Chocolate Peanut Butter Cheesecake

A while back, I had seen that the Daring Baker’s made a cheesecake, and it struck me that I had never done so myself. Since then, I’ve had the itch–one of those desserts I needed to do soon–and I’ve finally scratched it. I decided plain cheesecake wasn’t for me–I love it, but I just couldn’t make it when dressing it up with some extra flavors seemed so easy. So today, I fell back to one of my favorite flavor combos of all time: chocolate and peanut butter.

Chocolate Peanut Butter Cheesecake

Now there are many approaches to cheesecake, the two major distinctions being baked vs frozen. This cheesecake is of the baking variety, and if you have any aversion to this kind thinking its at all challenging, I promise you, its not. As a matter of fact, its dangerously easy–and I say dangerous because making a cheesecake with such little effort…well, I’m sure you understand.

Behind this cheesecake is my usual, from-scratch graham cracker crust, filled with three distinct layers of cheesecake: chocolate, plain, and peanut butter. The tri-banded cake tasted wonderful–it had a luscious, creamy texture that tastes rich while not being too heavy like many cheesecakes are prone to being (you know the kind? Sweet, delicious gut busters). The layers stayed nice and distinct through the baking and the flavors all came through in that familiar combination that gets me weak in the knees (another such flavor: peanut butter and banana). Plus, something about that tang of cream cheese takes the chocolate/peanut butter combo to a fun and addicting place. Even my wife (who was quoted as saying “I don’t like cheesecake”) loved this–it was a real treat and I’d recommend it to everyone who has the slightest inkling about making a cheesecake.

  • 1 Graham cracker crust
  • 24 oz cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 cup heavy cream
  • juice of 1/2 lemon
  • 1 Tbsp vanilla extract
  • 3 oz bittersweet chocolate
  • 1 Tbsp cocoa powder
  • 1/3 cup peanut butter
  • 1 Tbsp honey

Graham cracker crust

First, prepare the graham cracker crust. To me, cheesecake needs a crust up the sides as well as on the bottom, but that’s a personal taste thing. Drape your crust according to your preference and bake it blind for about 15 minutes at 325°F.

Beat the cream cheese batter til silky smooth

Let the cream cheese come to room temperature for about an hour. Then, in the bowl of a stand mixer, beat the cream cheese and sugar until lighter in texture. Add the eggs one at a time, beating in between each addition. Finally, add the cream, lemon juice, and vanilla, beating them all in. Scrape the sides of the bowl and beat some more. The batter should be silky smooth and reasonably thick.

Peanut butter cheesecake batter

Now, divide the batter evenly into three bowls. Leave one plain.

In the second, the flavor is peanut butter. Add the batter, peanut butter, and honey to the bowl of the stand mixer. Beat it well and set aside.

Chocolate cheesecake batter

In the third, the flavor will be chocolate. Melt the bittersweet chocolate chunks (30 seconds in microwave, stir, repeat until melted) and give it 30 seconds to cool down a bit. Beat the melted chocolate and cocoa powder into the batter (in the bowl of the stand mixer, of course).

Baked cheesecake

With all three flavors ready, now all that remains is to assemble the cheesecake. The order you choose, doesn’t matter, but into the graham cracker crust, I poured the chocolate batter, smoothed it out, then the plain, and finally, the peanut butter batter. Give the pan a tap in case there’s any air bubbles trapped in there (you don’t want them).

Chocolate Peanut Butter Cheesecake

Now, set a pan (larger than your cheesecake pan) in the oven (which is at 350°F) and fill it with water. You want to bake the cheesecake in the water bath for 45-55 minutes (you want the center to have some jiggle to it, still). The water bath tempers the heat of the oven, helping to prevent your cheesecake from cracking. Once time is up, kill the heat, but leave the cheesecake in the oven for an hour more before you remove it and let it cool down on the countertop. Once cooled down, let it sit in the fridge overnight before you grab your self a slice.

Chocolate Peanut Butter Cheesecake

Optionally, now is a good time to top your cake with some ganache, but trust me, you’ll love it with or without. Enjoy!

Related Posts Plugin for WordPress, Blogger...
Be Sociable, Share!
  1. Enjoy this recipe? Never miss another!

Related Posts

23 Responses to “Chocolate Peanut Butter Cheesecake”

  1. Brittany (He Cooks She Cooks) Says:

    Chocolate. Peanut butter. Cheesecake.

    Three of my favorite things!!

  2. Kevin Says:

    Chocolate, peanut butter and cheesecake!?! I’m there!

  3. aforkfulofspaghetti Says:

    Oh. My. God. I will never eat another dessert ever again. Peanut butter? Chocolate? Cheesecake? I HAVE TO HAVE IT!!!

  4. Toni Says:

    The only reason I will not make this is because I know myself well enough to know that I would probably eat 3/4 of it before I invited anyone else to share! I think it’s called “Death By Cheesecake”….. and if it weren’t for the fact that this is a computer screen, that slice in your photo would be gone!!!

  5. Rose Says:

    My bum, thighs and/or belly will not thank you. That looks heavenly. Why didn’t God create chocolate with the caloric equivalent of a carrot??

  6. ingrid Says:

    Yes, I do believe I’ll love this! Thanks for sharing!

    I’ve been wanting to make your homemade graham crust for awhile too!

  7. Deborah Says:

    I love the 3 layers of cheesecake! This looks decadent and delicious!

  8. Susan Says:

    OMG, I am drooling~!!!

  9. Indigo Says:

    Ohmydays, that’s heaven on a biscuit base. I so totally approve.

    And now I’m going to steal your dessert.

  10. Ramya Kiran Says:

    This definitely is a mouthwatering click!!

  11. TasteStopping Says:

    Duuuuuude. There ought to be some kind of law against easy cheesecake. Seriously, I get myself in enough trouble with cupcakes. What’s going to happen if I put my baking skills to work on this and get hooked? (Perhaps I can work the amount of, uh, calcium, yeah calcium, in as a health benefit, thereby requiring me to make this.)

    I’m stopping by after seeing this delicious cake on Tastespotting. I’d like to personally invite you to check out my new site which publishes all of the photos that have been rejected by TS and Foodgawker. I hope you’ll visit; it’s a lot of fun! Besides, you owe me after exposing me to this irresistible recipe. :)


  12. Marta Says:

    Oh wow! What a great cheesecake!!! It really looks decadent!!! Funny, I experimented with peanut butter cheesecake just this past weekend. Like you say, I love the dressed up cheesecake, it’s just such a great canvass to go wild with flavours!

  13. Xiaolu Says:

    I’m gonna make this tonight (cause my bf LOVES peanut butter) but I only have the natural, grainier style of PB. Do you think that would work ok? Your blog is great and thanks for the recipe!

  14. Marjorie Says:

    What size cheesecake did this make? 8, 9 or 10 inch?

  15. Sara Says:

    I made this cheesecake last night and brought it to work today to celebrate two birthdays. It was a hit! Thanks so much for sharing.

    Note – I made it in an 8″ pan and it was nice and thick. Filled right up to the top of the pan.

  16. Joe Nelson Says:

    Made the cheesecake this morning, all went well, the plain cream cheese mixture was not as thick as other two so would recommend it be last layer.

  17. darian Says:

    very disappointed. unable to bake in water bath since i use a springform pan. cheesecake cracked like grand canyon. prebaked crust ended up very soggy from pb oil. flavor just okay. this from a 20 yr cheesecake chef veteran!

  18. Susanna Says:

    Made this for an adult birthday party and it was a huge hit! I crushed peanut butter cups and sprinkled on top of the ganache and used chocolate graham cracker for the crust. Next time I will double the recipe and freeze one. Thanks for sharing!

  19. Cardamom & Peach Cheesecake from Mike's Table Says:

    […] ice creams I made was peach flavored, cheesecake seemed like the winner. I rather closely followed a cheesecake recipe I’d used in the past as a base, but this time, infused the cream with a good bit of green cardamom for an hour so that […]

  20. What’s for dessert – Chocolate Peanut Butter Cheesecake | Not Just Baby Brain Says:

    […] and I asked my husband to make me a chocolate peanut butter cheesecake.  He found this recipe from Mike’s Table and it was devine!  He decided against the chocolate ganache as a topping and instead used some […]

  21. Kathy Burkes Says:

    Mike, I want to tell you just how much my family and friends enjoyed this ‘Chocolate, Peanut Butter’ Cheesecake!! It is one of the best cheesecakes that I have ever tasted, let alone create for myself. I never thought that I would be able to make one of my most very favorite desserts….Cheesecake! You make your recipes easy to follow and with very, very little confusion as to what you are telling us to do and how to do it!! For this I thank-you! I want to tell everyone that reads this just how wonderful this recipe is! It is rich, creamy and delicious. I was so afraid that it would turn out grainy or crumbly but it didn’t. As long as you follow the recipe you can’t fail!! Thank-you !!!!!

  22. Linda Says:

    I have this scrumptious cheesecake in the oven right now. I am taking it to Christmas dinner tomorrow. I can’t wait to try it. I chose to layer mine with peanutbutter on the bottom, chocolate in the middle and plain on top. Cheesecakes are always a hit, but I want the added WOW factor when they see it sliced with two surprise flavor layers they don’t suspect.
    P.S. Using a 10″ springform pan.

  23. Peanut Butter & Chocolate Cheesecake | Sirope de Fresa Says:

    […] * Receta original: Mike’s Table […]

Leave a Reply