Chocolate Peanut Butter Cheesecake (Print Page)
Creamy chocolate and peanut butter cheesecake on a crunchy cookie crust — pure indulgence.
# What You Need:
→ Chocolate Cookie Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2 oz unsalted butter, melted
→ Peanut Butter Chocolate Filling
03 - 1 lb 5 oz cream cheese, softened to room temperature
04 - 7 oz smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 cup sour cream
09 - 3.5 oz dark chocolate (60-70% cacao), melted and slightly cooled
→ Ganache Topping
10 - 1/2 cup heavy cream
11 - 4.2 oz dark chocolate (60-70% cacao), finely chopped
12 - 2 tablespoons creamy peanut butter
13 - Chopped roasted peanuts, for garnish (optional)
# Directions:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let cool completely.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until completely smooth and free of lumps. Add the smooth peanut butter and blend until fully incorporated.
04 - Add the eggs one at a time, beating on low speed after each addition just until combined. Stir in the vanilla extract and sour cream, mixing gently to avoid incorporating excess air.
05 - Divide the filling mixture evenly into two separate bowls. Fold the melted dark chocolate into one half, stirring until uniformly colored. Leave the other half as the plain peanut butter mixture.
06 - Pour the chocolate batter over the cooled crust and spread into an even layer. Spoon the peanut butter batter on top in dollops. Run a butter knife or skewer through the layers in gentle swirling motions to create a marbled effect.
07 - Place in the center of the oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set and slightly puffed but the center still has a gentle jiggle when nudged.
08 - Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour. This gradual cooling prevents cracking on the surface.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, until fully set and firm.
10 - Heat the heavy cream in a small saucepan until steaming but not boiling. Remove from heat, add the chopped dark chocolate, and stir until the ganache is smooth and glossy. Stir in the creamy peanut butter until blended. Let cool slightly until it reaches a spreadable consistency.
11 - Spread the ganache topping evenly over the chilled cheesecake. Garnish with chopped roasted peanuts if desired. Slice with a sharp knife dipped in hot water for clean portions and serve.
# Expert Tips:
01 -
- The marble swirl looks like you spent all day on it but takes about thirty seconds of lazy knife dragging.
- That combination of dark chocolate and peanut butter hits every single craving at once, salty, sweet, rich, and completely irresistible.
02 -
- Opening the oven door during baking is the fastest way to crack your cheesecake, so resist the urge to peek until the timer goes off.
- The center should still jiggle when you take it out because it will continue to set as it cools and chills.
03 -
- Wrap the outside of your springform pan tightly in heavy duty aluminum foil and place it in a roasting pan with an inch of boiling water for a water bath, which guarantees a crack free, evenly baked top.
- The best peanut butter for both the filling and the topping is a commercial brand like Skippy because the stabilized texture keeps everything smooth without any oily separation.