If you’re looking for a dessert that screams pure indulgence, this Peanut Butter Cup Cheesecake with Oreo Crust is the one. We’re talking layers of chocolatey goodness and silky smooth peanut butter perfection — all on top of a rich Oreo cookie crust.

Each bite is loaded with peanut butter cups, creamy cheesecake, and a drizzle of chocolate that makes it taste like your greatest candy fantasy come true. Whether it’s for a birthday celebration, game night, holiday feast, or a “just because” moment — this cheesecake always guarantees happy smiles and clean plates.

Why I Love This Recipe

• Combines two iconic dessert flavors — chocolate + peanut butter
• Incredibly lush, creamy texture thanks to peanut butter
• Oreo crust adds delicious chocolate crunch
• Stuffed and topped with real peanut butter cups
• No fancy decorating needed — it automatically looks amazing
• A crowd-pleasing showstopper for every occasion

Why It’s a Must-Try Dish

• Perfect for Reese’s lovers and candy fans
• Make-ahead friendly — ideal for hosting
• Each slice is a mix of sweet, salty, and creamy
• Levels up the classic cheesecake into something unforgettable
• People will beg you for the recipe — guaranteed!

Prep, Cook & Nutrition

Feature	Details
Prep Time	35 minutes
Baking Time	60–70 minutes
Cooling & Chilling	5–6 hours (overnight recommended)
Total Time	~7 hours
Servings	12 slices
Course	Dessert
Cuisine	American
Estimated Calories	~650 per slice

Ingredients

Oreo Crust:

• 24 Oreo cookies, crushed (with filling)
• 5 tbsp unsalted butter, melted

Peanut Butter Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs, room temp
• 1 1/2 cups chopped peanut butter cups

Chocolate Ganache Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Decoration:

• Extra chopped peanut butter cups for topping
• Optional: drizzle of peanut butter or chocolate sauce

Step-by-Step Preparation

Step 1 — Make the Crust

1. Heat oven to 325°F (160°C).
2. Mix Oreo crumbs and melted butter until the texture resembles wet sand.
3. Press firmly into bottom of a 9-inch springform pan.
4. Bake 8 minutes, then cool while preparing filling.

Step 2 — Make the Filling

1. Beat cream cheese until smooth.
2. Add sugar + vanilla and mix well.
3. Mix in peanut butter and sour cream until creamy.
4. Add eggs one at a time, gently mixing after each.
5. Fold in chopped peanut butter cups.

Step 3 — Bake Using Water Bath

1. Pour filling over crust.
2. Wrap pan in foil to prevent leaks.
3. Place into a roasting pan and pour hot water halfway up the sides.
4. Bake 60–70 minutes, until edges set and center slightly jiggles.
5. Turn off oven and let cheesecake cool inside for 1 hour.

Step 4 — Chill & Top

1. Remove from water bath, cool fully.
2. Refrigerate 4–6 hours or overnight.
3. Make chocolate ganache by heating cream and pouring over chocolate; stir until smooth.
4. Spread ganache over chilled cheesecake.
5. Top with extra peanut butter cups and drizzle peanut butter/chocolate if desired.

How to Serve

• Serve cold for the creamiest texture
• Slice with a hot, clean knife for smooth edges
• Perfect pairings:
  • Coffee
  • Milk
  • Dessert wines
  • Cold brew mocha

Recipe Tips

• Use full-fat cream cheese only
• Avoid overmixing after adding eggs
• Let the cheesecake cool slowly to avoid cracks
• Freeze peanut butter cups slightly before chopping to prevent sticking
• If a crack does appear — the ganache hides everything

Variations

Version	What to Do
No-Bake Cheesecake	Skip baking; use gelatin for stability
Double Chocolate	Add 1/2 cup cocoa powder to filling
Crunchy PB Version	Use crunchy peanut butter for texture
Gluten-Free	Substitute GF chocolate sandwich cookies
Mini Cheesecakes	Bake in cupcake liners — 20–25 min

Freezing & Storage

Method	Duration	Notes
Refrigerated	5–6 days	Airtight container
Frozen (whole or sliced)	Up to 2 months	Wrap in two layers of plastic + foil

Special Equipment Needed

• 9-inch springform pan
• Electric mixer
• Roasting pan & foil (water bath)
• Heat-proof bowl (for ganache)
• Sharp knife for clean slicing

FAQ

• Can I skip the water bath?
Yes, but texture may be less silky and may crack.

• Can I use natural peanut butter?
Not recommended — oils separate and affect texture.

• Can I make ahead?
Yes! Best made 1 day ahead for flavor and stability.

• Can I use store-bought ganache or chocolate syrup?
Absolutely — easy shortcut!

Conclusion

If you’re a fan of chocolate and peanut butter, consider this the ultimate dream cheesecake. It’s bold, rich, decadent, and unbelievably smooth — the kind of dessert that instantly becomes a family favorite. With just one slice, you’ll see why this cheesecake is one of the most celebrated and requested creations in any kitchen.