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- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 16 oz cream cheese, softened to room temperature - 1 cup creamy peanut butter (preferably natural) - 1 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream, chilled - 4 oz semi-sweet chocolate, melted and cooled slightly - ¼ cup crushed peanuts (for garnish) - Chocolate shavings (for garnish) I love this cheesecake because it mixes chocolate and peanut butter. The crust is simple. You only need chocolate cookie crumbs and melted butter. This crust gives a sweet crunch. For the filling, we use cream cheese and creamy peanut butter. The sweet taste comes from powdered sugar. Adding vanilla gives more flavor. Whipped cream makes the filling light and fluffy. The melted chocolate adds a rich taste. For the garnish, crushed peanuts and chocolate shavings look pretty. They also add a fun crunch. You can easily find these ingredients at your local store. Make sure to pick natural peanut butter. It adds a nice taste and texture. {{ingredient_image_2}} First, set your oven to 325°F (160°C). This helps the crust bake evenly. In a bowl, mix 1 ½ cups of chocolate cookie crumbs with ½ cup of melted unsalted butter. Stir until all the crumbs are coated. Press this mix into a 9-inch springform pan. Make sure it covers the bottom well. Bake for 10 minutes, then let it cool completely in the pan. In a large bowl, beat 16 oz of softened cream cheese. Use an electric mixer until it’s smooth. Next, add 1 cup of creamy peanut butter and mix until both are well combined. Sift in 1 cup of powdered sugar and pour in 1 teaspoon of pure vanilla extract. Blend again until fluffy. In a separate bowl, whip 1 cup of chilled heavy cream until stiff peaks form. Gently fold this whipped cream into the peanut butter mix. Be careful to keep it light. Pour half of the cheesecake filling over your cooled crust. Spread it out evenly. Drizzle half of the melted chocolate over this layer. Use a knife to swirl it in for a marbled look. Next, spoon the rest of the cheesecake filling on top. Smooth it out nicely. Drizzle the remaining melted chocolate and swirl it again. Cover the pan with plastic wrap and chill for at least 4 hours, or overnight. This helps the cheesecake set well. When ready, remove the springform pan sides and garnish with crushed peanuts and chocolate shavings. Enjoy! To make a great crust, use chocolate cookie crumbs. Combine them with melted butter. Press the mixture firmly into the bottom of your springform pan. This helps create a solid base. Bake it for 10 minutes at 325°F (160°C). Let it cool fully before adding the filling. A well-baked crust holds up better and adds flavor. When whipping cream, it’s best to start with chilled heavy cream. Use a clean mixing bowl and electric mixer. Beat the cream until stiff peaks form. This means the cream will hold its shape well. Be careful not to overwhip it, or it can turn grainy. Gently fold the whipped cream into the cheesecake mixture. This keeps the filling light and airy. You can enhance your cheesecake flavors easily. Try using different types of peanut butter, like crunchy or flavored varieties. Adding a pinch of salt can balance the sweetness. You can also mix in some melted chocolate into the filling for extra richness. If you want a hint of coffee flavor, add a teaspoon of instant coffee granules. These small changes can make a big impact on taste! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese is at room temperature for a smooth filling. Cold cream cheese can lead to lumps in your cheesecake. Chill Thoroughly: Allow the cheesecake to chill for at least 4 hours, preferably overnight, to ensure it sets properly and the flavors meld beautifully. Swirl Technique: When swirling the melted chocolate into the cheesecake, use a knife or skewer to create a marbled effect without over-mixing, which keeps the layers distinct. Garnish for Presentation: Enhance the visual appeal by garnishing with crushed peanuts and chocolate shavings just before serving for a delightful crunch and elegance. {{image_4}} You can switch peanut butter with almond, cashew, or sun butter. Each nut butter gives a new taste. Almond butter adds a sweet and nutty flavor. Cashew butter makes it creamier. Sun butter is a great option for nut allergies. Just use the same amount as the peanut butter in the recipe. This change makes the cheesecake unique and fun! You can use dark, milk, or white chocolate for your cheesecake. Dark chocolate has a rich taste that pairs well with peanut butter. Milk chocolate adds sweetness and creaminess, which makes the dessert extra indulgent. White chocolate gives it a sweet, creamy flavor. Melt the chocolate of your choice and follow the recipe as normal. Each option will change the flavor and feel of the cheesecake. Feel free to experiment! To make mini cheesecakes, use a muffin tin instead of a springform pan. Line each cup with paper liners or grease them well. You will need to bake the crust for a shorter time, about 5 to 7 minutes. Fill each cup with the cheesecake batter but don’t overfill. Chill them for a few hours until set. This way, you get cute, bite-sized treats that are perfect for parties! Store leftover cheesecake in the fridge. Place slices in an airtight container. This keeps it fresh for up to five days. If you cover it with plastic wrap, make sure it’s tightly sealed to prevent drying out. You can freeze cheesecake for longer storage. First, slice the cheesecake into pieces. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. This method keeps them fresh for up to three months. When you’re ready to enjoy, let the slices thaw in the fridge overnight. Reheating cheesecake isn’t usually needed, but if you want it warm, do this. Preheat the oven to 325°F (160°C). Place the cheesecake on a baking sheet. Heat for about 10 to 15 minutes. Check it often to avoid overcooking. Enjoy your rich treat warm, but remember, it’s best served chilled! Yes, you can make this cheesecake ahead of time. It tastes even better after chilling overnight. This allows all the flavors to blend well. Just cover it well in the fridge. This way, you keep it fresh and tasty. You know the cheesecake is set when it feels firm but slightly jiggles in the center. Check it after at least four hours in the fridge. If it's too soft, give it more time to chill. Once it's cold and firm, it’s ready to serve. Absolutely! You can try different cookies like Oreos or graham crackers. Each will give your crust a unique flavor. Just crush them and mix with melted butter like the recipe says. This way, your cheesecake can have a fun twist! This blog post covered how to make a great cheesecake. We talked about the ingredients, like the crust and filling. I shared steps to prepare, chill, and layer your cheesecake. You learned tips for a perfect crust and some fun variations. Finally, I explained how to store any leftovers or freeze your cheesecake. Now, you have all the tools to bake your own delicious cheesecake. Enjoy the process, and have fun experimenting!

Decadent Chocolate Peanut Butter Cheesecake

A rich and creamy cheesecake with layers of chocolate and peanut butter, topped with crushed peanuts and chocolate shavings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 450 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter, melted
  • 16 oz cream cheese, softened to room temperature
  • 1 cup creamy peanut butter (preferably natural)
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 4 oz semi-sweet chocolate, melted and cooled slightly
  • 0.25 cup crushed peanuts (for garnish)
  • 1 serving chocolate shavings (for garnish)

Instructions
 

  • Preheat your oven to 325°F (160°C) to ensure it reaches the right temperature for baking the crust.
  • In a medium mixing bowl, combine the chocolate cookie crumbs with the melted butter, stirring until the crumbs are evenly coated. Transfer this mixture to a 9-inch springform pan, pressing it firmly into the bottom to create an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely in the pan.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and free of lumps. Gradually add the creamy peanut butter, mixing until the two ingredients are fully combined and homogenous.
  • Sift in the powdered sugar and pour in the pure vanilla extract. Continue to blend the mixture on medium speed until it becomes fluffy and well blended, taking care to scrape down the sides of the bowl as necessary.
  • In a separate bowl, using an electric mixer, whip the heavy cream until stiff peaks form. This means when you lift the beaters, the cream should hold its shape.
  • Gently fold the whipped cream into the peanut butter mixture using a large spatula. Be careful to fold, not stir, to maintain the lightness of the whipped cream until no white streaks remain.
  • Pour half of the cheesecake filling over the cooled crust, spreading it out evenly with a spatula. Drizzle half of the melted chocolate over this layer and use a knife or skewer to gently swirl it into the filling for a marbled appearance.
  • Spoon the remaining cheesecake filling on top, smoothing it out for a nice surface. Drizzle the rest of the melted chocolate over this layer and swirl again for a decorative effect.
  • Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or overnight if possible, ensuring it sets properly and gives the flavors time to develop.
  • Once fully set, carefully remove the sides of the springform pan. Just before serving, generously sprinkle the top with crushed peanuts and chocolate shavings to add texture and enhance its visual appeal.

Notes

Serve with fresh berries and extra melted chocolate for an elegant touch.
Keyword cheesecake, chocolate, dessert, peanut butter