Peanut Butter Chocolate Cheesecake

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Peanut Butter Chocolate Cheesecake

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There is nothing better than Peanut Butter and Chocolate… Except… CHEESECAKE! So why not combine all things yummy and make a Peanut Butter Chocolate Cheesecake? Top it off with a decadent chocolate ganache or leave it plan, either way, it is supper yummy! It really isn’t that hard (if I can do it, anyone can), and your friends and family will love you forever once they taste it!

Peanut Butter Chocolate Cheesecake

5.0 from 1 reviews

Peanut Butter Chocolate Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 Slices
  • 1 cup finely ground chocolate wafer cookies (4 ounces)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 4 ounces semisweet chocolate, finely chopped
  • ½ cup smooth peanut butter
  • 4 packages (8 ounces each) cream cheese, room temperature
  • 1½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  1. Preheat oven to 325 degrees.
  2. CRUST
  3. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil.
  4. Coat bottom of pan with cooking spray.
  5. Mix together cookie crumbs, butter, and sugar in a medium bowl.
  6. Press mixture firmly into bottom of pan, and bake until firm (about 10 minutes).
  7. Let cool completely in pan on wire rack.
  9. Melt chocolate in a bowl set over a saucepan of simmering wate and let cool.
  10. Beat cream cheese with a mixer on medium speed until fluffy.
  11. Reduce speed to low, and beat in sugar in a slow, steady stream until combined.
  12. Beat in vanilla until thoroughly combined and completely smooth.
  13. Add eggs, 1 at a time, beating just until combined after each addition.
  14. Divide cream-cheese filling in half.
  15. Stir peanut butter into 1 half; stir melted chocolate into other half.
  16. Ladle ½ cup peanut butter filling into center of crust, and tap pan gently on counter to settle.
  17. Ladle ½ cup chocolate filling directly on top of peanut butter filling.
  18. Repeat until all of each filling is used.
  19. Bring a kettle of water to a boil.
  20. Set cake pan in a large roasting pan, and transfer to oven.
  21. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan.
  22. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes at 375 degrees.
  23. Let cool completely in pan on wire rack.
  24. Refrigerate cake in pan until cold, at least 6 hours.
  25. Before unmolding, run a knife around edge of cake.
  27. Place chocolate into a medium bowl.
  28. Heat the cream in a small sauce pan over medium heat.
  29. Bring cream to a boil.
  30. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
  31. Allow ganache to cool for a 2 minutes.
  32. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.



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  1. this sounds good –i love cheese cakes -thanks for the recipe./

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