Peanut Butter Oreo Cheesecake – Creamy, Rich, and Easy to Make

Oh wow, have you ever had a dessert so good it made you dance? That’s what happened to me the first time I tasted Peanut Butter Oreo Cheesecake. I took one bite, and boom—happy taste buds!

It’s creamy, rich, and full of peanut butter goodness. Plus, it’s got those crunchy Oreo bits that make every bite a little party. I couldn’t stop eating it, and I bet you won’t either!

I wanted to make it all the time because everyone kept asking for more. My friends said, “This is the best cheesecake ever!” You’ll feel like a dessert hero when you make it.

So, let’s make this Peanut Butter Oreo Cheesecake together. It’s easier than you think, and I’ll walk you through it step by step. Ready to bake something awesome?

Why You’ll Love This Recipe

• Chocolate + Peanut Butter: A classic pairing that tastes perfect in every bite.
• Creamy Texture: Smooth cheesecake filling with a crunchy Oreo crust.
• No Fancy Tools Needed: Simple ingredients and tools you likely already have.
• Make Ahead Friendly: Tastes even better after chilling overnight.
• Crowd-Pleaser: Great for birthdays, holidays, or any time you want a special treat.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: About 5½ hours

Servings:
This recipe makes about 10-12 slices. Need more? Make two cheesecakes.

Difficulty:
Easy for beginners, but also satisfying for experienced bakers.

Required Kitchen Tools

• 9-inch Springform Pan – Helps release the cheesecake easily.
• Mixing Bowls – For crust, filling, and toppings.
• Hand or Stand Mixer – To blend the filling smoothly.
• Rubber Spatula – For scraping and spreading.
• Measuring Cups & Spoons – For accurate ingredient amounts.
• Baking Sheet – To place under the springform pan in case of leaks.
• Aluminum Foil – Optional, for wrapping the pan if baking in a water bath.
• Knife & Cutting Board – For chopping Oreos.
• Microwave-Safe Bowl – To melt chocolate and peanut butter.

Ingredients for Peanut Butter Oreo Cheesecake

Exact measurements are in the recipe card at the end.

For the Oreo Crust:

• Oreo Cookies – Crushed into crumbs.
• Unsalted Butter – Melted, to hold the crust together.

For the Peanut Butter Cheesecake Filling:

• Cream Cheese – Full-fat, softened to room temperature.
• Granulated Sugar – For sweetness.
• Creamy Peanut Butter – Smooth, not natural style.
• Eggs – Large, at room temperature.
• Vanilla Extract – For added flavor.
• Sour Cream – Adds creaminess and slight tang.
• Chopped Oreos – Mixed into the batter.

For the Topping (Optional but Recommended):

• Chocolate Chips – Semi-sweet or milk chocolate.
• Peanut Butter – Melted for drizzling.
• Crushed Oreos – For sprinkling.

How to Make Peanut Butter Oreo Cheesecake – Step-by-Step Instructions

1. Make the Oreo Crust

1. Crush Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. Mix the crumbs with melted butter in a bowl until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Place the pan in the fridge while making the filling.

2. Make the Peanut Butter Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add peanut butter and vanilla extract. Mix until combined.
3. Add eggs one at a time, mixing just until blended after each.
4. Stir in sour cream for extra creaminess.
5. Gently fold in chopped Oreos.

3. Assemble and Bake

1. Pour the filling over the chilled crust.
2. Smooth the top with a spatula.
3. Place the springform pan on a baking sheet.
4. Bake at 325°F (163°C) for 55-60 minutes. The edges should look set, but the center will still be a little wobbly.
5. Turn off the oven. Crack the oven door slightly and let the cheesecake cool inside for 1 hour.
6. Remove from the oven and let it cool to room temperature.
7. Chill in the fridge for at least 4 hours or overnight.

4. Add Toppings (Optional)

1. Melt chocolate chips in the microwave in 20-second intervals, stirring each time, until smooth.
2. Melt peanut butter the same way.
3. Drizzle both over the cheesecake.
4. Sprinkle crushed Oreos or extra chocolate chips on top.

Serving and Decoration

How to Serve Peanut Butter Oreo Cheesecake

• Plain: Enjoy as is for a rich, creamy slice.
• With Whipped Cream: Add a dollop for a light, airy contrast.
• Extra Drizzle: Warm some peanut butter and chocolate for an extra drizzle before serving.
• Crushed Oreos: Sprinkle more on top for a bit of crunch.
• Ice Cream: Pair with vanilla or chocolate ice cream for a special treat.

Cut the cheesecake with a sharp knife warmed under hot water and wiped dry. This helps get clean slices.

Storing Peanut Butter Oreo Cheesecake

• In the Fridge: Cover and refrigerate for up to 5 days.
• In the Freezer: Wrap slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before eating.

Nutrition Information (Per Slice – Approximate)

Nutrient	Amount
Calories	480
Fat	32g
Saturated Fat	14g
Carbohydrates	42g
Sugar	30g
Protein	9g

Nutritional values may vary depending on the brands used.

Peanut Butter Oreo Cheesecake FAQs

Can I Use Natural Peanut Butter?

It’s best to use regular creamy peanut butter. Natural peanut butter can separate and affect the texture.

What If I Don’t Have a Springform Pan?

Use a deep 9-inch round cake pan, but line it with parchment paper and leave extra hanging over the sides to lift the cheesecake out.

How Do I Know When the Cheesecake Is Done?

The edges should look set, and the center will be slightly wobbly. It will firm up as it cools.

Can I Make This Cheesecake Ahead?

Yes, it actually tastes better the next day. Chill it overnight for the best texture.

Conclusion

Peanut Butter Oreo Cheesecake is rich, creamy, and easy to make. The Oreo crust, smooth peanut butter filling, and chocolate drizzle create a dessert that’s perfect for any occasion. Whether it’s for a family gathering or a weekend treat, this cheesecake is sure to please.