Chocolate Peanut Butter Cheesecake (Printable)
Creamy chocolate and peanut butter cheesecake on a crunchy cookie crust, topped with a silky ganache.
# What You'll Need:
→ Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2 oz unsalted butter, melted
→ Cheesecake Filling
03 - 1 lb 5 oz cream cheese, softened to room temperature
04 - ¾ cup smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ cup sour cream
09 - 3.5 oz dark chocolate (60–70% cacao), melted and slightly cooled
→ Topping
10 - ½ cup heavy cream
11 - 4.25 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 in a medium bowl until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. 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 a hand or stand mixer on medium speed 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 introducing excess air.
05 - Divide the filling mixture evenly into two separate bowls. Fold the melted dark chocolate into one half, stirring until uniformly blended. 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 offset spatula through the layers in gentle swirling motions to create a marbled effect.
07 - Place the cheesecake in the center of the oven and bake for 50 to 60 minutes. The edges should be set and lightly golden while the center retains a slight jiggle when gently shaken.
08 - Turn off the oven and crack the oven door open. Allow the cheesecake to rest inside the cooling oven for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until completely set and firm.
10 - In a small saucepan, heat the heavy cream over medium-low heat until steaming but not boiling. Remove from heat, add the chopped dark chocolate, and stir until silky smooth. Stir in the creamy peanut butter until well blended. Let the ganache 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 warm, clean knife and serve.
# Expert Tips:
01 -
- The marble swirl looks like you spent all day on it, but it honestly happens in about thirty seconds with a butter knife.
- Chocolate and peanut butter together create this dangerously addictive flavor that makes people close their eyes at the first bite.
02 -
- Overmixing the batter after adding the eggs whips too much air in and causes the cheesecake to puff up and collapse with deep cracks.
- Opening the oven door during baking causes a sudden temperature drop that almost guarantees a split top.
03 -
- Wrap the outside of your springform pan in two layers of heavy duty foil and place it in a roasting pan with an inch of hot water for the most even gentle bake possible.
- The peanut butter layer benefits from a pinch of flaky salt stirred in because it wakes up every bit of flavor in the filling.