Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!
INGREDIENTS:
Cheesecake:
- 9 oz. chocolate wafer cookies (I use animal crackers)
- 1/4 c. margarine (melted)
- 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
- 1/2c. sugar
- 3 eggs
- 2 c. dark chocolate chips (melted)
- 1 c. heavy whipping cream
- 2 tbsp. margarine (melted)
- 3 tsp. vanilla
Chocolate Topping:
- 1/4c. heavy whipping cream
- 1/2c. semi-sweet chocolate chips
Peanut Butter Topping:
- 1/2c. heavy whipping cream
- 1c. peanut butter baking chips
DIRECTIONS:
- Preheat oven to 325 degrees
- Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
- Beat softened cream cheese with sugar until smooth.
- Add eggs one at a time, beating in between each one.
- Add remaining cheesecake ingredients, beating until smooth.
- Pour into crust and allow to sit at room temp for 30 minutes.
- Place on a cookie sheet and bake for 60 minutes,
- Turn off oven, open oven door a little and allow to sit for another 30 minutes.
- Remove from oven and run knife around edge of pan. Remove edge of pan.
- Allow to come to room temperature (make toppings during this time)
- PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
- CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
- After 5 minutes, stir both until smooth.
- Pour peanut butter over top of cheesecake, smoothing to edges
- Refrigerate about 10 minutes.
- Pour chocolate over peanut butter and smooth into a center circle.
- Decorate as desired.
- REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.
My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow. My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course! I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!) I’ve made this cheesecake for years and it always is just soooo creamy and smooth. So here’s my little Thanksgiving treat for you my faithful readers!! I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life! HAPPY THANKSGIVING!!!!!!
one. last. bite………
Seems like everybody is baking with peanut butter these days! I gotta get on the PB train, too.
Your cheesecake looks good — you can tell from the photos that it has a nice, rich consistency. Mmmmm… velvety cheeeeeeesecaaaaaake. <3
Talk about a show stopper!
You have no idea how happy this makes me (even after stuffing myself silly with Thanksgiving goodies!) Chocolate + peanut butter + cheesecake!! Three of my favorite things
Yay!! Three favorite things in one dessert is always a good thing
Nothing better!!
This looks absolutely FABULOUS!!! I love it! Oh, and great photos. Thanks for sharing.
Thank you!!!
This looks incredible! I love the peanut butter + chocolate combo, but unfortunately we don’t get peanut butter chips in Australia. Is there any good substitutes you can recommend?
Thank you! The peanut butter layer is a REALLY easy version of a ganache- so you could look up peanut butter ganache and find a recipe that uses peanut butter or even nutella. This was the 1st one I came across- but it looks like you have lots of other options to try: http://gourmet.lovetoknow.com/peanut-butter-ganache Good luck
Thanks for this. I’m also in Australia and love this recipe. Will be trying it very soon I think!
Can you get peanut butter chips? I can’t get over the common American items that are totally unavailable in other countries. I have a friend who is trying to make her own brown sugar in the Czech Republic…no vanilla….no Jell-O….? I feel like that is going to change with all the international food blogging going on….I hope!!!
Don’t think we can get them – I’ve never seen them in the shops. Will have to suss out some of the cake decorating shops or even see if I can buy them online.
I had a comment on this recipe from a New Zealander who paid $15 for one bag online– yikes! I think someone needs to open an import shop. I get so many comments on ingredients that are unavailable in Australia, and I’m just one tiny blog…! I think theres a market! I need to get all of you connected and just send you all one big package of stuff
I absolutely LOVE peanut butter. Peanut Butter and more Peanut Butter. I am going to try this recipe. Have all the ingredients on hand! YUM!!!!!
Me too! I have a good friend who is REALLY allergic to it so I don’t often add it to my desserts, but when I do it is one of my favorites! Hope you love it!
A cheesecake version of one of my favorite candies! Sounds fabulous and looks even better. How do you get your cheesecake to stay pretty thick and wide? I find mine always sinks after its out of the oven?
The Dinner Belle for Kimberlybelle.com
It does sink a little in the middle when it cools- the layers of peanut butter and chocolate hide that a little… This recipe does seem to stay pretty thick though. I know that allowing it to sit before baking really does prevent cracks.
woooooow i hop i can get a
bite
Looks amazing and I’d make this today if my oven wasn’t acting funny/not to be trusted.
What size springform pan?
I’ve made this recipe in an 8inch 10 inch and 12 inch springform. It just depends on how thick you want it to be. I use the same cook times for all three sizes with no problems. For this cheesecake I used a 10 inch pan. Hope this helps!
It looks soo yummy! Nom nom…
Thank you!!!
why is margarine twice? there is 1/4 c and 2 tbsp do both of them go into the crust?
The 1/4 cup is melted and combined with the crust. The 2 Tbs is melted and added into the cheesecake batter. Hope this helps!!!
I’m thinking about making this it looks so good but I just have 1 question….. do you have the “cup” measurement of “9 oz” cookie crumbs?
I will measure them the next time I make this cheesecake
I am just trying to visualize what that amount looks like and I’m going to say 1 1/2 to 2 cups of crumbs. It really doesn’t matter as long as you have enough to cover the bottom of the pan and pat down into a crust- you might just need to add a little more butter if you have too much and its dry and crumbly. Good luck! I will add a cup measurement the next time I make this!
I’m going to make this for my boyfriend on his birthday in 2 weeks. He’s a big cheesecake and pb fan. Can’t wait to try it, going to do a trial run today
Fun!!! Hope you (and he!) love it!
I have made this recipe twice and it is received with RAVE reviews. Such a delicious, decadent treat to share with friends and family. This puts all other cheesecake recipes to shame!
Thank you so much Katie– I’m so glad you’ve enjoyed this recipe- it is one of my favorites too– you just can’t go wrong with peanut butter and chocolate!
And when I find something like this on Pinterest… it is probably a good idea to stop surfing the internet for the night.
Coming to you from Pinterest, looks delicious.
Welcome– and thank you
Hi! This recipe looks fabulous and is perfect for my hubby’s birthday this week! I can’t wait to make this, and some of your other yummy recipes. I was wondering though, why did you use margarine instead of butter? I usually use butter so that’s why I’m wondering, should I go buy some margarine or use butter? Thanks!!!
Also, what brand of peanut butter do you use? My dad prefers JIF but I myself like Skippy.
I’m a JIF girl- but in this recipe it doesn’t matter because you only use peanut butter chips
You can use butter. Some of my recipes are specific one way or another, but I think butter would work just fine with this one. Happy Birthday to your husband!!
What is chocolate wafer cookies?
Any kind of chocolate cookie that is hard and crunchy. I use chocolate animal crackers for my crust usually- but you could use chocolate grahams or other cookies if you want.
I’ve made this recipe twice and everyone raves about it. The ganache is definitely the ‘icing on the cake’!!
I’m so glad it has been a hit!!! I love that ganache too…plus if you get a crack or any bubbles in the top of your cheesecake, nobody knows!!
I am making this tomorrow!!! too late to go to the store!!!! My three favorites, chocolate, peanute butter and cheesecake!!!!
I’m excited for you to try it~ it is one of my favorite cheesecakes ever!! Enjoy!!!
Oh Em Geee this is baking in the oven right now, In little old New Zealand and imported some peanut butter chips and i can wait to sink my teeth into it as the batter tasted delicious
I hope you loved the cheesecake as much as the batter! Thats some dedication– importing pb chips! I’m impressed!!!!
Oh yeah those bad boys cost me $15 for 1 and 1/4 cups of peanut butter chips haha, The cheesecake was delicious and everyone fought over it, now its in high demand from family and work mates eeeek , i did learn tho its best to sit in the fridge several hours before cutting hehe and it tastes better the longer its sat in the fridge mmmmm
What?!?!! Thats some commitment to trying a recipe…wow- so expensive! I wish so much that I could send ingredients out to you all. Yes, I always leave it in the fridge and pull it out just 30 minutes or so before I serve it and its SO much yummier.
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I made this today and it’s currently chilling in the fridge. Can’t wait to taste it! I used Oreo crumbs for the crust, and left out the 2 tbsp. of butter in the cheesecake part. Hopefully it’s a winner! Thanks so much.
You are so welcome– I hope you loved it!!!!
This is a gorgeous dessert and I’m eager to try it. You say you use animal crackers for the crust, but this crust looks chocolate. Do you have chocolate animal crackers? I don’t think I’ve ever seen anything but tan animal crackers. Thanks for the clarification.
We do have chocolate animal crackers– I’m sure any chocolate wafer cookie would work– or even oreos. I’ve tried so many different cookies out in crusts and almost all of them work great. I know for sure I’ve used oreos with this recipe, so if you can’t find the chocolate animal crackers just go with oreos
Enjoy!
Im going to attempt to make this! just one question.. for the cheesecake do you need to melt the dark chocolate chips before mixing them into the cheesecake mixture and baking? or do you put them in whole and they melt while baking?
Hi! You melt them ahead and add them to the batter
I am so craving cheesecake!! This cheesecake
I’m craving cheesecake too….this usually doesn’t end well for my diet…
Quick question about the cream cheese – is it 2 packages for a total of 8 oz. or 2 packages that are 8 oz. each for a 16oz. total?
Thanks!
2 packages- 8 oz. each for a total of 16 oz.
Just out of curiosity… what is the purpose of the margarine in the cheesecake batter? I noticed this is the same base chocolate cheesecake recipe as your creamy coconut cheesecake, but it has margarine added to it. Would it be ok if I omitted it? Just wondering why you added it. Thank you!
When I 1st started making this cheesecake base I used a recipe from a friend that had the added margarine/butter. Since then, I’ve forgotten to add it soooo many times and the cheesecake is just fine without it. When I use this recipe as a base now I just omit the margarine. Why waste the time? Very observant of you…its a part of the recipe’s evolution over time. Leave the margarine in the cheesecake out- it will be fine either way.
Thanks so much for responding! I have made this cheesecake and the coconut one now and they are both fabulous. Thanks for the recipe.