Go Back
- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar The crust gives this cheesecake a crunchy base. You use chocolate cookie crumbs for a rich taste. I melt the butter to help bind the crumbs and sugar. Mix them well until it looks like wet sand. - 16 oz cream cheese, softened - 1 cup creamy peanut butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - 3 large eggs - ½ cup sour cream - ½ cup semi-sweet chocolate chips, melted The filling is the star of the show. Cream cheese and peanut butter create a smooth, creamy mix. I add powdered sugar for sweetness. The eggs help it set. Sour cream adds a nice tang, while chocolate chips add depth. - ½ cup whipped cream - ¼ cup chocolate shavings or chocolate drizzle - ¼ cup chopped roasted peanuts The topping makes this cheesecake pop. Whipped cream adds lightness. Chocolate shavings or drizzle enhance the chocolate flavor. Lastly, chopped peanuts give a great crunch. Each bite is a delight! {{ingredient_image_1}} First, you need to preheat your oven to 350°F (175°C). Grab a medium bowl and combine: - 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar Mix these until it looks like wet sand. Next, take a 9-inch springform pan and press the crumb mix into the bottom. Make sure it is even. Bake this crust for 10 minutes. After baking, let it cool completely. In a large mixing bowl, beat together: - 16 oz cream cheese, softened - 1 cup creamy peanut butter Use an electric mixer for a smooth blend. Slowly add in: - 1 cup powdered sugar - 1 teaspoon vanilla extract Mix until it combines well. Now, add the eggs one by one, mixing at low speed. Don't overmix, or the cheesecake will puff up too much. Lastly, fold in: - ½ cup sour cream - ½ cup semi-sweet chocolate chips, melted Gently mix until everything is smooth. Pour the filling into your cooled crust. Spread it evenly. Bake in the oven for 50-60 minutes. The center should be set but a little jiggly. After baking, turn off the oven and let the cheesecake sit inside for an hour to cool down. After an hour, take the cheesecake out and let it cool to room temperature. Cover it with plastic wrap and place it in the fridge for at least 4 hours, or overnight for the best results. To get the best texture in your cheesecake, start with room temperature cream cheese. This helps mix well with peanut butter. Beat the cream cheese and peanut butter until smooth. Scrape the bowl often to avoid lumps. Add the eggs slowly. Mix just until combined. Overmixing can make your cheesecake too airy. Folding in sour cream and melted chocolate should be gentle. This keeps the mix dense and creamy. One big mistake is rushing the cooling process. After baking, let the cheesecake cool in the oven for an hour. This helps prevent cracks. It also keeps the cheesecake moist. When you chill it, cover it well with plastic wrap. This keeps it fresh and avoids fridge odors. If you bake it too long, the center may not be creamy. Check for a slight jiggle in the center before cooling. For a stunning presentation, slice the cheesecake neatly. Use a warm knife for clean cuts. Serve each slice on a dessert plate. Top with whipped cream and sprinkle extra peanuts for crunch. Add chocolate shavings or a drizzle of melted chocolate for flair. You can also serve with fresh berries for a pop of color. Keep it fun and creative; your guests will love it! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling. This helps to avoid lumps and creates a creamier texture. Don't Overmix: When adding the eggs, mix just until combined. Overmixing can incorporate air that leads to cracks in the cheesecake as it bakes. Gradual Cooling: Allowing the cheesecake to cool in the oven after baking helps to prevent sudden temperature changes, which can cause cracks. Garnish with Care: When topping your cheesecake, use a light hand to avoid disturbing the surface. This keeps the presentation neat and appealing. {{image_2}} You can change the taste of your cheesecake easily. Try using dark chocolate instead of semi-sweet. This gives a rich flavor that many love. You can also mix in some coffee for a mocha twist. Adding a pinch of sea salt enhances the chocolate and peanut butter flavors too. If you want a fruity touch, try adding mashed bananas or pureed strawberries to the filling. Each choice adds a fun spin to the classic taste. Toppings can make your cheesecake even more special. Instead of whipped cream, try using Greek yogurt for a tangy kick. Fresh berries like raspberries or strawberries look great and taste fresh. You can also use crushed cookies or candy pieces as a fun crunch. If you want a nutty flavor, sprinkle some chopped almonds or hazelnuts on top. You can even drizzle caramel sauce for a sweet touch. If you need a gluten-free cheesecake, use gluten-free cookies for the crust. Many brands offer great options that work well. For a vegan version, swap cream cheese with a dairy-free cream cheese. Use maple syrup instead of sugar, and replace eggs with flaxseed meal mixed with water. This keeps the texture smooth and creamy. You can enjoy a delicious cheesecake that fits your dietary needs without losing flavor. To store leftover cheesecake, cover it well with plastic wrap or aluminum foil. This keeps it fresh and stops it from drying out. Place the cheesecake in the fridge. It will stay good for about 5 days. Make sure to slice it before storing, so you can grab a piece easily. You can freeze this cheesecake if you have extra. First, let it cool completely. Then, wrap it in plastic wrap tightly. After that, place it in a freezer bag or container. Label it with the date. It can last for up to 3 months in the freezer. When you're ready to eat it, move it to the fridge overnight to thaw. Reheating cheesecake isn't always needed, as it tastes great cold. If you prefer it warm, use a microwave. Heat a slice on a low setting for about 10-15 seconds. Check often to avoid overheating. You can also warm a whole cheesecake in the oven at 250°F (120°C) for about 15 minutes. This way, it stays soft and creamy. Yes, you can use other nut butters. Almond butter or cashew butter work well. Each nut butter adds a unique taste. Just ensure it's creamy, so it blends well into the filling. The cheesecake is done when the edges are firm. The center should be slightly jiggly but not wet. If you poke it with a toothpick, it should come out mostly clean. You can make this cheesecake a day in advance. It tastes even better after chilling overnight. Just keep it covered in the fridge. This helps the flavors blend and develop. Serve the cheesecake with whipped cream on top. You can also add chocolate shavings and chopped peanuts for crunch. Fresh berries like raspberries or strawberries add a nice touch too. In this post, we explored the key ingredients for your cheesecake, from the crust to the topping. I shared step-by-step instructions to make each part, ensuring you have a smooth process. Tips helped you avoid common mistakes and achieve the best texture. Variations offered fun ways to change the flavor or meet diet needs. Remember, with proper storage, you can enjoy your cheesecake longer. Experiment, have fun, and savor every bite of your creation!

Decadent Chocolate Peanut Butter Cheesecake

A rich and creamy cheesecake with a chocolate cookie crust, filled with peanut butter and topped with whipped cream and peanuts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8
Calories 450 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
  • 16 oz cream cheese, softened
  • 1 cups creamy peanut butter
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.5 cups sour cream
  • 0.5 cups semi-sweet chocolate chips, melted
  • 0.5 cups whipped cream
  • 0.25 cups chocolate shavings or chocolate drizzle
  • 0.25 cups chopped roasted peanuts

Instructions
 

  • Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool.
  • Make the filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together with an electric mixer until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until combined.
  • Add eggs: Incorporate the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent excess air in the cheesecake.
  • Incorporate sour cream and chocolate: Gently fold in the sour cream and melted chocolate chips into the cream cheese mixture until fully incorporated.
  • Assemble and bake: Pour the filling into the cooled crust, spreading it evenly. Bake in the oven for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
  • Chill: After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • Prepare the topping: Before serving, top the cheesecake with whipped cream, sprinkle with chocolate shavings or drizzle melted chocolate, and add chopped roasted peanuts for a crunchy finish.

Notes

For best results, refrigerate overnight before serving.
Keyword cheesecake, chocolate, peanut butter