Peanut Butter & Chocolate Cheesecake with Oreo Crust
Save RecipeHi Bold Bakers! A Peanut Butter & Chocolate Cheesecake is one of my favorite Peanut Butter & Chocolate desserts, especially when I make it BIG & BOLD with an Oreo cookie crust and top it off with peanuts bathed in my signature salted caramel sauce.
Don’t miss my No-Bake Single-Serving Chocolate & Peanut Butter Cheesecake and other desserts packed with peanut butter like my 3-Ingredient Peanut Butter Cookies!
What’s your favorite Peanut Butter & Chocolate dessert? Let me know in the comments below and enjoy!
- CRUST
- 30 chocolate cookies (I used Oreos) with the center scraped out
- 6 tablespoons (3oz/90g) butter, melted
- CHEESECAKE
- 32 oz (2 lbs/910g) cream cheese
- 5 eggs , whisked
- 1 1/2 cups (9oz/270g) dark brown sugar
- 1 cup (6oz/180g) smooth peanut butter
- 2 teaspoon vanilla extract
- TOPPING
- 1 cup (8floz/240g) cream
- 1 cup (8oz/240g) good quality chocolate, chopped
- ½ cup Toasted peanuts tossed in salted caramel sauce (optional)
-
Preheat oven to 325°F. Grease a 9-inch springform pan.
-
Put the chocolate cookies in a food processor and process until they form fine crumbs. Add in the melted butter and process to combine. Press the mixture into the bottom of the prepared pan.
-
Refrigerate while you prepare the cheese cake filling
-
On a stand mixer, beat the cream cheese on medium until smooth and light (4-5 minutes)
-
Run a spatula around the bottom of the bowl to pull up any lumps.
-
When smooth, add in the peanut butter, brown sugar and vanilla; beat until combined
-
Slowly add in the whisked eggs, one at a time, scraping down the sides of the bowl when needed. Beat until the mix is smooth.
-
Pour into your cheesecake tin.
-
Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
-
To make the chocolate ganache, heat the cream just before simmering.
-
Remove from the heat and pour over the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides.
-
Mix the toasted peanuts in my signature caramel sauce for extra flavor and texture.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.
Hi Gemma! Can i use your homemade cream cheese for this cake?
Hi Amanda,
In a word, yes!
Do try it,
Gemma 🙂
Hi Gemma! In your video, you said that all natural peanut butter will not work. Can you tell me why please? Thanks so much!
Hi Christine,
So I actually can’t remember why I said that. This video was made over 3 years ago. It does tend to be firmer and harder to mix but it should work if it’s at room temperature.
Best,
Gemma.
Thanks so much!🤗
Hi Gemma,
I wonder if you have tried to make some of your cheesecake recipes in the size of a cupcake, to have individual presentations. And what would be your recommendations to prepare it in this way.
Thank you very much for your recipes, they are always perfect and delicious
Emmy
Hi Emmy,
This is really easy for no bake cheesecakes, as they can be set as you wish. They can also be made in tube molds, an pushed out when set up.
For baked cheesecake it is also possible, and why not really.
I would suggest a muffin pan, and liners. I think it is the baking time, and method which may be at issue.
I also think you may need to use a Bain Marie/water bath to keep it tender, it will be an experiment!
Gemma 🙂
Thanks for your response. I made your no bake cheesecake and was amazing. I would experiment with the baked one and let you know 😉
Hi Emmy,
Thank you, we will be delighted to hear your experience, and see the pics too!
Gemma 🙂
Loved this! I did use a water bath, and I prefer to bake my cheesecakes that way (I know it takes a leap of faith! I used up quite a bit of foil to keep the water seeping in to my pan!
I also used one tablespoon of dark Karo corn syrup to make the ganache a bit shinier. It did make it a bit runnier, but that was ok. That’s what you get for experimenting!
I love this blog. It’s very nice how people all over the world participate. I also very much appreciate how you provide measurements in weight. In the States, as you know, most recipes are in cups, which are fiddly at best and can be inaccurate at worst. Give me my $15 kitchen scale every time!
Hi Nichole,
Yes, this is what I love too, I love that we have a great international community, all willing to add to our knowledge here at BBB.
Yes, it is a challenge to keep the water from the pan, but it is worth the effort too, and i am happy that you succeeded with this recipe, it is a good one!
The shine on the ganache can be accomplished by tempering it a bit, that is by whisking it a little by hand to cool it before you pour it, it is a good tip. Take a look at the tempering recipe here for the general idea: (https://www.biggerbolderbaking.com/temper-chocolate/) it works well with ganache too!
Thank you for your tip around the caramel sauce too, always great to get your input.
Cup measurements are a confusion! I wrote a response today exactly to this point, they seem to be a matter of trust!
And the cocoa, you can really use either! dutch processed is a de-alkalized cocoa, which is smoother as a result. Sometimes the alkaline in the cocoa is used to balance the leavening/raising of the recipe, and this is never stated, so I tend to use regular cocoa, organic if I can, but best quality I can get, for the best price!
Thank you for all of your questions, these are often other bold baker’s questions too, so it always helps.
Gemma 🙂
Hi gemma! I was wondering if i halved the recipe and bake it in a smaller pan (12 cm), should i reduce the baking time? Please help me out gem. Thank you so much!
Hi Melissa,
Yes, that will be necessary, but i cannot tell you exactly how much shorter, you will need to monitor this. Check it after the first 20 minutes, you will know when it is right. It will feel firm to the touch, in the center, on top. Do not keep on opening the oven door as it will cause the cake to fall.
Gemma 🙂
How did it turn out melissa? Coz even i am thinking of baking a smaller version of this cheescake. And how many eggs did u use? And how much temperature did u keep it in.
it was a mess hard on top the crust could not be eaten I wasted money time and energy .
And it may have been my fault I did not have a springform pan so I used a 9×13 other than that I followed your recipe to a tee .if there is anything you could tell me I would be grateful.
Hi Debbie,
I will need to guess, and my best guess is that the oven temperature was too high. 325F = 160C – this is a very low oven, and it would not harden the crust. you could set a custard at this temperature, and a cheesecake is a similar thing.
If you think that you selected the correct temperature, you may need to get your oven checked, it may be over-heating.
I am sorry that you were disappointed, and I hate that you wasted the ingredients, I hope it will not put you off baking,
Gemma 🙂
Hi Gemma, thanks for all your wonderful recipes. I’ve tried your no-machine sorbet & banana cake. They turned out wonderful. Next I’m going to try your Oreo peanut butter cheesecake, just a question on the cream you use for the ganache. Is it cream as in whipped cream?
Hi Helen,
thank you for your kind comments.
Yes it is, fresh dairy cream, i usually use double cream for this,
Gemma 🙂
Hey Gemma, we don’t have Oreos where I’m from. Can you tell me how many grams of cookie powder 30 oreos comes to, so that I know how much of another cookie to use?
Love all your recipes!
Hi Maja,
30 oreo would be about 15 digestive cookies, or a pound weight, or 453 grams, of cookie crumbs.
Digestive cookies if you can find these are excellent for this purpose too. Happy baking,
Gemma 🙂
Hey Gemma, I wonder how much is 2 Oz in cups?
Hi Sobia,
Check this out:http://www.asknumbers.com/CupsToOuncesConversion.aspx. this will give oyu lots of information about converting cups/ounces. It is more complicated than you think!
Gemma 🙂
Is it possible to make it without egg?
Hi Maitri,
In a word, NO! some recipes rely on eggs for all sorts of reasons, for lightness, rise, flavor, balance etc. This is one of them, It is mousse like.
I will focus on this area of baking more this year as it is a big request from my followers.
Gemma 🙂
This is BEAUTIFUL! Could we use the same process without the peanut butter to make plain baked cheesecake?
you sure could. And maybe just add some vanilla extract and some lemon zest to give it more flavor. Good luck 🙂
This looks delish!
How many days in advance can you make this?
And Can you please write your ingredients in grams too?
Hi Mila,
You can make it 3 days in advance no problem. I just edited the recipe so now it’s all in grams and ounces 🙂
Happy Baking
This recipe is superb. I won my office’s annual baking competition with this by a landslide. If you don’t have the time to make the caramel peanuts, you can also top the cake with Oreos or white chocolate chips, or whatever else takes your fancy. It is extremely rich though…!
Delighted to hear that, Westley. THanks so much for visiting my website 🙂
Hi Gemma! This cake is superb! my eyes drooled of yumminess! Peanut butter kind of cake is not really my thing but this one is an exception.
I hear you. Living in the states I have learned to love it!