Chocolate Peanut Butter Cheesecake Recipe

BySarah Summers
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Introduction

This Chocolate Peanut Butter Cheesecake is a decadent dessert that combines rich cream cheese, smooth peanut butter, and melty chocolate in every bite. With a crunchy Oreo crust and a luscious ganache topping, it’s perfect for special occasions or whenever you want to indulge.

A slice of peanut butter cheesecake sits on a white plate with a crumbly dark chocolate crust at the bottom, followed by a creamy light tan peanut butter cheesecake layer, topped with a thick, glossy dark chocolate ganache dripping down the sides. On top, there are swirls of smooth peanut butter frosting, halved peanut butter cups, small chocolate chips, and chopped peanuts scattered over the ganache, with some additional peanut butter cup pieces and nuts on the plate around the slice, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups Oreo crumbs
  • 1/4 cup unsalted butter, melted
  • 32 oz. cream cheese, softened
  • 1 and 1/3 cup sugar
  • 4 large eggs
  • 1 cup smooth peanut butter
  • 2 tsp. vanilla extract
  • 1/3 cup heavy cream
  • 1 1/4 cups miniature chocolate chips
  • 1/2 cup heavy cream (for ganache)
  • 1 1/2 cups milk chocolate chips
  • Chopped Reese’s cups (for garnish)
  • Crushed roasted peanuts (for garnish)

Instructions

  1. Step 1: Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with aluminum foil to prevent water seepage during baking.
  2. Step 2: Grind the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with the melted butter, then press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
  3. Step 3: Preheat the oven to 350°F (175°C) and prepare a water bath by placing the springform pan in a larger pan filled with hot water, ensuring the water reaches halfway up the sides of the springform.
  4. Step 4: Using a mixer, beat cream cheese and sugar until smooth and creamy. Add peanut butter, heavy cream, and vanilla extract, mixing until fully combined.
  5. Step 5: Add the eggs one at a time, mixing gently after each addition. Fold in the miniature chocolate chips to distribute evenly throughout the batter.
  6. Step 6: Pour the cheesecake filling over the crust and smooth the top with a spatula. Place the springform pan in the water bath and bake for 55 to 70 minutes until the edges are set but the center still slightly jiggles.
  7. Step 7: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Then refrigerate for at least 5 hours or overnight to set completely.
  8. Step 8: To make the ganache, heat 1/2 cup heavy cream until just about to boil, then pour over the milk chocolate chips in a bowl. Let sit for a minute, then stir until smooth and shiny.
  9. Step 9: Spread the ganache evenly over the chilled cheesecake. Refrigerate again to allow the ganache to set.
  10. Step 10: Before serving, garnish with chopped Reese’s cups and crushed roasted peanuts for extra texture and flavor.

Tips & Variations

  • To ensure a smooth cheesecake, bring all dairy ingredients to room temperature before mixing.
  • For a crunchier crust, bake the Oreo crumb base for 8-10 minutes before adding the filling.
  • Swap the peanut butter for almond butter if you prefer a different nutty flavor.
  • Use dark chocolate chips in the filling for a richer chocolate taste.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the whole cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving. Reheat ganache gently if it becomes too firm.

How to Serve

A slice of cheesecake with three main layers sits on a white plate over a white marbled texture. The bottom layer is dark and crumbly, resembling crushed chocolate cookies. Above it is a thick, creamy tan cheesecake layer with a smooth texture and some small chunks. On top, a shiny dark chocolate ganache drips slightly over the edges. The slice is decorated with swirls of light brown peanut butter cream, halved peanut butter chocolate cups, small round chocolate chips, and crushed peanuts. Some pieces of peanut butter cups and peanuts are scattered on the plate around the slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal to make a day ahead, as it needs several hours to chill and set properly. This also allows the flavors to meld beautifully.

What if I don’t have a springform pan?

A regular deep cake pan can be used, but lining it with parchment paper and greasing well is essential. Keep in mind that removing the cheesecake will be more difficult without a springform pan.

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Chocolate Peanut Butter Cheesecake Recipe

★★★★★

5 from 744 reviews
  • Author: Sarah
  • Total Time: 6 hours 40 minutes
  • Yield: 12 servings 1x
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Description

This decadent Chocolate Peanut Butter Cheesecake features a rich Oreo crust, creamy peanut butter-infused filling studded with chocolate chips, and a luscious milk chocolate ganache topping. Garnished with chopped Reese’s cups and crushed roasted peanuts, this no-bake dessert blends classic flavors into a smooth, irresistible treat perfect for special occasions or indulgent gatherings.

Ingredients

Scale

Crust

  • 2 cups Oreo crumbs
  • 1/4 cup unsalted butter, melted

Filling

  • 32 oz. cream cheese, softened
  • 1 and 1/3 cup sugar
  • 4 large eggs
  • 1 cup smooth peanut butter
  • 2 tsp. vanilla extract
  • 1/3 cup heavy cream
  • 1 1/4 cups miniature chocolate chips

Ganache

  • 1/2 cup heavy cream
  • 1 1/2 cups milk chocolate chips

Garnish

  • Chopped Reese’s cups
  • Crushed roasted peanuts

Instructions

  1. Prepare the pan: Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with aluminum foil to prevent water seepage during baking.
  2. Make the crust: Pulse Oreo cookies in a food processor until finely ground. Mix the crumbs with melted butter, then press the mixture evenly into the bottom of the prepared pan. Refrigerate while preparing the filling.
  3. Preheat oven and set up water bath: Preheat your oven to 350°F (175°C). Prepare a water bath by filling a roasting pan with hot water to place the springform pan in during baking.
  4. Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add peanut butter, heavy cream, and vanilla extract, mixing until fully combined.
  5. Add eggs and chocolate chips: Incorporate the eggs one at a time, mixing thoroughly after each addition. Gently fold in the miniature chocolate chips to avoid overmixing.
  6. Assemble and bake: Pour the filling over the chilled crust and smooth the top with a spatula. Place the springform pan into the prepared water bath and bake for 55 to 70 minutes, until the center is mostly set but still slightly jiggly.
  7. Cool and chill: Turn off the oven and leave the cheesecake inside with the door ajar to cool gradually. Once cooled to room temperature, refrigerate the cheesecake for at least 5 hours or overnight to set completely.
  8. Prepare ganache: Heat the heavy cream for the ganache until just simmering, then pour over the milk chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
  9. Top the cheesecake: Spread the ganache evenly over the chilled cheesecake surface. Return to the refrigerator to allow the ganache to firm up.
  10. Garnish and serve: Before serving, garnish the cheesecake with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.

Notes

  • Be sure to use softened cream cheese for a smooth filling without lumps.
  • Wrapping the springform pan with foil prevents water from leaking into the crust when baking in a water bath.
  • The water bath helps prevent cracks in the cheesecake by providing gentle, moist heat.
  • If miniature chocolate chips are unavailable, regular small chips may be chopped to size.
  • Let the ganache cool slightly before spreading to avoid melting the cheesecake surface.
  • For best flavor and texture, refrigerate the cheesecake overnight before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust, Peanut Butter Cheesecake, Chocolate Ganache, No Crack Cheesecake, Reese’s Dessert, Cream Cheese Dessert

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