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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Rakhee says
Snow is so beautiful when it falls and indeed gets so dirty by us all. Some years ago Holland had the same sort of winter (just worse because it iced for weeks) and the Dutch authorities just don’t think its necessary to clear side streets or sidewalks. It was horrible not being able to bike or step outside without wondering if you were going to break a limb!!! Enough of me complaining!
This cheesecake looks so scrumptious. And that chocolate on top is driving me insane! I just want to dip my finger in it. :)
Zainab @ Blahnik Baker says
My husband will die for this chocolate and peanut butter combo! Gorgeous!
cindy ensley says
Chocolate and peanut butter is my weakness, cheesecake is my husbands weakness…this could mean trouble. That chocolate layer on top is gorgeous.
Sarah @ Snixy Kitchen says
I’d endure a snow storm if I had leftovers of this cheesecake to chow down on!
Baking_ginger says
Peanut Butter and Chocolate are perfect partners. This looks absolutely scrumptious!
Lisa says
Is this supposed to have a chocolate graham cracker crust? The recipe only says mix graham cracker with butter…
Jennifer Farley says
Hi Lisa! Yes, I have chocolate graham crackers stated in the ingredients list.
Meriem @ Confessions of a Confectionista says
Gorgeous photography! That ganache looks dreamy!
EDVALDO BARROSO COSTA says
This has become one of my favorites!
Aysegul says
That is looking amazing. I will gonna try it asap. Thanks for the recipe.
Lori @ RecipeGirl says
Cheesecake perfection!
Ashley @ Wishes & Dishes says
The best combination there is!
Carrie says
So good and love the chocolate
Joanne says
OMG this is the most epic cheesecake. So good!
Barbara Schieving says
I’m a big fan of chocolate and peanut butter cheesecake.
Toni Dash says
This cheesecake does not disappoint! It was really AHHmazing!