Chocolate Peanut Butter Cheesecake

Why You’ll Love Chocolate Peanut Butter Cheesecake Recipe

If you’re a fan of the classic chocolate-peanut butter combination, this cheesecake will quickly become one of your go-to dessert recipes. The smooth, creamy texture of the cheesecake filling contrasts beautifully with the crunch of the crust and the sweetness of the ganache. It’s the perfect dessert for special occasions or when you’re craving something a little extra indulgent. The balance of flavors in this cheesecake, from the slight saltiness of the peanut butter to the richness of the chocolate, makes it a crowd-pleasing treat for all ages.

Ingredients

• 1 ½ cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

• 3 (8 oz) packages cream cheese, softened

• 1 cup creamy peanut butter

• 1 cup granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/4 cup heavy cream

• 8 oz semi-sweet chocolate, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. For the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside.

3. In a large mixing bowl, beat together the softened cream cheese, peanut butter, and granulated sugar until smooth and creamy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Add the sour cream and heavy cream, mixing until fully incorporated.

6. Pour the cheesecake batter over the cooled crust in the springform pan.

7. Bake for 55-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.

8. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.

9. Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 4 hours or overnight.

10. Once chilled, pour the melted semi-sweet chocolate over the top of the cheesecake, spreading it evenly. Use a knife to swirl the chocolate and peanut butter together if desired.

11. Refrigerate for an additional hour to allow the ganache to set before serving.

Servings and Timing

• Servings: 12-14 slices

• Prep Time: 25 minutes

• Cook Time: 55-60 minutes

• Chill Time: 4-6 hours

Variations

• No-Bake Version: If you’re short on time or want a no-bake option, you can make the cheesecake filling without baking it. Use a pre-made graham cracker crust and chill the cheesecake for at least 6 hours or overnight.

• Add Toppings: Try adding crushed peanut butter cups, chopped peanuts, or chocolate chips as toppings to enhance the flavor and texture of the cheesecake.

• Nut-Free: If you have a peanut allergy, substitute the peanut butter with almond butter or another nut butter, or use a combination of cream cheese and chocolate for a classic chocolate cheesecake.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It’s best served chilled, so keep it refrigerated until ready to serve.

• Freezing: This cheesecake can also be frozen for up to 3 months. To freeze, cover the cheesecake tightly with plastic wrap and then aluminum foil. Let it thaw in the refrigerator overnight before serving.

• Reheating: There’s no need to reheat this cheesecake, as it’s best served chilled. However, if you prefer it slightly softened, let it sit at room temperature for 15 minutes before serving.

FAQs

1. Can I use a different crust for this cheesecake?

Yes, you can use a cookie crust, such as an Oreo or Nilla wafer crust, if you prefer.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Just be sure to store it in the refrigerator until you’re ready to serve.

3. Can I use chunky peanut butter in this recipe?

It’s best to use creamy peanut butter for a smooth texture, but you can use chunky peanut butter for a more textured filling if you prefer.

4. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set and the center still has a slight jiggle. It will continue to set as it cools.

5. Can I use a different type of chocolate for the ganache?

Yes, you can use milk chocolate, dark chocolate, or even white chocolate for the ganache, depending on your preference.

6. Why did my cheesecake crack?

Cheesecakes can crack if they’re overcooked or cooled too quickly. Make sure to follow the cooling instructions and let the cheesecake cool gradually in the oven before refrigerating.

7. Can I make this recipe in a different size pan?

Yes, you can adjust the recipe for a smaller or larger pan, but be sure to adjust the baking time accordingly. A smaller pan may cook faster, while a larger pan may require more time.

8. Can I add other flavors to the cheesecake?

You can experiment with flavors like adding a little cinnamon, coffee, or caramel to the filling for a unique twist.

9. Can I use a store-bought crust?

Yes, a store-bought graham cracker crust will work well in this recipe if you’re short on time.

10. How can I prevent my cheesecake from sticking to the pan?

Grease the sides of the pan and line the bottom with parchment paper before adding the crust. This will make it easier to remove the cheesecake once it’s done.

Conclusion

This chocolate peanut butter cheesecake is the perfect dessert for any occasion, offering the ultimate balance of rich, creamy flavors. The combination of a buttery graham cracker crust, a smooth peanut butter cheesecake filling, and a chocolate ganache topping is simply irresistible. Whether you’re hosting a party or indulging in a special treat, this cheesecake is sure to become a favorite in your recipe collection.

Chocolate Peanut Butter Cheesecake

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Indulge in the creamy and decadent layers of this Chocolate Peanut Butter Cheesecake. A perfect dessert for chocolate and peanut butter lovers, this rich, velvety cheesecake is topped with a smooth peanut butter layer and finished with a drizzle of chocolate ganache. Easy to make and irresistibly delicious, it’s a show-stopper at any event!

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 6 hours
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• Chocolate Ganache:
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• Peanut Butter Layer:
• 1/2 cup peanut butter
• 1/4 cup powdered sugar
• 2 tbsp heavy cream

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Instructions

• Make the crust:
• Preheat the oven to 325°F (163°C).
• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
• Press the mixture into the bottom of a greased 9-inch springform pan.
• Bake for 8-10 minutes, then set aside to cool.
• Prepare the cheesecake filling:
• In a large bowl, beat the cream cheese and peanut butter until smooth.
• Add sugar and vanilla extract, and continue beating until fully combined.
• Add eggs one at a time, mixing well after each addition. Stir in sour cream until smooth.
• Pour the filling into the prepared crust and smooth the top.
• Bake the cheesecake:
• Bake the cheesecake for 55-65 minutes, or until the edges are set, and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door cracked. Then refrigerate for at least 4 hours or overnight.
• Make the chocolate ganache:
• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove from heat and add the chocolate chips. Stir until smooth and glossy.
• Let cool slightly, then drizzle over the chilled cheesecake.
• Prepare the peanut butter layer:
• In a small bowl, mix the peanut butter, powdered sugar, and heavy cream until smooth.
• Spread the peanut butter layer over the cooled cheesecake before adding the ganache, or drizzle the ganache first and add the peanut butter layer afterward.
• Serve:
• Slice and enjoy! You can also garnish with crushed peanuts or extra chocolate drizzle if desired.

Notes

• If you prefer a no-bake version, you can skip the baking step and chill the cheesecake in the fridge for 6-8 hours.
• You can substitute the smooth peanut butter with crunchy peanut butter for added texture.
• Store leftovers in an airtight container in the fridge for up to 5 days.