Marilyns Treats

· 60 Comments

Peanut Butter Cheesecake

Cheesecake· Recipe Archive

Peanut ButterCheesecake. The perfect blend of peanut butter and cheesecake. Sitting in an oreo cookies crust and topped with warm hot fudge is a sight to behold.

Peanut Butter Cheesecake

This peanut butter cheesecake combines my three favorite things. Cheesecake, Oreo cookies and peanut butter!

Start with the oreo crust. Use the regular oreos or peanut butter filled oreos. Both are awesomely delicious.

Then there is the Peanut Butter. Add it to the lightest and creamiest cheesecake you will ever taste.

Top your peanut butter cream cheese filling with an unforgettable semisweet chocolate drizzle.

Add peanuts or peanut butter cups as the final touch. the possibles are endless!

These are the INGREDIENTS You will need:

For the crust:

  • 18 Oreo cookies finely ground
  • 4 Tbsp butter melted
  • small pinch salt

For the filling:

  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 3 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

For topping:

  • 1/4 cup semi-sweet chocolate
  • 1 tsp shortening
  • 1 cup unsalted peanuts or 1 cup crumbled peanut butter cups

These are the INSTRUCTIONS For preparation:

  • Place one oven rack in the middle position, with one rack below. Preheat oven to 350. Place a 13×9 baking dish on the bottom rack and fill with water – this will act as our water bath.
  • In a mixing bowl, combine all the ingredients for the crust with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • In the bowl of an electric mixer, beat the cream cheese and peanut butter on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add the sour cream, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed, but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Place on the top oven rack above the water-filled baking dish, bake for 1 hour. The cheesecake should still jiggle a little in the center (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes.
  • Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate.
  • To make the drizzle, microwave the chocolate and shortening in 30-second intervals until melted. Drizzle over the cooled cheesecake and top with crushed peanuts or peanut butter cups before serving.

Of course you can make the recipe easier by using a deep dish oreo crust from the grocery store.

And you can purchase your favorite brand of Hot Fudge. For an added touch, warm it up before adding to your cheesecake.

This cheesecake is great to bring to a family get together, special dinner or pot luck.

It will become the most served dish on the dessert table.

Warn your favorite friends to get their piece when the dessert line opens.

My family are big peanut butter and chocolate eaters. They ask for this Peanut Butter Cheesecake often.

And I do not lie when I say there is NEVER any bites left over to clean up.

I am certain that every guest will feel the same as we do.

There is nothing better for dessert!

Click the link for my signature Hot Fudge Sauce or No Bake Oreo Cookie Crust!

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Peanut ButterCheesecake. The perfect blend of peanut butter and cheesecake. Sitting in an oreo cookies crust and topped with warm hot fudge is a sight to behold.

Peanut Butter Cheesecake

This peanut butter cheesecake combines my favorite things. Start with the oreo crust. Use the regular oreos or peanut butter filled oreos. Both are awesomely delicious.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, peanut butter
Method: Bake
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Adjust Servings: 8
Calories: 490kcal
Author: Marilyn

Ingredients

For the crust:

  • 18 Oreo cookies finely ground
  • 4 Tbsp butter melted
  • small pinch salt

For the filling:

  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 3 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

For topping:

  • 1/4 cup semi-sweet chocolate
  • 1 tsp shortening
  • 1 cup unsalted peanuts or 1 cup crumbled peanut butter cups

Instructions

  • Place one oven rack in the middle position, with one rack below. Preheat oven to 350. Place a 13×9 baking dish on the bottom rack and fill with water – this will act as our water bath.
  • In a mixing bowl, combine all the ingredients for the crust with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • In the bowl of an electric mixer, beat the cream cheese and peanut butter on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add the sour cream, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed, but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Place on the top oven rack above the water-filled baking dish, bake for 1 hour. The cheesecake should still jiggle a little in the center (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes.
  • Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate.
  • To make the drizzle, microwave the chocolate and shortening in 30-second intervals until melted. Drizzle over the cooled cheesecake and top with crushed peanuts or peanut butter cups before serving.

Video

Notes

©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 490kcal (25%) | Carbohydrates: 36g (12%) | Protein: 10g (20%) | Fat: 35g (54%) | Saturated Fat: 16g (80%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 115mg (38%) | Sodium: 400mg (17%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 24g (27%) | Vitamin A: 750IU (15%) | Vitamin C: 0mg | Calcium: 100mg (10%) | Iron: 1.4mg (8%)
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

Tagalong Peanut Butter Cheesecake Featured
Tagalong Peanut Butter Cheesecake
This creamy tagalong peanut butter cheesecake filling sits on an oreo cookie crust. 
Check out this recipe
Nutter Butter Cookie Cheesecake. Sandwich cookies and creamy peanut butter give this cheesecake its great PB flavor, but the smooth texture? That's from the crea cheese and sour cream.
Nutter Butter Cookie Cheesecake
Nutter Butter Cookie Cheesecake Sandwich cookies and creamy peanut butter give this cheesecake its great PB flavor, but the smooth texture? That’s from the cream cheese and sour cream.
Check out this recipe
The best of both worlds. This cheesecake satisfies your desire for banana bread and cheesecake all in one piece. The base and top layers are banana flavored cheesecake. The center is moist banana bread. Dessert doesn’t get any better than this!
Banana Bread Cheesecake
This cheesecake satisfies your desire for banana bread and cheesecake all in one piece. The base and top layers are banana flavored cheesecake.
Check out this recipe

You might want to browse around my site a bit more and have a look at

Please read my Privacy Policy for more information on how your data is used.

Follow Marilyn’s Treats

Reader Interactions

Comments

  3. blankMary-the boondocks blog says

    I have also been on a cheesecake binge lately. Is it a summer thing? This particular one looks pretty amazing Marilyn. The addition of the Oreos takes it over the top. Lots of sweet inspiration here to pin and share.

    Reply

  5. blankFrugal Hausfrau says

    This looks delish, Marilyn, but I’m still obsessed (ie, ruined) over that creme brulee waffle you just posted, so it’s hard to think about anything else!!

    Seriously, Thanks for sharing with us on Throwback Thursday!

    Mollie

    Reply

    • blankMarilyn says

      You are welcome Mollie. If it is any consolation I still have 182 photos from past catering gigs to post. At two a week I will die before they all post!

      Reply

  6. blankNikki Frank-Hamilton says

    Your cheesecake turns out gorgeous every time, you are definitely the queen of cheesecake. I will be making this and sneaking a few slices into my kale box! In my defense; peanut butter and chocolate are my favorite combination and they don’t stick around long in our house! LOL I need my share. LOL

    Reply

  8. blankLeslie says

    You pretty much had me at Oreo crust. I love cheesecakes, it’s like biting into a piece of a cloud, except it’s full of deliciousness. Now I’m hungry, haha.

    Reply

  10. blankAudrey says

    One can never have too many cheesecake recipes. I always have room for one more 😉

    Thanks for partying with us on #FridayFrivolity

    Reply

  11. blankDebbie Kitterman says

    Oh Marilyn – you got me with peanut butter cups – my favorite – I am thinking of trying this for our Independence Day party – that way I won’t be tempted to eat the whole thing myself. thanks I am pinning and printing the recipe too – I found you at #FridayFrivolity today

    Reply

  12. blankDebbie says

    Hi Marilyn, I love cheesecake and peanut butter! I would never have thought to put the tow together though. A recipe I will be pinning for future reference!

    xx

    Reply

  15. blankMrs. AOK says

    WHY DO YOU DO THIS TO ME, WOMAN?!?! Again, you have me wanting to reach through the screen. PINNED!! Thanks for sharing with us at #MMBH. We are so thankful to have you as a part of our community. 🙂
    XO
    -Dean

    Reply

  23. blankLaurie says

    Hi Marilyn! Popping over from Snickerdoodle Sunday to say thank you for linking up and tempting me with this recipe!! Pinned and shared. Have a super week!

    Reply

  24. blankSusan says

    Oh my gosh, this sounds absolutely scrumptious! I also love the combination of peanut butter and Oreo’s. Hey, I wonder if they will ever make that flavor? I will have to check out your other cheesecakes now. Thanks for sharing the recipe.

    Reply

  26. blankMartie says

    You can flood me with as many cheesecake recipes as you want! Especially if they involve peanut butter! Lol! Looks delicious, as always! 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating