Creamy Peanut Butter Cheesecake with Oreo Crust

If you’ve ever looked at a slice of cheesecake and thought, “You know what this needs? More peanut butter and chocolate,” then congratulations- you’ve found your people.

This chocolate peanut butter cheesecake is the definition of a decadent dessert for peanut butter lovers. Between the Oreo crust cheesecake base and the creamy peanut butter cheesecake filling, it’s everything you want in a homemade Reese’s cheesecake.

Step-by-Step Instructions

Step One: Preheat your oven to 350 degrees

Step Two: Prepare a 9-inch springform pan with non-stick spray and parchment paper lining the bottom

Step Three: Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent water from seeping in during the water bath.

Step Four: In a food processor, chop up the Oreo cookies. If you don’t have a food processor, use your hands to crumble the cookies into fine sand.

Step Five: Mix the cookies with 1/4 sugar and 6 tbsp melted butter, mix until combined.

Step Six: Press the crust into the bottom of the prepared springform pan

Step Seven: In a standing mixer with a paddle attachment, add cream cheese. Mix on high speed until smooth.

Step Eight: Add the peanut butter and sour cream and mix on high speed until fully combined.

Step Nine: Add the vanilla. Mix until everything is combined and smooth.

Step Ten: Last, add the eggs & sugar. Mix gently to avoid incorporating excess air, which can cause cracks and make the cheesecake too dense.

Step Eleven: Pour the batter onto the prepared crust.

Step Twelve: Place the 9” springform pan with the cheesecake inside a larger cake pan (I use an 11″ round pan, but you can use anything big enough to give at least a 1″ gap between the pans), then carefully fill the outer pan with hot water until it reaches 1/2 inch deep. This is your water bath.

Step Thirteen: Bake for 60 minutes, or until the edges are set and the center has a slight wobble (about a 2-inch area) when gently shaken. For precise doneness, insert an instant-read thermometer into the center—the cheesecake is ready when the center reaches 150–155°F (65–68°C).

Step Fourteen: Turn off the oven and let it cool inside with the door cracked open for 30-60 minutes—this prevents cracks.

Step Fifteen: Remove the cheesecake and let it sit at room temperature for 30 minutes to 1 hour.

Step Sixteen: Cover the cheesecake and refrigerate for at least 7 hours to set and chill.

Step Seventeen: In a microwave-safe bowl, add 1 cup of cream and heat for 1 minute.

Step Eighteen: Add chocolate chips and mix until smooth. Pour over chilled cheesecake.

Step Nineteen: Pipe on some peanut butter frosting.

Step Twenty: Last, top with mini Reese’s and Reese’s Thins.

Serving Suggestions

For maximum drama, drizzle my warm homemade fudge sauce over each slice right before serving. Top with mini Reese’s peanut butter cups, chopped peanuts, and swirls of my creamy peanut butter frosting for texture and presentation. Pair with a scoop of my delicious vanilla frozen custard or my easy homemade chocolate ice cream if you really want to commit to the full dessert experience.Fresh whipped cream and a sprinkle of flaky sea salt help balance the richness, while fresh strawberries or raspberry coulis add a bright contrast. Pair with a coffee, espresso, or even a cold glass of my silky homemade horchata for the ultimate dessert setup.

Seasonal Serving Suggestions

This dessert fits perfectly into Valentine’s Day chocolate peanut butter cheesecake trends and Thanksgiving cheesecake recipes. It’s one of those desserts that instantly becomes the centerpiece of the dessert table.

Baking Tips

This peanut butter chocolate cheesecake is rich, creamy, wildly decadent, and honestly feels like the dessert version of winning the lottery. We’re talking a thick Oreo cookie crust, silky peanut butter cheesecake filling, glossy chocolate ganache, and enough Reese’s on top to make any chocolate peanut butter lover emotional. It’s over-the-top in the absolute best way possible.

Storage Tips

Store in an airtight container or tightly wrap in plastic wrap in the refrigerator for up to 5 days.

Freezer- Cheesecake freezes beautifully. Wrap slices individually or freeze the whole cake tightly wrapped for up to 2 months.

Make Ahead – This is actually the perfect make-ahead dessert, since cheesecake tastes even better after chilling overnight. Ganache and toppings can also be added the next day before serving.

Reese’s Peanut Butter Cheesecake Recipe

This peanut butter chocolate cheesecake is rich, creamy, over-the-top, and honestly, everything a dessert should be. It’s the kind of recipe people talk about long after the last slice disappears. Whether you’re making it for holidays, birthdays, or just because you deserve something incredible, this cheesecake absolutely delivers. And once you make it homemade? Store-bought cheesecake just doesn’t stand a chance.