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- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup creamy peanut butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups whipped topping (like Cool Whip) - ½ cup chocolate ganache (for topping) - Chopped peanuts and chocolate shavings (for garnish) You can use any brand of chocolate cookies for the crust. A mix of graham crackers and cocoa powder works too. If you're out of unsalted butter, you can use salted butter. Just skip any extra salt in the crust. For the cream cheese, use full-fat for the best taste. A low-fat version might not be as creamy. You can swap creamy peanut butter for crunchy if you like some texture. If you want a sugar-free option, look for powdered sugar made from erythritol or stevia. Make sure your cream cheese is soft. This helps it mix smoothly. Cold cream cheese will make lumps in your filling. When choosing whipped topping, go for a brand with no artificial flavors. This will keep your cheesecake tasting fresh. For the chocolate ganache, you can make it by melting chocolate with heavy cream. Use high-quality chocolate for a rich flavor. Lastly, garnish with fresh peanuts and chocolate shavings just before serving. This adds a nice touch to your dessert! {{ingredient_image_1}} First, I preheat the oven to 350°F (175°C). In a bowl, I mix the chocolate cookie crumbs with melted butter. I want the crumbs to be fully coated. Then, I press this mixture into the bottom of a 9-inch springform pan. I make sure it is firm and even. Next, I bake it for 10 minutes. After that, I take it out and let it cool. Now, I focus on the filling. I start by beating the softened cream cheese and peanut butter together in a large bowl. I mix until it is smooth and creamy. Then, I slowly add the powdered sugar and vanilla extract. I continue mixing until everything is well blended. Next, I gently fold in the whipped topping. I do this carefully to keep the mixture light. Once mixed, I pour this filling over the cooled crust. I use a spatula to smooth the top. After filling the crust, I cover the springform pan. I place it in the refrigerator for at least 4 hours or ideally overnight. This helps the cheesecake set perfectly. Once it is set, I carefully remove it from the pan. I pour chocolate ganache over the top, letting it drip down the sides. Finally, I garnish with chopped peanuts and chocolate shavings. To serve, I slice the cheesecake into wedges and enjoy it chilled. When making your cheesecake, avoid overmixing the filling. Overmixing can add air, which causes cracks. Make sure your cream cheese is at room temperature. Cold cream cheese can lead to lumps in your filling. Also, remember to cool your crust completely before adding the filling. If the crust is warm, it can melt the filling. For a creamy texture, beat the cream cheese and peanut butter well. Mix until smooth. When you add the powdered sugar, do it slowly. This helps blend it evenly. Gently fold in the whipped topping. This keeps the mixture light and fluffy. Chill the cheesecake for at least four hours. Overnight chilling gives the best results. To make your cheesecake look stunning, drizzle chocolate ganache over the top. Let it run down the sides for a nice touch. Use a sharp knife to slice clean pieces. You can garnish with chopped peanuts and chocolate shavings. A sprinkle of sea salt can add a nice contrast to the sweet flavors. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and peanut butter are at room temperature before mixing. This helps achieve a smoother, creamier filling without lumps. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill overnight. This helps the flavors meld together and gives the cheesecake a firmer structure. Garnish Just Before Serving: Add the chocolate ganache and garnishes like chopped peanuts and chocolate shavings just before serving to keep them fresh and visually appealing. Experiment with Flavors: Feel free to customize your cheesecake by adding ingredients like crushed Oreos, caramel sauce, or different types of chocolate to the filling or topping for a unique twist. {{image_2}} You can make a no-bake version of the peanut butter chocolate cheesecake. To do this, skip the baking step for the crust. Simply mix the chocolate cookie crumbs with melted butter. Then, press the mixture into your pan. Next, prepare the filling as usual and pour it over the crust. Chill it in the fridge for at least 4 hours. This method keeps things simple and quick! To create a vegan version, swap the cream cheese for a dairy-free cream cheese. Use coconut whipped cream instead of regular whipped topping. You can also replace the butter with coconut oil. This will give you a rich and creamy texture without any animal products. Make sure to check the chocolate you use is dairy-free as well. Garnishing can change your cheesecake’s look and taste. Instead of chocolate ganache, try a caramel sauce. This adds a sweet twist. You can also use fresh fruit like strawberries or raspberries for a tart flavor. Chopped nuts like almonds or walnuts add crunch. For a fun touch, sprinkle sea salt on top. This balance of sweet and salty makes each bite exciting! To keep your cheesecake fresh, store it in the fridge. Place it in an airtight container. If you use the springform pan, cover it tightly with plastic wrap. This helps prevent it from drying out. Leftover cheesecake can last up to five days in the fridge. You can freeze your cheesecake for longer storage. First, let it cool completely in the fridge. Then, wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible. You can freeze it for up to three months. To thaw your cheesecake, move it from the freezer to the fridge. Let it sit for about six hours or overnight. This way, it thaws slowly and keeps its texture. If you need it quicker, leave it at room temperature for an hour. Do not microwave it, as this can ruin the creamy texture. Enjoy your cheesecake chilled! Yes, you can use other nut butters. Almond butter or cashew butter work well. Each nut butter adds a unique flavor. Just remember that the texture may change slightly. This cheesecake stays fresh for about five days in the fridge. Make sure to cover it well. Use plastic wrap or an airtight container to keep it tasty. Yes, you can use a regular pie dish or cake pan. Just ensure you line the bottom with parchment paper. This helps in removing the cheesecake later. You can use heavy cream instead of whipped topping. Just whip it until soft peaks form. You can also try Greek yogurt for a tangy twist. This article covered how to make a delicious peanut butter chocolate cheesecake. We reviewed key ingredients, step-by-step instructions, and tips to avoid common mistakes. I shared variations to try, along with storage and serving advice. Mastering this recipe brings joy and tasty rewards. Now you can impress friends and family with ease. Enjoy creating your cheesecake masterpiece!

Peanut Butter Chocolate Cheesecake

A rich and creamy cheesecake with a chocolate cookie crust, topped with chocolate ganache and garnished with peanuts and chocolate shavings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping (like Cool Whip)
  • 0.5 cups chocolate ganache (for topping)
  • to taste chopped peanuts and chocolate shavings (for garnish)

Instructions
 

  • Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
  • Form the crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from the oven to cool.
  • Make the filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
  • Add sugar and vanilla: Slowly add the powdered sugar and vanilla extract to the cream cheese mixture, mixing well until combined.
  • Incorporate whipped topping: Gently fold in the whipped topping into the peanut butter mixture until fully blended. Be careful not to deflate the mixture.
  • Fill the crust: Pour the peanut butter cheesecake filling over the cooled crust, smoothing the top with a spatula.
  • Chill: Cover the springform pan and place it in the refrigerator for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
  • Add ganache and garnish: Once set, carefully remove the cheesecake from the springform pan. Pour the chocolate ganache over the top, letting it drizzle down the sides. Garnish with chopped peanuts and chocolate shavings.
  • Serve: Slice the cheesecake into wedges and serve chilled.

Notes

For best results, chill overnight.
Keyword cheesecake, chocolate, dessert, peanut butter