Description

This rich and creamy White Chocolate Peanut Butter Cheesecake features a chocolate cookie crust and a luscious filling made with cream cheese, peanut butter, and melted white chocolate. Baked gently in a water bath for a smooth texture, it’s topped with a decadent white chocolate peanut butter ganache and garnished with crunchy peanuts or peanut butter cups, making it the perfect indulgent dessert.

Ingredients

Scale

For the crust

1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
4 tablespoons unsalted butter, melted

For the filling

3 (8 oz) packages cream cheese, softened
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
6 oz white chocolate, melted and slightly cooled

For the topping (optional)

1/2 cup heavy cream
4 oz white chocolate, chopped
2 tablespoons peanut butter
Chopped peanuts or peanut butter cups for garnish

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Instructions

Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until evenly moistened, then press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool slightly.
Make the filling: In a large bowl, beat the cream cheese until smooth. Add peanut butter, sugar, sour cream, and vanilla and mix until well combined. Add eggs one at a time, mixing on low speed just until incorporated. Gently fold in the melted white chocolate until the batter is smooth.
Assemble and bake: Pour the filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan and pour in hot water to come halfway up the sides (water bath). Bake for 55 to 65 minutes, or until the center is just set and slightly jiggly.
Cool the cheesecake: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and water bath, then refrigerate for at least 4 hours or overnight.
Prepare the topping (optional): Heat the cream in a small saucepan until steaming. Remove from heat, add chopped white chocolate and peanut butter, and stir until smooth. Let cool slightly, then spread over the chilled cheesecake. Garnish with chopped peanuts or peanut butter cups before serving.

Notes

Use room temperature ingredients for a smooth, even filling.
If you’re short on time, skip the water bath and place a pan of water on the oven rack below the cheesecake to reduce cracking.
The topping can be made in advance and stored in the fridge, then rewarmed slightly to spread.