Chocolate Peanut Butter Cheesecake is Reese’s cheesecake perfection. This is a rich, creamy peanut butter chocolate cheesecake with an Oreo chocolate base!
Chocolate Peanut Butter Cheesecake
There are some days when I just need a peanut butter and chocolate something. Today I had to make this chocolate peanut butter cheesecake.
I can’t get enough of this easy peanut butter cheesecake.
I love the extra chocolate that is added to the crust and the wonderfully creamy, decadent and light peanut butter cheesecake is absolutely amazing.
With or without whipped cream and chocolate sauce this Oreo peanut butter cheesecake is definitely hard to resist!
Thank goodness I can freeze some or I am sure I would little by little eat the entire thing myself in a very short period of time.
Boy oh boy do I ever know myself.
This Reese’s cheesecake is that good
My husband and son are always good for a couple slices, that leaves the rest of the cake for me to deal with myself.
Although, truth be told, sometimes the temptation is too much for me to handle!
Oh I have to share this with you.
I used to have a friend that would actually cut a chocolate bar into FOUR pieces. True story but wait for the punchline. Here it is….
She would individually wrap each piece and leave it in her fridge until she felt like one and it would sit there until she was ready for it. Can you believe it?
There is still a part of me that still can’t believe it. Even though I know it’s true.
Sometimes that one chocolate bar would last her two months. I admired her for her self control and I wished I was capable of doing that but I am just not.
Regardless, the whole point of my story is that if I didn’t freeze this cheesecake or give it away and get it out of my line of site, I would gradually finish it all.
My husband and son enjoy this peanut butter chocolate cheesecake but not like I do, that is for sure.
Oreo Peanut Butter Cheesecake
I always have referred to this chocolate peanut butter cheesecake recipe as an Oreo peanut butter cheesecake because more often than not I use Oreo-brand chocolate crumbs for the base.
And I don’t get paid to say this!
It is true though that at every opportunity I use Oreos, likely because I have loved them all my life and probably will until my death! I think they are a terrific invention most definitely and do wonders for baked goods in so many ways.
Especially as the base of this Oreo peanut butter cheesecake.
I remember my grandmother always giving us Oreo cookies with a big glass of milk. She lived on a farm so there was lots of milk around to go with all of the cookies she always had.
My grandmother used to make her Oreo Cookie Cake with Oreos or any other cream filled cookie she had on hand, or I have a mint Oreo cookie fudge that I call Easy Mint Chocolate Fudge and Cookies and Cream Fudge if you are in the mood for the original Oreo!
Easy Peanut Butter Cheesecake
When I was younger I didn’t care how many steps a recipe had I wanted to try it and do it all.
Actually, I didn’t believe a recipe could taste great if there weren’t many steps which is really a crazy kind of thought, now that I see it written right in front of me.
It is true unfortunately but now everything is different. I look for simple and I still make this cheesecake, after all these years, because as far as cheesecakes go, this one is an easy peanut butter cheesecake to make.
It is foolproof and although there are some extra steps the end result is totally worth it.
Is it ever.
I tried to find or create a chocolate peanut butter cheesecake dessert that I loved that was as easy as possible, without giving up anything.
This is the perfect peanut butter chocolate cheesecake, in my, or our, opinion. I can’t wait to hear what you think of it.
Peanut Butter Chocolate Cheesecake
For myself, this peanut butter chocolate cheesecake would not be complete without including some (extra) chocolate to it.
Make no mistake, this is a tasty and easy peanut butter cheesecake but there is a small chocolate layer, hidden above the crust, that sets this cheesecake apart from all of the others.
The extra melted chocolate is added to some reserved batter, spread evenly over top of and sort of hidden on top of your crumb crust.
The remaining peanut butter batter is poured on top of the chocolate layer.
This adds the most wonderful hint of chocolate that doesn’t overpower the peanut butter in your peanut butter chocolate cheesecake.
That being said, if you’re looking for a strictly peanut butter cheesecake you have still come to the right place.
Simply forget about the chocolate on top of the crust or base. Instead of an Oreo base use graham cracker crumbs or cookies to make this irresistible peanut butter cheesecake dessert.
Make sure you take a moment to have a look at my Cheesecake Tips & Ideas. There you’ll learn about all of my favorite tips and ideas for making the perfect cheesecake.
Lots of ideas regarding different bases or crusts to use and dealing with cracks. If you follow these easy tips, your cheesecakes will turn out better than ever.
Other Peanut Butter Dessert Recipes
Caramel Peanut Butter Brownies
So Easy No Bake Peanut Butter Bars
The Best Peanut Butter Chocolate Chunk Cookies
Krispie Chocolate Peanut Butter Balls
Chocolate Peanut Butter Cheesecake
Peanut Butter Nutella Brownies with Cream Cheese Icing
Triple Chocolate Caramel Peanut Butter Cookies
Krispie Peanut Butter Chocolate Squares
Peanut Butter Cheesecake
This Oreo Peanut Butter Cheesecake is a guilty pleasure of mine, is total comfort food for me and everyone that tries it.
There is just something about this cheesecake that makes you feel good while eating it. Don’t you think?
Grounded, comforting and peaceful.
Hopefully this Oreo peanut butter cheesecake makes you feel better about life while you eat it too, covered in chocolate sauce and whipped cream. ? Peanut butter cheesecake desserts don’t get better than this!
Ingredients in Easy Peanut Butter Cheesecake
Crust or Base
- oreo or chocolate crumbs
- butter
Cheesecake
- cream cheese
- sugar
- eggs
- sour cream
- whipping cream
- vanilla
- peanut butter
- semi sweet chocolate
- butter or cooking spray
For serving
- whipped cream
- chocolate sauce
How to make Oreo Peanut Butter Cheesecake
Preheat your oven to 350 degrees.
Prepare a 9-inch springform pan with butter or cooking spray. Wrap bottom of springform pan in extra wide (18 inches) tinfoil. Set aside.
In a small bowl combine crumbs and butter.
Press mixture evenly into the bottom of your springform pan. Set aside.
In a medium sized bowl beat cream cheese at medium speed until smooth.
Add sugar and continue to beat until fluffy, about three minutes.
Add eggs, sour cream, whipping cream and vanilla. Scrape down sides of your bowl as necessary.
Reserve 1 ½ cups of the batter in small bowl. Set aside.
Next, add your peanut butter to the remaining batter and combine until incorporated.
Add melted chocolate to your reserved 1 ½ cups batter and stir to combine.
Pour over top of your crumb crust.
Spread chocolate as evenly as possible over top of your crumb crust.
Pour remaining peanut butter batter over top of the chocolate.
Smooth the top.
Place springform pan on to a rimmed baking sheet and place in the oven.
Pour as much hot water as you can on top of your rimmed baking sheet, surrounding your springform pan, like a moat. Water should surround springform pan and be about ½ to ¾ of an inch deep.
For the record, a water bath creates steam inside the oven which helps cook the cheesecake without drying it out.
Also, you can always fill a roasting pan with a few inches of boiling water, set the cheesecake in the center, and put the entire thing in the oven as well and it would work and work well too.
Bake for between 75 and 90 minutes or until a toothpick inserted in the center comes out clean.
Cheesecake should rise and lightly brown on top.
Remove from oven and allow to cool completely inside the springform pan.
Add chocolate ganache and decorate with chopped peanut butter cups if desired.
Once cool, place in fridge and totally cover for the night.
When serving use a hot knife to slice (it is so much easier) and add whipped cream and chocolate sauce if desired.
Enjoy!
Reese’s Cheesecake
My husband thinks that adding a chocolate ganache and chopped Reese’s peanut butter cups to the top of this wonderful Reese’s cheesecake is just too much, so I only include it as a treat, on occasion, because he is correct, it is definitely decadent!
I do hope if you are a chocolate peanut butter cheesecake fan like I am that you put this recipe on your bucket list!
Both with and without the chocolate ganache and chopped Reese’s peanut butter cups! Why not make it a true Reese’s cheesecake?
This really thick icing or glaze is nothing short of divine. This is the kind of thing you want to hide from everyone and eat with a spoon all by yourself.
Not that I ever do that of course! ?
Chocolate Peanut Butter Ganache:
- ½ cup heavy or whipping cream
- 1 ¼ cups chocolate chips
- 1 cup chocolate peanut butter cups, chopped
In a microwave safe bowl or in your saucepan, heat heavy or whipping cream until almost boiling. Add chocolate, allow to gently simmer and whisk until mixture thickens and is smooth.
If using your microwave, heat cream for 1 minute on high, add chocolate, heat on medium and stir every 15 seconds until smooth.
Remove from heat and allow to cool and thicken for about 10 minutes, stirring periodically.
Pour your chocolate ganache all over the top of your cheesecake. Smooth ganache as desired with a spatula and sprinkle your chopped peanut butter cups across the top to decorate if you would like.
Allow cake to completely cool before placing in fridge overnight to set. You will be glad you did.
This Reese’s cheesecake is truly the ultimate dessert. As my husband says excess is alright every once and awhile.
I suppose he is correct. This Reese’s cheesecake isn’t a treat if you eat it all the time.
Our Best Cheesecake Recipes
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Chocolate Peanut Butter Cheesecake
Equipment
- spring form pan
Ingredients
Crust or Base
- 1 ¾ cups oreo or chocolate graham cracker crumbs
- 6 tablespoons butter, melted
Cheesecake
- 2 pounds cream cheese, room temperature
- 1 ¼ cups sugar
- 4 eggs
- 1 cup sour cream
- ⅓ cup whipping cream
- 1 teaspoon vanilla
- 1 ½ cups peanut butter, smooth
- 5 ounces semisweet chocolate, melted
- butter or cooking spray
For Serving
- whipped cream
- chocolate sauce, storebought or homemade
Chocolate Ganache
- ½ cup heavy or whipping cream
- 1 ¼ cup chocolate chips
- 1 cup chocolate peanut butter cups, chopped, if desired
Instructions
- Preheat your oven to 350 degrees.
- Prepare a 9-inch springform pan with butter or cooking spray.
- Wrap foil around outside of the pan. Set aside.
- Get out and measure all of your ingredients! You are about to make an amazing cheesecake!
- In a small bowl combine crumbs and butter.
- Press mixture evenly into the bottom of your springform pan. Set aside.
- In a medium sized bowl beat cream cheese at medium speed until smooth.
- Add sugar and continue to beat until fluffy, about 3 minutes.
- Add eggs, sour cream, whipping cream and vanilla. Scrape down sides of your bowl as necessary.
- Reserve 1 ½ cups of the batter in small bowl. Set aside.
- Add your peanut butter to the remaining batter and combine until incorporated.
- Add melted chocolate to your reserved 1 ½ cups batter and stir to combine.
- Pour over top of your crumb crust. Spread chocolate as evenly as possible over top of your crumb crust.
- Pour remaining peanut butter batter over top of the chocolate. Smooth the top.
- Place springform pan on to a rimmed baking sheet and place in the oven. Pour as much hot water as you can on top of your rimmed baking sheet, surrounding your springform pan, like a moat. Water should surround springform pan and be about ½ to ¾ of an inch deep.
- Bake for between 75 and 90 minutes or until a toothpick inserted in the center comes out clean. Cheesecake should rise and brown on top.
- Remove from oven and allow to cool completely inside the springform pan.
Chocolate Ganache if Using, if not Go Below Back to the Cake
- In a microwave safe bowl or in your saucepan, heat heavy or whipping cream until almost boiling.
- Add chocolate, allow to gently simmer and whisk until mixture thickens and is smooth.
- If using your microwave, heat cream for 1 minute on high, add chocolate, heat on medium and stir every 15 seconds until smooth.
- Remove from heat and allow to cool and thicken for about 10 minutes, stirring periodically.
- Pour your chocolate ganache all over the top of your cheesecake.
- Smooth ganache as desired with a spatula and sprinkle your chopped peanut butter cups across the top to decorate if you would like.
- Allow cake to completely cool before placing in fridge overnight to set. You will be glad you did.
Back to the Cake
- Once cool, place in fridge and totally cover for the night.
- When serving use a hot knife to slice (it is so much easier) and add whipped cream and chocolate sauce if desired. Enjoy!
- Remove springform pan and prepare to serve.
Joan
OMG! This cheesecake was delicious. I put caramel sauce on too. We loved it. Thank you again for another great recipe.
Karin and Ken
It is fabulous. I love this recipe. I am going to have to put caramel on too next time. Sounds even better! Take care and all the best. Karin