Chocolate Peanut Butter Cheesecake

23 Feb

I’ve been on a chocolate/peanut butter kick lately, and my boyfriend has been asking me to bake another cheesecake.  So, I decided to combine both of our cravings into one delicious dessert.  I have decided that I’m an evil genius, because this cheesecake is in-freakin-credible.  You could throw peanut butter cups in the cheesecake batter, or use an Oreo crust, but I decided to keep it simple.  Don’t skimp on the chocolate ganache, because that’s what takes this cheesecake to the next level.  Enjoy!

Chocolate Peanut Butter Cheesecake

For the Crust:

2 Tbsp sugar

1 ½ C. Graham Cracker Crumbs

½ C. finely chopped peanuts

½ C. melted butter

Combine the peanuts, sugar, and graham cracker crumbs.  Slowly stir in melted butter, and mix ingredients together until moistened.  Pat mixture into a 9-in’ spring form pan, and place in the freezer while you prepare the filling.

For The Filling:

4 eight-ounce packages cream cheese, softened

5 eggs, at room temperature

1 1/2 cups firmly packed brown sugar

1 cup creamy peanut butter (I used Reese’s)

1/2 cup heavy cream

1 tsp vanilla extract


  • Beat cream cheese in bowl of electric mixer until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Add sugar, peanut butter and cream; mix until smooth.
  • Stir in vanilla
  • Pour filling into prepared crust.
  • Place spring form pan into a larger baking pan.
  • Pour hot water into the larger pan so that the water comes 1 inch up the sides of the spring form pan.
  • Bake at 275°F 2 hours, or until the outside is firm and the middle jiggles
  • Turn the oven off, and leave the cheesecake in the oven to cool for one hour

Refrigerate for at least 4 hours.

When the cheesecake has completely cooled, prepare chocolate ganache (recipe follows), and top cheesecake.  Place the cooled cheesecake back in the refrigerator for another hour or until the ganache starts to set.


Heat 2/3 C. of Heavy Cream with 1 C. of semi-sweet chocolate chips in a double boiler.  (A glass bowl, over a pot of simmering water.)  Allow the ganache to come to room temperature before pouring it over the top of the cheesecake.  Using a spatula, spread the chocolate over the cheesecake, allowing some to drip down the sides.


3 Responses to “Chocolate Peanut Butter Cheesecake”

  1. Jamie | My Baking Addiction February 23, 2011 at 8:13 pm #

    You had me at peanut butter! This looks and sounds amazing! Totally bookmarking it! Thanks so much for sharing your link on the My Baking Addiction Facebook page!


  2. Miss @ Miss in the Kitchen March 6, 2011 at 6:42 pm #

    Peanut butter and chocolate are my absolute favorite and I think I could live off of cheesecake. This is a definite keeper.

  3. charlywalker March 6, 2011 at 9:16 pm #

    This is so sumptuous that my peanut allergy daughter broke out in hives just looking at it…..

    spread the humor:

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