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Peanut Butter 'n' Chocolate Cheesecake

My mom loves peanut butter, and I love to bake cheesecakes, so I thought, "Why not marry the two?" And so this cheesecake was born!

Recipe card by theAmateurPastryChefEditorial by recipesvibrant · Updated October 18, 2026
Dessert< 4 Hours
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Total time

95 min

Servings

10

Calories

731.9

Category

Cheesecake

Indulge in the ultimate fusion of creamy cheesecake, rich peanut butter, and silky chocolate ganache. This Peanut Butter 'n' Chocolate Cheesecake is a show-stopping dessert that combines a buttery cookie crust, a luscious peanut butter filling, and a decadent bittersweet chocolate topping. Perfect for celebrations or a luxurious weekend treat, this recipe delivers a perfect balance of sweet and savory flavors in every bite.

Ingredients

Makes 10 servings

  • 1 1/2 butter
  • 1/4 cream cheese
  • 4 sugar
  • 1 1/3 all-purpose flour
  • 2 1/2 eggs
  • 4 vanilla
  • 1 creamy peanut butter
  • 1 bittersweet chocolate
  • 8 heavy cream

Method

  1. For the crust combine cookie crumbs and melted butter together. Press mix. to bottom of greased 9-inch springform pan or 9-inch cheesecake pan. Place in freezer until filling is prepared.

  2. For the filling, cream the cheese with the sugar until fluffy.

  3. Add the flour.

  4. Add the eggs one at a time, beating after each addition.

  5. Stir in the vanilla and the peanut butter.

  6. Pour filling into frozen crust and bake at 350°F for 50 minutes or until center jiggles slightly.

  7. Meanwhile, prepare topping by chopping up chocolate and placing pieces in metal bowel.

  8. Heat the heavy cream in a sauce pan until it begins to boil, taking care it does not burn.

  9. Pour hot cream over chocolate pieces. Leave it for 2 minutes.

  10. After the 2 minutes, stir the chocolate mix. until fully incorporated and you have a smooth ganache.

  11. Set ganache aside to cool.

  12. After removing the cheesecake from oven, allow to cool for 2 hours. Before placing in refrigerator, spread chocolate ganache on top of cake. Refrigerate for at least 6 hours.

Cook's notes

  • Use room-temperature cream cheese for a smooth, lump-free filling.
  • Do not overbake; the center should still jiggle slightly when done to ensure a creamy texture.
  • For a cleaner slice, chill the cheesecake completely before cutting, and use a hot knife wiped clean between cuts.
  • Substitute bittersweet chocolate with semi-sweet if you prefer a milder chocolate flavor.

Easy swaps

  • Instead of butter (for crust), use vegan butter or coconut oil for a dairy-free option
  • Instead of cream cheese, use vegan cream cheese for a dairy-free version
  • Instead of all-purpose flour, use gluten-free all-purpose flour blend
  • Instead of creamy peanut butter, use almond butter or sunflower seed butter for nut-free option
  • Instead of bittersweet chocolate, use dark chocolate chips or milk chocolate
  • Instead of heavy cream, use coconut cream (chilled) for a dairy-free ganache

Frequently asked

Can I use a different type of pan?

Yes, a 9-inch springform pan is ideal, but a deep 9-inch round cake pan lined with parchment works too. Adjust baking time if using a different size.

How do I know when the cheesecake is done?

The edges should be set and lightly golden, while the center jiggles slightly when gently shaken. It will continue to set as it cools.

Can I make this cheesecake ahead of time?

Absolutely! Prepare it a day in advance and refrigerate. Add the chocolate ganache just before serving for the best presentation.

Why did my ganache turn out lumpy?

Ensure the cream is hot but not boiling, and let it sit with the chocolate for a full 2 minutes before stirring. Stir slowly until smooth. If lumps remain, strain through a fine sieve.

Can I use chunky peanut butter instead of creamy?

Yes, but it will add texture to the filling. For a smoother cheesecake, stick with creamy peanut butter.

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