Go Back
- 2 cups cream cheese, softened - 1 cup creamy peanut butter - 2 cups heavy cream, cold The main ingredients for this cheesecake are simple yet rich. Cream cheese gives the cheesecake its base. It adds a creamy texture and tangy flavor. The peanut butter brings that nutty sweetness we all love. It pairs perfectly with the cream cheese. Heavy cream is essential for that light, fluffy texture. When whipped, it adds volume and airiness. - 1 ½ cups chocolate graham cracker crumbs - ½ cup unsalted butter, melted For the crust, I use chocolate graham cracker crumbs. These crumbs provide a sweet and chocolatey base. Mixing them with melted unsalted butter helps bind everything together. This crust is easy to make and adds a nice crunch. - ½ cup semi-sweet chocolate chips - Chopped salted peanuts To finish, I make a simple chocolate ganache. Melt semi-sweet chocolate chips over low heat until smooth. This ganache adds a glossy, rich chocolate layer on top. For an extra touch, sprinkle chopped salted peanuts. They add crunch and a salty contrast. This makes the dessert even more enjoyable. This cheesecake truly combines rich flavors with a creamy texture. Every bite is a treat! {{ingredient_image_2}} To start, take a mixing bowl. Combine 1 ½ cups of chocolate graham cracker crumbs and ½ cup of melted unsalted butter. Stir until the crumbs feel moist. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it is even and solid. Place the pan in the fridge to chill while you work on the filling. In a large bowl, mix 2 cups of softened cream cheese and 1 cup of creamy peanut butter. Use an electric mixer on medium speed. Beat until the mixture is smooth and creamy. Gradually add in 1 cup of powdered sugar. Mix well after each addition. Finally, stir in 1 teaspoon of pure vanilla extract to blend everything nicely. Now, take another chilled bowl. Pour in 2 cups of cold heavy cream. Use an electric mixer to whip it until stiff peaks form. This process takes a few minutes. Once whipped, gently fold the whipped cream into your peanut butter mixture. Use a spatula and be careful to keep the cream light and airy. Pour the lightened peanut butter cheesecake filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly. Cover the cheesecake and refrigerate for at least 4 hours. It needs to set and feel firm when touched. In a small saucepan, melt ½ cup of semi-sweet chocolate chips over low heat. Stir constantly until it is smooth. Once melted, remove it from the heat. Let the ganache cool slightly so it thickens. Drizzle the ganache over the set cheesecake, allowing it to cascade down the sides. If you want an extra touch, sprinkle some chopped salted peanuts on top. This adds a nice crunch. Carefully remove the cheesecake from the springform pan. Slice it into wedges and serve on dessert plates. Enjoy your rich and creamy chocolate peanut butter cheesecake! Using room temperature ingredients is very important. Soft cream cheese mixes easily. It helps create a smooth texture. Take the cream cheese and peanut butter out of the fridge first. Let them warm up for about 30 minutes. This makes a big difference. When whipping the cream, use a cold bowl. It helps the cream whip faster. Beat until stiff peaks form. Then, gently fold it into the peanut butter mix. Use a spatula and be kind. You want to keep that lovely airiness. This makes the cheesecake light and fluffy. Not a fan of chocolate graham crackers? You can use regular graham crackers instead. They still taste great! For a gluten-free option, try using gluten-free graham crackers. They work well and keep the flavor. Another option is to make a nut crust. Blend nuts like almonds or pecans with butter. This gives a nice crunch and flavor to your cheesecake. Presentation matters! Serve each slice on a pretty plate. Drizzle more chocolate ganache on top. A sprinkle of chopped peanuts adds a nice touch too. For an extra treat, add a dollop of whipped cream alongside. Pair your cheesecake with coffee or milk. They both balance the rich flavors. You can also serve it with a fresh fruit like strawberries. This adds a bright contrast to the creamy cheesecake. Pro Tips Chill the Bowl: Before whipping the heavy cream, place your mixing bowl in the freezer for about 10 minutes. This will help the cream whip faster and achieve a better consistency. Room Temperature Ingredients: Ensure that the cream cheese and peanut butter are at room temperature before mixing. This helps them blend smoothly without lumps. Use High-Quality Chocolate: For the ganache, opt for high-quality semi-sweet chocolate chips. The flavor difference will elevate your cheesecake. Let It Set: For the best texture, allow the cheesecake to set overnight in the refrigerator. This ensures it is fully firm and enhances the flavors. {{image_4}} You can make your cheesecake more fun by trying different nut butters. Almond butter or cashew butter can add a new taste. Each nut butter brings its unique flavor, making the cheesecake special. You can also add chocolate pieces into the filling. Chunks of dark chocolate or milk chocolate can make each bite exciting. Just fold them in before you chill the cheesecake. There are two main types of chocolate peanut butter cheesecake: no-bake and baked. A no-bake cheesecake is quick and easy. It sets in the fridge and is super creamy. A baked cheesecake has a firmer texture and a rich taste. You can also make mini cheesecakes. They are perfect for parties or snacks. Just use a muffin tin instead of a springform pan. You can change your cheesecake with seasonal ingredients. In the fall, try adding pumpkin puree for a warm flavor. A touch of cinnamon can enhance the taste too. For winter, you might add peppermint extract. It gives a fresh twist. These seasonal variations can make your cheesecake a hit at any gathering. To keep your cheesecake fresh, refrigerate it right after serving. Cover it well with plastic wrap or foil. This helps prevent it from drying out or absorbing other smells. If you want to freeze it, slice the cheesecake first. Wrap each slice in plastic wrap, then in foil. This keeps each piece fresh and easy to grab later. Homemade chocolate peanut butter cheesecake stays fresh in the fridge for about five days. If you freeze it, it lasts up to three months. Check for signs of spoilage. If you see any mold or smell something sour, it’s best to toss it. Fresh cheesecake should smell sweet and nutty. To enjoy your cheesecake cold, just take it out of the fridge. If you prefer it a bit warm, place it in the oven at a low temperature. Start at 200°F for about ten minutes. This warms it gently without cooking it more. Never use the microwave, as it can make the texture grainy. Yes, you can make this cheesecake ahead of time. I suggest preparing it one or two days before you serve it. This gives the flavors more time to blend. Chill it in the fridge for at least four hours. If you can, let it sit overnight. It will taste even better! You can use sugar substitutes if needed. Options like stevia or erythritol work well. Just make sure to check the package for correct amounts. Some substitutes are sweeter than sugar, so use less. This way, your cheesecake stays sweet without extra sugar. A cracked cheesecake can be fixed or prevented. To prevent cracks, don’t overmix the batter. Also, bake at a low temperature. If your cheesecake cracks, don’t worry! You can cover it with ganache or whipped cream. This makes it look nice and hides the cracks. Many desserts pair well with this cheesecake. You can serve it with a scoop of vanilla ice cream. Fresh berries also add a nice touch. For drinks, try coffee or a rich dessert wine. These options balance the sweet and creamy flavors. You can use crunchy peanut butter, but it will change the texture. Crunchy peanut butter adds a nice bite. It makes the cheesecake less smooth but still tasty. If you love the texture, go ahead and use it! This guide walks you through making a delicious Chocolate Peanut Butter Cheesecake. You learned about the key ingredients, like cream cheese and chocolate. Detailed steps helped you prepare the crust and filling, whip cream, and create ganache. I shared tips to perfect the texture and suggested variations. Enjoy experimenting with flavors and toppings. Remember to store cheesecake properly to keep it fresh. Happy baking!

Decadent Chocolate Peanut Butter Cheesecake

A rich and creamy cheesecake with a chocolate graham cracker crust, filled with peanut butter and topped with chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

  • 1.5 cups chocolate graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened at room temperature
  • 1 cups creamy peanut butter
  • 1 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream, cold
  • 0.5 cups semi-sweet chocolate chips
  • 1 pinch salt
  • optional chopped salted peanuts for garnish

Instructions
 

  • Prepare the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form a solid crust. Place the pan in the refrigerator to chill while you prepare the filling.
  • Make the Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and creamy peanut butter. Use an electric mixer to beat the mixture on medium speed until it reaches a smooth and creamy consistency. Gradually add in the powdered sugar, mixing well after each addition, then stir in the vanilla extract to combine.
  • Whip the Heavy Cream: In a separate chilled mixing bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form—this may take a few minutes. Once whipped, gently fold the whipped cream into the peanut butter mixture using a spatula, being careful to maintain the lightness of the whipped cream.
  • Layer the Cheesecake: Pour the lightened peanut butter cheesecake filling over the chilled crust in the springform pan. Use a spatula to gently smooth the top for an even finish. Cover and refrigerate the cheesecake for a minimum of 4 hours or until it is fully set and firm to the touch.
  • Prepare the Chocolate Ganache: In a small saucepan over low heat, melt the semi-sweet chocolate chips, stirring constantly until smooth. Remove from heat and allow the ganache to cool slightly, which will thicken it. Drizzle the ganache over the set cheesecake, letting it cascade attractively down the sides.
  • Garnish and Serve: If desired, sprinkle the chopped salted peanuts on top for an added crunch and flavor contrast. Carefully release and remove the cheesecake from the springform pan. Slice into wedges and serve.

Notes

For an elegant touch, drizzle additional chocolate ganache over the top and finish with a sprinkle of chopped peanuts.
Keyword cheesecake, chocolate, peanut butter