Description

Chocolate Peanut Butter Cheesecake is the ultimate indulgence for dessert lovers. This rich and creamy cheesecake features a chocolate cookie crust, a velvety peanut butter cheesecake filling, and a silky chocolate ganache topping. Every bite is perfectly balanced with sweet, salty, and chocolatey flavors, making it ideal for special occasions, holidays, or whenever you’re craving a show-stopping treat.

Ingredients

Scale

For the crust:

1½ cups chocolate cookie crumbs (such as Oreos, crushed)
¼ cup melted butter

For the filling:

680g cream cheese (softened)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream

For the topping:

170g dark chocolate (chopped)
½ cup heavy cream
2 tablespoons creamy peanut butter (optional, for swirl)

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Instructions

Prepare crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, combine chocolate cookie crumbs with melted butter until mixture is even. Firmly press the mixture into the bottom of the pan and bake for 10 minutes. Remove and set aside to cool slightly.
Make filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated. Beat in eggs one at a time to ensure a smooth texture. Finally, mix in sour cream until the filling is silky and consistent.
Assemble and bake cheesecake: Pour the cream cheese filling evenly over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set and slightly jiggly when gently shaken. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill the cheesecake: After the oven cooling phase, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
Prepare the topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit untouched for 2 minutes, then stir gently until smooth and glossy. If desired, stir in the optional peanut butter to create a swirl effect.
Apply topping and chill: Pour the chocolate ganache evenly over the chilled cheesecake and spread it smoothly. Return the cheesecake to the refrigerator and chill an additional 30 minutes to set the ganache before serving.

Notes

For added crunch and texture, sprinkle chopped peanuts or peanut butter cups on top of the ganache before chilling.
Store any leftovers in the refrigerator for up to 5 days to maintain freshness.
This cheesecake freezes well; to enjoy, thaw overnight in the refrigerator before serving.