Here is another decadent dessert for all peanut butter lovers – chocolate peanut butter cheesecake with Oreo crust. This cheesecake is loaded with all the deliciousness of peanut butter and chocolate and a lovely decadent caramel topping.
This baked cheesecake starts with a chocolate cookie base, and I choose Oreos. The filling is, of course, peanut butter and cream cheese and I added chocolate chips to it so you get little bits of chocolate as you dig into the cheesecake.
And to complete the chocolate peanut butter cheesecake, I topped it with chopped toasted peanuts in the center and a generous drizzle of chocolate ganache and homemade caramel sauce on the top and sides of the cake. How is that for a decadent chocolate peanut butter cheesecake?
This is a baked chocolate peanut butter cheesecake recipe and is adapted from my New York cheesecake recipe. It is baked in a 7 inches round tin and can be doubled into a 9 inches round tin if you wish for a larger cheesecake.
Table of contents
- How to Make
- Line your tin with parchment paper
- Best peanut butter for the cheesecake
- Substitute for the whipping cream
- Chocolate chips are optional
- Use the lowest rack in your oven
- Disable the 'fan' function in your oven
- Use a reduced oven temperature
- What is water bath?
- How to check if the cheesecake is done?
- Storing the cake
- Like this easy cheesecake recipe? Here are my other posts you might want to check out
- Recipe (Printable)
How to Make
- Oreo cookies (with filling)
- Butter (melted)
- Cream cheese (at room temperature)
- Granulated sugar
- Plain flour
- Whipping cream
- Peanut butter
- Chocolate chips
Making the cheesecake crust
- Crush Oreo cookies (along with the filling ) to a fine crumb. You can do it in a food processor or fill the cookies in a ziplock bag and crush them with a rolling pin.
- Transfer the crumbs into a small bowl. Add the melted butter.
- Mix until the crumbs are all well moistened.
- Press the crumbs firmly and evenly into a lined, 7 inches round springform pan. You can do this with the back of a spoon or the back of a flat measuring cup or drinking glass. Once the crust is all level and firm, leave it aside while you prepare the cheesecake filling.
Making the cheesecake filling
- Place softened cream cheese into a medium-sized bowl. Beat on high speed for about 30 seconds.
- Scrape the sides of the bowl, add the flour, sugar, and salt, and beat again for another 20 seconds.
- Next, add the eggs. Add both the eggs at once. Beat for about 10 seconds, scrape the sides of the bowl, and beat again for another 10 seconds. If the batter appears lumpy, beat it a little longer but take note to not overbeat as overbeating at this stage will incorporate too much air into the batter, causing your cheesecake to have a bubbly surface after baking.
- Scrape the bowl again and beat in the peanut butter until it is all well combined.
- Next, fold the whipping cream.
- Finally, add the chocolate chips and mix well.
Baking the cheesecake
- Pour the chocolate peanut butter cheesecake batter into the prepared chocolate cookie crust and level the surface. Bake the cheesecake in a water bath at 160 degrees Celsius for 55 to 60 minutes.
- For the water bath, you can either wrap the bottom of your tin in foil and place it in a dish filled with water or place your tin in a slightly larger tin and put both in a water-filled dish in the oven. Both ways will prevent water from seeping into your springform cake tin.
- Check the chocolate peanut butte cheesecake at least 5 minutes before the baking time is up. Press the edges lightly with your finger. If it is firm to the touch, the cake is done. If not, continue baking a little longer. The ideal stage to turn off the oven is when the edges are firm but the center still wobbly.
- The chocolate peanut butter cheesecake will continue to bake as it cools down, so it is important that the oven heat is turned off at this point.
- Let the cheesecake rest in the oven for another 10 minutes after turning off the heat. Remove it from the oven and let it rest at room temperature on a wire rack for another 20 minutes. Run a jam knife around the sides before loosening and removing the tin. Leave the bottom of the tin with the cake on it. Refrigerate for at least 4 hours or overnight.
Decorating the cheesecake
- When ready to be garnished, run a jam knife underneath the parchment lining at the bottom to separate the chocolate peanut butter cheesecake from the tin bottom. Carefully slide it into a board or serving plate along with the parchment lining.
- Fill chocolate ganache and caramel sauce into 2 separate piping bags. Cut a tiny hole at the tips. Chop peanuts and toast them (if not already toasted). You can also use store-bought salted peanuts, they will be equally yummy too.
- Place a round container lid in the center of your cheesecake top. This lid is a guide to make sure you get a perfect circle of chopped peanuts in the center of the cheesecake top. With the lid on top, pipe drizzles of ganache, and caramel sauce generously all around the cheesecake, let it drip to the sides. Remove the lid.
- Pipe some additional caramel sauce in the center.
- Add the chopped, toasted peanuts in the center to complete the chocolate peanut butter cheesecake.
- Keep the cheesecake chilled. Leftovers should also be kept chilled.
Line your tin with parchment paper
- I prefer to line the bottom of my tins with parchment paper. The parchment paper makes it so much easier to transfer the chocolate peanut butter cheesecake onto a plate without risking the crust breaking.
- All you need to do is run a jam knife between the paper and the bottom of the tin to loosen them and slide the cake (along with the parchment paper) onto a plate.
Best peanut butter for the cheesecake
- The peanut butter added into the cheesecake filling can be the creamy type or the chuncky type. It is a matter of personal taste. Both will yield same results but the latter will have tiny chunks of peanuts in the filling.
Substitute for the whipping cream
- I used dairy whipping cream in this chocolate peanut butter cheesecake batter. This can be substituted with sour cream.
Chocolate chips are optional
- Chocolate chips in the chocolate peanut butter cheesecake batter are optional. You can choose to omit them completely or even change the quantity.
- Reduce them if you want lesser chips in your cheesecake, or add more if you want more in your cheesecake.
Use the lowest rack in your oven
- Cheesecakes are best baked in the lowest rack in your oven. That way, they are placed further away from heat which can help avoid them from cracking due to high heat. This also helps the cheesecake tops from over-browning.
Disable the 'fan' function in your oven
- If your oven comes with a fan function, disabling it can help avoid cracks in your cheesecake too.
Use a reduced oven temperature
- I often bake my cheesecakes at reduced temperature as compared to the temperature I use for normal cakes. A reduction of 10 degrees Celsius would be sufficient. This also helps in avoiding cracks in cheesecakes.
What is water bath?
- Cheesecakes are often baked in water baths or bain-marie. The purpose of the water bath is to keep the interior of the oven moist so as to prevent the cheesecakes from cracking. With springform pans, placing them directly in a water-filled baking dish can result in water seeping into the tin.
- To avoid the water from seeping in, wrap your cake tin with foil before placing it in the water.
- Another option is to place your springform pan in an empty, slightly larger tin and place both the tins in a water-filled baking dish. This way, you can avoid water from seeping into the cake tin as well.
How to check if the cheesecake is done?
- To check if a cheesecake is done, press the edges lightly with your fingers. If it is firm to the touch, it is done. If not, continue baking a little longer. Ideally, the edges should be firm and the center wobbly.
- If you wait until the center is also firm, the cheesecake will be over baked and you risk the texture becoming rubbery.
- Cheesecakes continue to bake even after you turn off your oven, so it is important that the heat it turned off at the right stage.
Storing the cake
- This chocolate peanut butter cheesecake should be kept chilled all the time. It can last in the fridge for a good one week. Keep it in a closed container to avoid it from drying out in the fridge.
Like this easy cheesecake recipe? Here are my other posts you might want to check out
- Peanut Butter Banana Chocolate Chip Cookies
- Easy Cheesecake Recipe - A Simple Baked Cheesecake
- Mini Christmas Cheesecake - Pretty Festive Treats
- Simple Peanut Butter Cookies with Sprinkles
- Peanut Butter Oreos - Homemade Chocolate Peanut Butter Cookies
- Peanut Butter Cream Cheese Cookies
- Oreo Strawberry Cheesecake - Creamy Cheesecake with Fresh Strawberries
Here is the full printable version of my chocolate peanut butter cheesecake recipe. And while you are at it, don’t forget to check out my recipe notes right above, for tips on making the best chocolate peanut butter cheesecake ever!
Chocolate Peanut Butter Cheesecake
- 100 g Oreo cookies with filling
- 30 g butter melted
- 420 g cream cheese at room temperature
- 150 g granulated sugar
- 20 g plain flour
- 2 eggs
- 75 g sour cream
- ⅛ teaspoon salt
- 100 g peanut butter
- 50 g chocolate chips
- Chocolate gananche
- Chopped peanuts
- Pre-heat oven to 160°Celsius.
- Crush the Oreo cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the melted butter and mix.
- Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
- In a separate bowl, beat cream cheese until smooth for 30 seconds.
- Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
- Add in both the eggs. Beat for about 10 seconds until the eggs are well combined. Scrape the sides of the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
- Beat in the peanut butter. Combine well.
- Fold in the whipping cream until it is well incorporated into the batter, followed by the chocolate chips.
- Pour the cheesecake batter into the prepared crust and bake in a water bath at 160°Celsius for 55 minutes to 60 minutes. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
- Remove the cheesecake from the oven and let it cool for another 20 minutes before loosening the cake tin and removing the cake out.
- Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
- Garnish the cake with chocolate gananche and caramel drizzle and chopped peanuts.
- Keep leftovers refrigerated.
And that’s my chocolate peanut butter cheesecake for you!
Happy Baking 🙂