Chocolate Peanut Butter Cheesecake Recipe

Introduction

This Chocolate Peanut Butter Cheesecake is a decadent dessert that combines a rich peanut butter filling with a chocolatey Oreo crust and silky milk chocolate ganache. Perfect for chocolate and peanut butter lovers, it’s creamy, indulgent, and impressive enough for any special occasion.

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 ¼ cups miniature chocolate chips
• ½ cup heavy cream (for ganache)
• 1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate, finely chopped
• 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 two layers of aluminum foil, bringing the foil up the sides to prevent leaks.
2. Step 2: Finely grind the Oreo cookies into crumbs. Mix with melted butter and press firmly into the bottom of the prepared pan. Refrigerate to set the crust.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: Beat the softened cream cheese and sugar until smooth and creamy. Add peanut butter, heavy cream, and vanilla extract, mixing well.
5. Step 5: Add eggs one at a time, beating well after each addition. Fold in the miniature chocolate chips gently. Pour the filling over the chilled Oreo crust.
6. Step 6: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath.
7. Step 7: Bake for 55-70 minutes, until the edges are set and the center slightly jiggles. Remove the cheesecake from the water bath and cool completely at room temperature.
8. Step 8: Refrigerate the cheesecake for at least 5 hours or overnight to fully set.
9. Step 9: To make the ganache, bring ½ cup heavy cream to a boil. Pour over half of the milk chocolate chips in a heatproof bowl. Stir until smooth, then add the remaining chocolate and stir to combine fully.
10. Step 10: Spread the ganache evenly over the chilled cheesecake. Garnish with chopped Reese’s cups and crushed roasted peanuts. Chill again until the ganache is set and ready to serve.

Tips & Variations

• For a crunchy crust, add a handful of crushed peanuts to the Oreo crust mixture before pressing it into the pan.
• Use natural peanut butter for a less sweet, more robust peanut flavor.
• Swap milk chocolate ganache for dark chocolate ganache for a richer contrast.
• To avoid cracks, do not overbake and make sure to cool the cheesecake gradually.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, avoid freezing as it may affect the creaminess. Reheat ganache slightly at room temperature if it hardens too much before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight, allowing flavors to meld. Just keep it covered and refrigerated.

Why do I need to use a water bath when baking?

The water bath provides gentle, even heat that helps prevent cracks and ensures the cheesecake cooks uniformly and stays creamy.

Chocolate Peanut Butter Cheesecake Recipe

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★★★★★

4.6 from 114 reviews

• Author: Ella
• Total Time: 6 hours 35 minutes
• Yield: 12 servings 1x

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Description

This rich and decadent Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust topped with a creamy peanut butter cheesecake filling studded with miniature chocolate chips. Finished with a luscious milk chocolate ganache and garnished with chopped Reese’s cups and roasted peanuts, it’s a perfect dessert for peanut butter and chocolate lovers.

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Ingredients

Scale 1x2x3x

Oreo Crust:

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

Peanut Butter Cheesecake Filling:

• 32 oz. cream cheese, softened
• 1 and 1/3 cups 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

Milk Chocolate Ganache:

• 1/2 cup heavy cream
• 1 1/2 cups milk chocolate chips or 9.5 oz. milk chocolate, finely chopped

For Garnish:

• Chopped Reese’s cups
• Crushed roasted peanuts

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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 two layers of aluminum foil, bringing the foil up the sides to prevent water leakage during baking.
2. Make the Crust: Finely grind Oreo cookies to make crumbs. Combine the crumbs with melted butter and press the mixture evenly into the bottom of the springform pan. Refrigerate to set.
3. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
4. Mix Cream Cheese Base: Beat the softened cream cheese with sugar until smooth and creamy, ensuring no lumps remain. Then mix in the peanut butter, heavy cream, and vanilla extract until thoroughly combined.
5. Add Eggs and Chocolate Chips: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the miniature chocolate chips gently. Spread this filling evenly over the chilled crust in the springform pan.
6. Bake in Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan to create a water bath, which helps the cheesecake cook evenly and prevents cracking. Bake for 55-70 minutes until the edges are set but the center still slightly jiggles.
7. Cool and Chill: Remove the cheesecake from the oven and let it cool completely in the pan. Then refrigerate for at least 5 hours or overnight to allow it to firm up fully.
8. Prepare Ganache: Bring the heavy cream to a boil and pour it over half of the milk chocolate chips in a heatproof bowl. Stir until the chocolate is melted and smooth. Add the remaining chocolate chips and stir until completely combined and glossy.
9. Apply Ganache and Garnish: Spread the prepared milk chocolate ganache evenly over the chilled cheesecake surface. Garnish with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.
10. Final Chill: Refrigerate the cheesecake again until the ganache is set and the dessert is ready to serve cold.

Notes

• Ensure the cream cheese is fully softened for a smooth filling without lumps.
• Wrapping the springform pan with aluminum foil prevents water from leaking into the cheesecake during the water bath baking.
• The water bath helps prevent cracks and promotes even baking of the cheesecake.
• Refrigerate the cheesecake overnight for best results and easier slicing.
• You can substitute the Reese’s cups garnish with other peanut butter candies if desired.
• Use full-fat cream cheese and heavy cream for best texture and richness.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust, Peanut Butter Dessert, Cheesecake Recipe, Milk Chocolate Ganache, No-Bake Crust, Water Bath Cheesecake