Chocolate Peanut Butter Cheesecake Recipe

Introduction

This Chocolate Peanut Butter Cheesecake is a decadent treat combining creamy peanut butter filling with a rich Oreo crust and silky milk chocolate ganache. Topped with chopped Reese’s cups and roasted peanuts, it’s a perfect dessert for any chocolate and peanut butter lover.

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.
2. Step 2: Finely grind Oreo cookies to make crumbs. Combine crumbs with melted butter, then press the mixture evenly into the bottom of the springform pan. Refrigerate to set.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: Beat the softened cream cheese and sugar together until smooth. Mix in peanut butter, heavy cream, and vanilla extract until fully combined.
5. Step 5: Add eggs one at a time, beating well after each addition. Stir in the miniature chocolate chips, then spread the filling over the chilled crust.
6. Step 6: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to create a water bath, coming about halfway up the sides of the springform pan.
7. Step 7: Bake for 55 to 70 minutes, until the edges are set but the center still has a slight jiggle. Remove from oven and cool in the pan.
8. Step 8: Refrigerate the cheesecake for at least 5 hours or overnight to fully set.
9. Step 9: For the ganache, bring ½ cup heavy cream to a boil. Pour over half the milk chocolate chips in a heatproof bowl and stir until smooth. Add the remaining chocolate and stir until fully melted and glossy.
10. Step 10: Spread the ganache evenly over the chilled cheesecake. Let it set, then garnish with chopped Reese’s cups and crushed roasted peanuts.
11. Step 11: Chill the cheesecake until ready to serve for the best flavor and texture.

Tips & Variations

• Use creamy peanut butter for a smoother filling or crunchy for added texture.
• To avoid cracks, bake the cheesecake in a water bath and avoid overbaking; the center should still jiggle slightly when done.
• For a different twist, substitute the Oreo crust with a graham cracker crust or add a swirl of chocolate into the peanut butter filling.
• Allow the ganache to cool slightly before spreading to ensure a smooth finish without melting the cheesecake surface.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it wrapped tightly with plastic wrap or in an airtight container. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight, which helps the flavors meld and the texture firm up for easy slicing.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal, but you can use a regular round cake pan lined with parchment paper and carefully invert it to remove the cheesecake.

Chocolate Peanut Butter Cheesecake Recipe

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★★★★★

4.8 from 59 reviews

• Author: Zoe
• Total Time: 6 hours 30 minutes
• Yield: 12 servings 1x

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Description

This rich and creamy Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, a luscious peanut butter cheesecake filling studded with mini chocolate chips, and a smooth milk chocolate ganache topping. Garnished with chopped Reese’s cups and roasted peanuts, this decadent dessert is perfect for chocolate and peanut butter lovers.

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Ingredients

Scale 1x2x3x

For Oreo Crust:

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

Peanut Butter Cheesecake Filling:

• 32 oz. cream cheese, softened
• 1 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

For 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, ensuring the foil comes up the sides to prevent water leakage during baking.
2. Make the Oreo Crust: Finely grind Oreo cookies into crumbs and combine with the melted butter. Press this mixture firmly into the bottom of the springform pan and refrigerate to set the crust.
3. Preheat the Oven: Set the oven temperature to 350°F (175°C) and let it preheat thoroughly.
4. Mix the Cheesecake Filling: Beat the softened cream cheese and sugar until completely smooth. Then blend in the peanut butter, heavy cream, and vanilla extract until well combined.
5. Add Eggs and Chocolate Chips: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Fold in the miniature chocolate chips gently and spread the filling evenly over the chilled Oreo crust.
6. Bake the Cheesecake with a Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55 to 70 minutes until the cheesecake is set around the edges but slightly jiggly in the center.
7. Cool and Chill: Allow the cheesecake to cool in the pan to room temperature. Then refrigerate for at least 5 hours or overnight to fully set and develop flavor.
8. Prepare the Ganache: Bring the heavy cream to a gentle boil, then pour it over half of the milk chocolate chips in a heatproof bowl. Stir until the chocolate melts completely and the mixture is smooth. Add the remaining chocolate chips and stir again until fully blended and glossy.
9. Apply Ganache and Garnish: Spread the ganache evenly over the chilled cheesecake surface. Sprinkle chopped Reese’s cups and crushed roasted peanuts on top for added texture and flavor. Let the ganache set before serving.
10. Serve: Keep the cheesecake chilled until ready to serve. Slice and enjoy this indulgent dessert!

Notes

• Wrapping the springform pan with foil prevents water from seeping into the cheesecake during the water bath baking.
• Using a water bath ensures even baking and prevents cracks on the cheesecake surface.
• For easier slicing, remove the cheesecake from the refrigerator about 15 minutes before serving.
• Miniature chocolate chips are preferred for even distribution throughout the filling.
• Ganache must be smooth and cooled slightly before spreading to prevent melting the cheesecake surface.

• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust, Peanut Butter Cheesecake, Milk Chocolate Ganache, Reese’s, Dessert Recipe