Chocolate Peanut Butter Cheesecake

This Chocolate Peanut Butter Cheesecake features layers of creamy cheesecake topped with a decadent chocolate ganache. It’s the ultimate chocolate lover’s dessert!

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Where does your cooking inspiration come from? Perhaps old family recipes that have been passed down through generations? Perhaps recipes that friends and neighbors have shared over the years? Perhaps ideas that you have printed or bookmarked from your favorite recipe blog? All of these count. At this point, I have enough recipe inspiration for years to come!

Even though we are always playing around in the kitchen, we often go back to some of our tried-and-true favorites. One of those is this Chocolate Raspberry Cheesecake. Many years ago, I had a coworker who made this cheesecake for all of our office potluck events. Eventually (after years of begging), he shared his recipe with me. We make that cheesecake at least once a year now.

Chocolate Peanut Butter Cheesecake

Recently, I decided to play around with that chocolate cheesecake recipe. While the chocolate + berries combination is quite tasty, I wanted to incorporate another flavor that goes well with chocolate: peanut butter! Chocolate + peanut butter is a classic…just look at a Reese’s Cup. This Chocolate Peanut Butter Cheesecake channels the flavor of Reese’s Cups. It’s absolutely delicious!

To make this cheesecake, I split that recipe in half. I used the same Oreo cookie crust, but I divided the cheesecake batter portion in half. That gave me a thinner layer of chocolate cheesecake batter. Then I added a thinner layer of peanut butter cheesecake filling on top. (That peanut butter cheesecake is a recipe that Laura’s late uncle used to make all the time – the peanut butter flavor is fantastic.)

Instead of baking two thin layers of cheesecake and trying to stack them on top of each other, I simply poured the two different batters on top of each other. It all bakes together, and you end up with a delicious cheesecake combination once it’s baked.

Chocolate Ganache

The Oreo crust is mouthwatering. So are the two different layers of cheesecake. But we aren’t stopping there – we’re adding a chocolate ganache on top of everything. Oh and chopped Reese’s Peanut Butter Cups. After all, you can’t have a chocolate peanut butter dessert without garnishing it with Reese’s!

Chocolate ganache is incredibly easy to make. Sure, it sounds super fancy, but it’s just melted chocolate mixed with heavy cream. The cream gets heated and poured over the chopped chocolate. Walk away for 10 minutes, then come back and stir it all together. The result is luscious, silky smooth melted chocolate. The perfect topping for all sorts of desserts!

This Chocolate Peanut Butter Cheesecake is rich, creamy and absolutely irresistible. This is the perfect dessert for special occasions…or just a Friday night on the couch. If you’re a fan of chocolate and peanut butter, then you absolutely need to make this cheesecake!

Key Ingredients

• Chocolate Sandwich Cookies. I used Oreo cookies and scraped the filling out. Discard the cream filling, or just pile ’em all up and make a massively stuffed Oreo. Not that I’ve ever done that or anything…
• Unsalted Butter. Melted butter is used to hold the cookie crust together.
• Semi-Sweet Chocolate. Make sure to buy bars of “baking chocolate” in the baking aisle of your grocery store. Chocolate chips won’t work as well in this recipe.
• Cream Cheese. I recommend using full-fat cream cheese for ultimate texture and flavor in cheesecakes. Make sure to let the cream cheese sit at room temperature for a couple of hours before mixing the batter. (Cold cream cheese doesn’t mix as well.)
• Peanut Butter. I recommend using creamy peanut butter for this recipe.
• Eggs. In addition to adding liquid, eggs create a creamy texture in the cheesecake filling. I always use large eggs when baking.
• Sour Cream. A little bit of sour cream in the filling adds moisture as well as that classic tangy cheesecake flavor. It also helps prevent the cheesecake from cracking.
• Heavy Whipping Cream. The cream is heated and then mixed with chopped chocolate to create the ganache that goes on top of this dessert.

How to Store Leftovers

Leftover slices of cheesecake should be stored in an airtight container in the refrigerator for up to 4 days. Cheesecake also freezes exceptionally well. I recommend wrapping each individual slice in plastic wrap and then storing it in a freezer bag for up to 3 months. Let the slices thaw in the fridge before serving. (And by wrapping the slices individually, you can pull out one slice at a time…perfect for those nights when you just need something sweet!)

If you’re looking for a fantastic showstopping dessert, then put this Chocolate Peanut Butter Cheesecake on the list! It was an instant favorite in our house, and I hope it becomes a favorite in your house, too. Happy Baking!

Did you bake this Chocolate Peanut Butter Cheesecake recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Chocolate Peanut Butter Cheesecake

This Chocolate Peanut Butter Cheesecake features creamy layers of cheesecake topped with a decadent chocolate ganache. It's the ultimate chocolate lover's dessert!

Print Pin Rate

Prep Time: 35 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 2 hours hours

Servings: 16 servings

Calories: 439kcal

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Ingredients

For the Oreo Crust

• 1 cup Oreo cookie crumbs ~14 cookies
• ¼ cup unsalted butter melted

For the Chocolate Cheesecake

• 4 oz. semi-sweet chocolate chopped
• 16 oz. cream cheese room temperature
• ½ cup granulated sugar
• 2 large eggs
• 1 additional large egg yolk
• 2 Tbsp sour cream
• 1 tsp vanilla extract

For the Peanut Butter Cheesecake

• 16 oz. cream cheese room temperature
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• 2 large eggs
• 1 additional large egg yolk
• 2 Tbsp sour cream
• 1 tsp vanilla extract

For the Ganache Topping

• 3 oz. semi-sweet chocolate chopped
• ⅓ cup heavy whipping cream
• {garnish} 2 cups mini peanut butter cups chopped

Instructions

For the Oreo Crust

• Preheat oven to 350°F.
• Cut a 9” round piece of parchment paper and press into the bottom of a 9” springform pan; set pan aside.
• Twist apart Oreo cookies. Using a table knife, scrape out the filling from cookies and discard.
• Using a food processor or mini chopper, add cookies and pulse until finely chopped.
• Using a small mixing bowl, add Oreo cookie crumbs and melted butter; stir until well combined.
• Press mixture evenly into the bottom and sides of prepared pan. (Tip: A flat-bottomed glass is very helpful for this step.)
• Bake for 5 minutes. Remove pan from oven and set aside to cool.
• Reduce oven temperature to 325°F.

For the Chocolate Cheesecake

• Using a microwave-safe bowl or a double-burner, melt the semi-sweet chocolate; set aside to let cool.
• Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
• Add sugar and mix well, scraping down the sides of the bowl as needed.
• Whisk the eggs and egg yolk together and add to the bowl of the stand mixer; mix until well combined.
• Add the sour cream, vanilla extract and melted chocolate; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
• Pour batter on top of cooled Oreo crust.

For the Peanut Butter Cheesecake

• Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
• Add peanut butter and sugar; mix well, scraping down the sides of the bowl as needed.
• Whisk the eggs and egg yolk together and add to the bowl of the stand mixer; mix until well combined.
• Add the sour cream and vanilla extract; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
• Pour batter into springform pan (on top of chocolate cheesecake batter).
• Wrap the bottom of the pan with a piece of aluminum foil and place in a large roasting pan or rimmed sheet pan. Fill pan with ~½” of water to create a water bath. Bake at 325°F until center of cake is just barely set (~80-85 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
• Remove cake from oven and let cool in pan for 1 hour.
• Cover pan with plastic wrap and refrigerate overnight.

For the Ganache Topping

• Place the chopped chocolate in a small mixing bowl.
• Using a microwave-safe bowl, heat the heavy whipping cream for 40-50 seconds, or until it just begins to bubble.
• Pour the hot cream into the bowl with the chopped chocolate; let stand (without stirring) for 10 minutes.
• Slowly stir mixture together until smooth.
• Release cheesecake from pan and place on a large serving plate.
• Slowly pour ganache over cheesecake, using a spatula to spread the ganache evenly to the edges. (Note: It’s ok if some of the ganache drips down sides of the cheesecake!)
• Garnish top with chopped peanut butter cups.
• Serve immediately or refrigerate until ready to serve.

Looking for more chocolate peanut butter desserts? Check out these other favorites, too: