Here is another decadent dessert for all peanut butter lovers – chocolate peanut butter cheesecake recipe. This cheesecake is loaded with all the deliciousness of peanut butter and chocolate and a lovely caramel topping.
This baked cheesecake starts with a chocolate cookie base, and I choose Oreos. The filling is, of course, peanut butter and cream cheese and I added chocolate chips to it so you get little bits of chocolate as you dig into the cheesecake. And to complete the chocolate peanut butter cheesecake, I topped it generously with chopped toasted peanuts in the center and a generous drizzle of chocolate ganache and homemade caramel sauce on the top and sides of the cake. How is that for a decadent chocolate peanut butter cheesecake?
This is a baked chocolate peanut butter cheesecake recipe, and is adapted from my New York cheesecake recipe. It is baked in a 7 inches round cake tin and can be doubled into a 9 inches round cake tin if you wish for a larger cheesecake.
How to Make Chocolate Peanut Butter Cheesecake
- Oreo cookies (with filling)
- Butter (melted)
- Cream cheese (at room temperature)
- Granulated sugar
- Plain flour
- Whipping cream
- Peanut butter
- Chocolate chips
- Chopped toasted peanuts
- Chocolate ganache
Making the chocolate peanut butter cheesecake crust
- Crush Oreo cookies (along with the filling ) to a fine crumb. You can do it in a food processor or fill the cookies in a ziplock bag and crush them with a rolling pin.
- Transfer the crumbs into a small bowl. Add the melted butter and mix until the crumbs are all well moistened.
- Press the crumbs firmly and evenly into a lined, 7 inches round springform pan. You can do this with the back of a spoon or the back of a flat measuring cup or drinking glass. Once the crust is all level and firm, leave it aside to prepare the cheesecake filling.
Making the chocolate peanut butter cheesecake filling
- Place softened cream cheese into a medium-sized bowl. Beat on high speed for about 30 seconds.
- Scrape the sides of the bowl, add the flour, sugar, and salt and beat again for another 20 seconds.
- Next, add the eggs. Add both the eggs at once. Beat for about 10 seconds, scrape the sides of the bowl and beat again for another 10 seconds. If the batter appears lumpy, beat it a little longer but take note to not overbeat as overbeating at this stage will incorporate too much air into the batter, causing your cheesecake to have a bubbly surface after baking.
- Scrap the bowl again and beat in the peanut butter until it is all well combined.
- Next, fold the whipping cream into the batter followed by the chocolate chips. Mix well.
- Pour the batter into the prepared chocolate cookie crust and level the surface. Bake the cheesecake in a water bath at 160 degrees Celsius for 55 to 60 minutes.
Preparing the water bath
- You can either wrap your cake tin in foil and place it in a dish filled with water or place your cake tin in a slightly larger cake tin and put both in a water filled dish in the oven. Both ways will prevent water from seeping into your springform cake tin.
Baking the cheesecake and checking for doneness
- Check the cheesecake at least 5 minutes before the baking time is up. Press the edges of the cake lightly with your finger. If it is firm to the touch, the cake is done. If not, continue baking a little longer.
- The ideal stage to stop the baking is when the edges are firm but the center of the cake still wobbly.
- The chocolate peanut butter cheesecake will continue to bake as it cools down, so it is important that the oven heat is turned off at this point.
- Let the cheesecake rest in the oven for another 10 minutes after turning off the heat. Remove it from the oven and let it rest at room temperature on a wire rack for another 20 minutes. Run a jam knife around the sides of the cake before loosening and removing the cake tin. Leave the bottom of the tin with the cake on it.
- Refrigerate the cake for at least 4 hours or overnight. When ready to be garnished, run a jam knife underneath the parchment lining at the bottom to separate the cake from the tin bottom.
- Carefully slide the cake into a cake board or serving plate along with the parchment lining.
Garnishing the chocolate peanut butter cheesecake
- Fill chocolate ganache and caramel sauce into 2 separate piping bags. Cut a tiny hole at the tips.
- Chop peanuts and toast them (if not already toasted). You can also use store bought salted peanuts, they will be equally yummy too.
- Place a round container lid in the center of your cheesecake top. This lid is as a guide to make sure you get a perfect circle of chopped peanuts in the centre of the cheesecake top.
- With the lid on the cake, pipe drizzles of ganache, and caramel sauce generously all around the cheesecake, let it drip to the sides of the cake.
- Remove the lid, and spoon the chopped, toasted peanuts onto the center to complete the chocolate peanut butter cheesecake.
- Keep the cheesecake chilled. Leftovers should also be kept chilled.
Chocolate Peanut Butter Cheesecake – Recipe Notes
Lining your cake tin
- I prefer to line the bottom of my cake tins with parchment paper. The parchment paper makes it so much easier to transfer the cake into a cake plate without risking the crust breaking.
- All you need to do is run a jam knife between the paper and the bottom of the cake tin to loosen them and slide the cake (along with the parchment paper) onto a cake plate.
- The peanut butter added into the cheesecake filling can be the creamy type or the chuncky type. It is a matter of personal taste. Both will yield same results but the latter will have tiny chunks of peanuts in the filling.
- I used dairy whipping cream in the cheesecake batter. This can be substituted with sour cream.
- Chocolate chips in the batter are optional. You can choose to omit them completely or even change the quantity.
- Reduce them if you want lesser chips in your cheesecake, or add more if you want more in your cheesecake.
Bake in the lowest rack in your oven
- Cheesecakes are best baked in the lowest rack in your oven. That way, they are placed further away from heat which can help avoid the cakes from cracking due to high heat. This also helps the cheesecake tops from over-browning.
Disable the fan function in your oven
- If your oven comes with a fan function, disabling it can help avoid cracks in your cheesecake too.
Baking the cheesecake at a slightly reduced temperature.
- I often bake my cheesecakes at reduced temperature as compared to the temperature I use for normal cakes. A reduction of 10 degrees Celsius would be sufficient. This also helps in avoiding cracks in cheesecakes.
- Cheesecakes are often baked in water baths or bain marie. The purpose of the water bath is to keep the interior of the oven moist so as to prevent the cheesecakes from cracking. With springform pans, placing them directly in a water filled baking dish can result in water seeping into the cake tin.
- To avoid the water from seeping in, wrap your cake tin with foil before placing it in the water.
- Another option is to place your springform pan in an empty, slightly larger cake tin and place both the tins in a water filled baking dish. This way, you can avoid water from seeping into the cake tin as well.
Checking for doneness
- To check is a cheesecake is done, press the edges lightly with your fingers. If it is firm to the touch, the cake is done. If not, continue baking a little longer. Ideally, the edges should be firm and the center wobbly.
- If you wait until the center is also firm, the cheesecake will be over baked and you risk the texture becoming rubbery.
- Cheesecakes continue to bake even after you turn off your oven, so it is important that the heat it turned off at the right stage.
Storing the chocolate peanut butter cheesecake
- The cheesecake should be kept chilled all the time. It can last in the fridge for a good one week. Keep the cake in a closed container to avoid it from dryin gout in the fridge.
Chocolate Peanut Butter Cheesecake Recipe
Here is the full printable version of my chocolate peanut butter cheesecake recipe. And while you are at it, don’t forget to check out my recipe notes right above, for tips on making the best chocolate peanut butter cheesecake ever!
Chocolate Peanut Butter Cheesecake
- 100 g Oreo cookies (with filling)
- 30 g butter (melted)
- 420 g cream cheese (at room temperature)
- 150 g granulated sugar
- 20 g plain flour
- 2 eggs
- 75 g sour cream
- ⅛ tsp salt
- 100 g peanut butter
- 50 g chocolate chips
- Chocolate gananche
- Chopped peanuts
- Pre-heat oven to 160°Celsius.
- Crush the Oreo cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the melted butter and mix.
- Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
- In a separate bowl, beat cream cheese until smooth for 30 seconds.
- Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
- Add in both the eggs. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
- Beat in the peanut butter. Combine well.
- Fold in the whipping cream until it is well incorporated into the batter, followed by the chocolate chips.
- Pour the cheesecake batter into the prepared crust and bake in a water bath at 160°Celsius for 55 minutes to 60 minutes. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
- Remove the cheesecake from the oven and let it cool for another 20 minutes before loosening the cake tin and removing the cake out.
- Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
- Garnish the cake with chocolate gananche and caramel drizzle and chopped peanuts.
- Keep leftovers refrigerated.
And that’s my chocolate peanut butter cheesecake for you!
Here are my other recipes you might want to check out:
- Easy cheesecake
- Jiggly Japanese cheesecake
- New York cheesecake
- Strawberry Oreo cheesecake
- Baked lemon cheesecake with lemon curd
Happy Baking 🙂