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Oreo Peanut Butter Cheesecake Drip Cake topped with chocolate ganache

Oreo Peanut Butter Cheesecake Drip Cake

A decadent and creamy cheesecake with an Oreo crust, filled with peanut butter and topped with rich chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the crust

  • 2 cups crushed Oreo cookies This is the foundation of our crust, adding a delicious chocolate flavor.
  • 1/2 cup melted butter Helps bind the crust together, creating that perfect texture.
  • 1/4 cup sugar Just a touch for sweetness.

For the cheesecake filling

  • 4 packages (8 oz each) cream cheese, softened The creamy base of the cheesecake.
  • 1 cup sugar This adds sweetness to balance the savory flavors.
  • 1 cup creamy peanut butter This is the star ingredient that gives the cake its rich, satisfying flavor.
  • 3 large eggs Essential for setting the cheesecake.
  • 1/2 cup sour cream Adds creaminess and a slight tang to the mix.
  • 1 teaspoon vanilla extract For depth of flavor.
  • 10 pieces crushed Oreos More Oreos for a delightful surprise inside the cheesecake!

For the ganache

  • 1 cup semi-sweet chocolate chips Required for that heavenly ganache.
  • 1/2 cup heavy cream Essential for the ganache’s creamy texture.

For decoration

  • mini peanut butter cups For decoration and extra peanut buttery goodness.
  • extra crushed Oreos Can you ever have enough Oreos?

Instructions
 

Preparation

  • Preheat the oven to 325°F (165°C).
  • In a medium bowl, combine the crushed Oreo cookies, melted butter, and sugar. Mix well, then press this mixture into the bottom of a greased and lined 9-inch springform pan.

Making the filling

  • In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the peanut butter and mix until combined.
  • Incorporate the eggs one at a time, mixing well after each. Then mix in the sour cream and vanilla extract.
  • Gently fold in the crushed Oreos.

Baking the cheesecake

  • Pour the filling over the crust in the pan. Bake for 55-60 minutes until the center is set but still slightly jiggly.
  • Let it cool on a wire rack for about 10 minutes, then run a knife around the edge to loosen and cool completely.

Making the ganache

  • Heat the heavy cream until just boiling. Pour over the chocolate chips, let sit for 2 minutes, then stir until smooth.

Final assembly

  • Once the cheesecake has cooled, pour the ganache over the top, allowing it to cascade down the sides.
  • Top with mini peanut butter cups and crushed Oreos. Refrigerate for at least 4 hours or overnight.

Notes

Chill overnight for the best flavor. Use Greek yogurt instead of sour cream for a tangy twist. Experiment with flavored Oreos for unique flavors.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 7gFat: 31gSaturated Fat: 15gSodium: 360mgFiber: 1gSugar: 26g
Keyword Chocolate Ganache, Dessert, Drip Cake, Oreo Cheesecake, Peanut Butter Cake
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