake should be well covered and refrigerated to maintain freshness.
