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Ultimate Chocolate Peanut Butter Cheesecake

April 5, 2020 by Tina Verrelli 9 Comments
Modified August 16, 2020 at 9:19 pm

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I am so excited about this cheesecake!! It is absolutely delicious! The creamy peanut butter cheesecake filling sits atop an Oreo crumb crust and is topped with rich chocolate ganache!

The filling is super creamy and peanut buttery with a nice tang from the cream cheese. I love how each bite brings together the texture of the crumb crust, creamy filling and smooth chocolate ganache!

I first made this cheesecake a year ago for our Easter celebration, it reminds me of a cheesecake version of your favorite chocolate peanut butter Easter egg candy! mmm…I look forward to enjoying a few Zitner’s peanut butter eggs every spring!

Make chocolate cookie crumb crust.
Press crust into springform pan and bake.
Mix the filling until smooth and fluffy.
Pour filling over cooled crust.
Smooth top of filling and place pan on 2 sheets of heavy duty a luminum foil and gently fold up along sides of pan.
Place foil wrapped pan in large roasting pan in oven.
Add hot water to roasting pan to make “water bath”. Bake, then cool and refrigerate.
On the day you want to serve, top with chocolate ganache, whipped cream and mini peanut butter cups.

Perfect Picture for Pinterest: ⬇️

Ultimate Chocolate Peanut Butter Cheesecake

I am so excited about this cheesecake!! It is absolutely delicious! The creamy peanut butter cheesecake filling sits atop an Oreo crumb crust and is topped with a rich chocolate ganache topping! The filling is super creamy and peanut buttery with a nice tang from the cream cheese. I first made one a year ago for our Easter celebration! It reminds me of the cheesecake version of your favorite chocolate peanut butter Easter egg candy!
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Dessert
Keyword: Cheesecake, Dessert
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 34 minutes
Servings: 1 9-inch cheesecake

Ingredients

Chocolate Crumb Crust:

  • Non-stick baking spray or butter to grease pan
  • 24 chocolate sandwich cookies regular Oreos
  • 4 tablespoons melted butter

Filling:

  • 2 pounds (4, 8-oz. packages) cream cheese at room temperature (I use Philadelphia Brand)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • 3 large eggs + 1 yolk at room temperature
  • 1 cup creamy peanut butter regular, not all-natural variety, I used Jif
  • 1 cup sour cream at room temperature

Chocolate Ganache Topping:

  • 1/2 cup heavy cream
  • 1/2 cups semi-sweet chocolate chips or milk chocolate chips

Optional Garnish:

  • whipped cream
  • mini peanut butter cups

Instructions 

Chocolate Crumb Crust:

  • Preheat oven to 350 degrees.
  • Lightly grease 9” springform pan with non-stick baking spray or butter.
  • Use food processor or chopper to grind cookies to crumbs. (Could alternatively crush in a zip top bag.)
  • Add melted butter to crumbs and mix to combine.
  • Press crumbs into bottom of prepared pan. Use flat bottomed measuring cup or spatula to flatten/compress crumbs.
  • Bake for 8-10 minutes, then cool completely.

Peanut Butter Cheesecake Filling:

  • Increase oven temperature to 425 degrees.
  • Heat a kettle of water to boiling. (8-12 cups)
  • Beat cream cheese and sugar until light and fluffy. (I use a stand mixer with flex edge beater.) Mix in cornstarch, then vanilla. Add eggs one at a time. Mix in peanut butter, then sour cream. Make sure to scrape bottom of bowl, then mix some more to ensure everything is thoroughly mixed. It should have a smooth and satiny texture.
  • Pour filling into pan with cooled crust, gently smooth top and tap pan on counter a couple times to eliminate any large pockets of air.

Bake Using Water Bath:

  • Lay 2, 17-inch long sheets heavy duty (18” width) aluminum foil criss-crossed on counter.
  • Lay filled pan in center of foil sheets and gently fold up foil around pan. It doesn’t have to be tightly pressed around pan - make sure not to create any holes in the foil.
  • Place foil wrapped pan in roasting pan.
  • Place roasting pan with cheesecake in preheated oven. (lower center rack) Gently pour hot water into roasting pan, taking care to not splash onto cheesecake. The water should come about half-way up the springform pan.
  • Bake at 425 for 10 minutes.
  • Reduce oven temperature (keep oven door closed) to 200 degrees and bake for 45 minutes.
  • Turn off oven and allow cheesecake to cool (in the oven) with oven door slightly ajar for 3 hours. (I tuck the end of a wooden or silicone spoon into the top corner of the oven door.)
  • Remove from oven (careful not to splash water) remove cheesecake from water bath. Unwrap the foil. Run a thin knife or spatula around the edge of the cheesecake to make sure it is released from the pan.
  • Place cheesecake in refrigerator uncovered until chilled a bit. (helps prevent condensation on plastic wrap) Then cover with plastic wrap and refrigerate 4 hours or overnight.
  • You can refrigerate for up to 4 days or freeze for up to 3 months wrapped tightly in foil. Thaw overnight in the refrigerator.

Chocolate Ganache Topping:

  • Run a thin knife or spatula around the edge of the cheesecake to make sure it is released from the pan. Remove outside of springform pan. If there is moisture on top of cheesecake, you can gently lay a paper towel on top to absorb the moisture.
  • Place chocolate chips in medium heat-proof bowl. Heat heavy cream to simmering in saucepan or microwave. Pour hot cream over chocolate chips and allow to sit for a minute or two. Stir until the chocolate chips melt into the cream and become a smooth mixture. (If the mixture cools before all the chocolate chips melt, you can microwave for about 20 seconds.)
  • When the ganache is smooth and has cooled/thickened - but is still pourable... Pour ganache over cheesecake and use an offset spatula or back of a spoon to spread over the surface allowing some to drip over the edge. Chill for 20 minutes to set ganache. Garnish if desired with whipped cream and mini peanut butter cups.
  • Take out of refrigerator for 20-30 minutes before serving. For clean cutting of slices, I dip the knife in warm water and wipe clean before each cut.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Dessert, Easter, Holiday Recipes Tagged With: cheesecake, chocolate peanut butter cheesecake, mailchimp, Oreo crust, peanut butter cheesecake

Reader Interactions

Comments

  1. Dolly

    March 15, 2019 at 9:16 am

    Oh my goodness you’ve done it now! I must make this, it looks so delicious! Thanks Tina for the recipes!

    Reply
    • Christina Verrelli

      March 15, 2019 at 9:37 am

      Thanks Dolly! Let me know how it goes!!

      Reply
  2. Glenda pergola

    March 17, 2019 at 4:46 pm

    How do I print this

    Reply
    • Christina Verrelli

      March 17, 2019 at 5:11 pm

      Hi Glenda – there’s a blue printer icon in the upper right corner of the recipe – click that ( :

      Reply
    • LISA

      December 25, 2020 at 1:48 pm

      Um, you click print and select the printer. But I just screenshoted all the important parts and went off of that.

      Reply
  3. Michelle Mann

    March 25, 2019 at 10:56 pm

    I made your peanut butter cheesecake this weekend. It is yummy and easy to make. Thanks Tina.

    Reply
    • Christina Verrelli

      March 26, 2019 at 7:34 am

      Hi Michelle! So glad you enjoyed the cheesecake!! Thanks for letting me know! ❤️

      Reply
  4. Kathy-Lynn Enright

    December 23, 2020 at 9:41 am

    5 stars
    My Family Loved this Cheesecake!!! Thank You!!

    Reply
    • Christina Verrelli

      December 23, 2020 at 11:23 am

      Thanks for letting me know Kathy-Lynn!! Happy Holidays to your and your family!

      Reply

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