Chocolate Peanut Butter Cheesecake (Printable)
Creamy cheesecake with rich chocolate and peanut butter swirls, crowned with dark ganache topping.
# What You'll Need:
→ Crust
01 - 14 chocolate sandwich cookies (about 7 oz), crushed into fine crumbs
02 - 4 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 17.6 oz (about 2 blocks) cream cheese, softened to room temperature
04 - 6.7 oz (about ⅔ cup) creamy peanut butter
05 - ⅔ cup granulated sugar
06 - ½ cup sour cream
07 - 3 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 5.3 oz dark chocolate (60–70% cacao), melted and cooled
→ Ganache Topping
10 - 4.2 oz dark chocolate (60–70% cacao), finely chopped
11 - ⅓ cup plus 1 tablespoon heavy cream
12 - 2 tablespoons creamy peanut butter
# How-To Steps:
01 - Preheat the oven to 325°F. 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 the mixture resembles wet sand. Press 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 on medium speed, beat the softened cream cheese and granulated sugar together until completely smooth and free of lumps. Add the peanut butter and sour cream, blending until fully incorporated.
04 - Add the eggs one at a time, mixing on low speed just until each is incorporated. Stir in the vanilla extract. Avoid overmixing to prevent excess air in the batter.
05 - Pour half of the filling over the baked crust. Drizzle half of the melted dark chocolate over the surface and gently swirl with a butter knife. Add the remaining batter and repeat with the remaining melted chocolate, creating a marbled effect.
06 - Bake on the center rack 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 cool inside for 1 hour to prevent cracking.
07 - Remove the cheesecake from the oven and transfer to the refrigerator. Chill for at least 4 hours, or preferably overnight, until fully set.
08 - Heat the heavy cream in a small saucepan until hot but not boiling. Pour over the finely chopped dark chocolate and let stand for 2 minutes. Stir until smooth and glossy, then blend in the peanut butter.
09 - Spread the ganache evenly over the chilled cheesecake. Allow it to set for at least 30 minutes before slicing and serving.
# Expert Advice:
01 -
- The swirl technique makes every slice look like it came from a bakery, even if your knife work is messy.
- Peanut butter and chocolate are the kind of pairing that makes people close their eyes when they take a bite.
- It sounds fancy but most of the work is waiting for the fridge to do its job.
02 -
- Overmixing after the eggs go in pumps air into the batter and causes cracking, so switch to folding by hand.
- The cheesecake will look underdone in the center when you pull it out, but carryover heat finishes the job.
03 -
- Toss two tablespoons of chopped roasted peanuts into the crust for a welcome crunch that surprises people.
- The cheesecake slices cleaner if you run a thin knife under hot water and wipe it dry between each cut.