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Cheesecakes

Peanut Butter & Chocolate Cheesecake with Oreo Crust

4.59 from 12 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 | | 46

Last updated on November 11, 2019

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

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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!

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Peanut Butter & Chocolate Cheesecake with Oreo Crust

4.59 from 12 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: 12 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: 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)

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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Emmy
Emmy
3 years 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

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charlene
charlene
8 months ago

This looks like one I made last year )but lost the recipe). I can’t remember though, if I”m using Oreo crumbs, what is the C measurement (instead of scraping Oreo cookies and separating), thanks!

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Chhavi Gupta
Chhavi Gupta
1 year ago

Hi Gemma,
Is there a refrigeration time for the cheesecake after it’s been out of the oven? Will that change the texture of the cheesecake?
Thanks!

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Mary-Grace De Venecia
Mary-Grace De Venecia(@im_emgi)
1 year ago

my mum in law made this for me on my birthday (special request from me). it was her first time to make a baked cheesecake. she was a bit unsure and nervous. i have passed on to baked 20 degrees less due to the type of oven she has. (thanks for the tip) it turned out great. it was fantastic, everybody loved it.
thanks gemma x

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Preitha
Preitha(@pmajumder)
1 year ago

Hi Gemma,

Can I swap out the peanut butter with nutella? Or will that not be the right consistency?

Thanks!

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Amanda
Amanda(@alexandra868)
3 years ago

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

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Christine
Christine
3 years 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!

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Nichole Frische-Delaney(@nichole-frische-delaney)
4 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 »

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Melissa
Melissa
4 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!

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Debbie
Debbie
5 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.

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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