Introduction

This Chocolate Peanut Butter Cheesecake is a rich and indulgent dessert that perfectly combines creamy peanut butter with smooth chocolate. It’s a crowd-pleaser that’s surprisingly simple to make at home.

Chocolate Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients

16 oz cream cheese, softened
1 cup peanut butter
8 oz chocolate, melted
3 large eggs

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a large bowl, beat the cream cheese until smooth and creamy.
Step 2: Add the peanut butter and melted chocolate to the cream cheese, mixing until well combined.
Step 3: Beat in the eggs one at a time until the batter is smooth and fully blended.
Step 4: Pour the batter into a prepared springform pan and bake for about 45-50 minutes, until the center is almost set but still slightly jiggly.
Step 5: Remove from the oven and allow the cheesecake to cool to room temperature, then transfer it to the refrigerator to chill for at least 4 hours, or overnight, before serving.

Tips & Variations

Use creamy peanut butter for a smoother texture, or try crunchy peanut butter for added crunch.
To enhance the chocolate flavor, stir in some chocolate chips or cocoa powder into the batter.
Add a graham cracker or chocolate cookie crust for extra texture.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat slightly at room temperature for creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of regular peanut butter?

Yes, you can use natural peanut butter, but it may make the cheesecake a bit less creamy due to its thinner consistency.

Do I need a water bath for baking this cheesecake?

A water bath is not necessary for this recipe, but if you prefer a very smooth texture and to prevent cracking, baking in a water bath can help.

Chocolate Peanut Butter Cheesecake Recipe

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★★★★★

4.4 from 71 reviews

This rich and creamy Chocolate Peanut Butter Cheesecake combines the smooth texture of classic cheesecake with the indulgent flavors of chocolate and peanut butter. Perfect for dessert lovers seeking a decadent treat with a perfect balance of sweet and nutty tastes.

Author: Marco
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 5 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cheesecake Base

24 oz (680 g) cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
3 large eggs
6 oz (170 g) semi-sweet chocolate, melted
1 teaspoon vanilla extract

Instructions

Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
Mix cream cheese and peanut butter: In a large mixing bowl, beat the softened cream cheese with the peanut butter until smooth and creamy using a hand mixer or stand mixer.
Add sugar and eggs: Gradually add the sugar, mixing well, then add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
Incorporate melted chocolate: Slowly pour the melted semi-sweet chocolate into the batter and fold it in gently until fully combined, creating a smooth chocolate-peanut butter mixture.
Pour batter into pan and bake: Transfer the batter into the prepared springform pan. Place the pan in the oven and bake for about 50-60 minutes, or until the center is almost set but still slightly jiggly.
Cool the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack for about 1 hour.
Chill the cheesecake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow it to set completely and enhance the flavors.
Serve: Remove the sides of the springform pan, slice, and serve chilled. Optionally, garnish with chocolate shavings or chopped peanuts for extra texture and presentation.

Notes

For best results, use room temperature cream cheese to avoid lumps in the batter.
Make sure eggs are added one at a time for a smooth, creamy texture.
Do not overbake; the cheesecake should remain slightly jiggly in the center when done.
Chilling time is essential to develop the flavor and proper texture.
Store leftovers refrigerated and consume within 3-4 days.

Keywords: Chocolate Peanut Butter Cheesecake, peanut butter dessert, baked cheesecake, creamy cheesecake, chocolate dessert