Show-Stopping Peanut Butter Chocolate Cheesecake Recipe| GALMOF.com

An Iconic Pairing Perfected: The Joy of Peanut Butter and Chocolate Cheesecake

Few flavor combinations spark as much universal joy and craving as peanut butter and chocolate. It’s an iconic duo that satisfies both sweet and savory preferences, a comforting and exciting pairing that transcends age and occasion. And when you take this beloved combination and transform it into a rich, creamy, decadent cheesecake? That, my friends, is dessert perfection defined.

This Peanut Butter Chocolate Cheesecake is designed to be a show-stopper. It’s not just a simple cheesecake; it’s a celebration of textures and flavors layered together: a deep, dark chocolate cookie crust provides a slightly crunchy base, a velvety smooth peanut butter cheesecake filling delivers that classic creamy tang, a luxurious chocolate ganache offers a rich, slightly bittersweet counterpoint, and swirls of fluffy peanut butter frosting add extra indulgence and visual appeal. All finished with a fun assortment of peanut butter and chocolate candies for a playful touch.

Baking a cheesecake, especially a layered and decorated one like this, feels like a true accomplishment. While it requires patience and attention to detail, it’s entirely achievable for the home baker. Our detailed guide will walk you through each step, from creating the perfect crust to baking a crack-free cheesecake and mastering the decadent toppings.

This dessert is tailor-made for special occasions – birthdays, holidays, anniversaries, or any time you want to create a memorable culinary moment. It’s the kind of cake that elicits oohs and aahs when you bring it to the table and happy sighs with every single bite. If you’re a fan of peanut butter and chocolate, prepare to meet your new favorite cheesecake!

Building the Dream: Unpacking the Ingredients

Each component of this cheesecake contributes to its ultimate decadent profile. Using quality ingredients and having them prepared correctly is key to success.

For the Deep Chocolate Cookie Crust:

This crust provides a sturdy, flavorful base that perfectly complements the filling.

24 chocolate sandwich cookies (like Oreos): The foundation of the crust. Using the whole cookie, including the cream filling, adds flavor and moisture to the crust, helping it hold together. These provide a dark chocolate flavor that contrasts nicely with the peanut butter.
¼ cup (57g) unsalted butter, melted: The binder that holds the crushed cookies together. Melted butter coats the crumbs and helps the crust set firmly when chilled and baked. Using unsalted butter allows control over the saltiness.

For the Velvety Peanut Butter Cheesecake Filling:

The creamy, tangy heart of the cheesecake, infused with rich peanut butter flavor.

24 oz (680g) cream cheese, room temperature (3 standard packages): The essential base for any cheesecake. It must be fully softened to room temperature. Cold cream cheese will lead to a lumpy batter that is impossible to make smooth, affecting the texture of the baked cheesecake. Plan ahead and take it out of the fridge 1-2 hours beforehand.
1 cup (250g) creamy peanut butter (not natural style): Provides the primary peanut butter flavor and contributes to the creamy texture. It’s important to use conventional creamy peanut butter (like Jif or Skippy) rather than natural peanut butter. Natural peanut butter tends to separate oil, which can interfere with the cheesecake’s structure and cause a greasy texture.
1 cup (200g) granulated sugar: Sweetens the cheesecake base.
½ cup (100g) light brown sugar, packed: Adds moisture, a subtle caramel-like flavor, and contributes to a tender texture. Ensure it’s packed firmly into the measuring cup.
4 large Eggs, room temperature: Eggs provide structure, richness, and act as a binder. Using room temperature eggs helps them incorporate smoothly into the batter. Adding them one at a time helps prevent overmixing after their addition.
¼ cup (60ml) Heavy Cream: Adds extra richness and contributes to the creamy texture of the filling.
2 teaspoons Vanilla Extract: Enhances the flavors of both the cheesecake and the peanut butter.
½ teaspoon Salt: Balances the sweetness of the sugars and the richness of the other ingredients.
½ cup (85g) Mini Chocolate Chips: Adds little bursts of chocolate flavor and a slight textural contrast within the creamy filling. Using mini chips helps them distribute more evenly throughout the batter without sinking to the bottom.
½ cup (85g) Mini Peanut Butter Chips or chopped peanut butter cups: Reinforces the peanut butter flavor and adds more delightful chunks of the iconic combination. Mini chips are preferable for even distribution; if using small peanut butter cups, chop them into small pieces.

For the Smooth Chocolate Ganache:

A simple yet luxurious topping that provides a rich chocolate layer and signature drip.

1 cup (170g) semi-sweet chocolate chips: Provides the chocolate flavor and structure. Using good quality semi-sweet chocolate will result in a smoother, shinier ganache.
½ cup (120ml) heavy cream: The liquid that combines with the chocolate to create ganache.
1 tablespoon light corn syrup (optional, for shine): Adding a small amount of corn syrup helps give the ganache a beautiful glossy sheen and can help prevent sugar crystallization, resulting in a smoother texture. It doesn’t significantly impact the flavor.

For the Fluffy Peanut Butter Frosting:

A rich, pipeable frosting for decorative swirls.

½ cup (125g) creamy peanut butter: The base of the frosting, providing intense peanut butter flavor. Again, conventional creamy peanut butter is recommended for consistency.
¼ cup (57g) unsalted butter, softened: Adds richness and creates a classic buttercream texture when combined with powdered sugar and peanut butter. Must be properly softened.
1 cup (120g) powdered sugar: Sweetens and provides structure for a pipeable frosting. Sifting is recommended to prevent lumps.
2-3 tablespoons heavy cream: Adjusts the frosting’s consistency to make it smooth and pipeable. Start with 2 tablespoons and add more as needed.
½ teaspoon vanilla extract: Enhances the flavors.

For the Festive Topping:

Adding color, texture, and extra fun to the finished cheesecake.

½ cup assorted peanut butter and chocolate candies: This is where you get creative! Think Reese’s Pieces, chopped peanut butter cups, mini chocolate chips, chocolate candies, etc. A mix adds visual interest and varied texture/flavor.
2 tablespoons chopped peanuts (optional): Adds a salty crunch that pairs wonderfully with the sweet components.

Essential Equipment:

Having the right tools makes cheesecake baking much smoother.

9-inch springform pan: The ideal pan for cheesecakes, allowing easy removal of the sides without disturbing the delicate cake.
Food processor: Makes crushing cookies for the crust quick and easy into fine, uniform crumbs.
Electric mixer (stand or hand): Necessary for achieving a smooth, creamy cheesecake filling and fluffy frosting.
Piping bag with star tip: Optional but highly recommended for neatly piping the peanut butter frosting swirls.
Offset spatula: Useful for pressing the crust, smoothing the filling, spreading the ganache, and releasing the baked cheesecake edges.
Roasting pan (for water bath): A large pan is needed to create the water bath, essential for even, gentle baking.
Aluminum foil: Used to wrap the springform pan to prevent water from the water bath from leaking into the crust. Use heavy-duty foil and wrap tightly.

The Baking Journey: Step-by-Step Instructions

Baking a cheesecake involves precise steps, especially regarding mixing and temperature. Read through everything before you start.

Bake the Sturdy Chocolate Cookie Crust (Part 1)

Prepare Pan & Preheat Oven: Preheat your oven to 325°F (165°C). This lower temperature is ideal for baking cheesecakes. Prepare your 9-inch springform pan. To protect the crust from the water bath, wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil. Ensure the foil goes all the way up the sides.
Crush Cookies: Place the 24 chocolate sandwich cookies in a food processor. Pulse until the cookies are finely ground into crumbs. There should be no large chunks.
Combine with Butter: Add the ¼ cup (57g) of melted unsalted butter to the food processor with the cookie crumbs. Pulse again until the mixture is well combined and resembles wet sand.
Press into Pan: Pour the cookie mixture into the bottom of the prepared springform pan. Use the bottom of a glass or a flat measuring cup to firmly press the crumbs into an even layer covering the bottom of the pan and extending about 1 inch up the sides. Pressing firmly is crucial for a crust that holds together.
Bake the Crust: Place the pan with the pressed crust in the preheated oven and bake for 10 minutes. Pre-baking helps the crust set and become sturdier, preventing it from becoming soggy once the filling is added.
Cool Crust: Remove the baked crust from the oven and let it cool completely on a wire rack while you prepare the filling. Keep the oven on at 325°F (165°C).

Prepare the Creamy Peanut Butter Cheesecake Filling (Part 2)

Beat Cream Cheese: In a large bowl (using an electric mixer is recommended), beat the 24 oz (680g) of room temperature cream cheese on medium speed until it is completely smooth, creamy, and free of any lumps, about 2 minutes. Scrape down the sides of the bowl frequently.
Add Peanut Butter: Add the 1 cup (250g) of creamy peanut butter to the beaten cream cheese. Continue beating until the peanut butter is thoroughly combined and the mixture is smooth.
Incorporate Sugars: Gradually add the 1 cup (200g) of granulated sugar and ½ cup (100g) of packed light brown sugar to the mixture. Beat on medium speed until the sugars are well combined and the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
Add Eggs (One at a Time): Add the 4 large room temperature eggs, one at a time. Beat on low speed just until the yolk disappears and is incorporated before adding the next egg. Do not overmix the batter after adding the eggs. Overmixing at this stage can incorporate too much air, which expands during baking and then collapses as the cheesecake cools, potentially causing cracks.
Add Remaining Wet Ingredients: Mix in the ¼ cup (60ml) of heavy cream, 2 teaspoons of vanilla extract, and ½ teaspoon of salt. Mix on low speed just until smooth and combined. Do not overmix.
Fold in Chips: Remove the bowl from the mixer. Use a rubber spatula to gently fold in the ½ cup (85g) of mini chocolate chips and ½ cup (85g) of mini peanut butter chips or chopped peanut butter cups. Fold until the chips are evenly distributed throughout the batter.
Pour into Crust: Pour the finished cheesecake filling into the cooled, pre-baked chocolate cookie crust in the springform pan. Use an offset spatula to gently smooth the top surface of the filling.

Bake the Cheesecake (The Crucial Water Bath) (Part 3)

Set Up Water Bath: Carefully place the foil-wrapped springform pan containing the cheesecake filling into a larger roasting pan.
Add Hot Water: Fill the roasting pan with enough hot (preferably boiling) water to reach about halfway up the sides of the springform pan. Pour the water carefully to avoid splashing water onto the cheesecake. The water bath provides gentle, even heat, which helps the cheesecake bake slowly and evenly, reducing the risk of cracks and resulting in a creamier texture. It also adds moisture to the oven environment.
Bake: Carefully transfer the roasting pan with the cheesecake and water bath to the preheated 325°F (165°C) oven. Bake for 65-75 minutes. The cheesecake is done when the edges appear set (not liquidy) but the center still has a slight jiggle when you gently tap the side of the roasting pan. The very center will continue to set as it cools. Avoid overbaking, which can cause a dry or cracked cheesecake.
Cool in Oven (Crack Prevention): This step is essential for preventing cracks caused by sudden temperature changes. Turn off the oven. Prop the oven door open slightly (you can use a wooden spoon). Let the cheesecake cool gradually in the cooling oven for 1 hour.
Cool at Room Temperature: After the hour in the oven, carefully remove the roasting pan from the oven. Lift the springform pan out of the water bath (be careful, the water may still be warm). Place the cheesecake (still in the springform pan) on a wire rack. Run a thin knife or offset spatula carefully around the inside edge of the springform pan to loosen the cheesecake from the sides. This prevents the cheesecake from cracking as it cools and shrinks away from the pan. Let the cheesecake cool completely at room temperature.
Chill Thoroughly: Once completely cool at room temperature, cover the cheesecake (still in the springform pan) loosely with plastic wrap. Refrigerate for at least 6 hours, but preferably overnight. This long chilling period is crucial for the cheesecake to set completely and firm up to the correct texture for slicing and assembly.

Make the Chocolate Ganache (Part 4)

Prepare Chocolate: Place the 1 cup (170g) of semi-sweet chocolate chips or chopped chocolate in a heatproof bowl.
Heat Cream: Heat the ½ cup (120ml) of heavy cream in a small saucepan over medium heat or in a microwave-safe bowl until it just begins to simmer around the edges. Do not boil.
Melt Chocolate: Pour the hot cream directly over the chocolate in the bowl. Let stand, undisturbed, for 2 minutes.
Whisk Smooth: After 2 minutes, use a whisk or spatula to gently stir the cream and chocolate together, starting from the center and working outwards. Stir until the ganache is completely smooth, glossy, and uniform.
Add Corn Syrup (Optional): If using, stir in the 1 tablespoon of light corn syrup until fully incorporated.
Cool for Drip: Let the ganache cool at room temperature for 5-10 minutes, stirring occasionally. You want it to thicken slightly but still be pourable for the drip effect. Its consistency will determine how thick your drips are.

Make the Peanut Butter Frosting (Part 5)

Beat Peanut Butter & Butter: In a medium bowl (using an electric mixer), beat the ½ cup (125g) of creamy peanut butter and ¼ cup (57g) of softened unsalted butter until smooth and well combined.
Add Powdered Sugar: Gradually add the 1 cup (120g) of powdered sugar, beating on low speed until incorporated. Scrape down the sides of the bowl as needed.
Adjust Consistency with Cream: Add the heavy cream, 1 tablespoon at a time, beating until it reaches a smooth, pipeable consistency. You may need 2 or 3 tablespoons depending on the thickness of your peanut butter.
Add Vanilla: Stir in the ½ teaspoon of vanilla extract until combined.
Prepare for Piping: Transfer the peanut butter frosting to a piping bag fitted with a large star tip.

Assemble the Show-Stopping Cheesecake (Part 6)

Remove Pan Sides: After the cheesecake has been thoroughly chilled (at least 6 hours), remove it from the refrigerator. Unclasp and carefully remove the sides of the springform pan.
Pour Ganache Drip: Ensure your ganache has cooled to the correct temperature for dripping (test it on a spare glass). Carefully pour the ganache over the center of the chilled cheesecake. Use an offset spatula to gently spread it towards the edges, allowing it to naturally drip down the sides. Control the amount poured near the edge to create longer or shorter drips.
Set Ganache: Refrigerate the cheesecake for 10 minutes to allow the ganache drip to set slightly before piping the frosting.
Pipe Frosting: Remove the cheesecake from the refrigerator. Pipe swirls of the peanut butter frosting around the top edge of the cheesecake, following the line of the ganache drip.
Add Toppings: Sprinkle the center area within the piped frosting swirls generously with the assorted peanut butter and chocolate candies and the chopped peanuts (if using).
Final Chill: Refrigerate the assembled cheesecake for at least 30 minutes before slicing and serving to ensure the ganache and frosting are fully set.

Expert Tips for Cheesecake Perfection

Baking a cheesecake can be intimidating, but these tips will help you achieve a smooth, creamy, crack-free masterpiece!

Properly Softened Cream Cheese: This is the absolute most crucial step for a smooth filling. If you forget to take it out, you can gently microwave unwrapped blocks for 15-20 seconds per block (checking frequently), but room temperature is best.
Do NOT Overmix After Eggs: Beat the cream cheese and sugars until smooth before adding the eggs. Once the eggs are added, beat on low speed just until the yolk disappears into the batter. Overmixing incorporates excess air, which causes cracks.
The Water Bath is Your Friend: Don’t skip the water bath! It provides gentle, even heat and a moist environment, which are the best defenses against a cracked cheesecake surface and ensures a creamy texture.
Cooling Method Matters: Cooling the cheesecake gradually in the turned-off oven prevents a sudden temperature drop that can cause cracks. Running a knife around the edge after initial cooling also helps, as the cheesecake naturally shrinks slightly.
Room Temperature Ingredients for Toppings Too: Ensure butter for frosting and heavy cream for ganache are at the correct temperature (softened butter, hot cream over chocolate) for smooth results.
Test Ganache Consistency: Before pouring the ganache on the cake, test a small amount on the back of a spoon or the side of a glass to see how it drips. If it’s too thin, let it cool longer. If too thick, gently warm it.
Slicing Technique: For beautiful, clean slices, use a large, sharp knife. Dip the knife in hot water and wipe it completely dry with a towel before making each cut. This prevents the cheesecake and toppings from sticking to the knife.
Springform Pan Care: Ensure your springform pan is in good condition with a tight seal. Wrapping tightly with heavy-duty aluminum foil is the best way to prevent water leaks from the water bath.

Serving Your Masterpiece: Presentation & Pairings

This Peanut Butter Chocolate Cheesecake is a celebration in itself, but thoughtful presentation and pairings can enhance the experience.

Presentation: Serve the whole cheesecake on a cake stand to showcase its height and decorations before slicing. The colorful candy topping is naturally eye-catching.
Cutting: Use the hot knife method mentioned above for the cleanest slices. Cut the cheesecake while it’s cold and firm from the refrigerator.
Individual Slices: Serve individual slices on dessert plates. You can add extra drizzles of caramel or chocolate sauce, a dollop of whipped cream, or a few extra candies/nuts to the plate alongside the slice.
Pairings:
- Drinks: A tall glass of cold milk is a classic pairing for peanut butter and chocolate. Coffee, espresso, or a stout beer also pair well with the rich flavors.
- Flavors: The cheesecake is rich on its own, but a small side of fresh raspberries or a scoop of vanilla ice cream can offer a nice contrast.

Planning Ahead: Serving, Storage, and Make-Ahead

Cheesecake is an excellent dessert for making ahead, which is a huge plus for entertaining!

Make Ahead: This cheesecake is perfect for making 1-2 days ahead of when you plan to serve it. The flavors actually deepen and meld beautifully during refrigeration. Bake and chill the cheesecake (Part 1, 2, and 3 of instructions). Make the ganache and peanut butter frosting (Part 4 and 5) the day you plan to assemble and serve, or make them ahead and store them (see below).
Assembly Timing: Assemble the cheesecake with the ganache, frosting swirls, and candy toppings (Part 6) several hours before serving, allowing the ganache and frosting to set completely. For the absolute freshest appearance of the candy toppings (especially if using softer candies), you can add them within an hour or two of serving.
Refrigerator Storage: Store leftover cheesecake covered in the refrigerator. A cheesecake carrier is ideal. If you don’t have one, cover the cut surfaces with plastic wrap to prevent them from drying out, and then cover the entire remaining cheesecake loosely. It will keep well in the refrigerator for up to 5 days.
Bringing to Room Temperature: For the best flavor and creamy texture, let slices of chilled cheesecake sit at room temperature for about 15-20 minutes before serving.
Freezing Baked Cheesecake: Baked cheesecake freezes very well. Ensure the cheesecake is completely cooled and chilled. You can freeze the whole cheesecake (without toppings) or freeze individual slices.
- Whole Cheesecake: Remove the springform pan sides. Place the cheesecake on a cardboard cake round or a plate. Freeze until firm. Once firm, wrap the cheesecake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. Place in a freezer-safe bag or container.
- Individual Slices: Place slices on a plate or baking sheet and freeze until firm. Wrap each individual slice tightly in plastic wrap, then foil. Place in a freezer-safe bag or container.
- Thawing: Thaw frozen cheesecake (whole or slices) overnight in the refrigerator. Add fresh toppings (ganache, frosting, candy) after thawing if they were frozen separately or omitted before freezing.
Storing Components Separately: Unused ganache and peanut butter frosting can be stored covered in the refrigerator for up to 1 week. Reheat ganache gently and re-whip frosting before using.

Sweet Twists: Delicious Variations

While the classic is amazing, here are some ideas to customize your Peanut Butter Chocolate Cheesecake:

Different Crusts:
- Peanut Butter Cookie Crust: Use crushed peanut butter cookies instead of chocolate sandwich cookies for the base.
- OREO & Peanut Butter Swirl Crust: Mix crushed Oreos with crushed peanut butter cookies for the crust.
- Add Nuts: Add ½ cup of finely chopped peanuts to the cookie crust mixture before pressing it into the pan.
Filling Variations:
- Peanut Butter Cup Swirl: Gently swirl some warmed, slightly thinned creamy peanut butter directly into the cheesecake filling before adding the chips and pouring into the crust.
- Chocolate Swirl: Gently swirl some cooled, melted semi-sweet or dark chocolate into the cheesecake filling before adding the chips.
- Nutella Swirl: Substitute the peanut butter with Nutella for a chocolate-hazelnut cheesecake.
Different Ganache: Use milk chocolate or dark chocolate for the ganache instead of semi-sweet, depending on your preference for sweetness.
Frosting Combinations: Make a classic chocolate buttercream or a combination peanut butter and chocolate frosting (swirl melted chocolate into part of the peanut butter frosting).
Mix-in Mania: Increase the amount or variety of chips/candies folded into the filling. Add chopped Reese’s Peanut Butter Cups, chopped peanuts, or miniature marshmallows.
Topping Ideas: Add other peanut butter/chocolate candies (like M&M’s Peanut Butter, Snickers slices), chopped peanuts, chocolate shavings, or a sprinkle of flaky sea salt on top of the ganache.

Answering Your Cheesecake Questions (FAQ)

Cheesecake baking can bring up questions! Here are answers to some common ones:

Q: My cheesecake cracked on top! Why did this happen? A: Cracks are common in cheesecakes and are usually caused by one or a combination of factors:

Overmixing: Incorporating too much air into the batter, especially after adding the eggs. The air expands during baking and collapses as it cools.
Baking Too Hot or Too Long: High heat or overbaking dries out the cheesecake and causes it to pull and crack. The water bath helps prevent this.
Cooling Too Quickly: A sudden temperature change (taking the cheesecake directly from the hot oven to room temperature) can cause it to contract rapidly and crack. Cooling gradually in the oven with the door cracked, and then at room temperature, helps prevent this.
Sticking to the Pan: Forgetting to loosen the edges of the cheesecake from the springform pan after baking can cause cracks as the cheesecake cools and shrinks.

Q: My cheesecake still seems very jiggly in the center after baking time. Is it done? A: A slight jiggle in the very center (about the size of a silver dollar) is perfectly normal and desired for a creamy cheesecake. The center will continue to set as it cools. If the entire cheesecake jiggles like liquid, it needs more time. Bake in 5-10 minute increments until only the center has a slight jiggle.

Q: Can I bake this cheesecake without a water bath? A: While some baked cheesecake recipes exist that don’t use a water bath, it is highly recommended for this recipe to achieve the best texture and minimize cracking. Without a water bath, the edges are more likely to overbake before the center sets, resulting in a drier, possibly cracked cheesecake. The water bath provides gentle, even heat and moisture.

Q: Can I use natural peanut butter? A: It is best to use conventional creamy peanut butter (like Jif or Skippy) for consistent results in baked cheesecake. Natural peanut butter’s tendency to separate oil can interfere with the cheesecake’s structure and texture, potentially leading to a greasy or less stable filling.

Q: Can I make this cheesecake in a different size pan? A: Yes, but you will need to adjust baking time and potentially ingredient quantities.

For a 9 or 10-inch pan (larger volume): The recipe uses a standard 9-inch. If using a 10-inch, the cheesecake will be slightly shorter; you can increase ingredients by about 1.25x. Baking time might be similar or slightly less depending on the volume increase.
For an 8-inch pan (smaller volume): You could try scaling the recipe down by about 0.75x, or the cheesecake will be significantly taller and require a longer baking time. You’d definitely need a deep 8-inch springform.
Always check for the center jiggle test regardless of pan size.

A Sweet Masterpiece Awaits!

Baking this Peanut Butter Chocolate Cheesecake is a journey worth taking. From the inviting aroma that fills your kitchen to the moment you present that beautifully decorated dessert, it’s an experience filled with anticipation and delight. The classic flavors of peanut butter and chocolate are celebrated in every creamy, crunchy, rich layer.

This is more than just a dessert; it’s a gesture of celebration, a promise of indulgence, and a guaranteed crowd-pleaser.

I hope you feel inspired to tackle this show-stopping cheesecake! The result is well worth the effort.

If you bake this Peanut Butter Chocolate Cheesecake, please share your experience! Leave a comment below and let me know how it turned out or what candies you used for the topping!

More Decadent Desserts You’ll Love:

Craving more sweet indulgences or recipes featuring your favorite flavors? Check out these other recipes from Galmof.com:

Link to No-Bake Strawberry Crunch Cheesecake: If you enjoyed the cheesecake aspect, try this easier no-bake version with a fruity twist!
Link to Ultimate Brownie Recipe: For a classic chocolate fix, our ultimate brownie recipe is hard to beat.
Link to Easy No-Bake Coconut Balls: Another easy, no-bake dessert that’s perfect for parties and uses simple ingredients.
Link to Ultimate Chocolate Cake: If you’re a chocolate lover, try our classic chocolate cake recipe – perfect on its own or with various frostings!

Baking a Show-Stopping Peanut Butter Chocolate Cheesecake