Chocolate Peanut Butter Cheesecake (Printable)
Creamy chocolate and peanut butter cheesecake with Oreo crust and rich ganache topping.
# What You'll 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 - 17.6 oz cream cheese, softened to room temperature
04 - 7 oz creamy peanut butter
05 - 2/3 cup granulated sugar
06 - 1/2 cup sour cream
07 - 3 large eggs
08 - 1 tsp vanilla extract
09 - 5.3 oz dark chocolate, melted and cooled
→ Chocolate Peanut Butter Ganache
10 - 4.2 oz dark chocolate, finely chopped
11 - 1/3 cup plus 1 tbsp heavy cream
12 - 2 tbsp creamy peanut butter
# Directions:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with 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 set aside to cool slightly.
03 - Using an electric mixer, beat the softened cream cheese and granulated sugar together on medium speed until completely smooth and free of lumps.
04 - Add the creamy peanut butter and sour cream to the cream cheese mixture. Blend until fully combined and silky in texture.
05 - Add the eggs one at a time, mixing on low speed just until each is incorporated. Stir in the vanilla extract. Avoid overmixing to prevent air bubbles.
06 - Pour half of the cheesecake batter over the baked crust. Drizzle half of the melted dark chocolate over the surface and gently swirl with a butter knife. Pour the remaining batter on top and repeat with the remaining melted chocolate, creating decorative swirls.
07 - Bake for 50 to 55 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
08 - Remove the cheesecake from the oven and transfer to the refrigerator. Chill for at least 4 hours or preferably overnight to fully set.
09 - Heat the heavy cream in a small saucepan until hot but not boiling. Pour over the chopped dark chocolate and let stand for 2 minutes. Stir until glossy and smooth, then blend in the peanut butter. Spread the ganache evenly over the chilled cheesecake and allow it to set for at least 30 minutes before slicing.
# Expert Tips:
01 -
- The marbled chocolate swirl looks like you spent hours on decoration, but it is really just a butter knife and five seconds of effort.
- Peanut butter and chocolate together in a cheesecake is the kind of flavor pairing that makes people forget every other dessert exists.
- The ganache topping sets into a glossy, fudgy layer that makes every slice feel like it came from a bakery.
02 -
- Cold cream cheese will leave you with lumpy batter no matter how long you beat it, so let it sit on the counter for at least two hours before starting.
- The center should still jiggle slightly when you take it out because it will continue to set as it cools and chills.
- A springform pan is essential here, and wrapping the outside in foil for a water bath is optional but helps prevent cracking if you want a flawless top.
03 -
- Wrap the outside of your springform pan tightly with heavy duty aluminum foil and place it in a roasting pan with an inch of hot water for the gentlest, most even bake possible.
- Let the melted chocolate cool to room temperature before swirling it into the batter because hot chocolate will melt the filling and ruin the marble effect.