Chocolate Peanut Butter Cheesecake (Printable)
Creamy marbled chocolate and peanut butter cheesecake 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 - 21 oz cream cheese, softened to room temperature
04 - 7 oz smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 tsp vanilla extract
08 - ½ cup sour cream
09 - 3.5 oz dark chocolate, melted and slightly cooled
→ Chocolate Peanut Butter Topping
10 - ½ cup heavy cream
11 - 4 oz dark chocolate, finely chopped
12 - 2 tbsp creamy peanut butter
13 - Chopped roasted peanuts, for garnish (optional)
# How-To Steps:
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 melted butter in a bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer until completely smooth and free of lumps. Add the 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 separate bowls. 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 the layers in gentle figure-eight motions to create a marbled effect.
07 - Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle when gently shaken. Avoid overbaking, as the cheesecake will continue to set as it cools.
08 - Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight, until fully set and firm.
10 - In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling. Remove from heat, add the chopped dark chocolate, and stir until silky smooth. Stir in the peanut butter until well blended. Let the mixture cool slightly until it reaches a spreadable consistency.
11 - Spread the topping evenly over the chilled cheesecake. Garnish with chopped roasted peanuts if desired. Slice into 12 portions with a sharp knife dipped in hot water for clean cuts, and serve.
# Expert Tips:
01 -
- The marble swirl looks impressive but takes zero artistic skill, just a butter knife and a lazy figure eight motion.
- That ganache topping fused with peanut butter creates a shell that snaps when you cut into it and melts instantly on your tongue.
02 -
- Opening the oven door during baking or removing the cheesecake too quickly causes the rapid temperature shift that creates those dreaded surface cracks.
- The cheesecake will look underdone in the center when you pull it from the oven but that jiggle is exactly what guarantees a creamy slice after chilling.
03 -
- Run a thin knife around the edge of the cheesecake right after removing it from the oven to release it from the pan sides and prevent cracking as it contracts.
- Use full fat cream cheese and full fat sour cream because reduced fat versions contain more water and the filling will never set with that dense luxurious mouthfeel you are after.