Chocolate Peanut Butter Cheesecake

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A creamy, decadent fusion of chocolate and peanut butter on a crunchy cookie crust.

Description:

This rich and velvety cheesecake features a chocolate cookie crust, a smooth peanut butter filling, and a luscious chocolate ganache topping. Every bite is a perfect balance of salty, sweet, creamy, and crunchy!

Origin:

Peanut butter and chocolate are a legendary American pairing. This cheesecake takes inspiration from classic New York-style cheesecake and combines it with the all-time favorite flavor combo for an irresistible treat.

Ingredients (Serves 10–12):

πŸͺ Crust:

  • 1 Β½ cups (150g) crushed chocolate cookies (Oreos or similar, without filling)
  • ΒΌ cup (60g) unsalted butter, melted
  • 1 tablespoon granulated sugar (optional)

πŸ§€ Peanut Butter Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (200g) granulated sugar
  • ΒΎ cup (180ml) sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour

🍫 Chocolate Ganache Topping:

  • Β½ cup (120ml) heavy cream
  • 120g (4 oz) dark or semi-sweet chocolate, finely chopped
  • Optional: chopped peanuts, mini peanut butter cups, or shaved chocolate for garnish

Instructions:

πŸ”Ή 1. Make the Crust:

  1. Preheat oven to 175Β°C (350Β°F).
  2. Combine crushed cookies and melted butter in a bowl. Mix until the texture resembles wet sand.
  3. Press firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8–10 minutes. Let cool while you prepare the filling.

πŸ”Ή 2. Make the Cheesecake Filling:

  1. Beat softened cream cheese and sugar until smooth.
  2. Add peanut butter and beat until fully combined.
  3. Mix in sour cream, vanilla, and flour.
  4. Add eggs one at a time, mixing gently after each addition. Do not overmix.
  5. Pour the filling over the cooled crust and smooth the top.

πŸ”Ή 3. Bake the Cheesecake:

  1. Place the springform pan in a large roasting pan and pour hot water halfway up the sides (for a water bath).
  2. Bake at 160Β°C (325Β°F) for 50–60 minutes, until the center is just set but still slightly jiggly.
  3. Turn off the oven, crack the door, and let it cool inside for 1 hour.
  4. Chill in the refrigerator for at least 6 hours or overnight.

πŸ”Ή 4. Make the Ganache Topping:

  1. Heat the heavy cream until just simmering.
  2. Pour over chopped chocolate and let sit 2 minutes.
  3. Stir until smooth and glossy.
  4. Pour over the chilled cheesecake and spread evenly.
  5. Garnish with chopped peanuts or mini peanut butter cups.

Tips for Success:

  • Use full-fat ingredients for best texture.
  • Don’t skip the water bathβ€”it prevents cracks.
  • For clean slices, warm your knife with hot water and wipe between cuts.

Recommendations:

  • Serve with cold milk, espresso, or even a drizzle of warm peanut butter.
  • Store covered in the fridge for up to 5 days.
  • Freeze slices individually for up to 2 months.

Nutrition (per slice, approx.):

  • Calories: 560
  • Protein: 10g
  • Carbs: 32g
  • Fat: 44g
  • Sugars: 25g
  • Sodium: 280mg

Would you like a no-bake version, gluten-free crust, or a swirled chocolate & peanut butter filling variant?

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