This decadent Chocolate Peanut Butter Cheesecake has a chocolate graham cracker crust, peanut butter filling, and a bittersweet chocolate ganache topping.
I’m always a big fan of chocolate and peanut butter together. This cheesecake is no exception. There’s something about the combination that’s absolutely perfect, in my opinion.
I often find cheesecake heavy, so I prefer using a 10-inch springform and making a thinner cake. I also use sour cream to lighten up the texture of filling and make it less dense. If you only have a 9-inch springform pan, that will work fine. Just note that the layers will be thicker than they appear in these photos.
I recommend using a water bath to bake cheesecakes, which was a technique I found intimidating before trying it for the first time. I promise it’s not a big deal.
If you don’t have a roasting pan large enough to fit the springform pan, I suggest picking up a large disposable roasting pan from the grocery store. That’s what I use. I think mine cost $5 and it’s perfect.
Love chocolate and peanut butter desserts? Check out my Peanut Butter Nutella Mousse with Chocolate Cookie Crumble!
Chocolate Peanut Butter Cheesecake
for the chocolate crust
- 20 chocolate graham crackers (10 ounces)
- 6 ounces unsalted butter, melted
for the cheesecake layer
- 2 8-ounce packages cream cheese, room temperature
- 1 1/2 cups creamy peanut butter
- 1 cup granulated sugar
- 8 ounces (1 cup) sour cream, room temperature
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
for the ganache topping
- 4 ounces bittersweet chocolate, coarsely chopped
- 2 1/2 ounces unsalted butter, room temperature, cut into small cubes
- Preheat the oven to 350 degrees F. Grease a 10-inch springform pan liberally with softened butter (a 9-inch springform pan will also work but the results will look slightly different from the photos). Wrap the pan with aluminum foil on the bottom and up the sides.
- Break the graham crackers into a food processor. Pulse the machine several times to create crumbs, and then slowly add the melted butter with the food processor running. The mixture should resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Set aside, and then lower the oven temperature to 325 degrees F.
- In a stand mixer fitted with the paddle attachment (or with a large bowl and an electric hand mixer), combine the cream cheese, peanut butter, sugar and sour cream on medium speed until smooth. Add the eggs, one at a time, followed by the vanilla extract.
- Pour the filling into the springform pan, using a spatula to even out the top. Place the pan in a large roasting dish. Fill the pan with 1-2 inches of hot water (note: I find the easiest way to do this without creating any spills is to fill a large liquid measuring cup with hot water, place the roasting pan in the oven, and then carefully and quickly add the water right before closing the oven door).
- Bake the cheesecake until the center is almost completely set, approximately 70-80 minutes.
- Carefully remove from the oven. Place on a cooling rack in the refrigerator for 4 hours, or up to overnight. Once the cake is cool, remove the foil from the springform pan. Use a knife or offset spatula to carefully draw between the cheesecake and the pan, dislodging any areas that may have stuck before removing the sides of the springform pan.
- To prepare the ganache, place the bittersweet chocolate and butter in a medium-sized heatproof bowl over a pot of simmering water. Using a heatproof spatula, stir the mixture until melted and smooth. Allow the glaze to cool for 2-3 minutes until it starts to thicken up slightly. Starting at the center and moving outward in a circular motion, pour glaze over the chilled cheesecake, smoothing the top with a spatula.
- Because the chocolate ganache hardens when cold, I think this cake is best served at room temperature.
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