Peanut butter lovers will rejoice with this Peanut Butter Cheesecake! It’s a small peanut butter cheesecake recipe with an Oreo crust then covered in chocolate ganache.
Peanut butter cheesecake isn’t new to the blog. I have peanut butter cheesecake bars as well as peanut butter cheesecake brownies.
What I don’t have is peanut butter cheesecake in a springform pan. I even had a friend ask me how I don’t have one posted already.
Similar to my 6 inch cheesecake recipe, it’s a small peanut butter dessert for two because it makes roughly 4-6 slices.
Sure, there will be some leftover slices but luckily cheesecake lasts all week. Who eats only one slice anyway?
And of course I had to make it a chocolate peanut butter cheesecake with an Oreo crust and then cover it in ganache.
Top it with peanut butter cups for the ultimate peanut butter chocolate cheesecake.
What pan do I need to make peanut butter cheesecake?
For my small peanut butter cheesecake recipe, you’ll need a 6 inch springform pan.
You need to remove the sides so the cheesecake retains its shape, hence the springform pan. Cheesecake is too delicate to invert like you would with a cake.
The pan I bought is this 6 x 2 inch springform pan (Amazon affiliate link), which is the perfect size for your small cheesecake.
You can also buy a 6 x 3 inch springform pan (Amazon affiliate link). That just means you’ll have slightly more pan room at the top.
This recipe will not work in a round cake pan because it’ll be too challenging to remove.
Can I make it in a 9 inch springform pan?
If you don’t have a 6 inch springform pan, you can make it in a 9 inch pan with some adjustments.
Follow the directions for my 9 inch Triple Chocolate Cheesecake. Omit the chocolate then add 3/4 cup peanut butter.
You can also cut this recipe in half and follow the directions for my 4 Inch Chocolate Cheesecake.
Ingredients For Peanut Butter Cheesecake
To make a chocolate peanut butter cheesecake, you’ll need the following ingredients:
- Oreo cookie crumbs: I used peanut butter Oreos for an extra flavor boost, but you can also use traditional. Leave the frosting inside the cookies then crush in a food processor or by hand.
- Butter: Needed to bind the crust
- Cream cheese: Cheesecake gets its rich, creamy texture from cream cheese. Make sure you’re using blocks of full-fat cream cheese because the low fat and fat free versions may be too watery after baking. You also don’t want a tub of whipped cream cheese because it’s not meant for baking.
- Peanut butter: I used smooth conventional peanut butter (think Jif or Skippy). Don’t use natural peanut butter as the separated oil will ruin the texture.
- Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
- Eggs: As with all baking recipes, use large eggs. It’s important they are at room temperature or the coldness may curdle the batter.
- Vanilla: Adds flavor to the batter and makes the flavors pop
How To Make Peanut Butter Cheesecake
Before you get started, make sure your ingredients are at room temperature. Otherwise, your batter will become lumpy.
First mix together your crumbs and butter then pat it into the bottom of your springform pan. Bake for 10 minutes so it doesn’t get too soggy after you add the batter.
Next beat together the cream cheese, peanut butter, and sugar until super smooth, scraping down the bowl as needed.
Then beat in the eggs one a time, being careful not to overbeat then add the vanilla.
Transfer the batter to your crust and place inside a water bath. Bake at 325F degrees for 65-75 minutes or until the internal temperature reaches 150F degrees.
It will still jiggle in the middle even after it’s done, so trust your thermometer. Of course this’ll leave a hole, but you can easily cover that up with your garnish.
Do I need a water bath for cheesecake?
Yes, you need a water bath for your peanut butter cup cheesecake.
Because a 6 inch cheesecake is thick, you need a water bath to ensure the middle finishes baking before the top is too brown.
First, wrap your springform pan in foil so water doesn’t sneak in and ruin your crust.
After filling your springform pan, place it inside an 8×8 pan or larger.
Next, pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don’t accidentally splash water into the foil.
Now carefully transfer your pan to the oven and bake until finished.
How To Garnish Peanut Butter Cup Cheesecake
You have several options to decorating your peanut butter chocolate cheesecake.
I opted to make a ganache, which is a silky rich chocolate glaze (learn how to make ganache with step by step photos).
Before the ganache sets, top it with chopped peanut butter cups.
If you want a lighter option, you can top it with chocolate whipped cream.
How To Make Peanut Butter Cheesecake Without Chocolate
Even though chocolate and peanut butter go hand in hand like peanut butter and jelly, sometimes you simply don’t want chocolate.
More Small Cheesecake Recipes
Enjoyed this dessert for two? Here are more recipes for small cheesecakes:
- 1 cup chocolate sandwich cookie crumbs, such as Oreo
- 2 tablespoons unsalted butter, melted
- Pinch of salt
- 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free or whipped)
- 1/2 cup smooth conventional peanut butter (not natural)
- 1/2 cup granulated sugar
- 2 eggs, room temperature and not cold to the touch
- 1 teaspoon vanilla extract
- 1/2 cup chopped peanut butter cups
Garnish (Pick One)
- Preheat oven to 325F. Wrap the outside of a 6x2 or 6x3 springform pan with foil. Lightly grease the inside of the pan.
- In a large bowl, mix together the cookie crumbs, melted butter, and salt. Pat into the bottom of the springform pan. Bake for 10 minutes.
- Meanwhile in a large mixing bowl on medium-high speed (fitted with paddle attachment if using a stand mixer), beat together the cream cheese, peanut butter, and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat).
- Scrape down the bowl then beat in the vanilla.
- Transfer the batter to the crust (if using a 6x2 pan, it'll fill to the top). Place the pan inside an 8x8 or larger pan.
- Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don't get water inside the foil.
- Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
- Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.
- Remove the pan from the water bath and let cool at room temperature for 1 hour.
- Cover and refrigerate at least 4 hours or overnight before topping with ganache or whipped cream. Garnish with peanut butter cups.
Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
- For a 9 inch cheesecake, follow my recipe for 9 Inch Chocolate Cheesecake. Omit the chocolate then add 3/4 cup peanut butter.
- Looking for more small cheesecake recipes? Check out my 6 Inch Cheesecake, Chocolate Cheesecake with Oreo Crust, Small Pumpkin Cheesecake, and Red Velvet Oreo Cheesecake.
- Looking for more peanut butter? Check out my Peanut Butter Cheesecake Bars and Peanut Butter Cheesecake Brownies.
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