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Decadent Peanut Butter Chocolate Cheesecake: A Dream Dessert Recipe
For anyone who adores the classic combination of peanut butter and chocolate, this Peanut Butter Chocolate Cheesecake is an absolute dream come true. Imagine a dessert that perfectly marries the rich, comforting flavors of a deep cocoa cookie crust with an irresistibly smooth and creamy peanut butter cheesecake filling. It’s then crowned with a luscious dark chocolate ganache, adorned with delightful mini peanut butter cups, and finished with a sprinkle of roasted peanuts for an extra layer of texture and flavor. This isn’t just a dessert; it’s an experience, a must-try for every true peanut butter chocolate enthusiast.
This recipe is a labor of love, designed to deliver maximum flavor and an incredibly satisfying texture. The journey begins with a sturdy, flavorful cocoa cookie crust that provides the ideal foundation. On top of this, a velvety smooth peanut butter cheesecake filling takes center stage, bursting with rich peanut butter goodness. But the indulgence doesn’t stop there. A glossy, dark chocolate ganache waterfall cascades over the top, creating a dramatic finish. The final flourish of mini peanut butter cups and crunchy peanuts elevates this cheesecake to an entirely new level of deliciousness, making every bite an unforgettable treat.
If you’re eager to explore more cheesecake creations, be sure to check out our other popular recipes like the refreshing Lemon Meringue Cheesecake, the sophisticated Tiramisu Cheesecake, and the unique Biscoff Cheesecake. Each offers a distinct flavor profile, perfect for any occasion.
Before we dive into the detailed instructions, here’s a quick overview of why this particular Peanut Butter Chocolate Cheesecake recipe stands out and guarantees a show-stopping dessert.
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WHY THIS RECIPE WORKS
- Perfectly Balanced Cocoa Cookie Crust: The foundation of any great cheesecake is its crust, and this recipe delivers. Our cocoa cookie crust isn’t just an afterthought; it’s an integral part of the flavor profile. It provides a delightful crunch and a subtle bitter cocoa note that beautifully contrasts with the sweet and creamy filling. The texture is firm enough to support the rich cheesecake but delicate enough to complement each slice without being overly dense.
- Rich & Creamy Peanut Butter Cheesecake Filling: This isn’t just a cheesecake with a hint of peanut butter; it’s *full* of intense peanut butter flavor. The filling is crafted to be exceptionally smooth and velvety, melting in your mouth with every spoonful. Using full-fat cream cheese and room temperature ingredients ensures a luscious, crack-free texture that’s incredibly satisfying.
- Decadent Dark Chocolate Ganache: A homemade dark chocolate ganache takes this cheesecake from delicious to truly extraordinary. Its silky smooth consistency and deep, rich chocolate flavor perfectly complement the peanut butter. It adds a layer of sophistication and intense chocolate taste that peanut butter lovers will absolutely adore, creating a harmonious balance between the two star flavors.
- Thoughtful Garnishes: The mini peanut butter cups and crunchy peanuts aren’t just for show. They add delightful textural contrast and an extra burst of familiar flavor, making each bite even more exciting and reinforcing the theme of this iconic flavor pairing.
INGREDIENT NOTES
Crafting a truly exceptional Peanut Butter Chocolate Cheesecake starts with understanding your ingredients. While the full list is detailed in the recipe card below, here are some key ingredients and why their quality and preparation matter for the best results:
- Digestive Biscuits / Graham Crackers: In many parts of the world, like Denmark where this recipe originates, graham crackers are not readily available. Digestive biscuits make an excellent substitute, offering a similar crumbly texture and mild flavor. If you have access to graham crackers, feel free to use them for a more traditional “graham cracker crust.” The key is to achieve fine crumbs for a cohesive base.
- Cocoa Powder: For a deep, rich chocolate flavor in your crust, a high-quality Dutch process cocoa powder is highly recommended. Dutch process cocoa has been alkalized, which gives it a darker color and a smoother, less acidic flavor compared to natural cocoa. Brands like Valrhona or Ghirardelli are excellent choices that will significantly enhance the taste of your crust.
- Cream Cheese: This is the star of any cheesecake, so quality and temperature are crucial. Always use full-fat cream cheese for the creamiest, most luxurious texture. Low-fat alternatives can lead to a watery or grainy cheesecake. Furthermore, ensure your cream cheese is at room temperature. Cold cream cheese will result in a lumpy batter and can lead to overmixing. Take it out of the fridge 1-2 hours before you plan to start baking.
- Sour Cream: Sour cream plays a vital role in cheesecake by adding moisture, a slight tanginess that balances the sweetness, and contributing to the smooth, silky texture. It also helps prevent cracks during baking. Like cream cheese, measure and allow the sour cream to come to room temperature for 1-2 hours before mixing for optimal incorporation and a smooth batter. Full-fat sour cream is preferred.
- Eggs: Eggs provide structure and richness to the cheesecake. Using large eggs that are at room temperature is essential. Cold eggs don’t emulsify as well with the other ingredients, potentially leading to a less cohesive batter. Bring them out of the fridge 1-2 hours before you start your preparation.
- Peanut Butter: For the ultimate smooth and creamy cheesecake filling, opt for a smooth peanut butter. While chunky peanut butter can add texture, it might make the cheesecake filling less uniform. Stick to classic processed peanut butter brands, as natural peanut butter (the kind that separates) can sometimes alter the texture of the cheesecake due to its oil content.
- Chocolate for Ganache: Semi-sweet chocolate chips or a chopped semi-sweet chocolate bar are perfect for the ganache. Dark chocolate with a higher cocoa percentage can be used if you prefer a less sweet ganache, but semi-sweet offers a balanced flavor that complements the richness of the cheesecake without being overpowering. Good quality chocolate will result in a smoother, more decadent ganache.
STEP BY STEP INSTRUCTIONS
Creating this delightful Chocolate Peanut Butter Cheesecake is a rewarding process. For this recipe, you’ll need either a stand mixer with a paddle attachment or a reliable electric hand mixer. Additionally, a 23 cm/9-inch springform pan, with its bottom lined with baking paper, is essential for easy release and a perfect presentation.
Remember, the full and detailed recipe with precise measurements is conveniently located in the recipe card at the bottom of this page. However, these step-by-step instructions will walk you through the process, offering helpful tips along the way.
Before you begin any mixing, ensure your oven is preheated to 160ºC/ 325ºF (conventional oven setting). Prepare your 23 cm/9-inch springform pan by lining the bottom with parchment paper. This parchment paper layer is crucial for easily transferring your finished cheesecake.
STEP 1: Crafting the Cocoa Cookie Crust. In a food processor, combine the digestive biscuits (or graham crackers), high-quality Dutch process cocoa powder, and granulated sugar. Pulse until the mixture forms a very fine, sand-like texture. This ensures a consistent crust. Once achieved, pour in the melted butter and blend again until the mixture comes together and resembles wet sand. The butter acts as the binding agent, holding the crust together.
STEP 2: Forming and Baking the Crust. Transfer the moist cookie crumbs into your prepared springform pan. Using the bottom of a flat glass or a measuring cup, firmly press the crumbs down into an even layer across the bottom of the pan. For an edge, you can carefully press some crumbs slightly up the sides of the pan, but a flat bottom crust is also perfectly fine. Ensure it’s well-packed to prevent crumbling after baking. Bake this crust in the preheated oven for 10 minutes. This short bake time helps to set the crust, making it sturdy. After baking, remove it from the oven and let it cool completely to room temperature before adding the filling. Keep your oven on, as it will be used again shortly.
STEP 3: Preparing the Velvety Cheesecake Filling. In the bowl of your stand mixer (using the paddle attachment) or with an electric hand mixer, begin by creaming the room temperature full-fat cream cheese on low speed for about 1 minute until it’s smooth and lump-free. Then, add the smooth peanut butter and continue to mix until it’s thoroughly combined and smooth. Next, incorporate the granulated sugar, mixing for another minute on low speed until fully integrated. The key here is low speed to avoid incorporating too much air, which can lead to cracks.
STEP 4: Adding the Liquids and Eggs. In a separate small bowl, whisk together the sour cream and cornstarch until a smooth mixture forms. This cornstarch slurry helps stabilize the cheesecake. Add this sour cream mixture to the cream cheese batter, along with the vanilla extract, and mix on low speed until just combined. Now, gently add the large eggs, two at a time, mixing on low speed only until they are just incorporated. Overmixing eggs can introduce too much air, which can cause the cheesecake to puff up and then crack as it cools. After all eggs are mixed in, use a rubber spatula to scrape down the sides and bottom of the bowl, giving it one final gentle fold to ensure all ingredients are uniformly combined.
STEP 5: Baking and Cooling the Cheesecake to Perfection. Carefully pour the prepared cheesecake batter over the cooled cocoa cookie crust in the springform pan. Bake the cheesecake for approximately 1 hour and 20 minutes. After the baking time, resist the urge to immediately remove it from the oven. Instead, turn off the oven, prop the door slightly ajar (a wooden spoon works well), and let the cheesecake cool gradually inside the oven for 1 hour. This slow cooling process is vital for preventing cracks. Finally, remove it from the oven, allow it to cool completely on a wire rack at room temperature for another hour, and then transfer it to the fridge. It needs at least 6 hours to chill and set, but for the best texture and flavor, chilling it overnight is highly recommended.
STEP 6: The Decadent Chocolate Ganache and Decoration. Once your cheesecake is perfectly chilled and set, it’s time for the crowning glory. In a microwave-safe bowl or over a double boiler, gently melt the semi-sweet chocolate, heavy cream, and butter together. Heat in short bursts (30 seconds in the microwave) or stir continuously over simmering water, until the chocolate is mostly melted. Remove from heat and, with a rubber spatula, gently stir the mixture until it becomes completely smooth, glossy, and emulsified. Pour the warm (but not hot) ganache evenly over the chilled cheesecake. Before the ganache sets, arrange mini Reese’s cups and sprinkle peanuts over the top for a beautiful and delicious finish. Store the decorated cheesecake in the fridge until you’re ready to serve, allowing the ganache to firm up slightly.
EXPERT BAKING TIPS
Achieving a perfect cheesecake consistently involves a few key techniques and understanding some fundamental baking principles. Here are some expert tips to help you master this Peanut Butter Chocolate Cheesecake:
- Use a Kitchen Scale for Precision: While cup measurements are common, they can be inaccurate due to variations in how ingredients are packed. My recipes are primarily developed using grams because it is the most precise way to measure ingredients. Baking is a science as much as it is an art, and precise measurements ensure consistent results every time. A kitchen scale is an invaluable tool for perfectly weighted ingredients, leading to a perfectly textured cheesecake.
- Avoid Overmixing Your Batter: This is a golden rule for cheesecakes. Overmixing, especially once the eggs are added, incorporates too much air into the batter. This excess air can cause the cheesecake to puff up dramatically during baking and then collapse and crack as it cools. Mix on low speed, and only until the ingredients are just combined. After everything is mixed, I always recommend a final gentle fold with a spatula to ensure no ingredients are clinging to the bottom or sides of the bowl without over-aerating the batter.
- Choose the Right Baking Pan: For the best results, use an aluminum springform pan. Aluminum pans are lighter in color, which means they reflect heat rather than absorbing it. This allows for more gentle and even baking, resulting in a softer, more uniformly baked cheesecake without over-browning the crust or edges. Darker baking pans absorb more heat, which can lead to a darker, potentially drier crust and a higher risk of cracks. Always grease your pan and line the bottom with parchment paper for easy removal.
- Ensure Room Temperature Ingredients: We’ve touched on this in the ingredient notes, but it bears repeating. Cream cheese, sour cream, and eggs *must* be at room temperature. This ensures they emulsify smoothly and completely with each other, creating a truly lump-free, silky batter. Cold ingredients can lead to a lumpy texture and may require more mixing, increasing the risk of overmixing.
- Master the Water Bath (Bain-Marie): While an extra step, baking your cheesecake in a water bath is a game-changer for a creamy, crack-free result. The gentle, moist heat prevents the cheesecake from cooking too quickly, ensuring a smooth texture and even baking. Refer to our dedicated section below for detailed instructions on how to set up a water bath effectively.
- Cooling is Crucial: The cooling process is just as important as the baking. Abrupt temperature changes are a common cause of cracks. The method of turning off the oven and leaving the cheesecake inside with the door ajar allows it to cool down gradually. Follow this with cooling on a wire rack at room temperature, and finally, a long chill in the refrigerator. Patience here will be rewarded with a perfect cheesecake.
FAQ
Yes, absolutely! If you don’t have sour cream on hand or prefer an alternative, you can replace it 1:1 with full-fat Greek yogurt. Greek yogurt offers a similar tanginess and richness, contributing to a smooth and moist cheesecake texture. Ensure it’s full-fat for the best results, as low-fat versions may have too much liquid.
The best way to tell if your cheesecake is done is with the “jiggle test.” Gently give the cheesecake pan a small shake. The edges of the cheesecake should appear set and slightly puffed, but the very center (about a 2-inch diameter) should still have a slight, soft jiggle, like gelatin. It shouldn’t be liquidy, but a subtle wobble is perfect. It will continue to cook and set as it cools in the oven and then in the refrigerator.
Yes, making cheesecake a day ahead is actually highly recommended! Cheesecakes benefit greatly from an extended chilling period, which allows the flavors to meld and the texture to firm up beautifully. Cover the cheesecake tightly with plastic wrap once it has fully cooled to room temperature, and store it in the fridge for up to 3-4 days. This also makes it a fantastic dessert for entertaining, as most of the work can be done in advance.
Yes, cheesecakes freeze exceptionally well! To freeze, ensure the cheesecake is completely chilled and firm. You can freeze it whole or in individual slices. For a whole cheesecake, remove it from the springform, place it on a cardboard cake circle, and wrap it tightly first in plastic wrap, then in aluminum foil. For slices, place them on a parchment-lined tray and freeze until firm, then wrap each slice individually. It can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before serving.
Preventing cracks in a cheesecake involves several crucial steps. First, ensure all your dairy ingredients are at room temperature for a smooth, lump-free batter. Second, do not overmix the batter, especially after adding eggs, as this incorporates too much air. Third, bake the cheesecake in a water bath to provide a moist, even baking environment. Fourth, allow the cheesecake to cool very gradually – first in the turned-off oven with the door ajar, then on a cooling rack, and finally, for an extended period in the refrigerator. Avoid drastic temperature changes at all costs!
WHY BAKE THE CHEESECAKE IN A WATER BATH
Baking a cheesecake in a water bath, also known as a bain-marie, might seem like an extra step, but it is unequivocally one of the most important techniques for achieving a perfectly smooth, creamy, and crack-free cheesecake. So, why is this method so crucial?
The primary reason is that the water bath provides an incredibly gentle and even baking environment. Cheesecakes are delicate custards, and direct heat in a dry oven can cause them to bake too quickly around the edges, leading to a curdled texture, an over-baked crust, and, most commonly, large unsightly cracks across the top. The hot water surrounding the springform pan acts as an insulator, moderating the oven’s heat and transferring it gently to the cheesecake. This ensures the cheesecake bakes slowly and evenly from all sides, maintaining a consistent temperature throughout the batter.
Furthermore, the steam generated by the hot water in the oven creates a moist atmosphere. This added humidity prevents the cheesecake’s surface from drying out and cracking, while also promoting a silky, custardy texture. Without a water bath, a cheesecake is much more susceptible to over-baking, which can result in a dry, crumbly texture, a lopsided top, and those dreaded cracks.
There are a couple of ways to set up a water bath. The safest method, as described in the instructions, is to place your springform pan inside a slightly larger, regular cake pan (like a 25 cm/10-inch round cake pan). Then, place this assembly into an even larger roasting pan, and fill the roasting pan with hot water. This double-pan method significantly reduces the risk of water leaking into your springform. Alternatively, you can wrap your springform pan very securely with several layers of heavy-duty aluminum foil to create a waterproof barrier before placing it directly into a larger roasting pan filled with hot water. Whichever method you choose, the benefits of a water bath—a smooth, creamy, and beautifully baked cheesecake—are well worth the effort.
STORAGE
Proper storage is essential to maintain the freshness and delightful texture of your Peanut Butter Chocolate Cheesecake. Once completely cooled and set, store the cheesecake in the fridge. The best way to do this is either wrapped tightly with plastic wrap to prevent it from absorbing other odors in the refrigerator and drying out, or placed in an airtight container. When stored correctly, this decadent cheesecake will remain fresh and delicious in the fridge for up to 3-4 days. For longer storage, refer to our FAQ section on freezing cheesecake.
Other Cheesecake Recipes To Try
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
If you try this incredible Peanut Butter Chocolate Cheesecake recipe and absolutely love it, please make sure to leave a STAR REVIEW to share your experience! We’d also love to see your creations—tag me on Instagram @juliemarieeats. For more delicious recipe ideas and inspiration, be sure to follow me on Pinterest.
Peanut Butter Chocolate Cheesecake
Pin Recipe
Equipment
- 23 cm / 9-inch springform pan
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon dutch process cocoa powder
- 2 tablespoon granulated sugar
- 75 g butter melted
CHEESECAKE
- 800 g full fat cream cheese room temperature
- 340 g smooth peanut butter 1 cup
- 260 g granulated sugar
- 100 g sour cream 18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
GANACHE
- 100 g semi sweet dark chocolate
- 100 g heavy cream
- 10 g butter
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom.
- In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g digestive or graham crackers, 2 tablespoon dutch process cocoa powder, 2 tablespoon granulated sugar, 75 g butter
- Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, so it’s well packed together and flattened out.
- Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.
CHEESECAKE
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the peanut butter and mix until smooth. Add granulated sugar and let it mix for 1 minute on low speed.800 g full fat cream cheese, 260 g granulated sugar, 340 g smooth peanut butter
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.100 g sour cream, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
- Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.4 large eggs
- Pour the cheesecake batter into the springform.
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water. This method will prevent water from getting into the crust. (See photo further up in the blogpost)
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.
- Bake for 1 hour and 20-30 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobble in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
- Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
GANACHE
- Melt the chocolate, heavy cream and butter together in the microwave or over a double boiler. Once melted with a rubber spatula gently stir it together until smooth.100 g semi sweet dark chocolate, 100 g heavy cream, 10 g butter
- Move the cheesecake to a serving dish and pour the ganache over the cheesecake.
- Decorate with mini Reese’s peanut butter cups and peanuts. Store in the fridge until ready to serve.