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This ultra creamy peanut butter cheesecake topped with smooth chocolate ganache sits atop a peanut butter Oreo crust and gets finished with a topping of chopped peanut butter cups. Chocolate peanut butter lovers, this one is for you! Use my no-foil method to make the easiest cheesecake water bath.

A chocolate peanut butter cheesecake on a plate.

THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE: START WITH MY FAVORITE HOMEMADE CHEESECAKE BASE

Before creating a category of cheesecake recipes bursting with fun flavors, it was imperative that I nail down a solid basic cheesecake recipe to build upon. After several iterations of cheesecake, I finally landed on my go-to cheesecake recipe that is simple, easy, and the best cheesecake I’ve ever had.

My combination of ingredients and methods in the kitchen always yield me a rich, creamy, and smooth texture, so you can bet that any variation on this theme delivers the same silky smooth bite, is bursting with flavor, but still stays true to the tanginess you love about basic cheesecake.

Someone is pulling a slice of chocolate peanut butter cheesecake out of the whole cheesecake with a cake server.

Below you’ll find thorough and clear instructions for exactly how to make this peanut butter chocolate cheesecake recipe, so be sure you’re paying attention. Preparing the ingredients is the first key to success, treating the batter with care follows right after, and baking and cooling the cheesecake is the last strategic move. If you do these things, you’ll be rewarded with an ultra creamy, evenly baked, and crack-free peanut butter cheesecake that’s enrobed in a silky smooth chocolate ganache.

This cheesecake is fit for any chocolate + peanut butter lover with plenty of room for peanut butter cups, peanut butter Oreos, a peanut butter drizzle, chocolate chips, peanut butter chips, chopped peanuts… Go wild. There is no shortage of chocolate peanut butter love in this decadent dessert!

PEANUT BUTTER CHEESECAKE FILLING INGREDIENTS

This peanut butter cup cheesecake delivers mega flavor, but simple ingredients only! You’ll see that this cheesecake is almost identical to my classic cheesecake recipe, but the addition of peanut butter and a strategic crust and topping make it something really epic.

Aerial photo of ingredients to make a chocolate peanut butter cheesecake with text overlay labeling each ingredient.

Here’s what you’ll need:

FULL FAT BLOCK CREAM CHEESE: we’re using one fewer brick of cream cheese in this cheesecake recipe as compared to my other recipes and replacing that fourth brick with peanut butter (one whole delicious cup!). You will want to make sure these are full fat blocks/bricks and nothing “whipped” or anything that comes in a tub (no spreads).

GRANULATED SUGAR: just 1 cup is the perfect amount of sweetness to balance the tanginess and peanut butter flavor.

SOUR CREAM: you’ll want to be sure you’re using full fat sour cream here which will ensure a sturdy, rich, and luxurious filling.

VANILLA EXTRACT: despite the peanut butter-forward peanut butter filling, vanilla is still necessary for balance and complement of flavor. Yes, a whole Tablespoon.

CREAMY PEANUT BUTTER: you’ll want to make sure you’re using commercial peanut butter and not a a natural style. If you want to use natural peanut butter, be sure you’re using the “no stir” kind. I have not tested this recipe with crunchy peanut butter, but it should work just fine if you’re looking for extra texture!

EGGS: I eliminated the additional 2 egg yolks from my previous cheesecake recipes because it felt unnecessary once I increased the sour cream. The eggs, however, may be the most crucial ingredient as overmixing them into the batter is the best way to add too much air, resulting in a cracked and/or deflated cheesecake. More on this in a bit.

Aerial photo of someone pulling a slice of chocolate peanut butter cheesecake out of the whole cheesecake with a cake server.

IMPORTANT INGREDIENT NOTE

ALL INGREDIENTS AT ROOM TEMPERATURE: I cannot stress enough how important it is that you have room temperature ingredients. This will allow your batter to blend together easily, staying nice and smooth, so there is no need to overbeat the mixture. I usually let my ingredients sit out for at least 1 hour but closer to 2 hours to insure they are absolutely at room temperature with zero chill. Using cold ingredients WILL yield a lumpy cheesecake. Creamy cheesecake only, please. Let those ingredients sit out!

USE A PEANUT BUTTER OREO COOKIE CRUST

We’re ditching the traditional graham cracker crust for this cheesecake since we’re focusing on chocolate + peanut butter. Using peanut butter Oreos is a fun way to incorporate both flavors into yet another element of the cheesecake.

We’ll use the formulation for my traditional Oreo crust, but here’s the kicker: since peanut butter Oreos have more filling than regular Oreos, you’ll want to remove the filling from about half of the Oreos to avoid excess oil.

When I use a flavored Oreo or one that is “Double Stuf” or larger, removing some of the filling prevents an overly-oily feeling and avoids an excessively weepy crust in the oven.

Aerial photo of the drum of a food processor with peanut butter Oreos in it.

Here’s what you need for the crust:

OREO CRUMBS: you can use regular Oreos or peanut butter flavor. Bonus: if you want to use gluten free Oreos, this cheesecake will stay gluten free!

MELTED BUTTER: butter helps “glue” the whole crust together and brings a deliciously buttery flavor to every bite of cheesecake.

CHOCOLATE GANACHE TOPPING

This is the same simple chocolate ganache that tops my beloved mint chocolate cheesecake and my s’mores cheesecake. It’s a basic topping that delivers big on flavor and texture. Of course, you can leave it off if you prefer.

SEMI-SWEET CHOCOLATE CHIPS: despite the fancy sounding word “ganache,” no need to use special chocolate to make it. Of course, you can use chopped chocolate if you wish, but ganache works perfectly with chips.

HEAVY CREAM: heated cream will melt the chocolate chips to a smooth consistency perfect for topping cheesecakes.

My favorite cheesecake pan is from Fat Daddio’s, because it is platform style, which means no releasing from an outer ring like a springform pan. I use the 9″ round cheesecake pan.

HOW TO MAKE CHOCOLATE PEANUT BUTTER CHEESECAKE

STEP #1

Start by making your Oreo crust, then pre-baking the crust so it’s nice and sturdy for the filling.

STEP #2

While the crust bakes and cools, prepare the filling by beating the cream cheese on medium high speed until smooth, about 2 minutes. Next, add the granulated sugar then beat again until combined, about another 2 minutes.

STEP #3

Reduce the mixer speed to low (very important step— remember we don’t want to incorporate extra air!), then add the sour cream and vanilla and mix until completely combined.

STEP #4

Add the peanut butter, then beat again on low until completely combined.

The batter for a peanut butter cheesecake in the bowl of a stand mixer with a spatula in it.

STEP #5

Add the eggs one at a time, mixing after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing on low (again, emphasis in low) until there are no more yellow yolk streaks.

STEP #6

Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps. Some small lumps are fine (like the ones you see below).

STEP #7

Pour the batter into the prepared pan then create your water bath for baking.

A photo of a slice of chocolate peanut butter cheesecake on a plate with a bite taken out of it.

BAKE THE CHEESECAKE LOW AND SLOW: NO FOIL WATER BATH

Since there is nothing in a cheesecake to make it rise like baked goods, we rely on a humid environment to to create steam to lift the cheesecake. You’ll see the baking time is somewhere near an hour and a half, which means this is a low and slow process. Using a water bath insures your cheesecake bakes evenly, reducing the risk of surface cracks on the top of the cheesecake as well as deflation.

Create a water bath by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.

Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.

Here is a cake pan bundle that includes both of the larger size pans I use for my water bath.

ADD THE GANACHE

STEP #8

Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.

STEP #9

Pour the chocolate chips into a medium-size bowl.

STEP #10

Heat the heavy cream in a microwave-safe measuring cup or in a saucepan over medium-high heat on the stove, and heat until it just starts to bubble before boiling.

STEP #11

Carefully pour the hot cream over the chocolate chips, then allow to sit for 1 minute.

STEP #12

Using a large spatula, gently stir the chocolate chips (which have started to melt significantly) and the cream to mix. Continue mixing until you have a smooth and glossy mixture. Allow the ganache to cool for about 5 minutes before adding it to the cheesecake.

Someone is stirring chocolate ganache to make it come together.

Someone is stirring chocolate ganache in a glass bowl with a spatula.

STEP #13

When your ganache has cooled a bit, carefully pour it onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics or let it all stay on the top to create a thick layer of ganache. Add chopped peanut butter cups and/or more Oreos, or feel free to just leave the ganache solo.

I prefer to add the peanut butter cups while the ganache is still wet and the Oreo chunks after it has set.

CHEESECAKE SUCCESS TIPS

Be sure you’ve read through my instructions thoroughly before beginning your cheesecake journey. To summarize the key points, try to remember these 5 success tips for the perfect cheesecake while you’re working through the recipe.

DO NOT OVERMIX THE BATTER: after adding the sour cream and vanilla, stick to the “low” setting on your mixer. There is no need to rush this process.

BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that has your cheesecake on it. For best results, create a no-foil water bath like I outlined in the recipe.

DO NOT OPEN THE OVEN DOOR: I know. It’s very tempting to check in on your cheesecake. Try to resist that temptation and use your oven light to see how it’s doing. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of your cheesecake.

COOL IN THE OVEN INITIALLY: allowing the cheesecake to cool alongside the gradually cooling oven will insure a slow and even settling of the cheesecake filling.

COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the slightly warm oven to the refrigerator. Remember, we want gradual temperature changes for our baked cheesecake.

A chocolate peanut butter cheesecake on a plate and a slice has been removed so you can see the cross section.

CAN I FREEZE CHEESECAKE?

Yes, you can freeze cheesecake up to 3 months. I recommend leaving off any cookie topping as it will get soggy. Thaw your frozen cheesecake in the refrigerator overnight.

Here are some tips for freezing your cheesecake.

COUNTER TO FREEZER: there is no need to chill your cheesecake in the refrigerator before freezing it. Just wrap it tightly from the counter and pop it in the freezer.

PLATFORM OR NO PLATFORM: it doesn’t matter if you freeze your cheesecake still on the springform pan platform or off of it. Just keep in mind… If you only have one cheesecake pan, make sure you won’t need it before you’re ready to thaw your cheesecake!

CAN I USE THIS RECIPE TO MAKE A SMALLER CHEESECAKE?

You can make this exact cheesecake recipe in a 6″ springform pan or 7.5″ springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8″ round and 10″ round sizes or use the same ones I have linked here.

If you’d like to make this cheesecake in the Instant Pot, use my Instant Pot cheesecake recipe.