Chocolate Peanut Butter Cheesecake (Print Version)
Creamy chocolate and peanut butter cheesecake on a crunchy cookie crust, topped with a rich ganache.
# Ingredient List:
→ Crust
01 - 200g (about 25 cookies) chocolate sandwich cookies, such as Oreos, finely crushed into crumbs
02 - 60g (4 tbsp) unsalted butter, melted
→ Cheesecake Filling
03 - 600g (21 oz) cream cheese, softened to room temperature
04 - 200g (¾ cup) smooth peanut butter
05 - 200g (1 cup) granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 tsp pure vanilla extract
08 - 120 ml (½ cup) sour cream
09 - 100g (3.5 oz) dark chocolate (60–70% cacao), melted and slightly cooled
→ Ganache Topping
10 - 120 ml (½ cup) heavy whipping cream
11 - 120g (4.2 oz) dark chocolate (60–70% cacao), finely chopped
12 - 2 tbsp creamy peanut butter
13 - Chopped roasted peanuts, for garnish (optional)
# Directions:
01 - Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan tightly with aluminum foil if using a water bath.
02 - Combine the crushed chocolate sandwich cookie crumbs with the melted butter in a medium bowl, stirring until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, working it slightly up the sides. Bake for 10 minutes, then set aside to cool while preparing the filling.
03 - Using a stand mixer or hand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and free of lumps, scraping the bowl as needed. Add the smooth peanut butter and blend until fully incorporated.
04 - Reduce mixer speed to low. Add the eggs one at a time, beating briefly after each addition just until combined — avoid overmixing to prevent air pockets. Blend in the vanilla extract and sour cream until the mixture is silky and uniform.
05 - Divide the filling mixture evenly between two bowls. Into one half, fold the melted and slightly cooled dark chocolate until the batter is uniformly colored. Leave the other half as the plain peanut butter mixture.
06 - Pour the chocolate cheesecake batter over the cooled crust and spread into an even layer. Gently spoon the peanut butter batter on top in dollops. Using a butter knife or thin spatula, draw swirling motions through both layers to create a marbled effect — do not over-swirl or the pattern will muddy.
07 - Place the cheesecake on the center rack and bake for 50–60 minutes. The edges should be set and lightly golden while the center still has a subtle jiggle when gently shaken. Avoid opening the oven door during baking.
08 - Once baked, turn off the oven and crack the oven door open about an inch. Let the cheesecake rest inside the cooling oven for 1 hour. This slow cooling helps prevent cracks from forming on the surface.
09 - Transfer the cheesecake to a wire rack and cool to room temperature. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is fully set and firm.
10 - In a small saucepan, heat the heavy cream over medium-low heat until it begins to steam — do not let it boil. Remove from heat and add the chopped dark chocolate, letting it sit undisturbed for 1 minute. Stir gently from the center outward until a glossy ganache forms. Stir in the creamy peanut butter until smooth. Allow the topping to cool and thicken slightly for 5–10 minutes.
11 - Spread the ganache topping evenly over the chilled cheesecake. Scatter chopped roasted peanuts over the surface if desired. Slice with a sharp knife dipped in hot water and wiped clean between cuts for clean portions. Serve chilled.
# Expert Advice:
01 -
- The marble pattern makes you look like a professional pastry chef with zero actual technique
- That moment when chocolate and peanut butter hit your tongue is absolute perfection
02 -
- The center should still jiggle slightly when you take it out because residual heat finishes the cooking
- Cutting the cheesecake with a hot knife gives you perfect restaurant style slices every time
03 -
- Run a knife around the edge of the pan right after baking to prevent cracking as it cools
- Use a water bath for an even creamier texture if you want to level up