Chocolate Peanut Butter Cheesecake Recipe

This Chocolate Peanut Butter Cheesecake starts with an Oreo cookie crust, followed by a rich peanut butter filling, then topped with chocolate ganache and chopped peanuts. It’s a decadent dessert that is well worth the effort of making a baked cheesecake.

Yields 20 servings


For the crust
2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies such as Oreos
4 tablespoons unsalted butter melted
For the filling
24 ounces cream cheese softened
3/4 cup heavy cream
3/4 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups creamy peanut butter*
4 large eggs lightly beaten

For the glaze
1/2 cup heavy cream
8 ounces semisweet chocolate coarsely chopped

Recipe Notes*

  • Make sure the peanut butter you use is not natural. Choose a brand such as Jif®.
  • Stir the peanut butter well before using. Sometimes the oils will separate from the peanut butter and you need all that oily goodness to keep the cheesecake from drying out.
  • Start checking on the cheesecake after 30 minutes into baking. Oven temperatures vary and you may not need the full hour of bake time. Turn the oven off as soon as the edges of the cheesecake firm up but the center remains jiggly.


Make the crust

  1. Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

  1. Reduce the oven temperature to 300ºF.
  2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, salt, and vanilla, beat on low speed until well combined. Add the heavy cream and beat on low speed until smooth. Add the peanut butter and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
  3. Visit Chocolate Peanut Butter Cheesecake @ for full instructions.

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