Description

This decadent Chocolate Peanut Butter Cheesecake features a rich Oreo crust, creamy peanut butter-infused filling studded with chocolate chips, and a luscious milk chocolate ganache topping. Garnished with chopped Reese’s cups and crushed roasted peanuts, this no-bake dessert blends classic flavors into a smooth, irresistible treat perfect for special occasions or indulgent gatherings.

Ingredients

Scale

Crust

2 cups Oreo crumbs
1/4 cup unsalted butter, melted

Filling

32 oz. cream cheese, softened
1 and 1/3 cup sugar
4 large eggs
1 cup smooth peanut butter
2 tsp. vanilla extract
1/3 cup heavy cream
1 1/4 cups miniature chocolate chips

Ganache

1/2 cup heavy cream
1 1/2 cups milk chocolate chips

Garnish

Chopped Reese’s cups
Crushed roasted peanuts

Instructions

Prepare the pan: Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with aluminum foil to prevent water seepage during baking.
Make the crust: Pulse Oreo cookies in a food processor until finely ground. Mix the crumbs with melted butter, then press the mixture evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
Preheat oven and set up water bath: Preheat your oven to 350°F (175°C). Prepare a water bath by filling a roasting pan with hot water to place the springform pan in during baking.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add peanut butter, heavy cream, and vanilla extract, mixing until fully combined.
Add eggs and chocolate chips: Incorporate the eggs one at a time, mixing thoroughly after each addition. Gently fold in the miniature chocolate chips to avoid overmixing.
Assemble and bake: Pour the filling over the chilled crust and smooth the top with a spatula. Place the springform pan into the prepared water bath and bake for 55 to 70 minutes, until the center is mostly set but still slightly jiggly.
Cool and chill: Turn off the oven and leave the cheesecake inside with the door ajar to cool gradually. Once cooled to room temperature, refrigerate the cheesecake for at least 5 hours or overnight to set completely.
Prepare ganache: Heat the heavy cream for the ganache until just simmering, then pour over the milk chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
Top the cheesecake: Spread the ganache evenly over the chilled cheesecake surface. Return to the refrigerator to allow the ganache to firm up.
Garnish and serve: Before serving, garnish the cheesecake with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.

Notes

Be sure to use softened cream cheese for a smooth filling without lumps.
Wrapping the springform pan with foil prevents water from leaking into the crust when baking in a water bath.
The water bath helps prevent cracks in the cheesecake by providing gentle, moist heat.
If miniature chocolate chips are unavailable, regular small chips may be chopped to size.
Let the ganache cool slightly before spreading to avoid melting the cheesecake surface.
For best flavor and texture, refrigerate the cheesecake overnight before serving.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust, Peanut Butter Cheesecake, Chocolate Ganache, No Crack Cheesecake, Reese’s Dessert, Cream Cheese Dessert