Chocolate Peanut Butter Cheesecake

Chocolate and peanut butter—an iconic combination that never fails to delight. If you’re a fan of these two flavors, this Chocolate Peanut Butter Cheesecake is about to become your new favorite dessert. The creamy, velvety cheesecake filling is swirled with rich peanut butter and topped with a decadent layer of chocolate ganache, making it the ultimate indulgence. Whether you’re serving it for a special occasion, holiday gathering, or just a weekend treat, this cheesecake is guaranteed to wow your guests and satisfy even the most serious sweet tooth.

What makes this cheesecake truly special is the perfect balance between the smoothness of the cheesecake, the nutty richness of peanut butter, and the silky chocolate ganache topping. It’s not overly sweet, yet each bite is packed with layers of deep flavor and creamy texture. With a buttery, crisp crust to complement the rich filling, every forkful is pure bliss. And the best part? Despite its indulgent appearance, it’s surprisingly simple to make. So go ahead and treat yourself to this decadent dessert—it’s sure to become a classic in your dessert repertoire!

Why You’ll Love This Recipe

1. Irresistible Flavor Combination

The combination of chocolate and peanut butter is always a crowd-pleaser, and this cheesecake brings those flavors to life in a rich and creamy way that’s hard to resist.

2. Decadent Yet Balanced

This cheesecake is the perfect mix of creamy and rich, with the peanut butter adding a delightful depth without overpowering the chocolate flavor.

3. No-Bake Option

While this recipe calls for baking, you can easily make a no-bake version by skipping the oven time, making it a great option for warmer months or when you want to save time.

4. Customizable Topping

Top your cheesecake with extra chocolate ganache, crushed peanuts, or even a drizzle of caramel for extra flavor and texture.

5. Showstopper Dessert

This cheesecake looks as impressive as it tastes, making it the perfect dessert for a dinner party, celebration, or holiday gathering.

Ingredients

For the Crust:

  • Graham cracker crumbs
  • Butter
  • Sugar
  • A pinch of salt

For the Cheesecake Filling:

  • Cream cheese
  • Peanut butter (smooth or chunky)
  • Granulated sugar
  • Eggs
  • Sour cream
  • Vanilla extract

For the Chocolate Ganache:

  • Dark chocolate or semi-sweet chocolate chips
  • Heavy cream
  • Butter

Variations

  • No-Bake Version: For a no-bake cheesecake, prepare the filling and let it set in the fridge for 4-6 hours instead of baking.
  • Nutty Crust: Add crushed peanuts or even pretzels to the crust for extra crunch and flavor.
  • Use Milk Chocolate: If you prefer a sweeter flavor, you can use milk chocolate for the ganache topping.
  • Peanut Butter Swirl: Swirl additional peanut butter into the cheesecake filling for a more intense peanut butter flavor throughout the cake.
  • Vegan Version: Replace the cream cheese and eggs with vegan alternatives like cashew cream and flax eggs to make a plant-based version of this cheesecake.

How to Make the Recipe

Step 1: Preheat the Oven

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

Step 2: Prepare the Crust

In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then set aside to cool.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the peanut butter and sugar, mixing until well combined. Add the eggs one at a time, mixing after each addition. Stir in the sour cream and vanilla extract until the filling is smooth and well-blended.

Step 4: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, transfer to the fridge to chill for at least 4 hours, or overnight for the best results.

Step 5: Make the Chocolate Ganache

In a saucepan, heat the heavy cream and butter over low heat until the butter melts and the cream is warmed through. Remove from heat and add the chocolate chips, stirring until smooth and glossy. Let the ganache cool slightly.

Step 6: Add the Ganache Topping

Once the cheesecake has chilled, pour the chocolate ganache over the top of the cheesecake, spreading it evenly with a spatula. You can let the ganache drip over the edges for a more dramatic look, or spread it into a smooth layer. Chill the cheesecake again for 30 minutes to allow the ganache to set.

Step 7: Serve

Once the ganache is set, slice the cheesecake and serve. Garnish with crushed peanuts, whipped cream, or a drizzle of caramel, if desired.

Tips for Making the Recipe

  • Room Temperature Ingredients: For a smoother filling, make sure your cream cheese and eggs are at room temperature before mixing them.
  • Don’t Overbake: The center should still jiggle slightly when the cheesecake is done. Overbaking will cause it to dry out.
  • Chill Thoroughly: Letting the cheesecake chill for several hours or overnight will ensure it sets properly and makes for easier slicing.
  • Prevent Cracking: If you’re concerned about cracks in the cheesecake, you can bake it in a water bath (wrap the pan in foil to prevent water from seeping in).
  • Decorate: Add extra texture by topping the cheesecake with crushed peanuts, a sprinkle of sea salt, or chocolate shavings for an elegant finish.

How to Serve

Serve your Chocolate Peanut Butter Cheesecake on its own, or elevate it with toppings like fresh whipped cream, a handful of crushed peanuts, or a drizzle of caramel. For an extra special touch, you can even serve it with a scoop of vanilla ice cream or a side of fresh berries to balance the richness of the cake. It pairs wonderfully with coffee, hot chocolate, or a glass of dessert wine for a truly indulgent experience.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in an airtight container in the fridge for up to 5 days. The flavors only improve after a day or two, so it’s a great dessert to prepare in advance.

Freezing

You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and foil before placing it in the freezer. To thaw, transfer it to the fridge for a few hours or overnight.

Reheating

If you prefer to serve the cheesecake at room temperature, let it sit out for 30 minutes before serving. The ganache will soften, making it even more delicious.

FAQs

1. Can I make this cheesecake without a springform pan?

While a springform pan makes it easier to remove the cheesecake, you can also use a regular round cake pan. Just make sure to line it with parchment paper.

2. Can I use smooth peanut butter instead of chunky?

Yes, smooth peanut butter works just as well as chunky peanut butter in this recipe, depending on your texture preference.

3. Can I use milk chocolate for the ganache?

Absolutely! Milk chocolate will make the ganache sweeter and give it a creamier texture, so it’s a great alternative if you prefer a milder chocolate flavor.

4. How do I prevent my cheesecake from cracking?

To prevent cracking, avoid overbaking the cheesecake and allow it to cool gradually. You can also bake it in a water bath to keep the temperature consistent.

5. Can I make this cheesecake a day ahead?

Yes! This cheesecake is perfect for making ahead. In fact, it tastes even better the next day after the flavors have had time to meld.

6. Can I make the crust with something other than graham crackers?

Yes, you can use crushed cookies like Oreos, Biscoff cookies, or even pretzels for a unique twist on the crust.

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

The cheesecake is done when the edges are set, but the center still has a slight jiggle when gently shaken. It will firm up as it cools.

8. Can I add a layer of peanut butter in the middle?

Yes! For extra peanut butter flavor, swirl some peanut butter into the cheesecake filling before baking.

9. Can I use whipped cream in place of the ganache?

Certainly! You can top the cheesecake with whipped cream for a lighter finish if you prefer not to use ganache.

10. How do I make sure the cheesecake is smooth?

Make sure your cream cheese is at room temperature and beat it well to avoid lumps in the filling.

Conclusion

Chocolate Peanut Butter Cheesecake is the perfect indulgence for chocolate and peanut butter lovers alike. Its rich, creamy filling and decadent chocolate ganache topping make for an irresistible treat that’s sure to impress at any gathering. Whether you serve it plain or with added toppings, this cheesecake is bound to be a crowd favorite. With simple ingredients and easy steps, it’s a dessert you’ll want to make over and over again!

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Chocolate Peanut Butter Cheesecake


  • Author: Norah
  • Total Time: 6-7 hours (including cooling and chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This indulgent Chocolate Peanut Butter Cheesecake is the perfect treat for chocolate and peanut butter lovers! With a creamy cheesecake filling on a buttery graham cracker crust, topped with a luscious chocolate ganache and peanut butter drizzle, this dessert is rich, velvety, and totally irresistible.


Ingredients

Scale
  • For the Crust:
    • 1 ½ cups graham cracker crumbs (about 1012 crackers)
    • ¼ cup granulated sugar
    • 1/3 cup unsalted butter, melted
  • For the Cheesecake Filling:
    • 3 (8 oz) packages cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup smooth peanut butter
    • 1 cup heavy cream
  • For the Chocolate Ganache:
    • 6 oz semi-sweet chocolate, chopped
    • ½ cup heavy cream
  • For the Peanut Butter Drizzle:
    • ¼ cup smooth peanut butter
    • 2 tablespoons powdered sugar
    • 2 tablespoons milk (or more to reach desired consistency)

Instructions

  • Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
  • Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peanut butter until fully combined. Gradually add the heavy cream and mix until smooth.
  • Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is just set (it should still have a slight jiggle). Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
  • Prepare the Chocolate Ganache: In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20-second intervals, stirring each time, until the chocolate is melted and smooth. Let the ganache cool slightly before pouring it over the chilled cheesecake. Spread evenly over the top, allowing it to drizzle down the sides.
  • Prepare the Peanut Butter Drizzle: In a small bowl, whisk together the peanut butter, powdered sugar, and milk until smooth and pourable. If the mixture is too thick, add a little more milk to reach your desired consistency.
  • Assemble the Cheesecake: Once the chocolate ganache has set, drizzle the peanut butter mixture over the top in a decorative pattern. Slice and serve!

Notes

  • For an extra layer of flavor, you can add some chopped peanut butter cups or crushed peanuts on top before serving.
  • This cheesecake can be made a day ahead of time and stored in the refrigerator until ready to serve.
  • If you prefer a smoother peanut butter layer, use a microwave to slightly soften the peanut butter before drizzling it over the ganache.
  • Prep Time: 25 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert, Cheesecake
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate peanut butter cheesecake, rich cheesecake, peanut butter dessert, no-bake cheesecake, decadent dessert, chocolate ganache

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