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Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake is Reese's Peanut Butter Cheesecake perfection in a rich, creamy cheesecake with an Oreo chocolate base!
Course Dessert
Cuisine American
Keyword best cheesecake, best dessert, cheesecake, chocolate, easy dessert, oreo, peanut butter


  • spring form pan


Crust or Base

  • 1 ¾ cups oreo or chocolate graham cracker crumbs
  • 6 tablespoons butter, melted


  • 2 pounds cream cheese, room temperature
  • 1 ¼ cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 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


  • 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!
    Chocolate Peanut Butter 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.
    Chocolate Peanut Butter Cheesecake
  • Add sugar and continue to beat until fluffy, about 3 minutes.
    Chocolate Peanut Butter Cheesecake
  • Add eggs, sour cream, whipping cream and vanilla. Scrape down sides of your bowl as necessary.
    Chocolate Peanut Butter Cheesecake
  • 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.
    Chocolate Peanut Butter Cheesecake
  • Pour over top of your crumb crust. Spread chocolate as evenly as possible over top of your crumb crust.
    Chocolate Peanut Butter Cheesecake
  • Pour remaining peanut butter batter over top of the chocolate. Smooth the top.
    Chocolate Peanut Butter Cheesecake
  • 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.
    Chocolate Peanut Butter Cheesecake
  • 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!
    Chocolate Peanut Butter Cheesecake
  • Remove springform pan and prepare to serve.
    Chocolate Peanut Butter Cheesecake