Oreo peanut butter cheesecake is a decadent peanut butter cheeesecake with crushed Oreos and Nutter Butter cookies. It’s baked over a buttery Oreo Nutter Butter crust and topped with chocolate ganache!
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This peanut butter oreo cheesecake is perfect for peanut butter and chocolate lovers! It’s made with a whole cup of peanut butter and baked over a chocolate and peanut butter cookie crust.
You’ll love how impressive yet easy this dessert is. Each part of this showstopping dessert is super simple to make.
Cheesecake fans will also love this caramel pecan cheesecake, raspberry cheesecake bars, and this recipe for orange cheesecake.
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Why We Love This Recipe
- Peanut butter fans will love this oreo peanut butter cheesecake! The filling is made with peanut butter and the crust and filling include Nutter Butters! It’s a peanut butter dream just like this peanut butter chocolate pie and peanut butter pumpkin cookies.
- This cheesecake is creamy, smooth, and delicious.
- Each part is simple to make. It’s a great make ahead dessert.
- It’s topped with a two ingredient chocolate ganache that sets just like my chocolate strawberry brownies!
- This showstopping cheesecake will be the star of any gathering.
Ingredients
Below is some useful information about some of the ingredients for this oreo peanut butter cheesecake recipe.
- Butter: Unsalted melted butter for the crust.
- Cream cheese: Use full fat, room temperature cream cheese. Use the blocks, not tubs of cream cheese. Take cream cheese out of the refrigerator at least least 2 hours before using. I leave mine out on the counter the night before I want to make cheesecake. For more cream cheese based desserts, try my rhubarb blueberry bars, raspberry cheesecake bars and cream cheese strawberry muffins.
- Peanut butter: Use creamy conventional peanut butter such as Skippy or Jif. I don’t recomment using natural peanut butter. Peanut butter lovers will also love this peanut butter donuts recipe and peanut butter and nutella cookies.
- Sour cream: Use full fat, room temperature sour cream. If you have leftover sour cream, be sure to try my chocolate blueberry cake!
- 4 large eggs and 1 egg yolk: Use 4 large, room temperature eggs and 1 egg yolk.
- Oreos: Use regular whole Oreos (don’t remove the filling) I don’t recommend using Double Stuf Oreos). We’re using Oreos in the crust, filling and topping! Be sure to also try my Oreo cookie donut recipe and Oreo cookie ice cream!
- Nutter Butters: Use whole Nutter Butters (don’t remove the filling). Nutter Butter cookies are used in the crust, filling and topping. If you love Nutter Butters, try these Nutter Butter bars.
- Chocolate chips: Semi-sweet chocolate chips are used for the ganache.
Please see the recipe card for full list of ingredients and their measurements.
Substitutions & Variations
- If you can’t find Nutter Butters, use more Oreos instead.
- To make this cheesecake extra indulgent, top it with whipped cream!
Instructions
Step 1 (Picture 1 above)– Preheat oven to 325 F. wrap the bottom and outer sides of the pan tightly with three sheets of heavy duty aluminum foil. Pulse the Oreos and Nutter Butters in a food processor. Pour crumbs into a mixing bowl. Stir in the melted butter. Spread mixture on the bottom and halfway up the sides of a 9 inch springform pan. Bake for 10 minutes.
Step 2 (Picture 2 above)– Beat the cream cheese and sugar with an electric mixer until the mixture is creamy and smooth.
Step 3 (Picture 3 above)– Add the peanut butter, sour cream, cinnamon and vanilla extract. Beat til combined. Beat in the eggs and yolk one at a time.
Step 4 (Picture 4 above)– Stir in the chopped Oreos and Nutter Butters.
Step 5 (Picture 5 above)– Pour the cheesecake batter over the crust. Set a large roasting pan on the middle rack in the oven. Place the pan in the middle of the roasting pan. Pour hot water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake for 55-65 minutes. Jiggle the pan. The sides should be set and the middle might still jiggle a little. Turn off the oven. Crack the oven door open slightly. Leave the cheesecake in the oven for 1 hour.
Step 6 (Picture 6 above)– After 1 hour, take it out of the oven and set it on a cooling rack. Run an offset spatula, or small flexible spatula or knife around the edge of the cheesecake. Allow cheesecake to cool completely in the pan on a rack uncovered at room temperature. Once cooled to room temperature, refrigerate uncovered at least 6 hours.
Step 7 (Picture 7 above)– Place the chocolate chips in a heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Pour the heavy cream over the chocolate. Let stand 2-3 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream.
Step 8 (Picture 8 above)– Pour the chocolate ganache over the cheesecake. Decorate with extra Nutter Butters and Oreos just before serving.
Recipe FAQs
Use a 9 inch spring form pan.
Follow my suggestions for using room temperature ingredients and avoid over mixing. If your cheesecake does happen to crack, it’s okay because we’re topping it with chocolate ganache!
Store this peanut butter cheesecake with oreo crust in an airtight container like a cake carrier in the fridge for up to 5 days. The Nutter Butters and Oreos on top can lose their crispness overtime. I recommend adding the fresh Nutter Butters and Oreos on top just before serving.
Expert Tips
- Take the ingredients for the filling out of the fridge for at least 2 hours or overnight.
- Plan for time for both preparation and refrigeration of the cheesecake.
- Use a spatula to scrape the sides and bottom of the mixing bowl as you make the filling. This will make sure all the ingredients are incorporated.
- Avoid overbeating. Beat the cheesecake mixture til the ingredients are just incorporated. Over beating creates air bubbles which can result in cracks in the baked cheesecake.
- Press the crust into the pan just enough to give the crust shape. The crust should be compact but not packed too tight. This could make the crust hard when it bakes.
- The Nutter Butters and Oreos on top can lose their crispness overtime. I recommend adding the fresh Nutter Butters and Oreos on top just before serving.
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Oreo Peanut Butter Cheesecake
Ingredients
Oreo Nutter Butter Crust
- 18 Oreos regular stuffed, filling included, divided*
- 11 Nutter Butters filling included, divided*
- 4 tablespoons unsalted butter melted
Peanut Butter Cheesecake
- 32 ounces cream cheese full fat, room temperature
- 1 cup creamy peanut butter conventional such as Jif or Skippy
- ½ cup sour cream full fat, room temperature
- 1¼ cups granulated sugar
- 4 large eggs room temperature
- 1 egg yolk
- 1½ teaspoons vanilla extract
- ½ teaspoon cinnamon
- 8 Oreos crushed/roughly chopped
- 6 Nutter Butters crushed/roughly chopped
Chocolate Ganache
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Water Bath
- boiling water about 1 kettle full
Decoration
- Nutter Butter Cookies chopped or halved
- Oreos chopped or halved
Instructions
Oreo Nutter Butter Crust
- Preheat oven to 325 F. Lightly spray the bottom of a 9 inch springform pan with baking non stick spray. Wrap the bottom and outer sides of the pan tightly with three sheets of heavy duty aluminum foil.
- Pulse the Oreos and Nutter Butters in a food processor til finely ground. Scoop out 1/4 cup of the ground cookie crumbs. Set aside for the topping. Pour the melted butter in the food processor. Pulse until the mixture is like wet sand.
- Pour the mixture into the prepared pan. Use your hands to spread it evenly on the bottom and halfway up the sides of the pan. Pat mixture down with medium pressure with your hands or using a small flat bottom measuring cup. Be sure to press crumbs into place until compact and not loose or crumbly but avoid pressing too hard.
- Bake for 10 minutes. Remove and place on a wire rack while you prepare the filling. Keep oven temperature set to 325 Fahrenheit.
Peanut Butter Cheesecake
- Fill a kettle with water and heat the water to boil. ake out a roasting pan. Set aside. This will be for the hot water bath.
- In the bowl of an electric mixer fitted with a paddle attachment or in a large bowl using a hand held mixer, beat the room temperature cream cheese and sugar on medium speed for 2 minutes until the mixture is creamy and smooth. Use a spatula to scrape the sides and bottom of the bowl and the beaters. Mix again til combined. Add the peanut butter, sour cream,vanilla and cinnamon. Beat til just fully combined.
- Beat in the eggs and egg yolk one at a time. Beat only to combine. Use a spatula to scrape the sides and bottom of the mixing bowl. This will make sure all the ingredients are incorporated. Stop mixing as soon as the last egg has been mixed into the batter. DO NOT OVERMIX. Stir in the chopped Oreos and Nutter Butters with a spatula.
- Pour the cheesecake batter on top of the crust. Smooth the top of the cheesecake with an offset spatula or regular spatula.
- Set a large roasting pan on the middle rack in the oven. Place the cheesecake pan in the middle of the roasting pan. Pour the boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake for 60-75 minutes. Jiggle the pan. The sides should be set and the middle might still jiggle a little. Turn off the oven. Crack the oven door open 1 inch. (Stick a wooden spoon in the oven door to keep the door slightly open. Leave the cheesecake in the roasting pan in the oven for 1 hour.
- After 1 hour, take the cheesecake out of the oven. Take it out of the roasting pan. Set the pan on a rack. Remove the aluminum foil.
- Next, use an offset spatula or a small flexible rubber spatula or knife and run it around the edges of the cheesecake. Press the spatula against the sides of the pan as you do this. This will make sure the cheesecake isn't sticking to the pan and will prevent it from cracking while it cools.
- Allow cheesecake to cool uncovered til it's room temperature. Refrigerate the cheesecake uncovered for a minimum of 6 hours or overnight.
Chocolate Ganache Topping
- Once cheesecake has cooled and set, Take the cheesecake out of the springform pan. Set the cheesecake on your desired cake surface then prepare the chocolate ganache.
- Place the chocolate chips in a medium sized heatproof bowl. In a small saucepan on medium heat, bring the heavy cream to a simmer. Do not let it get to a boil. Pour the heavy cream over the chocolate. Do not stir. Let stand 2-3 minutes then stir slowly with a metal spoon until the chocolate has melted and is completely combined with the heavy cream.
- Pour the ganache over the cheesecake. Sprinkle with the reserved 1/4 cup of crushed cookie crumbs.
- Top the cake with crushed Nutter Butters and Oreos just before serving.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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