Chocolate Peanut Butter Cheesecake (Printable)
Creamy chocolate and peanut butter cheesecake on a crunchy cookie crust, perfect for special occasions.
# What You'll Need:
→ Crust
01 - 200 g (about 20 cookies) chocolate sandwich cookies, finely crushed
02 - 60 g (4 tablespoons) unsalted butter, melted
→ Cheesecake Filling
03 - 600 g (1.3 lbs) cream cheese, softened to room temperature
04 - 200 g (¾ cup) smooth peanut butter
05 - 200 g (1 cup) granulated sugar
06 - 3 large eggs
07 - 1 tsp vanilla extract
08 - 120 ml (½ cup) sour cream
09 - 100 g (3.5 oz) dark chocolate, melted and slightly cooled
→ Topping
10 - 120 ml (½ cup) heavy cream
11 - 120 g (4.2 oz) dark chocolate, finely chopped
12 - 2 tbsp creamy peanut butter
13 - Chopped roasted peanuts, for garnish (optional)
# Method:
01 - Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with 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 peanut butter and blend until fully incorporated.
04 - Add the eggs one at a time, beating on low speed after each addition to avoid incorporating excess air. Mix in the vanilla extract and sour cream until just combined.
05 - Split the filling mixture evenly into two bowls. Fold the melted dark chocolate into one half, stirring until uniformly colored. Leave the other half as the plain peanut butter mixture.
06 - Pour the chocolate batter over the cooled crust and spread into an even layer. Spoon the peanut butter batter on top in dollops. Run a butter knife through the layers in gentle figure-eight motions to create a marbled effect.
07 - Bake for 50 to 60 minutes, until the edges are set and the center has a slight jiggle when gently shaken. Avoid overbaking, as the cheesecake will continue to set as it cools.
08 - Turn off the oven and crack the door open slightly. Let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent surface cracks.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before adding the topping.
10 - Heat the heavy cream in a small saucepan until steaming but not boiling. Remove from heat, add the chopped dark chocolate, and stir until smooth and glossy. Stir in the peanut butter until well blended. Let the mixture cool slightly until it reaches a spreadable consistency.
11 - Spread the topping evenly over the chilled cheesecake. Garnish with chopped roasted peanuts if desired. Slice into 12 portions with a sharp knife dipped in hot water for clean cuts. Serve chilled.
# Insider Tips:
01 -
- The marbled swirl looks like you spent hours on decoration, but it is genuinely just a knife dragged through batter.
- That combination of rich chocolate and salty peanut butter hits every craving at once without being overwhelmingly sweet.
02 -
- Opening the oven door too early or skipping the gradual cool down is the fastest way to end up with deep cracks across the surface.
- Undermixing the cream cheese at the start means you will chase lumps through the entire batter, so take your time on that first step.
03 -
- If you want a gluten free version, simply swap in your favorite gluten free chocolate cookies for the crust and nothing else needs to change.
- For extra visual impact, drizzle a little extra melted peanut butter and chocolate over the ganache before it sets.