Ultimate Chocolate Peanut Butter Cheesecake

Maggie May Schill


It is big. It is heavy. It is chocolatey!! This is the most engrossed, decedent, insanely rich chocolate peanut butter cheesecake I've ever made. I just thought about five million ways to make chocolate peanut butter cheesecake a hair more bad for you, then turned it up to eleven!!!

pinch tips: How to Use Hand & Stand Mixers





30 Min


1 Hr





16 oz
cream cheese, room temperature
1/2 c
(1 stick) unsalted butter, room temperature
1/4 c
sour cream
1 c
creamy peaunut butter
2 Tbsp
pure vanilla extract
1/4 tsp
3/4 c
melted bittersweet chocolate (melted in double boiler)
1 c
3 large
eggs, room temperature
3 large
egg yolks


2 c
chocolate graham crackers, crushed into crumbs
1/4 c
melted unsalted butter
1/2 c
crusted unflavored peanuts
1/2 c
chopped bittersweet chocolate


1/2 c
chopped bittersweet chocolate
4 Tbsp
unsalted butter, cold
1 Tbsp
3 tsp
light corn syrup
1/2 tsp
pure vanilla extract
>1 pinch


1/2 c
unsalted butter, room temperature
1/2 c
creamy peanut butter
3 c
confectioner's sugar
1 tsp
pure vanilla extract
2 Tbsp
chocolate syrup


reese's peanut butter cups

Directions Step-By-Step

Preheat oven to 325'F

Grease 9 inch spring form pan.
For Base:

In a medium mixing bowl stir melted butter, graham cracker crumbs, chocolate, and crushed peanuts together. Mix until mixture is wet.

Press the mixture firmly into the bottom of the spring form pan, and a little up the sides. Set aside.
For cake filling:

1- In a large mixing bowl cream cream cheese and butter together until fluffy. About 4 minutes.

2- Add sugar and cream it into the cream cheese mixture.

3- cream in peanut butter until it is completely incorporated.

4- Beat in sour cream and vanilla.

5- Beat in one egg at a time, including egg yolks, until it is all completely incorporated.

6- Fold in melted chocolate.

7- Pour the batter out into the spring form pan.

8- Bake on a center wrack for 45 minutes. Check the cake and see that the center is set at the 45 minute mark. Bake for an additional 5 minutes if it isn't set. Do not exceed an hour in bake time.

9- Let cool on a wire wrack. After 10 minutes of cooling time, run a knife along the sides of the spring form can to release the cake from the pan. The cake will shrink slightly while cooling, and if it sticks to the side of the pan it will crack quite badly.
For chocolate topping:

1- Melt chocolate and butter together in a small sauce pan, set over a simmering pot of water. Make sure no water splashes up into the sauce pan with the chocolate, else you could end up seizing the chocolate up.

2- stir vanilla into the melted chocolate.

3- stir in cream and corn syrup.

4- Pour over the top of a cooled cheesecake.

Side note: Be sure to use the glaze immediately. Therefore you have to do some timing to make sure your cake is completely cooled before hand.
For butter cream:

1- Beat butter and peanut butter together until fluffy. About 4 minutes.

2- Beat in vanilla and chocolate syrup.

3- Gradually beat in confectioner's sugar until completely incorporated.

Top the cheesecake with butter cream as desired. (Your cake should already be topped with the chocolate topping by now. )Garnish with reese's peanut butter cups if desired.

Chill cake for at least 3 hours before serving.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American