Chocolate Peanut Butter Cheesecake (Printable)

Creamy chocolate and peanut butter cheesecake topped with rich dark ganache for an irresistible dessert.

# What You'll Need:

→ Crust

01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2 oz unsalted butter, melted

→ Cheesecake Filling

03 - 17.6 oz cream cheese, softened to room temperature
04 - 7 oz creamy peanut butter
05 - 5.3 oz granulated sugar
06 - ½ cup sour cream
07 - 3 large eggs
08 - 1 tsp vanilla extract
09 - 5.3 oz dark chocolate, melted and cooled

→ Ganache Topping

10 - 4.2 oz dark chocolate, finely chopped
11 - scant ½ cup heavy cream
12 - 2 tbsp creamy peanut butter

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine crushed chocolate sandwich cookies with melted butter until evenly moistened. Press the mixture firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and free of lumps. Blend in the creamy peanut butter and sour cream until uniformly combined.
04 - Add eggs one at a time, mixing on low speed after each addition until just incorporated. Stir in the vanilla extract. Avoid overmixing to prevent excess air in the batter.
05 - Pour half of the filling over the cooled crust. Drizzle half of the melted dark chocolate over the batter and gently swirl with a butter knife. Add the remaining batter and repeat with the remaining melted chocolate, creating a marbled effect.
06 - Bake 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 allow the cheesecake to cool gradually inside for 1 hour.
07 - Remove the cheesecake from the oven and transfer to the refrigerator. Chill for at least 4 hours or preferably overnight to fully set.
08 - Heat the heavy cream in a small saucepan until hot but not boiling. Pour over the chopped dark chocolate and let stand for 2 minutes. Stir until smooth and glossy, then blend in the peanut butter. Spread the ganache evenly over the chilled cheesecake and let set for at least 30 minutes before slicing.

# Expert Advice:

01 -
  • The swirl technique makes every slice look like it came from a bakery, even if your knife work is questionable.
  • That ganache topping is basically a chocolate peanut butter blanket, and it hides any cracks or imperfections underneath.
  • Six hours of waiting is honestly the hardest part, because everything else is surprisingly straightforward.
02 -
  • That slow cooling step in the oven is not optional, because rushing it is how you end up with a cracked crown on your cheesecake.
  • The center will look underdone when you take it out, but carryover heat finishes the job and that slight jiggle is exactly what you want.
03 -
  • Wipe your knife clean between every single cut and dip it in hot water for bakery perfect slices that show off those swirls.
  • Melt the chocolate for the filling ahead of time and let it cool to room temperature so it does not scramble the batter when you add it.

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