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Peanut Butter Cheesecake

by 60 Comments

 

I know, I understand. I have flooded you with cheesecake recipes and I still have more! 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. 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! #peanuts #cheesecake #reeses

 

Peanut Butter Cheesecake Collage

[clickToTweet tweet=”If you love peanut butter, oreos and Reeses Cups then try this. #peanuts #cheesecake #reeses” quote=”If you love peanut butter, oreos and Reeses Peanut Butter cups then try this. Thank me later! #peanuts #cheesecake #reeses”]

 

Peanut Butter Cheesecake
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Peanut Butter Cheesecake

Prep

Cook

Total

Yield 8

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

 

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Comments

  3. 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. 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

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

    Thanks for partying with us on #FridayFrivolity

    Reply

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

    Reply

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