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Peanut Butter Chocolate Cheesecake

Elevate your dessert game with this show-stopping Peanut Butter Chocolate Cheesecake, a decadent masterpiece that perfectly marries two of the world’s most iconic flavors. Featuring a deep, cocoa-spiked graham cracker crust and a velvety filling made with melted peanut butter chips and sweetened condensed milk, this cheesecake is the definition of luxury. Finished with a glossy, pourable semi-sweet ganache, it delivers a professional, bakery-style finish that will leave every guest craving a second slice.
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Servings: 12

Ingredients

The Cocoa Crust:

  • 9 Graham Crackers finely crushed
  • 6 tbsp Unsalted Butter melted
  • 1/3 cup Granulated Sugar
  • 1/3 cup Unsweetened Cocoa Powder

The Peanut Butter Filling:

  • 24 oz 3 blocks Cream Cheese, softened to room temperature
  • 1 can 14 oz Sweetened Condensed Milk
  • 1 pkg 10 oz Peanut Butter Chips, melted and slightly cooled
  • 4 Large Eggs
  • 1/4 cup Granulated Sugar
  • 2 tsp Pure Vanilla Extract

The Velvety Ganache:

  • 1 1/2 cups Semi-Sweet Chocolate Morsels
  • 1 cup Heavy Whipping Cream

Instructions

  • Prep and Crust: Preheat your oven to 300°F. In a medium bowl, combine the fine graham cracker crumbs, sugar, cocoa powder, and melted butter. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan.
  • Cream the Base: In a stand mixer or large bowl, beat the softened cream cheese and 1/4 cup sugar until light and fluffy. Gradually pour in the sweetened condensed milk, beating until fully incorporated.
  • Incorporate Peanut Butter: Add the melted peanut butter chips to the mixture and beat until the batter is smooth and uniform in color.
  • Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract last. Pour the batter into the prepared cocoa crust.
  • The Water Bath: Place your springform pan inside a larger roasting pan. Fill the larger pan with hot water until it reaches halfway up the side of the springform pan (wrap the bottom of the springform in foil first to prevent leaks!).
  • The Bake: Bake for 60–70 minutes. The edges should be set, but the center should still have a slight jiggle and a matte finish.
  • Cooling Process: Remove from the oven and immediately run a thin knife around the edge of the pan. Let it cool completely on a wire rack at room temperature.
  • The Ganache Finish: Heat heavy cream in a saucepan until it simmers. Pour the hot cream over the chocolate morsels in a glass bowl. Let it sit for 2 minutes, then whisk until glossy. Pour over the cooled cheesecake and spread evenly.
  • Chill: Refrigerate until the ganache is set and the cheesecake is cold (at least 4–6 hours, preferably overnight).

Notes

  • Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature to avoid a lumpy batter.
  • Melt Carefully: When melting peanut butter chips, use 30-second increments in the microwave to prevent them from seizing or burning.
  • Clean Slices: For professional-looking slices, use a sharp knife dipped in hot water and wiped clean between every single cut.
  • Prevent Leaks: Always wrap the bottom and sides of your springform pan in two layers of heavy-duty aluminum foil before placing it in the water bath.