Peanut Butter Cup Cheesecake is a rich baked cheesecake with a chocolate cookie crust, a peanut butter filling, and a glossy chocolate-peanut butter topping. It’s the kind of dessert I make when I want something that’s unapologetically peanut buttery and chocolatey.
The filling is thick and creamy (that classic baked cheesecake texture), and the chopped peanut butter cups give you little pockets of candy in the slice. I also really like the Oreo crust here because it stays dark and crisp against the soft center.
This one is especially good for weekends and holidays when you can let it chill properly, and it slices beautifully once it’s cold. For me, it’s best served simple with a little whipped cream and an extra sprinkle of chopped peanut butter cups.
Why You’ll Love This Recipe
Classic cheesecake texture: This bakes up dense and creamy, with that slightly wobbly center that sets perfectly after chilling.
Big peanut butter flavor: The filling actually tastes like peanut butter (not just “hint of”), and it holds its own next to the chocolate.
Oreo crust just works: Chocolate cookie crust is my go-to here because it’s sturdy, easy, and tastes like the candy aisle in the best way.
Make-ahead friendly: Cheesecake needs chill time anyway, so it’s a natural dessert to prep the day before you want to serve it.
That topping: The chocolate-peanut butter ganache looks nice without being fussy, and it gives each slice a clean, glossy finish.
Ingredients You’ll Need
Chocolate Cookie Crust
- Oreo cookies: I use regular Oreos (not Double Stuf). Crush them finely so the crust presses in evenly and doesn’t crumble when you slice.
- Unsalted butter: Melted butter is what holds the crumbs together. If your crust seems dry, it usually just needs a more thorough mix.
- Granulated sugar: Optional, but I like a little bit for a slightly firmer crust. If your cookies are very sweet to you, feel free to skip it.
- Salt: Just a pinch. It keeps the crust from tasting flat, especially with all the peanut butter going on.
Peanut Butter Cheesecake Filling
- Cream cheese: Full-fat is the way to go here. Let it soften well so you don’t end up chasing lumps later.
- Granulated sugar: Regular white sugar keeps the filling clean and classic. Brown sugar can change the flavor and make it taste more like a peanut butter pie.
- Creamy peanut butter: I stick with the standard creamy kind (Jif-style). Natural peanut butter can work, but it can loosen the batter and sometimes separates.
- Sour cream: This helps the filling stay creamy and gives it that slight cheesecake tang. I like it at room temperature so it blends quickly.
- Vanilla extract: Just enough to round out the chocolate and peanut butter. Don’t skip it.
- Eggs: Room temp eggs mix in more smoothly. The big thing is mixing gently once the eggs go in so the cheesecake doesn’t puff and crack.
- Heavy cream: Optional, but I like what it does for the texture. It makes the filling a little silkier without turning it into a mousse-style cheesecake.
- Peanut butter cups: Chop them into bite-size pieces so they don’t sink too much. If they’re very soft, pop them in the fridge first so they cut cleanly.
Chocolate Peanut Butter Topping
- Semi-sweet chocolate chips: Semi-sweet is my go-to because it doesn’t get cloying against the peanut butter filling. Milk chocolate is fine if that’s what you keep around.
- Heavy cream: This is what makes the topping pourable and smooth. Heat it just until steaming, not boiling.
- Creamy peanut butter: A little peanut butter makes the ganache softer and gives it that chocolate-peanut butter candy flavor.
- Extra peanut butter cups: Totally optional, but they make a nice simple garnish. I like a mix of small chunks and crumbs.
- Whipped cream: Not required, but it’s a nice contrast on the plate. Homemade or the spray kind both work.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy foil so the water bath doesn’t leak in.
- Mix the crust: Stir the finely crushed Oreo crumbs with melted butter, sugar (if using), and a pinch of salt until the crumbs are evenly moistened.
- Press the crust: Press the crumb mixture firmly into the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup to pack it in tight.
- Bake the crust: Bake for 10 minutes, then set aside to cool slightly while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese on low speed until smooth, with no lumps.
- Add the filling ingredients: Mix in the sugar, then the peanut butter, then the sour cream and vanilla. Stop and scrape down the bowl so everything blends evenly.
- Add the cream: Mix in the heavy cream if you’re using it, just until combined.
- Add the eggs: Add the eggs one at a time, mixing on low just until blended. Don’t overmix once the eggs are in.
- Fold in the candy: Fold in the chopped peanut butter cups, then pour the batter over the crust and smooth the top.
- Set up the water bath: Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform.
- Bake: Bake for 55 to 70 minutes, until the edges look set but the center still has a slight wobble.
- Cool in the oven: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Chill: Remove the pan from the water bath and let it cool to room temperature. Cover and chill for at least 6 hours (overnight is even better for clean slices).
- Make the topping: Heat the heavy cream until steaming. Pour it over the chocolate chips, let it sit for 2 minutes, then stir until smooth; stir in the peanut butter until glossy.
- Top and serve: Pour the topping over the chilled cheesecake and spread it to the edges. Chill 20 to 30 minutes to set, release the ring, then slice with a warm clean knife and garnish with extra peanut butter cups (and whipped cream if you want).
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room temperature ingredients. Cold cream cheese and sour cream are the fastest way to get little lumps in the batter. Room temp blends smooth with less mixing, which matters for cheesecake.
Mix on low and keep it gentle after the eggs. Overmixing adds extra air, and that’s when you tend to get puffing and cracks. Low speed and “just combined” is the goal.
Don’t guess on doneness. The edges should look set, but the center should still jiggle a little when you tap the pan. If it looks totally firm in the middle, it’s usually gone a bit too far.
Wrap the pan like you mean it. Use heavy-duty foil and cover the bottom and sides well. Springform pans love to leak, and a wet crust is a bummer.
Warm knife, clean cuts. Run a long knife under hot water, wipe it dry, and slice. Wipe between cuts if you want neat bakery-style slices.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A simple dollop on each slice is enough. I like lightly sweetened whipped cream so the cheesecake stays the main event.
- Extra peanut butter cups: Sprinkle chopped peanut butter cups over each slice right before serving. It adds a little texture and makes the plates look finished without fuss.
- Cold milk: A cold glass of milk is classic with anything peanut butter and chocolate. It’s especially nice if your slice is on the rich side.
- Fresh berries: Strawberries or raspberries on the side are good if you want something fresh on the plate. I don’t mix them into the cheesecake—just serve alongside.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the cheesecake covered in the fridge for up to 5 days. I usually keep it right in the springform base and cover it well so it doesn’t pick up fridge smells.
You can make this recipe ahead really easily since it needs chill time. I often bake it the day before, chill overnight, then add the topping the next day.
If you want it longer-term, you can freeze individual slices (or the whole cheesecake) wrapped well. I like freezing slices on a sheet first, then wrapping, so they don’t get squished.
Thaw in the fridge overnight for the cleanest texture. If the topping looks a little dull after thawing, a fresh sprinkle of chopped peanut butter cups fixes that quickly.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to use a water bath?
No, but I do recommend it if you want that classic creamy texture and a smoother top. The water bath helps the cheesecake bake more gently and evenly.
If you’d rather skip it, bake at 300°F and put a pan of hot water on the lower rack. The cheesecake will still be good, just a little less plush and a bit more likely to crack.
How do I know when the cheesecake is done baking?
Look for set edges and a center that still has a small wobble. It should jiggle like set pudding, not ripple like raw batter.
It will finish setting as it cools and chills, so don’t wait for the center to look fully firm in the oven.
Can I swap the Oreos for something else?
Yes. Chocolate graham crackers work well—just use the same crumb volume as you would with the Oreo crumbs. You can also use another chocolate cookie crumb if it’s similar in texture.
Can I use crunchy peanut butter?
You can, but the filling will have a different texture and it won’t be quite as smooth. I prefer creamy peanut butter here, then I get the “crunch” from the chopped peanut butter cups on the inside and on top.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Peanut Butter Cup Cheesecake
INGREDIENTS
Chocolate Cookie Crust
- 24 Oreo cookies finely crushed
- 5 tbsp unsalted butter melted
- 1 tbsp granulated sugar optional
- pinch salt.
Peanut Butter Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup sour cream room temperature
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1/2 cup heavy cream room temperature optional
- 1 1/2 cups chopped peanut butter cups.
Chocolate Peanut Butter Topping
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy cream
- 2 tbsp creamy peanut butter
- extra chopped peanut butter cups for garnish optional
- whipped cream for serving optional.
INSTRUCTIONS
Pan and Crust
- heat oven to 325 F
- wrap outside of a 9 inch springform pan with heavy foil to prevent leaks
- mix cookie crumbs with melted butter and sugar and salt until evenly moistened
- press firmly into bottom and slightly up sides of pan
- bake crust 10 minutes then cool slightly.
Filling and Bake
- beat cream cheese on low until smooth
- mix in sugar then peanut butter then sour cream and vanilla until combined and scrape bowl
- mix in heavy cream if using
- add eggs one at a time mixing on low just until blended to avoid over aeration
- fold in chopped peanut butter cups
- pour batter over crust and smooth top
- place springform pan in a roasting pan and add hot water to reach halfway up the sides
- bake until edges are set and center still slightly wobbly 55 to 70 minutes
- turn off oven and crack door and cool cheesecake 1 hour
- remove from water bath and cool to room temperature then cover and chill at least 6 hours.
Topping and Serve
- heat heavy cream until steaming
- pour over chocolate chips and rest 2 minutes then stir smooth
- stir in peanut butter until glossy
- pour over chilled cheesecake and spread to edges
- chill 20 to 30 minutes to set
- release ring and slice with a warm clean knife
- garnish with extra peanut butter cups and serve.
