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Chocolate Peanut Butter Cheesecake

Heavenly Chocolate Peanut Butter Cheesecake You Must Try!

This Chocolate Peanut Butter Cheesecake is a showstopper, perfectly blending rich chocolate and creamy peanut butter in a delicious dessert.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Chocolate Cookie Crumbs Substitute with graham cracker crumbs for a different flavor profile.
  • 0.5 cups Unsalted Butter No direct substitute; salted butter may alter flavor slightly.
For the Filling
  • 16 oz Full-Fat Block Cream Cheese Do not use spreadable cream cheese to avoid unwanted moisture.
  • 1 cup Creamy Peanut Butter Use conventional commercial style.
  • 0.75 cups Granulated White Sugar Both white and brown sugar are needed for balanced sweetness.
  • 0.25 cups Light Brown Sugar You can substitute with more granulated sugar if needed.
  • 1 cup Heavy Cream Can be replaced with half-and-half if necessary, but results may vary.
  • 1 tbsp Pure Vanilla Extract Use pure vanilla for best results; avoid imitation vanilla.
  • 3 large Large Eggs Room temperature eggs mix better; do not skip this step.
  • 1 cup Dark Chocolate Chips Opt for high-quality chocolate around 60% cacao for the best flavor.
For the Ganache
  • 0.5 cups Heavy Cream (for Ganache) Use heavy cream only for a proper ganache.
For the Topping
  • 1 cup Chilled Heavy Cream (for Whipping) Ensure it's cold for better whipping.
  • 0.25 cups Creamy Peanut Butter (for Garnish Cream) Can substitute with almond butter for variety.
  • 0.5 cups Powdered Sugar Can be omitted for a less sweet topping, if desired.
  • 0.5 cups Mini Peanut Butter Cups Finely chopped for decoration.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • electric mixer
  • saucepan
  • whisk

Method
 

Step-by-Step Instructions for Chocolate Peanut Butter Cheesecake
  1. Preheat your oven to 325°F (163°C). Wrap a 9-inch springform pan with aluminum foil to prevent water seepage.
  2. Combine chocolate cookie crumbs and melted unsalted butter in a mixing bowl. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat full-fat cream cheese, granulated sugar, and light brown sugar until smooth. Add creamy peanut butter and vanilla extract; mix until pale and uniform.
  4. Reduce mixer speed; add eggs one at a time, mixing just until incorporated. Add heavy cream and blend until combined.
  5. Pour cheesecake filling over the cooled crust. Place in a larger roasting pan; fill with boiling water halfway up the sides of the springform pan. Bake for 70-75 minutes.
  6. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Refrigerate for at least 6 hours.
  7. Heat heavy cream in a saucepan until simmering. Pour over dark chocolate chips; let sit for a minute, then whisk until smooth. Cool slightly.
  8. Beat chilled heavy cream, creamy peanut butter, and powdered sugar until stiff peaks form.
  9. Pipe the whipped cream onto the ganache-covered cheesecake and sprinkle with chopped mini peanut butter cups. Chill for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Use quality ingredients and ensure room temperature eggs for the best results. Cool gradually and use a water bath to prevent cracks.

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