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Chocolate Peanut Butter Cheesecake Recipe

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4 from 14 reviews

Indulge in the rich and creamy Chocolate Peanut Butter Cheesecake, featuring a chocolate graham cracker crust, two luscious layers of peanut butter and chocolate cheesecake fillings, and a delightful striped design. Finished with whipped cream rosettes, chocolate shavings, and peanut butter cups for the perfect decadent dessert that’s guaranteed to impress.

Ingredients

Crust

  • 12 oz chocolate graham crackers (about 23 crackers, yielding 2 1/3 cups crumbs)
  • 2.5 oz unsalted butter (5 TBSP)

Filling

  • 2 lbs cream cheese, at room temperature (32 oz or 4 bricks, not whipped or light)
  • 9.37 oz brown sugar (1 ¼ cups)
  • 9.5 oz creamy peanut butter (1 cup, not natural variety)
  • 1 TBSP vanilla extract
  • ½ tsp salt
  • 8 fl oz heavy cream (1 cup)
  • 4 large eggs, at room temperature and lightly beaten
  • 5 oz semi-sweet chocolate, finely chopped

Whipped Cream Topping

  • 6 fl oz heavy cream (¾ cup), cold
  • 1 oz powdered sugar (¼ cup)

Decoration

  • Assorted sizes peanut butter cups
  • Chocolate shavings

Instructions

  1. Make the Crust: Preheat your oven to 325°F and prepare a deep 9-inch springform pan by spraying it with nonstick cooking spray. Wrap the pan tightly with heavy-duty aluminum foil (two overlapping layers if necessary) to prevent water from leaking in, as you will use a water bath later. Bring water to a boil for the water bath.
  2. Crush Graham Crackers: Process the chocolate graham crackers in a food processor or crush them with a rolling pin until finely ground. Melt butter in the microwave and mix thoroughly with the crumbs until the texture resembles wet sand.
  3. Form Crust: Press the chocolate crumb mixture firmly into the bottom and up the sides of the springform pan. Refrigerate the crust while preparing the filling.
  4. Prepare Filling Base: Using a stand mixer with a paddle attachment or a hand mixer, beat the room-temperature cream cheese on medium speed until fluffy and smooth. Add the brown sugar and mix well, scraping down the bowl sides to ensure even mixing.
  5. Add Flavorings: Mix in the creamy peanut butter, vanilla extract, and salt on medium-low speed until fully incorporated. With the mixer running on low, slowly pour in 8 fl oz of heavy cream, mixing gently.
  6. Add Eggs: Stop the mixer and fold in the lightly beaten eggs by hand with a spatula. Though the mixture may look separated at first, continue stirring until it forms a smooth, silky batter.
  7. Melt Chocolate: Microwave the chopped semi-sweet chocolate until melted and smooth.
  8. Divide Batter: Split the peanut butter cheesecake batter into two halves. Stir the melted chocolate into one half until fully combined. Reserve about 4.5 oz (1 cup) of the chocolate batter in a piping bag for decoration.
  9. Create Layered Effect: Using a large ice cream scoop or ½ cup measuring cup, place two scoops of peanut butter batter in the center of the crust, then place two scoops of chocolate batter directly on top. This will spread the peanut butter batter outward. Continue layering concentric circles of alternating batters, finishing with a thin layer of peanut butter batter on top.
  10. Pipe Chocolate Lines: Pipe horizontal lines of the reserved chocolate batter over the top layer. Drag a toothpick vertically through the lines in alternating directions every half inch, creating a striped pattern.
  11. Prepare Water Bath: Place the springform pan inside a larger pan or roasting dish. Carefully pour boiling water into the larger pan to come halfway up the springform pan’s sides.
  12. Bake: Bake at 325°F for 90 to 100 minutes. After about 60 minutes, loosely tent the cheesecake with foil to prevent over-browning. The edges should be set and the center slightly jiggly when gently tapped, indicating doneness.
  13. Cool in Oven: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  14. Chill: Remove the cheesecake from the water bath and peel off the foil. Refrigerate the cheesecake for at least 4 hours or preferably overnight for best texture.
  15. Make Whipped Cream: Whip together 6 fl oz cold heavy cream with 1 oz powdered sugar to firm peaks. Transfer to a piping bag fitted with a large star tip.
  16. Decorate: Release the cheesecake from its pan and slide onto a serving plate. Pipe whipped cream rosettes around the edges and top with chocolate shavings and assorted peanut butter cups.
  17. Serve and Store: For clean slices, cut the chilled cheesecake with a sharp knife, wiping the blade between cuts. Store well wrapped in plastic wrap or an airtight container in the refrigerator for up to one week or freeze for up to three months. Allow to come to room temperature 10-15 minutes before serving.

Notes

  • Using room temperature cream cheese and eggs ensures a smooth batter without lumps.
  • Be sure to tightly wrap the springform pan with heavy-duty foil to prevent water leaks during the water bath baking.
  • Do not overbake the cheesecake; slight jiggle in the center when tapped is ideal as it firms while cooling.
  • Allow the cheesecake to chill overnight for the best texture and flavor development.
  • For neat cuts, chill and wipe your knife between slicing the cheesecake.
  • You can substitute the chocolate graham crackers with chocolate wafer cookies if unavailable.
  • Use regular creamy peanut butter for the best texture and taste; natural peanut butter may be too oily.

Find it online: https://bitezly.com/chocolate-peanut-butter-cheesecake-recipe/