Chocolate Peanut Butter Cheesecake (Printable)
Rich, creamy cheesecake with chocolate and peanut butter on a crunchy cookie crust.
# What You'll Need:
→ Cookie Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2 oz unsalted butter, melted
→ Cheesecake Filling
03 - 1 lb 5.3 oz cream cheese, softened to room temperature
04 - 3/4 cup smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 cup sour cream
09 - 3.5 oz dark chocolate, melted and slightly cooled
→ Chocolate Peanut Butter Ganache Topping
10 - 1/2 cup heavy cream
11 - 4.2 oz dark chocolate, finely chopped
12 - 2 tablespoons creamy peanut butter
13 - Chopped roasted peanuts for garnish (optional)
# How To Cook:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool completely.
03 - Using a hand or stand mixer, beat the softened cream cheese and granulated sugar together on medium speed 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. Stir in the vanilla extract and sour cream, mixing gently to avoid introducing excess air.
05 - Divide the filling mixture evenly into two portions. Fold the melted dark chocolate into one half, stirring until uniform in color. 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 both layers in gentle swirls to create a marbled pattern.
07 - Bake for 50 to 60 minutes, until the edges are set and the center has a slight jiggle when gently shaken. Avoid overbaking to maintain a creamy texture.
08 - Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour. This gradual cooling prevents cracking on the surface.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best set and flavor development.
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 glossy and smooth. Stir in the creamy peanut butter until well blended. Let the ganache cool slightly until it thickens to a spreadable consistency.
11 - Spread the ganache topping evenly over the chilled cheesecake. Garnish with chopped roasted peanuts if desired. Slice with a warm, clean knife and serve.
# Expert Suggestions:
01 -
- The marble swirl looks like you spent hours on it, but it takes about ten seconds with a butter knife.
- That ganache topping firms up into a glossy shell that cracks beautifully when you cut the first slice.
- It feeds a crowd and tastes even better on day two, which makes it the smartest dessert you can bring to any gathering.
02 -
- Overmixing after the eggs go in introduces too much air, which causes the cheesecake to puff, crack, and then collapse as it cools.
- Opening the oven door during baking is the fastest way to invite a temperature shock that splits the top wide open.
03 -
- Wrap the outside of your springform pan with heavy duty aluminum foil before baking to keep any butter from seeping out onto the oven floor.
- The cheesecake is fully set when the edges pull away slightly from the pan sides and the center reads around 70 degrees C on an instant read thermometer.