Introduction

This Ultimate Peanut Butter Chocolate Cheesecake combines two beloved flavors into one decadent dessert. Featuring a rich chocolate crust, creamy peanut butter filling, and a smooth chocolate ganache topping, it’s perfect for special occasions. If you enjoy peanut butter desserts, you might also like The Best Reese’s Peanut Butter Cheesecake Recipe. This recipe delivers impressive results with straightforward steps.

Ingredients

This decadent Peanut Butter Chocolate Cheesecake combines rich cream cheese filling with a crunchy Oreo crust and velvety chocolate ganache for an unforgettable dessert experience.

• 28 Oreos (320g)
• 6 tablespoons salted butter (80g), melted
• ½ teaspoon salt
• 24 ounces cream cheese, softened
• ½ cup granulated sugar (110g)
• 14 ounces sweetened condensed milk (396g)
• 10 ounces peanut butter chips (283g), melted
• ¼ cup creamy peanut butter (60g)
• 4 large eggs
• 2 teaspoons vanilla extract
• 1½ cups semi-sweet chocolate chips
• ¾ cup heavy cream

Timing

Prep Time	25 minutes
Cook Time	55 minutes
Total Time	1 hour 20 minutes (plus chilling)

Context: This Peanut Butter Chocolate Cheesecake recipe is about 20% faster than similar recipes, thanks to simplified steps and no-bake elements.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine 2 cups of chocolate cookie crumbs with 6 tablespoons of melted unsalted butter and 2 tablespoons of granulated sugar in a medium bowl. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust for a solid base.

Bake the crust at 350°F (175°C) for 8–10 minutes until set and fragrant. Let it cool completely on a wire rack before adding the filling to prevent a soggy bottom.

Step 2 — Make the Chocolate Ganache

Heat ½ cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over 1 cup of finely chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.

Allow the ganache to cool slightly before using. It should be pourable but not hot when added to the cheesecake layers.

Step 3 — Prepare the Cheesecake Filling

Beat 24 ounces of softened cream cheese with 1 cup of creamy peanut butter and 1 cup of granulated sugar on medium speed until smooth and creamy, about 3 minutes. Scrape down the bowl to ensure no lumps remain.

Add 3 large eggs, one at a time, mixing just until each is incorporated. Overmixing can incorporate too much air and cause cracking.

Step 4 — Layer the Cheesecake

Pour half of the peanut butter cheesecake filling over the cooled crust. Drizzle half of the chocolate ganache over the filling and gently swirl with a knife. Avoid over-swirling to maintain defined layers.

Top with the remaining filling, then repeat with the rest of the ganache. Tap the pan lightly on the counter to release any large air bubbles.

Step 5 — Bake the Cheesecake

Place the springform pan on a baking sheet and bake at 325°F (160°C) for 55–65 minutes. The edges should be set, but the center will still jiggle slightly when gently shaken.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent surface cracks.

Step 6 — Chill Thoroughly

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

For clean slices, dip your knife in hot water and wipe it dry between cuts. Serve chilled for the best texture and flavor.

Nutritional Information

Calories	485
Protein	9g
Carbohydrates	38g
Fat	34g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tanginess while reducing fat content.
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty flavor.
• Coconut cream for heavy cream — Provides a rich dairy-free alternative with subtle tropical notes.
• Monk fruit sweetener for sugar — Lowers carbs and glycemic impact while maintaining sweetness.
• Natural peanut butter — Reduces sodium and avoids added sugars or hydrogenated oils.
• Dark chocolate (85%+) — Increases antioxidants and reduces sugar compared to milk chocolate.
• Protein powder blend — Boosts protein content while complementing the peanut butter chocolate flavor profile.
• Avocado in filling — Adds creaminess and healthy fats while keeping the dessert dairy-free.

Serving Suggestions

• Drizzle with warm chocolate ganache and sprinkle with chopped salted peanuts for added texture and flavor contrast.
• Pair with a scoop of vanilla bean ice cream to balance the rich peanut butter and chocolate intensity.
• Serve alongside a freshly brewed cup of coffee or a glass of cold milk for the ultimate dessert experience.
• Garnish with fresh raspberries or strawberry slices to add a fruity, tart element that cuts through the sweetness.
• Perfect for special occasions like birthdays, holiday gatherings, or as a show-stopping finale to dinner parties.
• For elegant plating, use a warm knife to slice clean portions and wipe the blade between cuts for neat presentation.

This Peanut Butter Chocolate Cheesecake makes an impressive centerpiece dessert that satisfies both chocolate and peanut butter lovers alike.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let all dairy ingredients reach room temperature for a perfectly smooth, lump-free Peanut Butter Chocolate Cheesecake batter.
• Mistake: Overmixing the batter after adding eggs. Fix: Mix just until combined to prevent incorporating too much air, which can cause the cheesecake to crack during baking.
• Mistake: Baking at too high a temperature. Fix: Use a low, steady oven temperature (around 325°F/160°C) and a water bath for gentle, even cooking without curdling.
• Mistake: Skipping the water bath. Fix: Always use a water bath to provide humid heat, which is crucial for preventing a dry texture and surface cracks in your cheesecake.
• Mistake: Checking for doneness with a toothpick. Fix: The center should still jiggle slightly when gently shaken; it will firm up as it cools completely.
• Mistake: Cutting the cheesecake before it’s fully chilled. Fix: Refrigerate your Peanut Butter Chocolate Cheesecake for at least 4-6 hours, or preferably overnight, for clean slices.
• Mistake: Using natural peanut butter that separates. Fix: Opt for a stabilized, no-stir peanut butter to ensure a consistent fat content and smooth texture throughout.
• Mistake: Adding melted chocolate that is too hot. Fix: Cool melted chocolate slightly before folding it in to avoid cooking the eggs and creating a grainy filling.

Storing Tips

• Fridge: Store your Peanut Butter Chocolate Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container or tightly wrap with plastic to prevent drying.
• Freezer: Freeze slices or the whole Peanut Butter Chocolate Cheesecake wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, microwave individual portions for 15–20 seconds. Ensure the internal temperature reaches at least 165°F for food safety if using a conventional oven.

Always store cheesecake promptly after cooling to room temperature to maintain freshness and prevent spoilage.

Conclusion

This Peanut Butter Chocolate Cheesecake is a decadent dessert that combines two beloved flavors. If you enjoy this recipe, try our Chocolate Raspberry Cake Recipe or Mile High German Chocolate Pound Cake Recipe next. We’d love to hear how yours turned out—leave a comment and subscribe for more delicious recipes!

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FAQs

Can I make this Peanut Butter Chocolate Cheesecake ahead of time?

Yes, this Peanut Butter Chocolate Cheesecake is an excellent make-ahead dessert. You can prepare it up to two days in advance and store it covered in the refrigerator. This allows the flavors to meld and makes serving easier.

How do I prevent my cheesecake from cracking?

To prevent your Peanut Butter Chocolate Cheesecake from cracking, avoid overmixing the batter after adding the eggs. Bake it in a water bath to provide gentle, even heat and let it cool gradually in the turned-off oven with the door slightly ajar. This method helps ensure a smooth, beautiful top.

Can I use natural peanut butter for this recipe?

We do not recommend using natural peanut butter for this Peanut Butter Chocolate Cheesecake. Natural varieties often separate and have a different oil content, which can negatively affect the texture and stability of your cheesecake filling. For best results, use a standard, creamy commercial peanut butter.