Chocolate Peanut Butter Cheesecake (Printable)
Creamy cheesecake with chocolate and peanut butter swirls, Oreo crust, and rich ganache topping.
# What You'll Need:
→ Crust
01 - 200 g (about 20 cookies) chocolate sandwich cookies, finely crushed
02 - 60 g (4 tablespoons) unsalted butter, melted
→ Cheesecake Filling
03 - 500 g (17.6 oz) cream cheese, softened to room temperature
04 - 200 g (3/4 cup) creamy peanut butter
05 - 150 g (3/4 cup) granulated sugar
06 - 120 ml (1/2 cup) sour cream
07 - 3 large eggs, at room temperature
08 - 1 tsp vanilla extract
09 - 150 g (5.3 oz) dark chocolate, melted and cooled
→ Ganache Topping
10 - 120 g (4.2 oz) dark chocolate, finely chopped
11 - 100 ml (scant 1/2 cup) heavy cream
12 - 2 tbsp creamy peanut butter
# How To Make:
01 - Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with the melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and free of lumps. Add the creamy peanut butter and sour cream, mixing until fully incorporated.
04 - Add the eggs one at a time, mixing on low speed until each is just incorporated. Stir in the vanilla extract. Avoid overmixing to prevent excess air in the batter.
05 - Pour half of the cheesecake batter over the cooled crust. Drizzle half of the melted dark chocolate over the batter and swirl gently with a knife. Add the remaining batter and repeat with the remaining melted chocolate, creating a marble effect.
06 - Bake for 50 to 55 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
07 - Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, until fully set.
08 - Heat the heavy cream in a small saucepan until hot but not boiling. Pour over the chopped dark chocolate and let stand for 2 minutes. Stir until smooth and glossy, then blend in the creamy peanut butter.
09 - Spread the peanut butter ganache evenly over the chilled cheesecake. Allow the topping to set for at least 30 minutes before slicing and serving.
# Expert Tips:
01 -
- The swirl technique makes every single slice look like it came from a bakery, even if your marble skills are messy.
- That ganache topping with peanut butter mixed in is the kind of thing you will catch yourself eating straight from the bowl at midnight.
02 -
- Overmixing the batter is the fastest way to get a puffed up, cracked cheesecake, so mix gently and only as long as necessary.
- The center should still jiggle when you take it out, because it will continue cooking from residual heat and set perfectly during the long chill.
03 -
- Full fat cream cheese and full fat peanut butter are non negotiable here, because lower fat versions contain extra moisture that throws off the texture and set.
- Patience during the chilling step is what separates a dense, creamy slice from a runny disappointment, so give it the full time it deserves.