Chocolate Peanut Butter Cheesecake

I love chocolate peanut butter cheesecake so, so much. It makes me drool just thinking about it. You have to hear about this yummy treat.

I first found it at my friend’s party. The creamy peanut butter and rich chocolate blew my mind. Each bite felt like a big, sweet hug.

I can’t stop wanting more. The flavors melt together in the best way. I bet you’ll love it too.

So, why not try a slice? Let’s dig into this cheesy, chocolatey delight. Trust me, it’s totally worth it!

Why You’ll Love This Recipe

• Balanced Flavors: The peanut butter’s nutty richness pairs perfectly with sweet chocolate.
• Creamy and Crunchy: A smooth filling over a crisp Oreo crust offers the perfect texture contrast.
• Great for Any Occasion: Special enough for celebrations, easy enough for a weekend dessert.
• Make-Ahead Friendly: Prepare a day before and chill overnight for best results.
• Crowd Pleaser: Chocolate and peanut butter is a classic combination everyone enjoys.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 25 minutes
Cook Time: 55 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 5 hours

Servings:
This recipe makes one 9-inch cheesecake, serving 10 to 12 people.

Difficulty:
Moderate – Suitable for bakers with some experience, but beginners can succeed by following the steps carefully.

Required Kitchen Tools

Having the right tools can make the process easier and ensure your cheesecake turns out perfectly. Here’s what you’ll need:

• 9-inch Springform Pan: Essential for cheesecakes. The removable sides make releasing the cake easy.
• Mixing Bowls: At least two large bowls for the crust and filling.
• Electric Mixer: A hand mixer or stand mixer will help you achieve a smooth, creamy filling.
• Rubber Spatula: Useful for scraping down the sides of the bowl and spreading the filling evenly.
• Measuring Cups and Spoons: Accuracy matters when baking.
• Small Saucepan: Needed to heat cream for the ganache.
• Whisk: Helps mix ingredients smoothly, especially when making the ganache.
• Aluminum Foil: If using a water bath, foil prevents leaks into the springform pan.
• Baking Sheet or Roasting Pan: For the water bath (optional), this ensures even baking and reduces cracks.

Ingredients for Oreo Crust

A sturdy, chocolatey base for the cheesecake:

• 1 and 1/2 cups (about 150g) Oreo crumbs – About 16 whole Oreos crushed finely, filling included.
• 4 tablespoons (57g) unsalted butter, melted – Helps bind the crust together.

Ingredients for Peanut Butter Cheesecake Filling

This rich, creamy filling is the heart of the dessert:

• 24 ounces (680g) cream cheese, softened – Full-fat cream cheese is best for a smooth texture.
• 1 and 1/4 cups (250g) granulated sugar – Sweetens the filling.
• 3 large eggs, at room temperature – Helps bind the filling and provide structure.
• 1 cup (240g) smooth peanut butter – Use a classic, no-stir variety for consistency.
• 1 teaspoon vanilla extract – Adds a warm, sweet aroma.
• 1/2 cup (120ml) heavy cream – Makes the filling silky and soft.
• 3/4 cup (135g) miniature chocolate chips – Add pops of chocolate throughout.

Ingredients for Milk Chocolate Ganache

A smooth, glossy topping that seals in the richness:

• 1/2 cup (120ml) heavy cream – Provides the base for the ganache.
• 1 cup (170g) milk chocolate chips (or finely chopped milk chocolate) – Melts into a velvety topping.

Garnish (Optional but Recommended)

Toppings give the cheesecake a decorative finish and extra texture:

• Chopped Reese’s Cups – For more peanut butter and chocolate goodness.
• Crushed Roasted Peanuts – Adds crunch and a salty contrast.

A Few Ingredient Tips:

• Cream Cheese: Let it sit at room temperature for about 30 minutes before using. This prevents lumps in the filling.
• Peanut Butter: Avoid natural peanut butter with oil separation; it can affect texture.
• Chocolate Chips: Mini chips blend better into the filling without sinking.

How to Make Chocolate Peanut Butter Cheesecake – Step-by-Step Instructions

1. Prepare the Oreo Crust

Crush the Cookies:

• Place 16 whole Oreos (filling included) in a food processor.
• Pulse until they turn into fine crumbs. You’ll need about 1 and 1/2 cups of crumbs.
• If you don’t have a food processor, place Oreos in a zip-top bag and crush with a rolling pin.

Mix with Butter:

• Melt 4 tablespoons of unsalted butter in a small bowl.
• Pour the melted butter over the Oreo crumbs.
• Stir with a fork until the crumbs are evenly coated and look like wet sand.

Press into the Pan:

• Grease a 9-inch springform pan lightly with butter or cooking spray.
• Press the crumb mixture firmly into the bottom of the pan using your fingers or the bottom of a glass.
• Make sure it’s packed tightly for a sturdy base.

Bake the Crust:

• Preheat the oven to 325°F (163°C).
• Bake the crust for 8-10 minutes until slightly firm.
• Remove from the oven and let it cool while you prepare the filling.

2. Make the Peanut Butter Cheesecake Filling

Beat the Cream Cheese and Sugar:

• In a large bowl, combine 24 ounces of softened cream cheese and 1 and 1/4 cups of sugar.
• Use an electric mixer on medium speed to beat until smooth and creamy, about 2-3 minutes.
• Scrape down the sides of the bowl to ensure everything is blended evenly.

Add the Eggs:

• Add 3 large eggs, one at a time.
• Beat on low speed after each addition, just until mixed. Avoid overmixing, as it can cause cracks later.

Add Peanut Butter, Vanilla, and Cream:

• Mix in 1 cup of smooth peanut butter and 1 teaspoon of vanilla extract.
• Pour in 1/2 cup of heavy cream.
• Beat on low speed until smooth and fully combined.
• Scrape down the bowl to ensure no lumps remain.

Stir in the Mini Chocolate Chips:

• Gently fold in 3/4 cup of miniature chocolate chips with a spatula.

3. Assemble and Bake the Cheesecake

Pour the Filling:

• Pour the cheesecake filling over the cooled Oreo crust.
• Smooth the top with a spatula.

Optional Water Bath (Helps Prevent Cracks):

• Wrap the outside of the springform pan in two layers of aluminum foil, making sure it’s sealed tightly.
• Place the pan in a large baking dish.
• Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan.

Bake the Cheesecake:

• Bake at 325°F (163°C) for 50-55 minutes.
• The edges should look set, but the center will be slightly jiggly.

Cool the Cheesecake:

• Turn off the oven and crack the door open slightly.
• Let the cheesecake sit in the oven for 1 hour to cool gradually.
• Remove from the oven and water bath (if used).
• Run a knife around the edge to loosen the sides.
• Cool at room temperature for another hour, then cover and refrigerate for at least 4 hours or overnight.

Ganache, Garnish, and Serving Suggestions

1. Make the Milk Chocolate Ganache

Heat the Cream:

• Pour 1/2 cup (120ml) heavy cream into a small saucepan.
• Heat over medium heat until it just begins to simmer. Small bubbles should form along the edges, but don’t let it boil.

Melt the Chocolate:

• Place 1 cup (170g) milk chocolate chips (or finely chopped milk chocolate) in a heatproof bowl.
• Pour the hot cream over the chocolate.
• Let it sit for 3-4 minutes to soften the chocolate.

Stir Until Smooth:

• After resting, stir the mixture slowly with a whisk or spatula.
• Keep stirring until the chocolate is fully melted and the ganache is smooth and glossy.

Cool Slightly:

• Let the ganache cool for 5-10 minutes until it thickens slightly but is still pourable.

2. Pour Ganache Over the Cheesecake

Remove the Chilled Cheesecake:

• Take the cheesecake out of the refrigerator.
• Carefully release the springform pan and transfer the cheesecake to a serving plate.

Pour and Spread the Ganache:

• Slowly pour the cooled ganache over the center of the cheesecake.
• Use a spatula to gently spread it to the edges, allowing some to drip down the sides.

3. Add Garnish (Optional but Recommended)

While the ganache is still soft, sprinkle toppings over it for a decorative finish:

• Chopped Reese’s Cups: Scatter over the top for extra peanut butter goodness.
• Crushed Roasted Peanuts: Sprinkle lightly for a salty crunch.

Let the ganache set for 10-15 minutes in the fridge before slicing.

Serving Suggestions

Chocolate Peanut Butter Cheesecake is rich and indulgent, so small slices go a long way. Here are a few ways to serve it:

• Plain: Let the flavors shine on their own.
• With Whipped Cream: A light, airy contrast to the dense cheesecake.
• Drizzled with Caramel: For a sweet, buttery twist.
• With Fresh Berries: Strawberries or raspberries add a refreshing tartness.

Let the cheesecake sit at room temperature for 15-20 minutes before serving to soften slightly.

Storing Chocolate Peanut Butter Cheesecake

Proper storage helps keep your cheesecake fresh and delicious.

Short-Term Storage:

• Refrigerate: Cover the cheesecake tightly with plastic wrap or place it in an airtight container.
• Shelf Life: It will stay fresh for up to 5 days in the refrigerator.

Freezing:

• Whole Cheesecake: Wrap the cooled, ungarnished cheesecake tightly in plastic wrap, followed by aluminum foil. Freeze for up to 3 months.
• Sliced: Wrap individual slices in plastic wrap and place them in a freezer-safe bag.
• Thawing: Transfer to the refrigerator and let thaw overnight.

Variations for Chocolate Peanut Butter Cheesecake

• Dark Chocolate Ganache: Swap milk chocolate chips for semi-sweet or dark chocolate for a richer topping.
• Crunchy Peanut Butter: Use crunchy peanut butter instead of smooth for added texture.
• Peanut Butter Swirl: Reserve 1/4 cup of peanut butter. Microwave until runny and swirl into the filling before baking.
• Nut-Free Option: Substitute cookie butter for peanut butter if you’re avoiding peanuts.
• No-Bake Version: Use a no-bake cheesecake base (cream cheese + whipped cream) and refrigerate instead of baking.

Tips and Tricks for Success

• Room Temperature Ingredients: Ensure cream cheese, eggs, and heavy cream are at room temperature for a smooth, lump-free filling.
• Don’t Overmix: Mix ingredients until just combined to avoid air bubbles and cracking.
• Use a Water Bath: Wrapping your springform pan in foil and using a water bath helps prevent cracks and ensures even baking.
• Check for Doneness: The center should jiggle slightly when you gently shake the pan; it will firm up as it cools.
• Cool Slowly: Gradually cooling the cheesecake in the oven and at room temperature prevents cracks and ensures a creamy texture.

Nutrition Information (Approximate per Serving)

Calories	Fat	Carbs	Sugar	Protein
480	32g	38g	28g	9g

Chocolate Peanut Butter Cheesecake FAQs

Why Did My Cheesecake Crack?

• Overbaking or rapid cooling can cause cracks. Using a water bath and gradual cooling helps prevent this.

Can I Use Crunchy Peanut Butter?

• Smooth peanut butter is best for a creamy texture, but crunchy peanut butter can add texture if you prefer.

How Do I Know When It’s Done?

• The edges should be set, but the center will still jiggle slightly. It will firm up as it cools.

Can I Use Dark Chocolate Ganache Instead?

• Absolutely. Substitute milk chocolate chips with semi-sweet or dark chocolate chips.

Conclusion

Chocolate Peanut Butter Cheesecake is a wonderful blend of creamy peanut butter and sweet chocolate, resting on a crisp Oreo base. It’s rich, satisfying, and perfect for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving dessert, this cheesecake is sure to be a crowd-pleaser.

Give this recipe a try, and enjoy every delicious bite. Don’t forget to share your experience and let me know how it turned out!