Chocolate Peanut Butter Cheesecake

Anita Hoffman


This cheesecake is absolutely wonderful. A chocolate and peanut butter lover's delight!
Photo adapted from What's Cooking America.


★★★★★ 1 vote

30 Min
1 Hr 25 Min


  • 1 1/2 c
    oreo cookie crumbs, including the filling (about 22 cookies)
  • 3 Tbsp
    butter, melted

  • 2 pkg
    (8 ounces) cream cheese at room temperature
  • 1 1/2 c
  • 1 c
    creamy peanut butter
  • 5
    eggs, at room temperature
  • 1/2 c
    sour cream
  • 1 tsp
  • 1 c
    mini semi-sweet chocolate chips

  • 1 c
    sour cream
  • 3/4 c
    melted chocolate chips
  • 3 Tbsp
    powdered sugar

How to Make Chocolate Peanut Butter Cheesecake


  1. Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan.
    Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
  2. In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
    Add sour cream and vanilla.
    Add the mini chocolate chips.
  3. Pour cheesecake mixture into prepared cookie crust.
    Place cheesecake in 350 degree oven on middle oven rack.
    Position a baking pan filled halfway with hot water on lower rack.
    Bake 15 minutes; then lower temperature to 300 degrees and bake 70 minutes.
  4. Turn oven off. Let cake stand in oven with door ajar, 30 minutes.
    Remove from oven and let cool on wire rack.
  5. In a medium bowl, combine sour cream, melted chocolate chips and powdered sugar for topping.
    Spread chocolate topping over cooled cheesecake.
    Let topping cool and set.
    Cool cheesecake completely on a wire rack.
    Refrigerate 12-24 hours.

Printable Recipe Card

About Chocolate Peanut Butter Cheesecake

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

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