Peanut Butter And Chocolate Cheesecake Recipes
This Chocolate Covered Peanut Butter Cheesecake is ultra creamy and the perfect marriage of chocolate and peanut butter! Featuring an oreo crust, creamy peanut butter cheesecake filling, and topped with with peanut butter chocolate ganache and peanut butter cups, it’s a true showstopper! And any leftovers freeze great!
Because we’re combining these iconic flavors into one of the most delicious cheesecake recipes I’ve ever baked… or tasted! Chocolate and peanut butter flow through every bite! And the combination of crunchy and creamy textures is truly a feast for the senses!
And it better be! Because cheesecake is not the quickest recipe to make! It’s a labor of love that involves a good amount of patience. But I promise, just one bite will make you a believer that this recipe is worth it all! So let’s dive into the details and get you on your way!
Instant Pot Peanut Butter Chocolate Cheesecake
Step 1 is making your oreo cookie crust! Which is thankfully very easy! You’ll need a full-size package of classic oreo cookies and a blender or food processor. Here in the states, a full-size package includes 37 oreo cookies, so if you can find the classic size, just combine smaller packages or buy the family size and just use 37 cookies. But make sure they’re the classic cookie in size and variety, because there are so many flavors out there now. And we want classic, not double stuff or any other variety.
Next, you’ll place those cookies (leave the cookies whole with the filling inside the cookie) in the body of your blender or food process, and and pulse until the cookies are fine crumbs! Then combine the cookie crumbs with melted butter and viola! You have an oreo cookie crust!
You’re going to press the crust into the bottom of a 9-inch springform pan. I like to use a small measuring cup to help me press it firmly into the bottom, and then halfway up the sides of the pan.
No Bake Chocolate Peanut Butter Cheesecake [+ Video]
You’ll partially bake this crust then set aside to cool as you make your peanut butter cheesecake batter! P.S. You can totally use graham crackers and make your favorite graham cracker crust for this recipe instead.
It’s crucial your ingredients are at room temperature for this part! That means your eggs, heavy whipping cream, and cream cheese should all sit outside of your fridge for at least 30 minutes. I actually prefer to let my cream cheese sit a little bit longer, because the softer it is the easier it is to blend!
Once your ingredients are good to go, you’ll blend the cream cheese and peanut butter together in a blender, food processor, or the bowl of a stand mixer fitted with the paddle or whisk attachment! I use JIF peanut butter, but any regular peanut butter brand will work! I don’t suggest using low-fat or low-sugar/natural varieties for this recipe! You’ll want to beat the cream cheese until it’s creamy and relatively lump free, then add the remaining ingredients!
Chocolate Peanut Butter Cup Cheesecake Cake
This recipe does call for a water bath! But I promise, it’s really a simple step that ensures your cheesecake will come out ultra smooth, creamy, and crack free! Here’s what you’ll need: a roasting pan or large skillet, heavy duty aluminum foil, and freshly boiled water. That’s it!
You’ll wrap the springform pan with the heavy duty foil, bringing the foil up and around the edges of the pan. It’s crucial to use the heavy duty foil variety, because the sheets are large enough that they cover the entire pan with no gaps! You literally cannot get a soggy crust if there’s nowhere for the water to enter! But just to be extra safe, I wrap my pan 3 times!
You made it! It’s time to pop that beautiful peanut butter cheesecake in the oven! You’re going to place your foil wrapped pan into a large roasting pan or skillet and place it on the middle rack in your preheated oven. Slowly fill the pan up with 2 inches of hot water, then carefully push the cheesecake into the middle of the rack, close the door, and bake for 1 hour and 20 minutes!
Frozen Chocolate Peanut Butter Cheesecake Pie
Once the cooking time is up, you’ll leave the cheesecake in the oven, with the door shut, but the oven turned off, for another 20 minutes. Then remove the cheesecake and place on a wire rack to cool completely. Finally, place the cheesecake in the fridge to chill for at least 6 hours, but preferably overnight!
In my opinion, this is the funnest part! First, you’re going to make your peanut butter ganache! Which is as easy as boiling cream and peanut butter, then pouring it over chopped chocolate (or very high quality chocolate chips). You’ll pour this over the cooled cheesecake, letting it drip down the edges. I suggest pouring a 1/2 cup at a time so you can control the flow a little better.
I like to make double the ganache amount so I can pipe chocolate peanut butter ganache rosettes all around the cheesecake. And then I add a mountain of milk chocolate and dark chocolate peanut butter cups on top! You could even throw some mini chocolate chips or peanut butter chips on there if you want to get crazy!
Chocolate Peanut Butter Cheesecake Cake With Dove Chocolate
P.S. If you want to skip the store bought peanut butter cups and make your own, I’ve got your back! Here’s my recipe for 5-Ingredient Peanut Butter Cups!
This cheesecake will keep, covered and stored in the refrigerator, for up to 3 days! Or, you can freeze the cheesecake (minus the ganache and candy) for up to 2 months! You’ll want to cool it completely in the fridge, then wrap it well in Saran Wrap and then a layer of foil, and then pop it in the freezer. Take it out the night before you plan on serving it and let it thaw in the fridge. Decorate with the ganache and candy a few hours before serving!
This Chocolate Covered Peanut Butter Cheesecake is ultra creamy and the perfect marriage of chocolate and peanut butter! Featuring an oreo crust, creamy peanut butter cheesecake filling, and topped with with peanut butter chocolate ganache and peanut butter cups, it's a true showstopper! And any leftovers freeze great!
Chocolate Peanut Butter Cup Cheesecake
Tried it and loved it? Snap a picture and share it with me on Instagram @ and by using the hashtag #Peanut butter lovers rejoice! This Peanut Butter Cheesecake recipe is a rich and decadent dessert that will have you drooling. A cookie crust filled with a creamy, luscious peanut butter cheesecake filling then topped with a layer of chocolate ganache, this is the ultimate dessert for the peanut butter lovers in your life!
If you’re a fan of peanut butter, then you must make this peanut butter flavored cheesecake! Loaded with nutty peanut flavor that’s balanced with the semi-sweet chocolate ganache, it’s a classic flavor combination that everyone will love.
The filling is velvety smooth and will practically melt in your mouth. Even better, I top my cheesecake with chopped peanut butter cups making each bite jam-packed with peanut butter flavor!
Peanut Butter Cheesecake With Chocolate Peanut Butter Crunch Topping
While there are a few components to this cheesecake, it’s worth the effort to make. Make sure you budget enough time, as there’s no rushing a cheesecake. Want another tasty cheesecake? Try my strawberry cheesecake recipe, blueberry cheesecake recipe, or chocolate cheesecake recipe.
Chocolate sandwich cookies — the crust recipe uses about a whole 15.35oz package of Oreos. You can use regular or double-stuffed Oreos. You can use graham crackers if you’re not a fan of chocolate sandwich cookies.
Butter — to help the crust hold together, you’ll need melted butter. Make sure to buy unsalted butter to keep the crust from tasting salty.
Peanut Butter Cheesecake (no Bake!)
Cream cheese — for the cheesecake batter, I recommend using full-fat cream cheese for the best flavor. Do not buy the spreadable type from a tub. Cold cream cheese will lead to a lumpy batter so always bring the cream cheese to room temperature beforehand.
Sour cream — to make the cheesecake filling soft, moist, and tender, you’ll need full-fat sour cream. It also provides a nice tangy flavor to the cheesecake. If you forgot to pick some sour cream up, try making my homemade sour cream with only three ingredients.
Peanut butter — make sure you buy creamy and not chunky peanut butter. I don’t recommend using natural peanut butter for the filling, as it’ll be too runny for the cheesecake filling.
Best Chocolate Peanut Butter Cheesecake Recipe
Heavy whipping cream — you’ll need heavy whipping cream to add moisture and soften the texture of the cheesecake. It’ll also be the base of the ganache.
2. Place in a medium mixing bowl, and stir in the melted butter until well combined. Press into the bottom and about 1½ inches up the side of a 9-inch springform pan covered with aluminum foil. Refrigerate while preparing the filling, or at least 30 minutes.
3. In the stand mixer bowl fitted with the paddle attachment, combine the cream cheese and sour cream. Beat on medium-low speed until smooth and creamy, then add the peanut butter.
Nigella's Chocolate Peanut Butter Cheesecake Recipe
6. Slowly pour in the cream and vanilla until fully combined. Pour the filling into the
Posting Komentar untuk "Peanut Butter And Chocolate Cheesecake Recipes"