Peanut Butter & Chocolate Cheesecake with Oreo Crust

Name: Peanut Butter & Chocolate Cheesecake with Oreo Crust
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12 portions
Ingredients: 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))

4.56 from 9 votes

Learn how to make my Peanut Butter & Chocolate Cheesecake with an OREO Crust for an extra Big & Bold dessert for any occasion!

By Gemma Stafford | June 18, 2014 | 32

Peanut Butter, Cheesecake, Chocolate, Oreo, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi 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!

Watch The Recipe Video!

Peanut Butter & Chocolate Cheesecake with Oreo Crust

4.56 from 9 votes

Print Recipe

Learn how to make my Peanut Butter & Chocolate Cheesecake with an OREO Crust for an extra Big & Bold dessert for any occasion!

Author: Gemma Stafford

Servings: portions

Prep Time 20 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 35 mins

Learn how to make my Peanut Butter & Chocolate Cheesecake with an OREO Crust for an extra Big & Bold dessert for any occasion!

Author: Gemma Stafford

Servings: portions

Ingredients

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)

Instructions

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.

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Comments & Reviews

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Member

Alexandra868

1 year ago

Hi Gemma! Can i use your homemade cream cheese for this cake?

Guest

Christine

1 year ago

Hi Gemma! In your video, you said that all natural peanut butter will not work. Can you tell me why please? Thanks so much!

Guest

Emmy

1 year ago

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

Member

Nichole Frische-Delaney

2 years ago

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… Read more »

Guest

Melissa

2 years ago

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!

Guest

Debbie

3 years ago

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.

Guest

Helen

3 years ago

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?

Member

Maja Mulahuseinovic

3 years ago

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!