Craving a decadent dessert with a perfect balance of rich chocolate and creamy peanut butter? Look no further! This indulgent Chocolate Peanut Butter Cheesecake is a heavenly treat that combines a crunchy Oreo crust, velvety peanut butter cheesecake filling, and a luscious chocolate ganache topping. It’s perfect for parties, special occasions, or when you simply want to spoil yourself with a delightful dessert.
Ingredients List
For the Crust:
- 24 Oreos (crushed into fine crumbs)
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 5 tablespoons butter, melted
For the Cheesecake Filling:
- 4 (8-oz.) packages cream cheese, softened (room temperature)
- 1 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 4 large eggs, room temperature
- 1 cup creamy peanut butter (smooth)
- 3/4 cup heavy cream
- 1/2 cup sour cream
For the Chocolate Ganache:
- 6 oz. bittersweet or semisweet chocolate, coarsely chopped
- 3/4 cup heavy cream
- 1/8 teaspoon kosher salt
Optional Garnish:
- Chopped Reese’s Peanut Butter Cups for an extra touch of chocolate-peanut butter goodness
Required Kitchen Tools
To successfully make this luscious Chocolate Peanut Butter Cheesecake, it helps to have the following kitchen tools on hand:
- Springform Pan:
A springform pan is essential for baking cheesecakes. Its removable sides make it easier to take out the cheesecake without damaging the crust or filling. - Mixing Bowls:
Several large and medium mixing bowls will help you prepare the crust, filling, and ganache without mixing flavors. - Hand or Stand Mixer:
A hand or stand mixer is highly recommended for beating the cream cheese and other cheesecake ingredients, ensuring maximum smoothness. - Spatula and Whisk:
A spatula is useful for folding in ingredients evenly, while a whisk helps with mixing wet ingredients and creating light, fluffy textures. - Parchment Paper:
Lining the bottom of the springform pan with parchment paper helps with easy removal and cleaner slicing. - Double Boiler or Microwaveable Bowl:
You will need one of these to melt the chocolate smoothly for the ganache. - Wire Rack:
After baking, the cheesecake needs time to cool, and using a wire cooling rack can speed up the process.
Preparing the Oreo Crust
The base of our Chocolate Peanut Butter Cheesecake is a crunchy and chocolaty Oreo crust. It’s not only the perfect match for the creamy peanut butter filling but also incredibly simple to make. Follow these instructions to create a solid foundation for your cheesecake.
How to Make the Crust
- Crush the Oreos:
Begin by crushing the 24 Oreos into fine crumbs. You can use a food processor or place the Oreos in a resealable bag and crush them with a rolling pin. Make sure there are no large chunks left. - Mix with Sugar, Salt, and Butter:
Transfer the Oreo crumbs to a mixing bowl and add 3 tablespoons of granulated sugar and 1/8 teaspoon of kosher salt. Stir until well combined. Next, pour in the melted butter (5 tablespoons), mixing thoroughly until all the crumbs are coated evenly with butter and the mixture resembles wet sand. - Prepare the Springform Pan:
Line the bottom of a 9-inch springform pan with parchment paper for easy removal later. If you prefer, you can lightly grease the sides with a little butter to prevent sticking. - Press the Crust into the Pan:
Firmly press the Oreo crumb mixture into the bottom of the springform pan using the back of a spoon or the bottom of a measuring cup. You want an even, compact layer that will hold up well beneath the cheesecake filling. - Chill the Crust:
Once the crust is packed into the pan, place it in the freezer to chill while you prepare the cheesecake filling. This helps solidify the crust and ensures it won’t crumble when adding the filling.
Now that we’ve taken care of the crunchy Oreo crust, it’s time to move on to the star of the show—the silky, rich peanut butter cheesecake filling.
Preparing the Peanut Butter Cheesecake Filling
The filling is where the magic happens! This creamy peanut butter cheesecake is luxurious and smooth, with a rich nutty flavor that pairs perfectly with the chocolatey crust. Follow these steps for a foolproof cheesecake filling that will impress any peanut butter lover.
How to Make the Cheesecake Filling
- Beat the Cream Cheese and Sugar:
In a large mixing bowl, beat the softened cream cheese (4 blocks) and 1 cup of light brown sugar together at medium speed using a hand mixer or stand mixer. Mix for about 3 to 4 minutes until the cream cheese is fluffy and completely smooth. Make sure there are no lumps—scrape the sides of the bowl as necessary. - Add Peanut Butter, Salt, and Vanilla:
Once your cream cheese and sugar are thoroughly mixed, add the 1 cup of creamy peanut butter , 1/2 teaspoon of kosher salt , and 1 tablespoon of pure vanilla extract . Beat on low speed until all ingredients are well-incorporated, stopping to scrape down the sides of the bowl. - Add the Eggs:
It’s time to add the eggs, which will give the filling its rich, custardy texture. Add the 4 large room-temperature eggs , one at a time , to the mixture, beating on low speed after each addition. Make sure each egg is fully incorporated before adding the next. Avoid overbeating once the eggs are in, as it can lead to cracks in the cheesecake later on. - Fold in Heavy Cream and Sour Cream:
Finally, fold in 3/4 cup heavy cream and 1/2 cup sour cream by hand using a spatula. These ingredients will make your cheesecake extra creamy and give it a velvety texture that melts in your mouth. Fold gently until the mixture is creamy and smooth.
Pour the Cheesecake Filling
- Pour into Prepared Crust:
Remove the crust from the freezer and pour the creamy peanut butter cheesecake filling over the chilled crust. Use a spatula to spread the filling evenly, ensuring a smooth top. - Prepare for a Water Bath:
To prevent cracks and promote even baking, it’s best to bake this cheesecake in a water bath. Wrap the bottom of the springform pan in a couple of layers of heavy-duty aluminum foil to prevent water from seeping into the pan. Then, place the springform pan in a larger roasting pan or baking dish.
Bake the Cheesecake
- Add Water to the Bath:
Pour boiling water into the larger pan surrounding the springform pan, being careful not to splash any water into the cheesecake. You want the water level to reach about halfway up the side of the springform pan. - Bake the Cheesecake:
Carefully transfer the water bath and cheesecake to a preheated oven. Bake at 325°F (163°C) for about 1 hour 20 minutes to 1 hour 30 minutes , until the edges are set and the center is just slightly jiggly (it will continue cooking as it cools). - Cool the Cheesecake:
Once baked, turn off the oven and crack open the oven door, allowing the cheesecake to cool inside the oven for 1 hour . Then, remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating. - Chill:
For the best texture, refrigerate the cheesecake for at least 4–6 hours , or preferably overnight, to fully set.
Preparing the Chocolate Ganache
The chocolate ganache is incredibly easy to make, but it adds a glossy, professional touch to your peanut butter cheesecake. Follow these steps for a perfectly smooth and rich topping.
How to Make the Chocolate Ganache
- Heat the Heavy Cream:
In a small saucepan, heat 3/4 cup of heavy cream over medium heat until it starts to simmer. You don’t need it to boil—just small bubbles forming around the edges are good enough. Be careful not to scorch the cream. - Add the Chocolate:
Place the 6 oz coarsely chopped bittersweet or semisweet chocolate into a heatproof mixing bowl (a microwave-safe bowl works, too). Pour the hot heavy cream over the chocolate and let it sit for about 2 to 3 minutes, allowing the heat from the cream to melt the chocolate. - Stir Until Smooth:
After letting the chocolate melt, gently whisk the mixture until it is smooth, creamy, and fully combined. If there are any lumps, continue stirring until the ganache has a consistent glossy texture. - Add Salt and Cool:
Stir in 1/8 teaspoon of kosher salt to enhance the ganache’s flavor. Let the ganache cool for about 5-10 minutes, until it thickens slightly but is still pourable.
Pour the Ganache Over the Cheesecake
- Pour and Spread:
Once your ganache has cooled slightly, take your completely chilled cheesecake out of the refrigerator. Pour the ganache over the top of the cheesecake, using an offset spatula or the back of a spoon to spread it evenly over the entire surface. You can let the ganache cascade slightly over the edges for an extra-dramatic effect. - Chill the Ganache:
After you’ve spread the ganache, return the cheesecake to the refrigerator to allow the ganache to set. This should take about 15-20 minutes .
Optional Garnish
For an extra peanut butter explosion, sprinkle chopped Reese’s Peanut Butter Cups over the freshly set ganache. The combination of peanut butter, chocolate, and cheesecake is truly out of this world. You could even drizzle some melted peanut butter on top for added decoration!
Serving and Decoration Tips
Your Chocolate Peanut Butter Cheesecake is now all dressed up and ready for admiration! Here’s how you can serve and garnish it for that “wow” factor:
1. Slice Like a Pro:
To get clean, picture-perfect slices, dip your knife in hot water and wipe it off between each slice. This trick ensures smooth, sharp cuts through the dense cheesecake and ganache layers. Use a long, sharp knife for best results.
2. Extra Drizzle:
If you’re feeling extra decadent, drizzle some melted peanut butter or chocolate over each slice before serving. For a more elegant touch, you can even use a squeeze bottle to create beautiful patterns on each plate.
3. Serve Chilled:
This cheesecake is best served chilled directly from the refrigerator. The contrast between the creamy peanut butter filling and the rich chocolate ganache is at its peak when cold.
4. Pairing Ideas:
This rich cheesecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Add a few extra Reese’s or drizzle caramel sauce for added indulgence!
Storage Instructions
How to Store the Cheesecake:
- Refrigeration : Keep your cheesecake fresh by storing it in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap. It’ll stay fresh for up to 5 days (though there’s a good chance it’ll be gone long before that!).
Freezing Instructions:
- Freezing the Cheesecake : If you want to save some for later—or make it ahead of time—you can freeze it. Slice the cheesecake into individual pieces and wrap each piece tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Store them in a freezer-safe bag or container for up to 2 months .
- Thawing : When you’re ready to enjoy a slice, let it thaw in the fridge for a few hours or overnight. The texture remains just as creamy and delicious.
Conclusion
There you have it—a Chocolate Peanut Butter Cheesecake that’s every bit as decadent as it sounds. From the crunchy Oreo crust to the rich, velvety peanut butter cheesecake filling and that glossy chocolate ganache topping, every bite is a perfect blend of flavors. Whether you’re serving it at a special occasion or just treating yourself, this delightful dessert is sure to impress.
Feel free to get creative with different garnishes or flavor twists, such as drizzling caramel sauce or adding a dash of sea salt on top. This cheesecake is versatile and fun to make, allowing you to customize it for any event or personal preference.
