Chocolate Peanut Butter Cheesecake (Printable)
Rich, creamy cheesecake layered with chocolate and peanut butter atop a crunchy cookie crust.
# What You'll Need:
→ Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 1/4 cup (2 oz) unsalted butter, melted
→ Cheesecake Filling
03 - 21 oz (about 2 1/2 blocks) cream cheese, softened to room temperature
04 - 3/4 cup (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
→ Topping
10 - 1/2 cup heavy cream
11 - 4 oz dark chocolate (60–70% cacao), finely chopped
12 - 2 tablespoons creamy peanut butter
13 - Chopped roasted peanuts, for garnish (optional)
# Steps:
01 - Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan tightly with aluminum foil if using a water bath.
02 - Combine the crushed chocolate sandwich cookies with the melted butter in a medium bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand or stand mixer on medium speed until completely smooth and free of lumps. Add the 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 — do not overmix. Stir in the vanilla extract and sour cream until evenly distributed.
05 - Divide the filling mixture evenly into two separate bowls. Into one half, fold the melted dark chocolate until uniform in color. Leave the other half as the peanut butter mixture.
06 - Pour the chocolate filling over the cooled crust and spread into an even layer. Gently spoon the peanut butter filling on top. Using a butter knife or offset spatula, drag through both layers in figure-eight motions to create a marbled effect.
07 - Bake on the center rack for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle when gently shaken. Avoid opening the oven door during baking.
08 - Turn off the oven and crack the door open slightly. Allow the cheesecake to rest inside the cooling oven for 1 hour. This gradual cooling helps prevent cracking.
09 - Transfer the cheesecake to a wire rack and cool to room temperature. Then refrigerate for at least 4 hours, or ideally overnight, before adding the topping.
10 - In a small saucepan, heat the heavy cream over medium heat until it just begins to steam — do not boil. Remove from heat, add the chopped dark chocolate, and let stand for 2 minutes. Stir until glossy and smooth, then blend in the peanut butter. Cool the mixture 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 hot, clean knife for neat portions and serve.
# Expert Tips:
01 -
- The marbled swirl of chocolate and peanut butter looks like it took all day but honestly takes about five minutes of lazy knife dragging.
- That ganache topping sets into a glossy shell that cracks beautifully when you cut it, making every slice feel like a restaurant dessert.
- Its one of those rare showstopper recipes that genuinely reheats well the next day, if you manage to have leftovers.
02 -
- That hour long rest in a turned off oven with the door cracked is not optional and skipping it is the fastest path to a cracked, sunken cheesecake.
- Overmixing the eggs is the enemy here because trapped air expands in the oven and causes puffing followed by a dramatic collapse.
03 -
- Wrap the outside of your springform pan tightly in heavy duty foil and place it in a roasting pan with an inch of hot water for a water bath effect that guarantees a silky, crack free top.
- A toothpick inserted two inches from the edge should come out clean when the cheesecake is done but the very center should still look underdone because it firms up as it cools.