Chocolate Peanut Butter Cheesecake (Printable)
Rich creamy cheesecake with chocolate and peanut butter on a crunchy cookie crust.
# What You’ll Need:
→ Crust
01 - 200 g (about 20 cookies) chocolate sandwich cookies, such as Oreos, finely crushed
02 - 60 g (4 tablespoons) unsalted butter, melted
→ Cheesecake Filling
03 - 600 g (2.5 cups) cream cheese, softened to room temperature
04 - 200 g (3/4 cup) smooth peanut butter
05 - 200 g (1 cup) granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 tsp (5 ml) pure vanilla extract
08 - 120 ml (1/2 cup) sour cream
09 - 100 g (3.5 oz) dark chocolate (60–70% cacao), melted and slightly cooled
→ Topping
10 - 120 ml (1/2 cup) heavy cream
11 - 120 g (4.2 oz) dark chocolate (60–70% cacao), finely chopped
12 - 2 tbsp creamy peanut butter
13 - Chopped roasted peanuts, for garnish (optional)
# How to Prepare:
01 - Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with the melted butter in a bowl 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.
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 just until combined. Mix in the vanilla extract and sour cream, being careful not to overbeat.
05 - Divide the filling mixture evenly into two portions. Stir the melted dark chocolate into one half, mixing 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. Spoon the peanut butter filling gently on top. Run a butter knife through the layers in a figure-eight motion to create a marbled effect.
07 - Bake on the center rack for 50 to 60 minutes, until the edges are firmly set but the center still has a slight jiggle when gently shaken.
08 - Turn off the oven and crack the door open. Let the cheesecake rest inside the cooling oven for 1 hour to prevent cracking from sudden temperature changes.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set.
10 - In a small saucepan, heat the heavy cream until just steaming (do not boil). Remove from heat, add the chopped dark chocolate, and stir until silky smooth. Stir in the creamy peanut butter until well blended. Let the ganache cool slightly, then spread it evenly over the chilled cheesecake.
11 - Sprinkle chopped roasted peanuts over the top if desired. Slice with a sharp knife dipped in hot water for clean portions, wiping the blade between cuts. Serve chilled.
# Expert Advice:
01 -
- The marbled swirl looks impressive but takes zero artistic skill, just a butter knife and a willingness to drag it through batter.
- That ganache topping firms up into a glossy shell that cracks beautifully when you cut the first slice.
02 -
- Overbeating the eggs is the fastest way to get a cracked, puffy cheesecake that collapses in the center, so keep the mixer on low once eggs enter the bowl.
- The slow cooling method inside the turned off oven is not optional, skipping it almost guarantees fissures across your beautiful surface.
03 -
- Wrap the outside of your springform pan tightly in heavy duty foil before baking, because even the best pans can seep a tiny amount of butter during the long oven time.
- Taste your peanut butter before adding it to the filling, because brands vary wildly in sweetness and salt, and you may want to adjust the sugar by a tablespoon or two.