Chocolate Peanut Butter Cheesecake (Printable)
Rich chocolate and peanut butter swirl cheesecake on a crunchy cookie crust. A showstopping dessert for any occasion.
# 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 - 21 oz cream cheese, softened to room temperature
04 - 7 oz smooth peanut butter
05 - 1 cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ cup sour cream
09 - 3.5 oz dark chocolate, melted and slightly cooled
→ Topping
10 - ½ cup heavy cream
11 - 4.2 oz dark chocolate, finely chopped
12 - 2 tablespoons creamy peanut butter
13 - Chopped roasted peanuts for garnish (optional)
# How-To Steps:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with the melted butter in a bowl, mixing until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer until completely smooth and free of lumps. Add the peanut butter and blend until fully incorporated.
04 - Add the eggs one at a time, beating on low speed after each addition just until combined. Mix in the vanilla extract and sour cream, being careful not to overbeat.
05 - Divide the filling mixture evenly into two separate bowls. Stir the melted dark chocolate into one half, mixing until uniform. Leave the other half as the plain peanut butter mixture.
06 - Pour the chocolate filling over the cooled crust and spread into an even layer. Gently spoon the peanut butter filling on top. Run a butter knife through both layers in gentle, sweeping motions to create a marbled swirl effect.
07 - Bake for 50 to 60 minutes, until the edges are set and the center has a slight jiggle when gently shaken. Avoid opening the oven door during baking.
08 - Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracks from forming.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight before adding the topping.
10 - Heat the heavy cream in a small saucepan until steaming but not boiling. Remove from heat and add the chopped dark chocolate, stirring until the mixture is smooth and glossy. Stir in the peanut butter until fully blended. Let the topping cool slightly.
11 - Spread the peanut butter chocolate topping evenly over the chilled cheesecake. Garnish with chopped roasted peanuts if desired. Slice into 12 portions and serve chilled.
# Expert Advice:
01 -
- The marbled swirl looks like you spent all day on it, but the technique is surprisingly forgiving and honestly kind of fun.
- That ganache topping with peanut butter mixed in is the sort of thing you will want to eat off a spoon before it ever reaches the cake.
02 -
- Opening the oven door too early or dramatically will shock the cheesecake and cause cracks, so resist the urge to peek before fifty minutes are up.
- The overnight chill is not optional if you want clean slices because the filling needs that time to fully set and develop its proper creamy density.
03 -
- Wrap the outside of your springform pan tightly with heavy duty foil and place it in a roasting pan with an inch of hot water for a water bath effect, even without a full water bath, the steam keeps the top from drying out.
- The swirl is braver than you think so do a few confident drags rather than timid little ones because the bolder moves create the prettiest patterns.