Chocolate Peanut Butter Cheesecake (Printable Version)
Creamy chocolate and peanut butter cheesecake on a crunchy cookie crust, perfect for special occasions.
# What You Need:
→ Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2 oz unsalted butter, melted
→ Cheesecake Filling
03 - 1.3 lb cream cheese, softened to room temperature
04 - ¾ cup smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 tsp pure vanilla extract
08 - ½ cup sour cream
09 - 3.5 oz dark chocolate, melted and slightly cooled
→ Topping
10 - ½ cup heavy cream
11 - 4.2 oz dark chocolate, finely chopped
12 - 2 tbsp creamy peanut butter
13 - Chopped roasted peanuts, for garnish (optional)
# How To Make It:
01 - Preheat oven to 325°F. Generously grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with the melted butter in a bowl, stirring until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
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 separate bowls. Into one half, fold the melted dark chocolate until uniformly blended. 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. Gently spoon the peanut butter filling on top. Run a butter knife or offset spatula through both layers in sweeping motions to create a marbled effect.
07 - Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle when gently shaken. Avoid opening the oven door during baking.
08 - Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour. This gentle cooling prevents cracking.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set and firm.
10 - Heat the heavy cream in a small saucepan until steaming but not boiling. Remove from heat and add the chopped dark chocolate, stirring until smooth and glossy. Stir in the creamy peanut butter until well blended. Let the topping cool slightly until it reaches a spreadable consistency.
11 - Spread the ganache 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.
# Helpful Hints:
01 -
- The marble swirl looks like you spent all day on it, but honestly the knife does all the work.
- That ganache topping poured over cold cheesecake creates a shell that snaps when you cut it, and people lose their minds over it.
02 -
- Overmixing the filling once the eggs are in will trap air bubbles that expand and cause the surface to crack during baking.
- Opening the oven door before the cheesecake is done lets the temperature drop suddenly and you will end up with a sunken center.
03 -
- Run your knife under hot water and wipe it dry between every single slice for edges that look like they came from a bakery display case.
- If your cream cheese has any cold spots when you start mixing, the entire filling will be riddled with tiny unappetizing lumps that baking cannot fix.