Chocolate Peanut Butter Cheesecake Recipe
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.
- 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
