Chocolate Peanut Butter Cheesecake

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This Chocolate Peanut Butter Cheesecake starts with an Oreo cookie crust, followed by a rich peanut butter filling, then topped with chocolate ganache and chopped peanuts. It’s a decadent dessert that is well worth the effort of making a baked cheesecake.

Overhead view of chocolate peanut butter cheesecake on a white plate with a blue napkin beside it.

It’s no secret I love cheesecake. I have so many different cheesecake recipes on the blog and will continue to add to the collection.

Today’s recipe is a play off my popular Nutella Cheesecake. The recipe is pretty much exactly the same with the exception of using peanut butter instead of Nutella.

Make sure you read through my post on how to make the best cheesecake. There you’ll learn all of my favorite tips and tricks for making a perfect cheesecake. If you follow these tips, your cheesecakes will come out creamy and free of cracks.

The chocolate peanut butter cheesecake begins with a chocolate crust made with chocolate filled Oreos just like my peanut butter pie recipe. You can use any fudge-filled sandwich cookie that resembles an Oreo.

Pulverise 30 cookies in a food processor or smash them in a zip-top bag with a rolling pin. You should end up with about two and a half cups of cookie crumbs.

Mix the crumbs with melted butter and press it into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes at 350°F.

A slice of chocolate peanut butter cheesecake on a white plate with a fork taking a bite out.

Peanut butter cheesecake filling

The creamy peanut butter filling calls for cream cheese, heavy cream, sugar, vanilla, salt, peanut butter, and eggs. Basically, your staple cheesecake ingredients with the addition of peanut butter.

I have a specific order for adding the ingredients to the filling. The reason behind this is to achieve an ultra creamy filling. So be sure to follow the recipe exactly when mixing the filling.

First, beat the cream cheese until smooth and creamy. Then mix in the sugar, salt, vanilla until well combined. Beat in the cream until the filling is light and creamy. Mix in the peanut butter next. And finally, fold in lightly beaten eggs.

Don’t use the mixer to beat in the eggs! It’s important that you fold them in with a spatula. Using a mixer will whip too much air into the eggs causing the cheesecake to puff up during baking. It will then deflate as it cools causing cracks to form on the surface.

I preach this with every cheesecake I share with you. I’m sorry for constantly repeating myself but it’s really the most valuable cheesecake advice I can give you.

High angled view of chocolate peanut butter cheesecake on a white plate.

Bake the cheesecake low and slow

Bake the cheesecake in a water bath at 300°F for one hour. Then, turn the oven off and let the cheesecake sit in the oven for another hour. Do not crack the oven door.

I know a lot of other recipes tell you to crack the door, but don’t do it. Trust me on this. Leave the door closed to allow the oven to cool down slowly.

This is a process you don’t want to rush because it also helps keep the top from cracking.

After the cheesecake has cooled in the oven for an hour, it needs to sit at room temperature until it’s completely cool to the touch. Then, refrigerate it for at least 4 hours but overnight is best.

I decided to top the cheesecake with chocolate ganache and garnish it with chopped peanuts.

The ganache is super simple. Just warm heavy cream in a saucepan and pour it over chopped chocolate. Let it sit for a minute then stir it until melted and smooth. Spread it over the top of the cheesecake and pop it back in the refrigerator until it sets.

Cheesecakes are extremely time-consuming but one bite of this chocolate peanut butter cheesecake will make it all worthwhile.

Chocolate Peanut Butter Cheesecake

Overhead view of chocolate peanut butter cheesecake on a white plate with a blue napkin beside it.
This Chocolate Peanut Butter Cheesecake starts with an Oreo cookie crust, followed by a rich peanut butter filling, then topped with chocolate ganache and chopped peanuts. It’s a decadent dessert that is well worth the effort of making a baked cheesecake.
Jen Sobjack
Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 35 minutes
Serving Size 20


For the crust

  • 2 ½ cups (250 g) fudge filled cookie crumbs, about 30 sandwich cookies, such as Oreos
  • 4 tablespoons unsalted butter, melted

For the filling

  • 24 ounces (681 g) cream cheese, softened
  • ¾ cup (180 ml) heavy cream
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (516 g) creamy peanut butter
  • 4 large eggs, lightly beaten

For the glaze

  • ½ cup (120 ml) heavy cream
  • 8 ounces (226 g) semisweet chocolate, coarsely chopped


Make the crust

  • Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

  • Reduce the oven temperature to 300ºF.
  • In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, salt, and vanilla, beat on low speed until well combined. Add the heavy cream and beat on low speed until smooth. Add the peanut butter and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
  • Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
  • Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
  • Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake for at least 4 hours or overnight.

Make the glaze

  • Remove the sides of the pan and place the cheesecake on a serving platter.
  • Bring the cream to a low boil over medium-low heat. Pour the warm cream over the chocolate in a medium bowl and stir to combine. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over. Refrigerate for 20 minutes or until the glaze has set.



  • Make sure the peanut butter you use is not natural. Choose a brand such as Jif®.
  • Stir the peanut butter well before using. Sometimes the oils will separate from the peanut butter and you need all that oily goodness to keep the cheesecake from drying out.
  • Start checking on the cheesecake after 30 minutes into baking. Oven temperatures vary and you may not need the full hour of bake time. Turn the oven off as soon as the edges of the cheesecake firm up but the center remains jiggly.
  • Prevent a soggy cheesecake! Read through my helpful tips on how to create a leakproof water bath
Make ahead tip
  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
  2. The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator.


Serving: 1slice | Calories: 546kcal | Carbohydrates: 36g | Protein: 11g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 371mg | Potassium: 330mg | Fiber: 3g | Sugar: 24g | Vitamin A: 799IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 4mg
Course: Dessert
Cuisine: American


  1. Hi I made this cheesecake today it baked great, edges set, center jiggly. Used jiffy as noted, however there is standing oil on top of the cheesecake which I soaked off with paper towels, what caused this?? Cream cheese too warm in the beginning?? Plz help.

    1. Jen Sobjack says:

      It’s really hard to say. I’ve not experienced this before.

  2. Hi! I have a Viking thermador oven that self cools when you turn it off. Not so great for prime rib or recipes like this ?. What temp do you suggest I keep it at after cooking at 300° for an hour? Another question, have you ever scaled this recipe up for a 10” or 11” springform and had it come out just as good? I’ll be making this for a friends birthday, serving 10 ppl, so I’d like to have plenty. Thanks Jen!

    1. Jen Sobjack says:

      I’m not experienced with this type of oven so unfortunately, I can’t offer advice. And I’ve never scaled the recipe up to fit a larger pan. Typically, any adaptation that I’ve tried will be noted in the recipe.

  3. What kind of semi-sweet chocolate do you recommend?

    1. Jen Sobjack says:

      I use Baker’s or Ghirardelli and both work nicely.

  4. Gary Bromley says:

    When should you take the foil off the springform pan?

    1. Jen Sobjack says:

      You can remove it any time after you’ve taken the cheesecake out of the water bath.

  5. Melissa McGuffin says:

    5 stars
    This was incredible. Extremely rich. I put peanut butter cups around the top. Wish I could post a pic I got many compliments that it looked professional. My first successful cheesecake! Thanks!!!

  6. Jessica Watson says:

    Made this over the 4th of July. It was so rich no one could hardly get through a whole piece! Absolutely delicious!

  7. How is this glaze different than the one you use for triple choc cheesecake which has chocolate, butter and corn syrup? Why do you use cream and choc mix for this one?:) thanks

    1. Jen Sobjack says:

      They are similar, just different ways of making it. The butter acts the same as the cream in making a ganache. Butter is a bit richer because it contains more fat. The sole purpose of the corn syrup is to add shine to the ganache.

  8. I just made this recipe and I feel like I followed it pretty accurately. I used just plain creamy Jif peanut butter and it seems like the oil separated during the baking… it’s been in the oven for an hour at 300 degrees and still seems very jiggly and i wonder if this is cause the oil separated from it. Is this going to be an issue?

    1. Jen Sobjack says:

      The cheesecake is supposed to be jiggly and wet looking in the center. If the edges are dry and set while the center looks wet and is jiggle, the cheesecake is perfectly cooked and will yield a creamy texture once refrigerated.

  9. Chantel H says:

    I read the instructions but wasn’t careful to follow them 🙁 I opened the oven door while cooling for the whole hour and now my cheesecake seems to be way under done! VERY jiggly under a weird kind of rubbery layer on the top of the cheesecake. I used a 25% less fat peanut butter which may have contributed to my issues as well! Maybe after a night in the refrigerator it will set up more! Fingers crossed! It smells delicious!

    1. Jen Sobjack says:

      Regular creamy peanut butter will give you the best results. Also, you shouldn’t be turning the oven off until the cheesecake is set all around the edges and only slightly jiggly in the middle. This can take an hour or a bit longer depending on your oven.

  10. Made this for my neice’s bday dinner. It was a huge it! I cut up mini Reese cups and sprinkled them on top of the glaze, it was a fantastic addition!

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