Chocolate Peanut Butter Cheesecake (Printable Version)
Creamy chocolate and peanut butter cheesecake on a crunchy cookie crust. A showstopping indulgent dessert.
# Ingredient List:
→ Cookie 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 - 3/4 cup smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 tsp pure vanilla extract
08 - 1/2 cup sour cream
09 - 3.5 oz dark chocolate, melted and slightly cooled
→ Chocolate Peanut Butter Ganache 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)
# How to Make:
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 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 smooth peanut butter and blend until fully incorporated.
04 - Add the eggs one at a time, beating on low speed after each addition until just combined. Stir in the vanilla extract and sour cream. Avoid overmixing to prevent air bubbles.
05 - Divide the filling mixture evenly into two separate bowls. Fold the melted dark chocolate into one half, stirring until uniform in color. 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 layers in sweeping 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.
08 - Turn off the oven, crack the door open slightly, and allow the cheesecake to rest inside for 1 hour. This gradual cooling helps prevent surface cracking.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set and firm.
10 - In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling. Remove from heat, add the chopped dark chocolate, and stir until glossy and smooth. Stir in the creamy peanut butter until fully 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 marbled swirl looks like you spent hours but honestly the knife does all the work.
- Cream cheese and peanut butter together create something dangerously close to spoonable clouds.
02 -
- Overbeating the eggs is the number one reason cheesecakes puff up and collapse so keep the mixer on low once eggs enter the bowl.
- The slow cool down inside the oven with the door cracked is not optional because skipping it almost guarantees a cracked top.
03 -
- Wrap the outside of your springform pan tightly in heavy duty foil before baking because even the best pans can let water in if you ever use a water bath.
- The cheesecake is done when a thermometer inserted into the center reads about 65 degrees C (150 degrees F), which is more reliable than the jiggle test alone.