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Chocolate Peanut Butter Cheesecake
5 from 12 votes

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake is a rich dessert with a graham cracker crust topped by a creamy filling combining cream cheese, peanut butter, eggs, brown sugar, sour cream, milk, and vanilla. It is baked in a springform pan, then finished with a chocolate ganache and chopped peanut butter cups. The combination yields a dense, velvety cheesecake with layered chocolate and peanut butter flavors.

Prep Time
30 mins
Cook Time
1 hr
Total Time
5 hrs 30 mins
Servings: 12 servings
Calories: 690 kcal
Course: Dessert
Cuisine: American

Ingredients

Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs , 12 full crackers
  • 1/3 cup sugar
  • 6 tablespoons butter melted, unsalted
Cheesecake Filling
  • 32 ounces cream cheese , softened
  • 1 cup peanut butter
  • 4 egg large
  • 1 1/2 cups brown sugar , packed
  • 1/2 cup milk whole
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
Topping
  • 2 cups chocolate ganache , recipe
  • 1 cup peanut butter cups , chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Wrap a 9" springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
Graham Cracker Crust
  1. Mix the graham cracker crumbs, 1/3 cup sugar and 6 tablespoons melted butter.
  2. Press crust into the bottom of the springform pan and 1 inch up the sides.
Cheesecake
  1. Make sure your cream cheese is very soft, if not soft enough warm in microwave on half power until easily mixed with fork.
  2. In your stand mixer mix the cream cheese until very smooth.
  3. Add in the peanut butter and mix until completely smooth.
  4. Add in the eggs and brown sugar until just combined.
  5. Add in the sour cream, milk and vanilla extract until just combined.
  6. Pour over crust and bake for 60-65 minutes.
  7. If using a water bath remove the cheesecake from the water bath gently and let cool in the oven.
  8. If not using a water bath, do not touch the cheesecake at all.
  9. Turn off oven and open door a couple of inches (to wear it naturally stays open a crack) and let cool in there completely.
  10. Refrigerate at least 4 hours or overnight before serving.
Topping
  1. Top with chocolate ganache and chopped peanut butter cups, if desired.

Nutrition Information

Calories 690kcal (35%) Carbohydrates 86g (29%) Protein 15g (30%) Fat 33g (51%) Saturated Fat 15g (75%) Cholesterol 117mg (39%) Sodium 572mg (24%) Potassium 445mg (9%) Fiber 2g (8%) Sugar 75g (150%) Vitamin A 753IU (15%) Vitamin C 1mg (1%) Calcium 192mg (19%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 690

% Daily Value*

Calories 690kcal 35%
Carbohydrates 86g 29%
Protein 15g 30%
Fat 33g 51%
Saturated Fat 15g 75%
Cholesterol 117mg 39%
Sodium 572mg 24%
Potassium 445mg 9%
Fiber 2g 8%
Sugar 75g 150%
Vitamin A 753IU 15%
Vitamin C 1mg 1%
Calcium 192mg 19%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.