Decadent Chocolate Peanut Butter Cheesecake Recipe: A Rich and Creamy Dessert Delight

Indulge in the ultimate dessert experience with this Chocolate Peanut Butter Cheesecake, a perfect blend of rich, creamy textures and bold flavors. This recipe is a showstopper, ideal for special occasions or when you simply want to treat yourself to something extraordinary. With a crunchy Oreo crust, a velvety peanut butter and cream cheese filling, and a glossy chocolate glaze, every bite is a heavenly delight.

Ingredients

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

Preparation

Make the Crust

Preheat your oven to 350°F (175°C) and adjust the rack to the lower third position. Tightly wrap the outer bottom of a 9-inch springform pan with aluminum foil. In a bowl, mix the cookie crumbs and melted butter until combined. Press the mixture firmly into the bottom and about 2 inches up the sides of the pan. Bake for 10 minutes, then set aside to cool while preparing the filling.

Make the Filling

Reduce the oven temperature to 300°F (150°C). In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, salt, and vanilla extract, mixing on low speed until well combined. Incorporate the heavy cream and peanut butter, beating until fully incorporated. Gently fold in the lightly beaten eggs with a spatula. Pour the batter over the cooled crust. Place the springform pan in a roasting pan and fill it with hot water halfway up the sides of the cheesecake pan. Bake for 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the cheesecake inside for another hour, then cool completely before refrigerating for at least 4 hours or overnight.

Make the Glaze

Once chilled, remove the sides of the springform pan and place the cheesecake on a serving platter. Heat the heavy cream until it just begins to boil, then pour it over the chopped chocolate. Stir until smooth and glossy. Pour the glaze over the cheesecake, spreading it evenly with an offset spatula. Refrigerate for 20 minutes or until set.

Serve this Chocolate Peanut Butter Cheesecake at your next gathering and watch it disappear in minutes! It’s a dessert that combines the best of both worlds – the richness of chocolate and the creamy nuttiness of peanut butter.