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Chocolate Peanut Butter Cheesecake

  • Author: iheartkatiecakes


For the Base:

  • 300g Chocolate Oreos
  • 60g unsalted butter, melted

For the Cheesecake Filling:

  • 900g full fat cream cheese
  • 250g caster sugar
  • 4 large, free range eggs at room temperature
  • 300g smooth peanut butter
  • 80ml double cream
  • 150g Reeses Pieces peanut butter cups, chopped

For the Ganache:

  • 120ml double cream
  • 250g plain chocolate, chopped

To Decorate:

  • 120ml double cream
  • 2tbsp icing sugar
  • Reeses Pieces


  1. First of all, prepare your crust. Preheat oven to 160°C. Grease and line the bottom of a  9-inch springform tin with baking parchment.  Wrap the bottom of the tin tightly with a double layer of tin foil, you want it to be water tight.
  2.  Place the Oreo cookies into a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again for a minute until the crumbs are well coated. Press into the base of your prepared pan and up the sides. Pop the tin in the fridge while you make your filling.
  3. To make the filling: Preheat the oven to 160C. In the bowl of an electric mixer, mix the cream cheese and sugar until well combined making sure to keep your mixer on the lowest setting, scraping down the sides of the bowl once or twice. Mix in the peanut butter and double cream.
  4. With the mixer still on the slowest setting, add the eggs one at a time, scraping the sides of the bowl after each addition. Stir through the chopped Reeses Pieces. Make sure not to over mix the filling.
  5. Carefully pour the cheesecake filling into the crust and smooth the top with a spatular. Place the prepared tin inside a large roasting tin. Place the roasting pan containing the cheesecake onto an oven shelf and carefully fill the roasting tin with water until it comes half way up the cheesecake tin making sure not to go above the tin foil.
  6. Bake for 1 hour and 30 minutes then turn off heat and leave cheesecake in oven with door closed an hour. Then, using a wooden spoon, prop the door of the oven open and wait for another hour. Once cool remove the tin foil and place the cheesecake in the fridge and chill overnight.
  7. When ready to serve run a small knife around the edge of the tin to release the cheesecake, transfer onto a serving plate.
  8. In a small, heavy based sauce pan bring the double cream to a simmer. Do not let it boil.  Place the chopped dark chocolate in a bowl and pour the hot cream over the chocolate, leave to melt for 5 minutes before stirring the ganache until smooth.  Allow to cool for 15 minutes then pour over the cheesecake, allowing a little of the ganache to dribble down the sides.
  9. To make the whipped cream, in the bowl of an electric mixer add the double cream and icing sugar and mix on a low-medium speed until soft peaks form. Pipe mounds of the cream around the edge of your cheesecake and decorate with chopped Reeses Pieces.


Keep the cheesecake refrigerated and eat within 3-5 days.