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
Ingredients
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
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Mary Clay Kline says
yum! this looks beautiful AND delicious.
Tutti Dolci says
What a dreamy cheesecake, I love that chocolate topping!
June Burns says
That looks amazing! I wouldn’t mind being snowed in if I had a slice of this on hand :)
Sarah | Broma Bakery says
I’m so sorry to hear your street hasn’t been plowed! That’s the worst. At least this cheesecake is keeping you company :)
Carrie says
I think snow storms are the worst…. But this cheesecake looks dynamite!
foodnessgracious says
Wow, there’s nothing quite like chocolate and peanut butter together :)
realfoodbydad says
This would make any situation a little better!
Lauren @ CGM says
We would have gladly taken your snow! It was 60 degrees here in Denver. Sigh. Let’s just eat this gorgeous cheesecake!
Allie says
I’m in the DC area as well and I am just so thankful we didn’t lose power. The summer storm in 2012 where people lost power for 3 weeks – that was scary. And hey, I got a snow day off from work both Friday *and* today, so I can’t complain!
And certainly, with cheesecake, it had to be a nice weekend inside :) Gorgeous photos as always, too.
Savory Simple says
That storm was the worst! We had just moved into our townhouse in and were totally unprepared. I hate being cold, but that was when I realized that it’s better to lose power in the winter (even though I’m really glad we didn’t this time). It’s much easier to bundle up than deal with 90 degrees and no AC.
Naomi Robinson says
My boys would love this! Bookmarked.
Laura Dembowski says
Stay safe in the snow! I hope it melts for you soon and you can get back to normal. I may have done more than one happy dance that for once we didn’t get buried in it.
This cheesecake would definitely offer comfort from the storm. Major yum!
Jennifer @ Seasons and Suppers says
That was an epic snow you got, but at least if you’re snowed in, you have this epic cheesecake!! Love peanut butter and chocolate and with cheesecake, it’s perfect!
PatisserieMakesPerfect says
This looks divine, I’ve never baked a cheesecake in a bain marie, but it makes total sense. I hope you’re not housebound for too much longer!
What should I eat for breakfas says
I can’t even imagine this amount of snow. In Berlin it’s wet and kind of warm lately. Cake looks amazing. The first I’ve noticed is this perfect chocolate cover :D
Rachel says
That is my dream cheesecake. Sorry about all the snow…That does suck getting all that dumped on you at once. I think we usually end up with snowfall totals anywhere between 48-58 inches each year, but that’s spread out over the course of 4-5 months. I admit though, there were a few moments of “welcome to my world!” ;)