This Chocolate Peanut Butter Cheesecake is the ultimate indulgence for lovers of creamy, rich desserts.
With a luscious peanut butter filling swirled into a smooth chocolate cheesecake base, it combines two irresistible flavors.
A buttery chocolate cookie crust adds the perfect crunch, making this fancy dessert ideal for special occasions, or just a well-deserved treat.
Serve with whipped cream, caramel drizzle, or even some crushed peanuts for an extra layer of decadence!
Chocolate Peanut Butter Cheesecake
Equipment
- Springform pan 9-inch
- Mixing bowls
- Hand mixer or stand mixer
- Food processor for crushing cookies
- Measuring cups and spoons
- Rubber spatula
- Saucepan for melting chocolate
- Cooling rack
- Aluminum foil optional for wrapping the pan during baking
Ingredients
For the Crust
- 1/2 cups chocolate cookie crumbs about 20 cookies
- 1/4 cup granulated sugar
- 6 tbsp melted butter
For the Chocolate Cheesecake
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup semi-sweet chocolate chips melted
- 2 tbsp vanilla extract
For the Peanut Butter Swirl
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 tbsp vanilla extract
- 1/4 cup heavy cream
Optional Toppings
- Whipped cream
- Chocolate sauce
- Crushed peanuts
- Reese’s Peanut Butter Cups chopped
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Prepare the Crust:In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until fully combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Melt the Chocolate:In a microwave-safe bowl or using a double boiler, melt the semi-sweet chocolate chips. Allow it to cool slightly before adding to the cream cheese mixture. Beat until the chocolate is fully incorporated into the cheesecake batter.
- Prepare the Peanut Butter Swirl:In a separate bowl, combine the peanut butter, powdered sugar, vanilla extract, and heavy cream. Stir until smooth and creamy.
- Assemble the Cheesecake:Pour the chocolate cheesecake batter into the prepared crust. Drop spoonfuls of the peanut butter mixture on top. Use a knife or toothpick to swirl the peanut butter into the chocolate batter, creating a marbled effect.
- Bake the Cheesecake:Place the springform pan in the center of the oven and bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Chill:After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours (preferably overnight) to set completely.
- Serve:Remove the cheesecake from the springform pan. Add optional toppings like whipped cream, chocolate sauce, or chopped Reese’s Peanut Butter Cups. Slice and enjoy!
Video
Notes
- Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother batter.
- Water Bath Option: For a crack-free cheesecake, wrap the springform pan in foil and bake it in a water bath.
- Peanut Butter Texture: If you prefer a smoother swirl, microwave the peanut butter for 10-15 seconds before mixing in the other ingredients.
- Carbohydrates: 42g
- Protein: 11g
- Fat: 38g
- Saturated Fat: 20g
- Fiber: 3g
- Sugar: 33g
Ingredient Alternatives for Chocolate Peanut Butter Cheesecake
| Ingredient | Alternative Options |
|---|---|
| Chocolate Cookie Crumbs | Graham cracker crumbs, digestive biscuits, Oreo crumbs (with or without filling) |
| Granulated Sugar (Crust) | Brown sugar |
| Butter | Coconut oil, margarine (for dairy-free option) |
| Cream Cheese | Dairy-free/vegan cream cheese, low-fat cream cheese |
| Granulated Sugar (Cheesecake) | Coconut sugar, honey, erythritol (for lower-sugar option) |
| Semi-Sweet Chocolate Chips | Dark chocolate, milk chocolate, dairy-free chocolate |
| Vanilla Extract | Almond extract, splash of bourbon |
| Peanut Butter | Almond butter, cashew butter, sunflower seed butter |
| Powdered Sugar | Maple syrup, honey, sugar-free powdered sweetener |
| Heavy Cream | Coconut cream (for dairy-free version) |
| Whipped Cream (Topping) | Coconut whipped cream, or omit for lighter option |
| Chocolate Sauce (Topping) | Caramel sauce, fruit compote |
| Reese’s Peanut Butter Cups (Topping) | Chopped nuts, chocolate shavings, mini chocolate chips |
Summary
This Chocolate Peanut Butter Cheesecake is a showstopper dessert, perfect for those who love the classic flavor combination of rich chocolate and creamy peanut butter.
The recipe is versatile, allowing you to make ingredient swaps to accommodate dietary needs or simply switch things up.
Hi, I’m Lili Harmon. Baking and making desserts are my passion. I love spending time in the kitchen, experimenting with new recipes, and perfecting old favorites. Whether it’s whipping up a batch of cookies, crafting a delicate pastry, or creating a decadent cake, the kitchen is my happy place. That’s why I wanted to share some of my best recipes with you.
