Chocolate Peanut Butter Cheesecake (Printable)
Creamy chocolate and peanut butter cheesecake on a crunchy cookie crust, perfect for special occasions.
# 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 - 21 oz cream cheese, softened to room temperature
04 - 7 oz smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 cup sour cream
09 - 3.5 oz dark chocolate, melted and slightly cooled
→ Topping
10 - 1/2 cup heavy cream
11 - 4 oz dark chocolate, finely chopped
12 - 2 tbsp 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 melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer 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. Mix in the vanilla extract and sour cream, being careful not to overbeat.
05 - Divide the filling mixture evenly into two separate bowls. Fold the melted dark chocolate into one half and stir until uniformly blended. Leave the other half as the plain 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. Run a butter knife or offset spatula through the batter in sweeping curves to create a marbled pattern.
07 - Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle when gently shaken. Avoid overbaking, as the residual heat will continue to set the center.
08 - Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent surface cracks.
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 smooth and glossy. Stir in the peanut butter until well blended. Let the mixture 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 Hints:
01 -
- The marble swirl looks like it took hours of technique, but it is honestly just a butter knife and a willingness to be imperfect.
- Peanut butter and chocolate are the kind of pairing that makes people close their eyes on the first bite, every single time.
02 -
- A cracked cheesecake usually means it cooled too fast, so that hour in the turned off oven is not optional if you want a smooth top.
- Overmixing the eggs is the easiest way to introduce air bubbles that cause puffing and sinking, so keep the mixer on low and stop the moment everything is combined.
03 -
- Run a thin knife around the edge of the pan right after you take the cheesecake out of the oven, because this prevents the cooling cake from clinging to the sides and tearing.
- The ganache should be warm but not hot when you spread it, or it will melt the surface of the cheesecake and create a messy slide.