Introduction

This rich and indulgent chocolate peanut butter cheesecake combines creamy peanut butter with a smooth chocolate ganache and a crunchy Oreo crust. It’s a perfect dessert for peanut butter lovers seeking a luxurious treat that’s sure to impress.

The Best Chocolate Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients

28 Oreos
8 tbsp unsalted butter (melted)
¼ tsp kosher salt
32 oz cream cheese (room temperature)
1 cup brown sugar
½ tsp kosher salt
2 tsp vanilla extract
4 eggs (room temperature)
2 egg yolks (room temperature)
1¼ cups peanut butter (Skippy Natural Creamy recommended)
⅔ cup sour cream (room temperature)
1¼ cups heavy cream
1 cup heavy cream
1 cup semi-sweet chocolate (good quality)
½ cup puppy chow (store-bought or homemade)
½ cup pretzels
⅓ cup Cheez-Its
½ tsp flaky sea salt

Instructions

Step 1: Preheat the oven to 350°F and lightly spray a springform pan with non-stick cooking spray.
Step 2: In a food processor, blend the Oreos, melted butter, and ¼ tsp kosher salt until fine crumbs form.
Step 3: Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan using a measuring cup. If the cup sticks, wipe it clean and spray lightly with non-stick spray.
Step 4: Bake the crust for 10-12 minutes, then cool on a cooling rack. Reduce oven temperature to 325°F.
Step 5: In a stand mixer fitted with the paddle attachment, beat the cream cheese on low for 1 minute until smooth.
Step 6: Add brown sugar and ½ tsp kosher salt, mixing until fully blended and smooth.
Step 7: Mix in the vanilla extract.
Step 8: With the mixer on low, add the eggs and yolks one at a time, mixing fully after each addition and scraping down the bowl sides.
Step 9: Stir in the peanut butter and sour cream on low until smooth, then add 1¼ cups heavy cream and mix until incorporated.
Step 10: Wrap the bottom and sides of the springform pan with multiple layers of heavy-duty aluminum foil to prevent water from leaking into the crust.
Step 11: Pour the cheesecake filling into the cooled Oreo crust. Gently drop the pan onto the counter from about ½ inch height several times to release air bubbles.
Step 12: Place the springform pan inside a roaster pan and add warm water until it reaches halfway up the side of the springform pan.
Step 13: Bake for 1 hour and 15 minutes at 325°F. Then turn the oven off and leave the cheesecake inside with the door shut for an additional 45 minutes.
Step 14: Remove the cheesecake from the oven and let it cool on a cooling rack at room temperature for 2-3 hours. Then refrigerate for 4-5 hours or overnight.
Step 15: To prepare the chocolate ganache, heat 1 cup heavy cream in a small saucepan over low to medium heat until it just starts to simmer. Do not boil.
Step 16: Chop the semi-sweet chocolate and place in a heatproof bowl. Pour the hot cream over the chocolate and cover tightly with plastic wrap. Let sit for 3-4 minutes.
Step 17: Remove the plastic wrap and slowly stir the ganache until smooth and glossy.
Step 18: Let the ganache set for a few minutes, then spread evenly over the chilled cheesecake.
Step 19: Sprinkle puppy chow, pretzels, and Cheez-Its on top of the ganache. Allow the ganache to set at room temperature or in the fridge.
Step 20: Once the ganache is set, sprinkle flaky sea salt evenly over the top. Serve and enjoy!

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and better mixing.
For a saltier crunch, try adding chopped salted peanuts or pretzel sticks to the topping.
Make your own puppy chow for a homemade touch by coating Chex cereal with peanut butter, chocolate, and powdered sugar.
To prevent cracks in the cheesecake, avoid overmixing the batter and follow the water bath baking method carefully.

Storage

Store the cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It keeps well for up to 4-5 days. For best texture, allow slices to come to room temperature for 15-20 minutes before serving. You can also freeze the cheesecake for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with other chocolate sandwich cookies or even graham crackers for a different flavor and texture. Adjust the amount of butter if needed to get a firm crust.

How do I prevent the cheesecake top from cracking?

Use room temperature ingredients and mix the batter just until smooth without overbeating. Baking the cheesecake in a water bath helps maintain an even temperature and reduces cracking. Also, avoid opening the oven door during baking.

The Best Chocolate Peanut Butter Cheesecake Recipe

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4.6 from 101 reviews

Indulge in the rich and creamy delight of the Best Chocolate Peanut Butter Cheesecake. This decadent dessert features a crunchy Oreo crust, a smooth peanut butter-infused cheesecake filling, and a luscious chocolate ganache topping, finished with a crunchy mix of puppy chow, pretzels, and Cheez-its for a perfect blend of sweet and salty flavors.

Author: zara
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 7 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

28 Oreos
8 tbsp unsalted butter (melted)
¼ tsp kosher salt

Cheesecake Filling

32 oz cream cheese (room temperature)
1 cup brown sugar
½ tsp kosher salt
2 tsp vanilla extract
4 eggs (room temperature)
2 egg yolks (room temperature)
1¼ cups peanut butter (Skippy Natural Creamy)
⅔ cup sour cream (room temperature)
1¼ cups heavy cream

Chocolate Ganache

1 cup heavy cream
1 cup semi-sweet chocolate (good quality)

Toppings

½ cup puppy chow (store bought or homemade)
½ cup pretzels
⅓ cup Cheez-its
½ tsp flaky sea salt

Instructions

Making the Crust: Preheat the oven to 350°F and lightly spray the inside of a springform pan with non-stick cooking spray. Blend the Oreos, melted butter, and kosher salt in a food processor until finely crumbed. Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan using a measuring cup. If crumb sticks to the cup, wipe it off and lightly spray it with non-stick spray. Bake the crust for 10-12 minutes, then cool on a rack.
Preparing for Baking: Reduce oven temperature to 325°F.
Making the Cheesecake Batter: In a stand mixer bowl with a paddle attachment, beat cream cheese on low speed for 1 minute. Add brown sugar and salt, mixing on low until smooth. Mix in vanilla extract. With mixer on low, add eggs and egg yolks one at a time, fully incorporating each and scraping down the bowl sides between additions. Blend in peanut butter and sour cream on low speed until smooth, then add heavy cream and mix until fully incorporated.
Setting up the Pan: Wrap the bottom and sides of the springform pan with heavy-duty aluminum foil in multiple layers to prevent water leaks during baking. Pour the cheesecake filling over the cooled Oreo crust. Tap the pan gently on the counter from about ½ inch height several times to release air bubbles.
Baking the Cheesecake: Place the wrapped springform pan inside a larger roaster pan and add warm water halfway up the sides of the springform pan to create a water bath. Bake at 325°F for 1 hour and 15 minutes. Turn the oven off and leave the cheesecake inside with the door shut for an additional 45 minutes to finish cooking gently.
Cooling the Cheesecake: Remove the cheesecake from the oven and cool on a rack at room temperature for 2-3 hours. Then refrigerate for 4-5 hours or overnight to fully set.
Making the Chocolate Ganache: Heat 1 cup heavy cream in a small saucepan over low to medium heat until it just begins to simmer, avoiding boiling. Meanwhile, chop the semi-sweet chocolate and place in a heatproof bowl. Pour the hot cream over the chocolate, cover the bowl tightly with plastic wrap, and let it sit for 3-4 minutes. Remove the wrap and slowly stir the ganache until smooth.
Assembling the Cheesecake: Once the ganache has slightly cooled, spread it evenly over the chilled cheesecake surface. Immediately sprinkle the puppy chow, pretzels, and Cheez-its on top, gently pressing them into the ganache.
Final Touch: Allow the ganache to set at room temperature or in the refrigerator, then sprinkle flaky sea salt over the cheesecake before serving for a perfect sweet and salty finish.

Notes

Make sure all dairy ingredients are at room temperature for a smooth cheesecake batter.
Wrapping the pan in foil and using a water bath prevents cracking and ensures even baking.
Use good quality chocolate for a richer ganache.
Let the cheesecake chill overnight for the best texture and flavor.
If puppy chow is homemade, ensure it is fully dry before using to avoid sogginess on the cheesecake.
Flaky sea salt enhances the flavor contrast and adds a delicate crunch.

Keywords: Chocolate Peanut Butter Cheesecake, Oreo Crust Cheesecake, Peanut Butter Dessert, Chocolate Ganache, Cream Cheese Cheesecake, No Crack Cheesecake, Water Bath Cheesecake