Kitchen Fun With My 3 Sons

Chocolate Peanut Butter Cheesecake

Disclaimer: This post may contain affiliate links.
A truly decadent treat comes in the form of my Chocolate Peanut Butter Cheesecake. This begins with a chocolate cookie crust, that is topped with a creamy peanut butter cheesecake filling and finally topped with a rich chocolate topping. You can’t go wrong making this indulgent treat today.

Slice of cheesecake on white plate

Chocolate Peanut Butter Cheesecake

There are a few flavor combinations that are truly perfect together.  Peanut butter and chocolate is one of them, and if you love cheesecake as much as I do, then this recipe brings 3 of your favorite things together in one decadent bite.  A simple chocolate cookie crust is topped with a rich and creamy cheesecake filling.  The thin layer of chocolate and chopped peanuts on top bring this together to create a dessert you love sharing and feel like an expert baking.

Peanut butter cheesecake with slice missing

This Red Velvet Cheesecake with White Chocolate Mouse is another great choice you will fall in love with making and sharing with friends and family.

What Size Springform Pan do I Need?

When you are making this peanut butter cheesecake you are going to use a 9-inch springform pan. You can use a 10-inch pan but the cheesecake will be thinner and require a shorter bake time.

Tip:  I’ve also used smaller pans when I was in a pinch, just remember that you don’t want the pan completely full as the cheesecake will rise and spill over the top.  At a minimum, I would use an 8″ springform pan for this recipe.

PB Chocolate cheesecake with slice cut

How do I Keep My Cheesecake From Cracking?

There are a few reasons that the cheesecake will crack but they are easy fixes. First, don’t overmix the ingredients. You want it fluffy and creamy but not overbeaten. Using room temperature cream cheese helps with this.

The best suggestion I have, however, is to use a water bath when baking the cheesecake. This really helps make it cook evenly and without cracks.  Lastly, do not over bake the cheesecake. This will cause it to be too dry and crack.

Chocolate topped peanut butter cheesecake

Want a cheesecake to wow everyone?  Make this Pecan Pie Cheesecake recipe!

Can I Use Crunchy Peanut Butter?

If you want to make this a crunchy peanut butter cheesecake you can. The crunchy peanut butter will add pieces of peanuts that will add a bit of crunch to the creamy cheesecake.

Ingredients for Peanut Butter Cheesecake

  • Oreos
  • Sugar
  • Unsalted sweet cream butter
  • Cream cheese
  • Brown sugar
  • Sour cream
  • Vanilla extract
  • Eggs
  • Peanut butter

Ingredients for Chocolate Ganache

  • Heavy whipping cream
  • Semi sweet chocolate chips
  • Peanuts

Overhead picture whole pb cheesecake with chocolate

How to Make a Chocolate Cookie Crust

Begin by preparing your springform pan with a piece of parchment paper lining the bottom, and preheat your oven to 350 degrees.

Now, use a food processor or blender to grind the cookies and sugar until it is combined and a sand-like texture.

Pour this cookie mixture into a medium bowl along with melted butter and stir together before pressing it into the bottom of the springform pan to create your crust.

Put this in the oven to bake for 10 minutes, then set aside to cool while you mix the cheesecake filling.

How to Make Peanut Butter Cheesecake

To make your cheesecake filling, you will begin by mixing together your cream cheese, brown sugar, and sour cream until it is smooth.

Next, add in your eggs one at a time mixing well between each egg

Then add in the vanilla and peanut butter and mix until smooth before pouring over the cookie crust.

Now, place a large pan of water onto the bottom rack of your oven.

Put the cheesecake on the rack above the baking dish, and cook for 15 minutes at 350 degrees.

After 15 minutes, reduce the heat to 200 degrees, and bake for 2 hours.

Once cooked, remove from the oven and cool completely before covering and putting into the refrigerator overnight.

How to Make Chocolate Ganache

In a saucepan, add heavy cream and bring to a slight boil.

Now, add chocolate chips and the hot heavy cream to a large bowl and whisk together until smooth (around 1 minute).

Pour the ganache over the cheesecake and smooth before sprinkling with chopped nuts.

Slice of cheesecake on white plate

Chocolate Peanut Butter Cheesecake

Published By Jill
A true decadent treat comes in the form of my Chocolate Peanut Butter Cheesecake. This begins with a chocolate cookie crust, that is topped with a creamy peanut butter cheesecake filling and finally topped with a rich chocolate topping. You can't go wrong making this indulgent treat today.
No ratings yet
Prep Time 30 mins
Cook Time 2 hrs
Course Dessert
Cuisine American
Servings 12
Calories 489 kcal

Ingredients
  

Peanut Butter cheesecake

  • 1 package of oreos creme removed from cookies
  • 1/4 C sugar
  • 1/4 C unsalted sweet cream butter melted
  • 24 Oz cream cheese softened
  • 1/2 C brown sugar
  • 1/2 C sour cream
  • 1 tsp pure vanilla extract
  • 3 large eggs
  • 3/4 C peanut butter

For chocolate ganache

  • 1/4 C heavy whipping cream
  • 3 oz semi sweet chocolate chips
  • 1/4 C chopped peanuts

Instructions
 

  • Preheat oven to 350 degrees and line a 9inch round springform pan
  • Using a food processor, ground up the cookies and sugar until sand like
  • Dump into a medium bowl and mix in the melted butter
  • Press the crust into the pan
  • Bake in the oven for 10 minutes
  • Remove and allow to cool while you make the filling
  • Using a hand mixer and a large bowl, beat the cream cheese, brown sugar, and sour cream until combined and smooth
  • Beat in the eggs one at a time until combined after each egg
  • Beat in the vanilla until combined
  • Beat in the peanut butter until combined
  • Pour batter into the crust
  • Place a large pan of water onto the bottom of the rack in the oven
  • Place the cheesecake onto the second rack in the oven directly over the middle part of the water pan
  • Bake in the oven at 350 for 15 minutes
  • Lower oven temp to 200 degrees and continue to bake the cheesecake for 2 hours
  • Remove from oven and allow to cool completely before placing in the fridge overnight
  • Remove cheesecake from springform pan
  • Using a small stove pot, place the heavy whipping cream into the pot and bring to a slight boil
  • Pour chocolate chips into a heat safe bowl
  • Pour hot heavy whipping cream over chocolate chips and allow to sit for 1 minute before whisking until smooth
  • Pour chocolate ganache over the top of the cheesecake and smooth evenly
  • Sprinkle the peanuts around the edge of the cheesecake
  • Cut into slices and enjoy!

Nutrition

Calories: 489kcalCarbohydrates: 24gProtein: 10gFat: 41gSaturated Fat: 20gCholesterol: 126mgSodium: 290mgPotassium: 290mgFiber: 2gSugar: 20gVitamin A: 1072IUVitamin C: 1mgCalcium: 99mgIron: 1mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Chocolate Peanut Butter Cheesecake

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

InstagramFacebookPinterestTwitter
Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

SEEN ON

As seen on