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Step-by-Step Recipe Guide - Chocolate Peanut Butter Cheesecake
Lili HarmonLili Harmon

Chocolate Peanut Butter Cheesecake

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Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Servings: 12 5
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Video Notes

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

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

Method
 

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. 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.
    combine the chocolate cookie crumbs, sugar, and melted butter - Baking Chocolate Peanut Butter Cheesecake
  3. 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.
    Make the Cheesecake Filling - Chocolate Peanut Butter Cheesecake
  4. 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.
  5. 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.
  6. 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.
    Assemble the Cheesecake - Chocolate Peanut Butter Cheesecake
  7. 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.
    Bake the Cheesecake - Chocolate Peanut Butter Cheesecake
  8. Chill:
    After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours (preferably overnight) to set completely.
    Chill - Chocolate Peanut Butter Cheesecake
  9. 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