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You are here: Home / Dessert / Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

October 26, 2015 by Hugs & Cookies xoxo 48 Comments

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An amazing crust topped with a peanut butter cheesecake and smothered in a rich, chocolate ganache! OH MY!!!!! This is everything you think it is and then some!

pb cheesecake heaven slice pb cheesecake slices pb cheesecake pb slice peanut butter cheesecake peanut butter chocolate ganache cheesecake

cheesecake

9 inch springform pan

Ghirardelli Semi Sweet Chocolate Bars

 

Chocolate Peanut Butter Cheesecake

Print Recipe Pin Recipe

Ingredients
  

Crust

  • 6 Tablespoons butter melted
  • 1 ½ cups graham cracker crumbs
  • 1 Tablespoon sugar

Cheesecake

  • 24 oz cream cheese - room temperature
  • 1 cup sugar
  • Pinch of salt
  • 1 tsp vanilla
  • 3 eggs
  • ½ cup sour cream
  • ½ cup peanut butter

Gananche

  • 2 cups heavy cream
  • 12 ounces semi sweet chocolate use bars not chips

Instructions
 

Crust

  • Combine all ingredients and press into a 9 inch springform pan.
  • Bake 8 minutes at 350. Cool.

Cheesecake

  • Beat cream cheese and the sugar until smooth.
  • Add salt, vanilla, eggs and sour cream.
  • Add peanut butter.
  • Pour into the pan and bake at 350 for 45 minutes.
  • Let cool and chill overnight or 6 hours.
  • My cheesecake had a HUGE crack-or 3-but no worries, the chocolate covers it and makes it look amazing when cut into!!!

Ganache

  • Heat the cream in the microwave just until it bubbles.
  • Have the chocolate broken up in a bowl and pour the cream over it.
  • Let sit 2 minutes and then whisk smooth.
  • Pour ganache over the cooled cheesecake and chill an additional 1-2 hours.

Adapted From  Love, Laugh, Cookcheesecake three slicespeanut butter cheesecake slices

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Filed Under: Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Debra says

    October 27, 2015 at 7:31 am

    Heavenly!

    Reply
  2. Sandy says

    November 3, 2015 at 12:25 pm

    Can you freeze this cheesecake after making?

    Reply
    • Hugs & Cookies xoxo says

      November 4, 2015 at 7:54 pm

      I vote yes!!!

      Reply
  3. Brenda Schneider says

    November 4, 2015 at 7:46 pm

    Can this be frozen?

    Reply
    • Hugs & Cookies xoxo says

      November 4, 2015 at 7:51 pm

      I would think YES!!!!

      Reply
  4. Randi Goodwin says

    November 7, 2015 at 5:04 pm

    My cheesecake took considerably longer to cook. Had a 9 inch pan. Use the knife comes out clean method. Smells delicious and can’t wait to chill and add last layer!

    Reply
    • Wendy says

      November 24, 2015 at 11:26 pm

      How much longer did yours take ? Mine is in the oven and certainly isn’t done at 45 minutes .

      Reply
      • Troy's Mama says

        October 19, 2016 at 10:57 am

        For the creamiest cheesecakes, take them out when they are still a little jiggly. They finish cooking out of the oven on a cooling on rack. Using the “knife clean” on a cheesevake like you do a regular cake, will leave you with a dried, mealy cheesecake.

        Reply
  5. Melissa says

    November 9, 2015 at 3:06 pm

    Would it be the same if I heated my heavy cream on a stovetop? Just heat until it bubbles?

    Reply
    • Hugs & Cookies xoxo says

      November 9, 2015 at 9:14 pm

      yes

      Reply
  6. Linda Lee says

    November 10, 2015 at 4:00 pm

    If I use a 10″ pan should I adjust baking time? It’s the only springform I have.

    Reply
    • Hugs & Cookies xoxo says

      November 10, 2015 at 10:01 pm

      yes, i would watch it

      Reply
  7. Tish says

    November 16, 2015 at 7:33 pm

    If freezing, should the ganache be frozen too, or added after thawing?

    Reply
  8. Mary Anne Looby says

    November 17, 2015 at 5:41 pm

    So all that chocolate is the ganache? I thought ganache was more of a thin chocolate coating. This looks like a whole layer of chocolate fudge. I would be worried that it overwhelms the cheesecake. Any thoughts?

    Reply
    • Hugs & Cookies xoxo says

      November 18, 2015 at 8:52 pm

      It was fabulous!

      Reply
    • nikki says

      November 27, 2015 at 11:39 am

      Does not overwhelm it at all. This was soooo good but did have to cook it alot longer than 45 minutes…more like 1 hour 15 minutes.

      Reply
  9. Julia says

    November 26, 2015 at 8:27 pm

    Made this for Thanksgiving. We were all giving thanks when we ate it! Delicious!

    Reply
    • Hugs & Cookies xoxo says

      November 27, 2015 at 4:45 pm

      hahhaa love that!!

      Reply
  10. Linda Maillis says

    December 11, 2015 at 5:31 am

    this cheesecake is the best. Thanks for sharing

    Reply
  11. Michelle says

    December 26, 2015 at 9:35 am

    Delicious. Definitely will make again. Not too sweet

    Reply
  12. Holly says

    January 9, 2016 at 4:44 pm

    My sister has a birthday on January 28th. Think I will make it for her. Cheesecake is her favorite! And chocolate, too!

    Reply
  13. Raeesah says

    January 15, 2016 at 12:22 am

    Oh my word… This looks n sounds Amazing! !! Planning to make it for hubby’s birthday.. can I make a day before?

    And does this cake need a certain amount of fridge time..? I have tried alot of BAKED cheesecakes n some require over night in the fridge.. another requires 3 nights after baking

    Reply
  14. Chelsealynn says

    February 21, 2016 at 7:33 pm

    If you put your cheesecake in a water bath it won’t crack.

    Reply
  15. Chrissy says

    March 17, 2016 at 12:09 am

    Do you add the ganache layer before or after you remove it from the pan? I’m thinking it’s before but wanted to double check. It’s about to come out of the oven! It smells divine!

    Reply
    • Hugs & Cookies xoxo says

      March 19, 2016 at 2:05 pm

      before!!!

      Reply
    • Leona Squires says

      March 20, 2017 at 6:31 pm

      I had trouble with my ganache.Since it was still warm and very liquid,it leaked out of my pan.I had to pour it back out and now I’m waiting for it to “harden” a little so I can hopefully put it back on like a frosting.

      Reply
  16. Mark T Waldo says

    May 4, 2016 at 8:00 pm

    What would I substitute if leaving out peanut butter? I’m thinking maybe abit more sour cream and a extra egg..It would be alittle creamier.. any suggestions?

    Reply
    • Melissa says

      November 5, 2018 at 2:18 pm

      Heavy whipping cream,maybe half a cup add half a cup of heavy whipping cream

      Reply
  17. Erin blakemore says

    July 9, 2016 at 8:19 pm

    Made this recipe recipe. It was very good with a nice light peanut butter flavor. I thought my cheesecake wouldn’t be done in 45 minutes as it was Wiggly in the center but I decided to take it out anyways. Turned out perfect. Wondering if those that cooked it longer had a dryer consistency. Next time I’ll use a little bit more butter in my crust as it was a little crunchy. I also think a water bath for this cheesecake would be helpful. Thanks for the recipe it was delicious.

    Reply
    • Hugs & Cookies xoxo says

      July 14, 2016 at 9:56 pm

      Glad it worked out for you!!!

      Reply
  18. Bethany says

    July 25, 2016 at 9:04 pm

    My ganache hasn’t set after the 2 hours of chilling. But other than that, it looks really good!

    Reply
    • Hugs & Cookies xoxo says

      July 25, 2016 at 9:46 pm

      Hmmmmm, probably because it is so humid out! LOL Hope it tastes great!!!

      Reply
  19. plasterers bristol says

    September 13, 2016 at 12:26 pm

    This sounds really nice. gonna make this for tea tonight. Thanks. Simon

    Reply
    • Hugs & Cookies xoxo says

      September 13, 2016 at 10:02 pm

      Yay!

      Reply
  20. Marilyn says

    October 19, 2016 at 8:41 pm

    How do u do the water bath

    Reply
    • Hugs & Cookies xoxo says

      October 19, 2016 at 10:30 pm

      Place cheesecake in a large roasting pan (wrap cake pan in foil on bottom and sides) then fill roasting pan with boiling hot water 1 inch up the sides.

      Reply
  21. Brittany says

    November 23, 2016 at 6:55 pm

    Did anyone run out of room for the chocolate part? I’m baking it right now and the cheesecake looks so high like I won’t have room, unless it flattens after it cools, of course 🙂 can’t wait to bring to Thanksgiving!

    Reply
    • Hugs & Cookies xoxo says

      November 24, 2016 at 10:55 am

      Enjoy it!!!!

      Reply
  22. Melissa says

    November 23, 2016 at 10:58 pm

    How many servings???

    Reply
    • Hugs & Cookies xoxo says

      November 24, 2016 at 10:54 am

      a lot hahaha

      Reply
  23. Jessica says

    December 23, 2016 at 5:30 pm

    Why chocolate bars? All u have are chips

    Reply
  24. Rebecca says

    March 11, 2017 at 12:02 pm

    Has anyone tried this in individual cupcake size? I’m wondering how long the cooking time would be? Anyone have any ideas.

    Reply
  25. Amina says

    April 22, 2017 at 6:19 am

    Hi. So I made this cheesecake and it tastes really delicious. However, the ganache didn’t set even after being in the fridge for 7 hours. So, the chocolate layer was super thin, which was slightly disappointing for me. But in the end, everyone loved it a lot.

    Reply
  26. Pam says

    October 27, 2017 at 9:10 am

    For those who are having issues with a too thin ganache, the cream to chocolate ratio is too high. Try increasing the amount of chocolate a bit.

    Reply
  27. Kelsea says

    February 3, 2018 at 10:08 am

    I made this twice. The first time I did everything exactly as the recipe said minus the chocolate (I used chips) my cheesecake cracked and the chocolate didn’t set. The second time I used a water bath and increased the peanut butter. This time I made sure to get the bar chocolate. My cheesecake turned out perfect and I let it set overnight. When I did the chocolate I let that set overnight and the entire cheesecake was perfect!

    Reply
  28. Steven Oscar Chamblee says

    July 6, 2018 at 8:39 pm

    awesome

    Reply

Trackbacks

  1. 62 Best-Ever Cheesecake Recipes Around. Period - Savory Style says:
    May 19, 2016 at 9:59 am

    […] chocolate peanut butter cheesecake from Hugs and Cookies XOXO has got just about everyone salivating…take a look at that ganache! This is one recipe you […]

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  2. Maria's Mixing Bowl | Chocolate Peanut Butter Cheesecake says:
    March 30, 2017 at 9:37 am

    […] RECIPE HERE=>  https://hugsandcookiesxoxo.com/2015/10/chocolate-peanut-butter-cheesecake.htm/ […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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