Chocolate Peanut Butter Cheesecake

This chocolate peanut butter cheesecake is the ultimate dessert. A chocolate cookie crumb crust filled with a creamy peanut butter cheesecake, studded with Reeses Pieces and topped off with a rich chocolate ganache and whipped cream. As if that’s not enough, I’ve only gone and added a few more Reeses Peanut Butter Cups to the top, oh yeah! This is unashamedly indulgent, perfect for all you peanut butter fans out there.

This chocolate peanut butter cheesecake is the ultimate dessert.  A chocolate cookie crumb crust filled with a creamy peanut butter cheesecake, studded with Reeses Pieces and topped off with a rich chocolate ganache and whipped cream

Yep, I’m back with another cheesecake recipe. Sorry not sorry. This time I’m’a hit you up with this unbelievably good chocolate peanut butter cheesecake. If you like chocolate and if you like peanut butter you’re gonna love this recipe. L O V E love!

You start off with a chocolate cookie crumb crust, all good things start with a chocolate cookie crumb crust. Trust me. Filled with the richest, most decadently delicious creamy peanut butter cheesecake, it’s almost too much to take. What if I tell you I stirred through a whole bunch of chopped Reeses Pieces peanut butter cups? Feeling faint? Don’t worry, me too. We’re not done yet, oh no! Now we slather on an oil slick of chocolate ganache, so shiny you can almost do your make up in it. Top it all off with a few swirls of whipped cream and yet more peanut butter cups and Bobs your uncle, the sexiest cheesecake that ever was. Stand back and bask in it’s majesty.

Slice of peanut butter cheesecake

Tips for the perfect baked cheesecake:

  • Make sure all of your ingredients are at room temperature before you start. This helps everything come together quickly and easily.
  • Mix your cheesecake filling as little as possible, extra air in the batter aids in forming surface cracks. Do not want! Keep your mixer on the slowest speed and stop as soon as your ingredients fully incorporated.
  • Always use full fat cream cheese, I tend to favour Philadelphia as I’ve never had a bad experience using that particular brand.
  • Use a bain marie to bake your cheesecake. Or if you’re a normal person, like me, wrap your cake tin in a double layer of tin foil then use a roasting tin large enough to fit your tin and fill half way with boiling water. This helps regulate the heat and gives your a creamier texture.
  • Cool your cheesecake in the oven. Once your cheesecake has baked simply turn your oven off and let the cheesecake sit in there for an hour, then prop open the door with a wooden spoon and leave it for another hour. Then pop in the fridge over night.
  • Most importantly, don’t rush it. A baked cheesecake needs a lot of time. Trust me, a few extra steps and you’ll be rewarded with the best cheesecake you’ve ever tasted!

You may also enjoy: Pumpkin Pie Cheesecake // No Bake Key Lime Cheesecake // Salted Caramel Torte

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Chocolate Peanut Butter Cheesecake


  • Author: iheartkatiecakes

Description

For the Base:

  • 300g Chocolate Oreos
  • 60g unsalted butter, melted

For the Cheesecake Filling:

  • 900g full fat cream cheese
  • 250g caster sugar
  • 4 large, free range eggs at room temperature
  • 300g smooth peanut butter
  • 80ml double cream
  • 150g Reeses Pieces peanut butter cups, chopped

For the Ganache:

  • 120ml double cream
  • 250g plain chocolate, chopped

To Decorate:

  • 120ml double cream
  • 2tbsp icing sugar
  • Reeses Pieces

Scale

Ingredients

  1. First of all, prepare your crust. Preheat oven to 160°C. Grease and line the bottom of a  9-inch springform tin with baking parchment.  Wrap the bottom of the tin tightly with a double layer of tin foil, you want it to be water tight.
  2.  Place the Oreo cookies into a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again for a minute until the crumbs are well coated. Press into the base of your prepared pan and up the sides. Pop the tin in the fridge while you make your filling.
  3. To make the filling: Preheat the oven to 160C. In the bowl of an electric mixer, mix the cream cheese and sugar until well combined making sure to keep your mixer on the lowest setting, scraping down the sides of the bowl once or twice. Mix in the peanut butter and double cream.
  4. With the mixer still on the slowest setting, add the eggs one at a time, scraping the sides of the bowl after each addition. Stir through the chopped Reeses Pieces. Make sure not to over mix the filling.
  5. Carefully pour the cheesecake filling into the crust and smooth the top with a spatular. Place the prepared tin inside a large roasting tin. Place the roasting pan containing the cheesecake onto an oven shelf and carefully fill the roasting tin with water until it comes half way up the cheesecake tin making sure not to go above the tin foil.
  6. Bake for 1 hour and 30 minutes then turn off heat and leave cheesecake in oven with door closed an hour. Then, using a wooden spoon, prop the door of the oven open and wait for another hour. Once cool remove the tin foil and place the cheesecake in the fridge and chill overnight.
  7. When ready to serve run a small knife around the edge of the tin to release the cheesecake, transfer onto a serving plate.
  8. In a small, heavy based sauce pan bring the double cream to a simmer. Do not let it boil.  Place the chopped dark chocolate in a bowl and pour the hot cream over the chocolate, leave to melt for 5 minutes before stirring the ganache until smooth.  Allow to cool for 15 minutes then pour over the cheesecake, allowing a little of the ganache to dribble down the sides.
  9. To make the whipped cream, in the bowl of an electric mixer add the double cream and icing sugar and mix on a low-medium speed until soft peaks form. Pipe mounds of the cream around the edge of your cheesecake and decorate with chopped Reeses Pieces.

Instructions

Keep the cheesecake refrigerated and eat within 3-5 days.
 

22 Comments

  1. January 30, 2020 / 6:16 pm

    Oh yummy, this looks and sounds wonderful. I must give this a try, I shall let you know how it goes.

  2. January 30, 2020 / 8:39 pm

    This looks amazing, I’m already planning when I can make this (and eat it!)

  3. January 30, 2020 / 9:46 pm

    This looks amazing! Cheesecake is my favourite dessert. The base looks so crunchy and chocolatey!

  4. January 31, 2020 / 7:23 am

    What a delicious peanut butter cheesecake! And I think you decorated it absolutely beautifully!

  5. January 31, 2020 / 9:22 am

    Oh my goodness this look amazing! I’m low carb/sugar free so going to see how I can adapt this.

  6. MELANIE EDJOURIAN
    January 31, 2020 / 11:30 am

    This sounds wonderful. We love peanut butter so this would go down well and probably with nothing left over either.

  7. Rowena Corderoy
    January 31, 2020 / 11:40 am

    This looks so yummy. I really do love cheesecake

  8. January 31, 2020 / 6:51 pm

    You are actually killing me right now! I have the biggest sweet tooth and cheesecake is one of my favourites but I am trying to diet. Food is just too yummy its not fair

  9. January 31, 2020 / 7:24 pm

    Oh my goodness this looks amazing! Thanks for the recipe, this one will be on my list to make 🙂

  10. February 1, 2020 / 10:11 am

    This looks amazing

  11. Amy Dong
    February 1, 2020 / 6:59 pm

    I love cheesecake a lot and I am sure that this one is so delicious but I have an allergy with peanut so I better not taste it but will share your recipe with my sister as she loves making new recipe like this.

  12. February 2, 2020 / 12:25 am

    You make the most amazingly gorgeous cakes! And CHEESECAKE? Lordy I’m in heaven!

  13. February 2, 2020 / 6:51 pm

    I am positively drooling looking at this chocolate peanut butter cheesecake recipe! I particularly love that you’ve used Reece’s cups in the filling too. This is delicious on top of delicious and I’m positive that there wouldn’t be a slice left at my house!

  14. February 2, 2020 / 10:19 pm

    Something this decadent and delicious is like a special occasion restaurant dish, I can’t believe I can make it at home! So, so good.

  15. February 2, 2020 / 11:41 pm

    You can never have enough cheesecake recipes, and this one is pure perfection! Plus, I’m a sucker for anything that brings together chocolate and peanut butter. So good!

  16. February 3, 2020 / 3:02 pm

    OMG, yes please. That looks and sounds delicious

  17. Alexis
    February 3, 2020 / 3:44 pm

    My family loves cheesecake and peanut butter and chocolate are my favorite. I’m going to try this recipe for sure!

  18. February 4, 2020 / 10:55 am

    Oh wow! only seeing this I have gone to heaven and came back but making it….!!! I will probably stay in heaven till the last bit was eaten up as I am not sure I’d like to share this with anyone! Lol. I LOVE this recipe and I will have to make it rather fast!

  19. Jacque Hastert
    February 4, 2020 / 7:22 pm

    Chocolate, peanut butter, and cheesecake are my favorite sweets around! I am going to have to make this and try not to eat it all in one sitting.

  20. February 4, 2020 / 9:49 pm

    All my favorite flavors in one amazing cheesecake! This recipe is almost too good to be true!

  21. February 14, 2020 / 6:17 pm

    These are all of my favourite things combined. It sounds divine!

  22. February 17, 2020 / 9:24 pm

    This is such a gorgeous cheesecake I came across recently. Chocolate and peanut butter are a match made in heaven and I can imagine how delicious the cheesecake is.

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