Cheesecake is delicious, that much we know. But it’s also vanilla and chocolate dessert goodness in one slice — what a treat! This recipe combines two flavors you’ll love with peanut butter for an extra dose of nuttiness and crunch.
A classic dessert that is perfect for the end of summer. The “chocolate peanut butter cheesecake, no bake” is a delicious, no-bake dessert that comes together in minutes.
I’ll admit it: I’m addicted to chocolate and peanut butter. I’ve been known to put peanut butter in just about any kind of chocolate. What about chocolate bars? Make a peanut butter dip for them. Brownies? Using peanut butter, slather that baby. What about a cup of hot chocolate? Add a spoonful of peanut butter to the mix! Cheesecake? Why create a regular cheesecake when you can make one with CHOCOLATE PEANUT BUTTER? You get what I’m saying?
I can’t get enough of it because it’s the ideal balance of sweet, salty, and umami.
So when Justin’s brought me some things to experiment with, I knew right away what I wanted to make: Chocolate Peanut Butter Cheesecake. Because cheesecake is fantastic on its own. Adding chocolate and peanut butter to the mix makes it even better.
Let’s break it down: the chocolate cookie crust is excellent and delightfully crispy. To balance out the richness of the crust, I made the cheesecake less sweet, and my, is that crust wonderful. I was eating handfuls of crust after handfuls of crust that afternoon since my crust had broken off the pan.
There’s also the cheesecake. Peanut buttery, velvety, and soft. It’s similar to eating peanut butter straight from the jar, but with less guilt. Sliiiiightlyyy…
And then there’s the chocolate ganache. Can we make it a life motto? I mean, chocolate on the bottom and chocolate on top! On the bottom, there’s chocolate, and on top, there’s chocolate. It’s as if putting chocolate at the end of the day would make everything better.
With a dozen peanut butter cups on top, you’ve got yourself a cheesecake to die for. Who cares if it’s not prepared with fruit or covered with flowers since it’s springtime? As far as I’m concerned, cheesecake time may occur at any time of the year.
Instructions for making cheesecake
Use room temperature cream cheese—This chocolate peanut butter cheesecake requires room temperature cream cheese. If you cream the cream cheese with the sugar while it’s still cold, it won’t whip up correctly, and your cheesecake will be the incorrect texture. The cream cheese must be beaten with a lot of air to make the cheesecake light and fluffy.
Bake cheesecake in a water bath—Baking cheesecake in a water bath ensures that the cheesecake bakes evenly all the way through. Wrap the cheesecake pan in a LOT of tinfoil to create a water bath (like, 3 or 4 layers of foil). Then, in a bigger baking dish, lay the foil-wrapped pan and fill the dish with water until the cheesecake pan is half immersed.
Allow it cool entirely before refrigerating—Before placing the cheesecake in the refrigerator, allow it to cool completely on the counter. This will prevent the cheesecake from splitting and dampness from developing on it.
Pour ganache over cooled cheesecake—Only after the cheesecake has fully chilled, top it with ganache. This will aid in the ganache’s adhesion to the cheesecake and keep it from turning to mush!
Leave a comment below if you have any questions about preparing this chocolate peanut butter cup cheesecake! I’ll try my best to respond to each one.
To make the crust
- 30 cookies oreos
- 4 teaspoons melted butter
To make the cheesecake:
- 16 oz. room temperature cream cheese
- a quarter cup of sugar
- 3 big room-temperature eggs
- Justin’s Honey Peanut Butter, 1 cup
- vanilla extract (two tablespoons)
To make the ganache
- Preheat the oven to 300 degrees Fahrenheit.
- Mix oreos in a food processor until fully crushed. Sift the powdered crumbs through a sieve to ensure that no big crumbs go into the crust. In a mixing dish, combine the crumbs and melted butter.
- Make an uniform and compact surface by pressing the crust mixture into a large springform pan. Remove from the equation.
- Cream the cream cheese and sugar with a standing mixer on medium speed for 3 minutes, or until light and fluffy. Reduce the speed of the mixer to low and add the eggs one at a time. Mix in the peanut butter and vanilla essence until well combined.
- Pour the cheesecake mixture into the prepared pan and level the top to make it even. Wrap the pan in foil and set it in a water bath before putting it in the oven.
- Remove from the oven after 1 hour and 30 minutes and let it cool fully before glazing.
- Make the ganache by scalding the milk in a small pot over low heat. Remove the pan from the heat and add the chocolate chips. Drizzle the remaining glaze over the cooled cheesecake, then top with peanut butter cups and drizzle with the rest of the glaze!
More cheesecake recipes may be found at:
How to Make a Fantastic Cheesecake (a step-by-step guide)
Vanilla Bean Cheesecake is a classic dessert.
Pumpkin Gingersnap Cheesecake
Pumpkin Spice Cheesecakes in Miniature
Bars of Cranberry Walnut Cheesecake
The “chocolate peanut butter cheesecake factory” is a chocolate peanut butter cheesecake recipe that has been passed down through generations. The recipe is simple and easy to make.
Frequently Asked Questions
What is Elvis cheesecake?
A: Elvis cheesecake is a cream topped, chocolate cake. The dessert was invented in the 1950s by Vernons Bakery and has been ever since sold at his restaurant Elvis Cafe.
Does peanut butter and cream cheese go together?
A: Yes, it is a very popular combination.
How long does peanut butter cheesecake last in the fridge?
A: The shelf life of any particular cake is largely dependent on whether it includes cream cheese, whipped topping, or buttercream frosting. It can last anywhere from 2-3 days in the fridge and up to a week if frozen.
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