By Chocolate Peanut Butter Cheesecake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chocolate Peanut Butter Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Peanut Butter Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the crust:
1 1/2 cups chocolate cookie crumbs (Oreos work well)
1/4 cup unsalted butter, melted
For the peanut butter cheesecake filling:
24 oz (3 packages) cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
For the chocolate ganache:
1 cup semisweet chocolate chips
1/2 cup heavy cream
For garnish (optional):
Chopped peanut butter cups
Crushed peanuts
Drizzle of melted peanut butter
PREPARATION STEPS
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Make the crust:
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
Make the peanut butter cheesecake filling:
In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the granulated sugar and mix until combined. Add the sour cream and vanilla extract, followed by the eggs one at a time, beating just until blended after each addition.
Bake the cheesecake:
Pour the peanut butter cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Once cooled, refrigerate for at least 4 hours or overnight.
Make the chocolate ganache:
Heat the heavy cream in a small saucepan until steaming (but not boiling). Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
Garnish and serve:
Top the cheesecake with chopped peanut butter cups, crushed peanuts, or a drizzle of melted peanut butter if desired. Slice and serve!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
