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Chocolate Peanut Butter Cheesecake Recipe

Chocolate Peanut Butter Cheesecake Recipe
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★★★★★

5 from 24 reviews

This rich and creamy Chocolate Peanut Butter Cheesecake combines the classic flavors of Oreo cookie crust, decadent cream cheese filling, luscious dark chocolate, and smooth peanut butter. Swirled together in a beautiful two-tone cheesecake, it’s perfect for celebrations or any time you crave a luscious indulgence.

Ingredients

Scale

Crust

  • 30 Oreo cookies (340 grams)
  • 1/4 cup (56.5 grams) unsalted butter, melted

Cheesecake Filling

  • 32 ounces (908 grams) cream cheese, room temperature
  • 1 cup (198 grams) granulated sugar
  • 2/3 cup (151 grams) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 4.5 ounces (127.5 grams) dark chocolate, melted and cooled
  • 1/2 cup (135 grams) creamy peanut butter

For Decorating

  • Chocolate ganache, melted chocolate, or melted peanut butter, for drizzling

Instructions

  1. Make the crust: Preheat the oven to 350 °F. Crush Oreo cookies into fine crumbs using a food processor or by hand. Mix the crumbs with melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and reduce oven temperature to 325 °F.
  2. Prepare the cheesecake batter: Using an electric mixer, beat cream cheese and granulated sugar until creamy and well combined, about 2 to 3 minutes. Stir in sour cream, vanilla extract, and salt until fully incorporated. Add eggs one at a time, mixing just until combined after each addition to avoid overmixing which can cause cracks.
  3. Divide and flavor batter: Pour the cheesecake batter evenly into two separate bowls. Gently fold melted dark chocolate into one bowl and creamy peanut butter into the other with a rubber spatula, scraping down sides and bottoms to incorporate evenly. Warm peanut butter slightly if stiff before folding in.
  4. Assemble in springform pan: Create a water bath by placing the 9-inch springform pan inside a larger 10-inch cake pan or wrap the springform pan in three layers of aluminum foil. Pour peanut butter cheesecake batter into the crust, then add the chocolate cheesecake batter on top. Optionally swirl the batters slightly for a marbled effect or leave them as layers.
  5. Bake the cheesecake: Place the assembled pan(s) in a larger roasting pan and add hot water until it reaches halfway up the side of the springform pan. Bake at 325 °F for 75 to 80 minutes, until the edges are set but the center slightly jiggles and an internal temperature of 150 °F is reached. Turn off the oven and crack the door open, letting the cheesecake cool inside for 30 minutes. Then remove from oven and allow to cool to room temperature (about 1 hour). Refrigerate for at least 6 hours or overnight to fully set.
  6. Decorate and serve: Remove the cheesecake from the springform pan carefully. Drizzle with chocolate ganache, melted chocolate, or melted peanut butter. Optionally add chocolate shavings. Store any leftovers covered in the refrigerator.

Notes

  • Room temperature ingredients help ensure a smooth batter to avoid lumps.
  • Do not overmix after adding eggs to prevent cracking during baking.
  • The water bath helps gently bake the cheesecake evenly, preventing cracks.
  • If peanut butter is too stiff to fold easily, warm it briefly in the microwave.
  • The cheesecake is best chilled overnight for optimal texture and flavor.
  • Use high-quality dark chocolate for richer flavor.
  • Be careful while handling the hot water bath to avoid spills.

Nutrition

Keywords: Chocolate Peanut Butter Cheesecake, Oreo crust cheesecake, peanut butter chocolate dessert, creamy cheesecake recipe

Find it online: https://thefoodrecipe.com/chocolate-peanut-butter-cheesecake-recipe/