Go Back
A slice of creamy chocolate peanut butter cheesecake on a plate

Chocolate Peanut Butter Cheesecake

This decadent dessert combines rich cream cheese, smooth peanut butter, and velvety dark chocolate for an indulgent treat that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 30 cookies 30 Oreo cookies (340 grams) These cookies provide a rich, chocolatey base.
  • 1/4 cup 1/4 cup (56.5 grams) unsalted butter, melted The melted butter binds the cookie crumbs together.
For the cheesecake filling
  • 32 ounces 32 ounces (908 grams) cream cheese, room temperature Forms the creamy filling.
  • 1 cup 1 cup (198 grams) granulated sugar Sweetens the mixture.
  • 2/3 cup 2/3 cup (151 grams) sour cream, room temperature Enhances creaminess and adds slight tang.
  • 2 teaspoons 2 teaspoons vanilla extract Infuses the cheesecake with flavor.
  • 1/4 teaspoon 1/4 teaspoon salt Enhances sweetness.
  • 4 large 4 large eggs, room temperature Essential for binding.
  • 4.5 ounces 4.5 ounces (127.5 grams) dark chocolate, melted and cooled Brings rich flavor.
  • 1/2 cup 1/2 cup (135 grams) creamy peanut butter Adds smooth texture.
  • Chocolate ganache, melted chocolate, or melted peanut butter, for drizzling For topping.

Method
 

Make the crust
  1. Preheat your oven to 350 °F.
  2. Crush the Oreo cookies until fine crumbs, add melted butter, and mix well.
  3. Press the crumbs into the bottom and sides of a 9-inch springform pan.
  4. Bake for 10 minutes, then reduce the temperature to 325 °F.
Make the cheesecake
  1. Beat cream cheese and granulated sugar until creamy, about 2-3 minutes.
  2. Incorporate sour cream, vanilla extract, and salt, mixing until blended.
  3. Add eggs one at a time, mixing just enough to incorporate each.
Prepare the fillings
  1. Divide cheesecake mixture into two bowls.
  2. Fold melted dark chocolate into one bowl and creamy peanut butter into the other.
Assemble the cheesecake
  1. Prepare a water bath by placing the springform pan in a larger pan or wrapping it in foil.
  2. Pour peanut butter batter into the crust, followed by chocolate batter.
  3. Swirl for a marbled effect or keep layers distinct.
Bake the cheesecake
  1. Pour hot water into the outer pan halfway up the sides of the springform pan.
  2. Bake at 325 °F for 75 to 80 minutes until edges are set and center jiggles.
  3. Turn off the oven, crack the door, and cool for 30 minutes.
  4. Cool at room temperature for an hour, then chill in the refrigerator for at least 6 hours.
Unmold and decorate
  1. Carefully unmold cheesecake and decorate with toppings.

Notes

For a smoother cheesecake, ensure cream cheese is at room temperature. Consider using bittersweet chocolate for a more intense flavor.