Cheesecake is good, but chocolate peanut butter cheesecake is even better! In fact, with a Nutter Butter crust and creamy peanut butter and chocolate filling, this might just be the best cheesecake ever.
If you’re looking for a crowd-pleasing dessert, this chocolate peanut butter cheesecake is it. It starts with that wonderful creamy texture and tanginess, with the addition of big peanut butter flavor and a hint of chocolate, along with the perfect crunch from the crust and peanuts.
Why You’ll Love This Chocolate Peanut Butter Cheesecake
- Easy to make. Mixing a cheesecake is, to me, one of the simplest things to do. Basically, everything goes in my stand mixer, and I let it do all the work. (The only tedious part of making a cheesecake is the time for baking and cooling!)
- Pure decadence. When you want a dessert that’s over-the-top and indulgent, cheesecake is always the answer, whether it’s brownie bottom chocolate cheesecake, Nutella swirl cheesecake bars, or this chocolate peanut butter cheesecake recipe.
- Perfect for every occasion. Whether it’s a holiday gathering, a birthday celebration, or just a weekend treat, this cheesecake will always be greeted with enthusiasm. No one can resist that chocolate and peanut butter combination!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crust:
- Peanut butter sandwich cookies – Nutter Butter or similar.
- Peanuts – Finely chop these by hand or pulse them in a small food processor.
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
Filling:
- Cream cheese – Full-fat cream cheese gives you the richest results.
- Dark brown sugar – Here’s the difference between dark brown sugar vs. light brown sugar.
- Cornstarch
- Sour cream – Again, I recommend full-fat.
- Eggs
- Vanilla extract – I like to use my homemade vanilla extract.
- Creamy peanut butter – We’re already adding chopped peanuts to the cheesecake, so opt for creamy peanut butter rather than chunky.
- Semisweet chocolate – Melt this, then let it cool slightly.
- Peanuts
Topping:
- White chocolate – Learn more: Types of Chocolate: A Home Baker’s Guide
- Creamy peanut butter
- Semisweet chocolate – You’ll also melt this and let it cool a bit.
How to Make Chocolate Peanut Butter Cheesecake
- Make the crust. Combine all of the ingredients and press them into a springform pan.
- Make the filling. Beat the first 4 ingredients until smooth, then mix in one egg at a time followed by the vanilla and peanut butter, then the melted chocolate, and finally the peanuts. Pour into the crust.
- Bake. Place the pan on a rimmed baking sheet and bake at 350ºF for 15 minutes, then reduce the temperature to 200ºF and bake for about 2 hours, or until the center is set. Turn the oven off.
- Cool. Run a knife along the edges of the cheesecake, then return it to the oven for 2 hours. Refrigerate overnight.
- Make the topping. Melt the white chocolate and peanut butter in the microwave or in a pan over low heat. Cool slightly, then spread over the chilled cheesecake. Drizzle the melted chocolate next and swirl.
- Chill. Return the cheesecake to the refrigerator until the topping is set.
Tips for Success
- Use regular peanut butter, not natural. Regular peanut butter has a more consistent texture and sweetness, ensuring better results.
- Soften the cream cheese. This will ensure a smooth and creamy texture for the chocolate peanut butter cheesecake filling. You can soften it by setting it out at room temperature for about an hour before mixing.
- Don’t over-mix. Over-mixing can lead to cracks in the cheesecake, so only mix the cheesecake batter until all ingredients are well combined.
- Allow time for chilling. Cheesecake needs time to set and chill in order to achieve the perfect texture.
- Don’t panic if the cheesecake cracks. You can cover it up with the topping. No one will ever know!
Variations
- Make a chocolate crust. Use Oreos or peanut butter-filled Oreos instead of Nutter Butter cookies if you want to add another chocolate element to this chocolate peanut butter cheesecake.
- Make it nut-free. Sunflower seed butter can be used as a substitute for peanut butter if you or someone you’re baking for has a nut allergy.
- Add a chocolate ganache layer. For an extra decadent touch, you can add a layer of chocolate ganache on top of the cheesecake instead of the chocolate and peanut butter swirl.
- Top it with candy. For a Cheesecake Factory style confection, top this cheesecake with chopped peanut butter cups, Reese’s Pieces, or Butterfinger bars.
How to Store
Store this chocolate peanut butter cheesecake in the refrigerator tightly wrapped (or in an airtight container) for up to 5 days.
Can I Freeze This Recipe?
You can freeze this recipe for up to 3 months. Wrap the cheesecake in a double layer of plastic wrap and a layer of aluminum foil to prevent freezer burn and thaw in the refrigerator before serving.
More Cheesecake Recipes
- Lemon Cheesecake
- Pineapple Cheesecake
- White Chocolate Raspberry Cheesecake
- No-Bake Cranberry Cheesecake
- Blueberry Cheesecake
Get the Recipe:
Chocolate Peanut Butter Cheesecake
Yield
12 to 14 servings
Prep Time
30 minutes
Cook Time
2 hours 15 minutes
Total Time
2 hours 45 minutes
This chocolate peanut butter cheesecake is creamy and rich, with crunchy peanuts and a Nutter Butter crust. It's always a crowd-pleaser!
Ingredients
For the crust:
- 2 cups crushed peanut butter sandwich cookies (e.g. Nutter Butters)
- 1/3 cup (42g) peanuts, finely chopped
- 1/2 cup (113g) unsalted butter, melted
For the filling:
- 32 ounces (907g) cream cheese, softened
- 1 cup (200g) firmly packed dark brown sugar
- 3 tablespoons cornstarch
- 1/2 cup (113g) sour cream
- 5 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (191g) creamy peanut butter
- 6 ounces (170g) semisweet chocolate, melted and slightly cooled
- 2/3 cup (83g) peanuts, chopped
For the topping:
- 6 ounces (170g) white chocolate
- 3 tablespoons (48g) creamy peanut butter
- 1 ounce (28g) semisweet chocolate, melted and slightly cooled
Instructions
To make the crust:
- Combine the crust ingredients until thoroughly combined.
- Press onto the bottom and partially up the sides of a lightly greased 10-inch springform pan. Set aside.
To make the filling:
- Preheat oven to 350°F.
- Beat together the cream cheese, brown sugar, cornstarch, and sour cream until smooth. Add the eggs one at a time, mixing well after each. Mix in the vanilla extract and peanut butter. Mix in the melted chocolate, followed by the peanuts. Pour the filling over the crust. (I recommend setting the pan on a lined rimmed baking sheet to catch any potential spills or leaks.)
- Bake for 15 minutes.
- Reduce oven temperature to 200°F, and bake for 2 hours to 2 hours 10 minutes, or until the center is set and doesn't look wet. Remove the cheesecake from the oven, and run a knife around the edges to loosen it from the pan.
- Return the cheesecake to the oven, turn the oven off, and leave the cheesecake in the oven for 2 hours.
- Refrigerate overnight.
To make the topping:
- Melt the white chocolate and peanut butter in a saucepan over low heat. (Or at half-power in the microwave in 30-second increments until melted) Cool to lukewarm.
- Spread the cooled topping over the chilled cheesecake.
- Drizzle the melted chocolate over the topping. Use the dull side of a knife to create a swirl design. Chill until the topping sets.
Notes
Recipe slightly adapted from I Love Cheesecake.
Store this chocolate peanut butter cheesecake in the refrigerator tightly wrapped (or in an airtight container) for up to 5 days.
Recommended Products
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20 Comments on “Chocolate Peanut Butter Cheesecake”
oh my GOODNASS. that looks awesome!
Mmmmm…yummy. I too used to be the Cheesecake lady at all of my gatherings, but I grew tired of it and so they only get them from time to time.
North Carolina? If you make ME a cheesecake, here in N.C., I’ll come pick it up. No problem.
It looks divine. But mine always crack.
Yummy! I agree that cheesecakes are one of the easiest things to make. I think of cheesecakes as small effort, big reward.
I can never refuse cheesecake, this one looks delicious!
I am constantly amazed at how peanut butter and chocolate can be combined in seemingly infinite ways. This cheesecake is gorgeous! And thanks for the book recommendation.
Wow…I’m a fanatic for any PB/chocolate combo…I’ll be trying this one day soon! Lovely!
beautiful! Although I’m not a huge fan of cheesecake, I know my best friend will love this!!!
I just checked out a bit of your blog – it’s so nice and you have wonderful pictures. I definitely will check out that cheesecake book.. looks insanely delicious!
wow, you can make me a cheesecake anytime as well! 😉
absolutely amazing – love the flavour comb. and the cookie crust sounds so delicious…! yum!
My husband would love this. Your dad is so lucky to have recieved something this delicious for his special day!
tis so cooooooooooooooooool and totaly awesoooooooooome!!!!!!!!!!!!!!!!!!!!!!!!!
I”m gonna try to make this!!!!!!!!!! It looks so good!!!
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I just made this cheesecake using the recipe you provided and it was absolutely AMAZING. It cracked a little but the white chocolate peanut butter topping covered it up. 🙂 Everyone loved it and it turned out gorgeous…even though I ended up drizzling the chocolate all over the place instead of neatly. I am definitely getting the book. Thanks! 🙂
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I use chunky peanut butter instead of adding chopped peanuts to the batter. One less step and ingredient. This is my most asked for cheesecake combination. Chocolate chunks can also be added to the batter for more chocolate.