Chocolate Peanut Butter Cheesecake Recipe
Try this Chocolate Peanut Butter Cheesecake Recipe made with cream cheese, peanut butter, and dark chocolate—smooth, indulgent, and easy to make at home.
Equipment
- 9-inch springform pan (essential for easy release)
- Large mixing bowls
- Electric mixer (hand or stand)
- Measuring Cups and Spoons
- Rubber spatula
- Saucepan or microwave-safe bowl (for melting chocolate)
- Baking tray (for optional water bath)
- Oven
- Cooling rack
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
For the Filling:
- 500 g cream cheese softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 200 g dark chocolate melted and slightly cooled
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 150 g dark chocolate chopped
Instructions
Step 1: Prepare the Crust
- Mix chocolate cookie crumbs with melted butter until evenly combined. Press firmly into the base of your springform pan. Use the back of a spoon or glass to smooth it out. Chill in the fridge for 10 minutes.
Step 2: Preheat the Oven
- Set your oven to 160°C (320°F). Keep the temperature low—this is key for a creamy cheesecake.
Step 3: Beat the Cream Cheese
- In a large bowl, beat the softened cream cheese until smooth and lump-free. Take your time here—this step sets the foundation.
Step 4: Add Sugar
- Mix in the sugar and beat until creamy and fully combined.
Step 5: Add Peanut Butter
- Add peanut butter and blend until silky. At this stage, the mixture becomes thick, creamy, and incredibly fragrant.
Step 6: Add Eggs
- Add eggs one at a time, mixing gently after each addition. Do not overmix—this helps prevent cracks.
Step 7: Add Chocolate and Cream
- Fold in melted chocolate, heavy cream, and vanilla extract. The batter should look glossy and smooth.
Step 8: Pour and Bake
- Pour the filling over the chilled crust. Tap the pan lightly to remove air bubbles. Bake for 55 minutes.
Step 9: Cool Gradually
- Turn off the oven and leave the door slightly open. Let the cheesecake cool inside for 1 hour.
Step 10: Chill
- Transfer to the fridge and chill for at least 4 hours (overnight is even better).
Step 11: Make Ganache
- Heat cream until warm (not boiling). Pour over chopped chocolate and stir until smooth.
Step 12: Finish
- Pour ganache over the cheesecake and spread evenly. Let it set before slicing.
Notes
- Always use room temperature ingredients
- Mix gently once eggs are added
- Bake low and slow
- Don’t rush the cooling process
- Chill properly for clean slices