Name: Peanut Butter Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 7 h
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs (or crushed Oreos); 1/4 cup granulated sugar (omit if using Oreos); 6 tablespoons melted butter; Pinch of salt; 24 oz cream cheese, softened (3 blocks); 1 cup creamy peanut butter (Jif or Skippy); 1 cup powdered sugar; 1/2 cup sour cream or Greek yogurt; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup heavy cream (for ganache, optional); 4 oz semi-sweet or dark chocolate, chopped (for ganache, optional)

Creamy, rich, and indulgently nutty — this Peanut Butter Cheesecake is the ultimate dessert for anyone who loves the combination of cheesecake and peanut butter. With a smooth, velvety filling and a buttery graham cracker or Oreo crust, it’s a show-stopping treat that feels fancy but is easy to pull off at home. I also love adding an optional chocolate ganache topping for a decadent twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1½ cups graham cracker crumbs (or crushed Oreos for chocolate crust)

1/4 cup granulated sugar (skip if using Oreo cookies)

6 tablespoons melted butter

Pinch of salt

For the filling:

24 oz cream cheese, softened (3 blocks)

1 cup creamy peanut butter (not natural-style; use something like Jif or Skippy)

1 cup powdered sugar

1/2 cup sour cream or Greek yogurt

1 teaspoon vanilla extract

3 large eggs

Optional Chocolate Ganache Topping:

1/2 cup heavy cream

4 oz semi-sweet or dark chocolate, chopped

Directions

Prep the crust:
I preheat the oven to 325°F (163°C), then mix the graham cracker or Oreo crumbs with melted butter, a pinch of salt, and sugar (only if using graham crackers). I press the mixture firmly into the bottom of a 9-inch springform pan and bake it for 10 minutes. While it cools, I move on to the filling.

Make the filling:
I beat the cream cheese until completely smooth, then add the peanut butter and mix again. Once those are well blended, I stir in the powdered sugar, vanilla, and sour cream or yogurt. Finally, I add the eggs one at a time, mixing just until combined so I don’t overmix.

Assemble & bake:
I pour the filling over the cooled crust and, if I want to avoid cracks, wrap the pan in foil and place it in a water bath. It bakes for 50–60 minutes, until the edges are set but the center still jiggles slightly. After turning off the oven, I crack the door open and let the cheesecake cool inside for an hour. Then I refrigerate it for at least 4 hours or overnight.

Optional ganache topping:
To make the ganache, I heat the cream until it simmers, then pour it over the chopped chocolate. After letting it sit a couple of minutes, I stir until smooth and glossy. Once the cheesecake is fully chilled, I pour the ganache on top and let it set in the fridge again.

Servings and timing

This cheesecake serves 12 generous slices.

Prep time: 25 minutes

Bake time: 50–60 minutes

Cooling and chilling time: About 5–6 hours total

Total time: Around 6.5–7.5 hours, most of it hands-off

Variations

I switch to an Oreo crust when I want that extra chocolate punch.

For a lighter twist, I’ve used Greek yogurt in place of sour cream — it works beautifully.

I sometimes swirl in a few spoonfuls of melted chocolate or Nutella before baking for a marbled effect.

For a no-bake version, I use whipped topping and gelatin — just ask me for that method if needed.

Storage/Reheating

I store the cheesecake covered in the fridge for up to 5 days. It keeps its texture beautifully and is best served chilled. If I want to freeze it (without the ganache), I wrap it tightly and freeze for up to 1 month. When ready to serve, I thaw it overnight in the refrigerator. I don’t reheat cheesecake — it’s always served cold or at room temperature.

FAQs

What type of peanut butter should I use?

I always use a shelf-stable, creamy peanut butter like Jif or Skippy. Natural-style peanut butter doesn’t blend well and can make the filling oily or gritty.

Can I make this ahead of time?

Yes, I often make this cheesecake the day before. It needs several hours to chill anyway, and the flavor actually improves overnight.

How do I keep my cheesecake from cracking?

I avoid overmixing the batter and use a water bath to prevent cracks. Letting the cheesecake cool gradually in the oven with the door cracked also helps reduce temperature shock.

Can I use low-fat cream cheese or Greek yogurt?

I recommend sticking to full-fat cream cheese for the best texture, but I’ve used nonfat or low-fat Greek yogurt in place of sour cream with no problem.

What’s the best way to slice the cheesecake cleanly?

I use a sharp knife dipped in hot water and wipe it clean between slices. This gives me neat, clean slices every time.

Conclusion

This Peanut Butter Cheesecake is everything I want in a dessert — rich, creamy, sweet, and a little salty with just the right balance. It’s flexible enough to adapt to different crusts or toppings and impressive enough for any occasion. Whether I top it with ganache, whipped cream, or just serve it as is, it always earns rave reviews.

Recipe: