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Peanut Butter Cheesecake

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This Peanut Butter Cheesecake is pure indulgence—featuring a smooth, creamy peanut butter filling over a crunchy OREO cookie crust, and topped with luscious chocolate ganache. No baking required, this decadent dessert is perfect for peanut butter and chocolate lovers alike.

Ingredients

Scale

For the Crust:

  • 2 cups OREO cookie crumbs

  • ½ cup unsalted butter, melted

For the Filling:

  • 1 cup cream cheese, softened

  • 1 cup smooth peanut butter

  • 1 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup heavy cream, whipped to stiff peaks

For the Topping:

  • 1 cup chocolate ganache (warm and pourable)

Instructions

  • Make the Crust:

    • Mix OREO crumbs and melted butter until combined.

    • Press firmly into the base of a 9-inch springform pan.

    • Chill in the refrigerator while preparing the filling.

  • Prepare the Filling:

    • In a large bowl, beat cream cheese and peanut butter until smooth.

    • Add powdered sugar and vanilla extract; mix until fully incorporated.

    • Gently fold in the whipped cream until the mixture is light and fluffy.

    • Spread evenly over the chilled crust. Smooth the top.

    • Chill in the refrigerator for at least 4 hours or until set.

  • Add the Ganache Topping:

    • Pour warm, pourable chocolate ganache over the chilled cheesecake.

    • Spread gently and evenly over the top.

    • Chill for another 30 minutes to set the ganache.

  • Serve:

    • Carefully remove from the springform pan.

    • Slice and serve chilled.

Notes

  • For extra texture, sprinkle chopped peanuts or OREO crumbles on top.

  • Can be made a day ahead—great for parties or holidays.

  • Use a hot, dry knife to slice cleanly.

Find it online: http://maicook.com/peanut-butter-cheesecake/