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Peanut Butter Cup Cheesecake

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………

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About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing! www.easybaked.net

92 responses »

  1. 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. ❤

    Reply
  2. 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 🙂

    Reply
  3. This looks absolutely FABULOUS!!! I love it! Oh, and great photos. Thanks for sharing.

    Reply
  4. 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?

    Reply
    • 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 🙂

      Reply
      • Thanks for this. I’m also in Australia and love this recipe. Will be trying it very soon I think!

        Reply
        • 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!!!

          Reply
      • 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.

        Reply
        • 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 😉

          Reply
    • You might check out groovycandies.com and see what it costs to get it shipped there. I bought the Guittard Mint Chips from there. Just get enough to make it worth the cost.

      Reply
  5. 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!!!!!

    Reply
  6. 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

    Reply
    • 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.

      Reply
  7. woooooow i hop i can get a
    bite

    Reply
  8. Looks amazing and I’d make this today if my oven wasn’t acting funny/not to be trusted. 😦

    Reply
  9. What size springform pan?

    Reply
    • 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! 🙂

      Reply
  10. It looks soo yummy! Nom nom…

    Reply
  11. why is margarine twice? there is 1/4 c and 2 tbsp do both of them go into the crust?

    Reply
  12. 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?

    Reply
    • 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!

      Reply
  13. 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 🙂

    Reply
  14. 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!

    Reply
    • 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! 🙂

      Reply
  15. 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.

    Reply
  16. 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!!!

    Reply
  17. What is chocolate wafer cookies?

    Reply
    • 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.

      Reply
  18. I’ve made this recipe twice and everyone raves about it. The ganache is definitely the ‘icing on the cake’!!

    Reply
  19. I am making this tomorrow!!! too late to go to the store!!!! My three favorites, chocolate, peanute butter and cheesecake!!!!

    Reply
  20. 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 🙂

    Reply
    • I hope you loved the cheesecake as much as the batter! Thats some dedication– importing pb chips! I’m impressed!!!! 😉

      Reply
      • 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

        Reply
        • 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.

          Reply
  21. Pingback: Peanut Butter Love Affair

  22. 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. 🙂

    Reply
  23. 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.

    Reply
    • 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!

      Reply
  24. 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?

    Reply
  25. petit4chocolatier

    I am so craving cheesecake!! This cheesecake 🙂

    Reply
  26. 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!

    Reply
  27. 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!

    Reply
    • 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.

      Reply
      • Thanks so much for responding! I have made this cheesecake and the coconut one now and they are both fabulous. Thanks for the recipe.

        Reply
  28. Pingback: Best Blog Bites: Dark Chocolate Espresso Cookies | My Recipe Addiction

  29. Making this again tonight! It’s wonderful!!

    Reply
  30. I love Choc. and peanut butter, i will make this very soon yummy!!!!!!!!!!!!!!!!

    Reply
  31. Looks great and I plan to make it very soon but what are wafer cookies or animal crackers please (if you could translate into Australian it would be appreciated!).

    Reply
    • I’m not sure what cookies you have available in Australia- I’ve never been there, but I’d love to visit your country someday!! I’ve made this cheesecake with all sorts of cookie crusts. Think of a plain cookie- no fillings or frostings- that you like and just crush it up and adjust the amount of melted butter to make the crumbs moist enough to press into a springform pan. Maybe Biscoff cookies? Good luck!!

      Reply
  32. PS what size eggs? Thanks, really looking forward to trying this recipe!

    Reply
  33. This looks gorgeous – I think I have found the dessert to make for our family gathering tomorrow evening! Just wish we had peanut butter baking chips in the UK! Do you think maybe crushed peanut brittle would work just as well? x

    Reply
    • Oh I wish you did too! I’m really not sure what a good sub would be? Do you have peanut butter candy- like Reese cups? I think breaking those up and sprinkling on top might work? It’s such a yummy chocolate cheesecake all by itself- you could steer away from peanut butter entirely and just drizzle a raspberry sauce on top and serve with whipped cream? Best of luck!!! Have fun baking!!

      Reply
  34. Diane Biedenweg

    Can you make this printable text only?

    Reply
  35. Pingback: Winter Birthday Celebrations for the Thrifty | Rebates.com

  36. Casandra Knezeak

    I want to make these in a cupcake tin….so they are like individual ones. Have you every attempted that? Was wondering if there would be any change to the recipe…minus the cook time of course.

    Reply
    • I’ve never tried it- but it sounds wonderful. You will just need to experiment. I find that individual cheesecakes take more of the topping ingredients, so you might need to make a little extra toping– let us know how it goes!!! Have fun!!

      Reply
      • Casandra Knezeak

        Well I decided to go ahead and make one big cheesecake. I am at the 30 min open over door stage right now! It looks a big jiggly so I am hoping and crossing my fingers it sets up good! I will let you know!

        Reply
  37. I find myself perusing your site for ideas, as I have been designated to bring a dessert to a bridal shower this weekend. I love baking, and I love finding new recipes. As I was looking through your recipes I saw this cheesecake again. I actually made this for my husband about a year ago, and seeing it again made me think I should share my experience. To start, my husband loves anything with both chocolate and peanut butter, and this cheesecake looked too delicious to pass up. I was a little nervous making this, only because our oven was broken. I actually baked this in our toaster oven. However, I should note that we have an extra large fancy convection toaster oven. I am very pleased to say that it turned out beautifully. It looked and tasted divine and our whole family raved about it! As a stay at home Mom with two small boys, baking can be an amusing challenge, but it is something I truly enjoy, and I just wanted you to know how much I have enjoyed trying out your recipes.
    Side note: I have also made your salted carmel cookie cups, sending some with my husband to work. A co-worker of his actually asked what bakery they came from! Haha, I was grinning from ear to ear after that compliment! Thanks again for all of your wonderful recipes!

    Reply
  38. Pingback: Peanut Butter Cup Cheesecake | Link4Food

  39. Ok after you make the cc you leave it on the counter for 30 min befor baking? Did I read this right?

    Reply
    • I do! I was told by an incredible cheesecake baker that this is one of the best ways to prevent cracking. As it sits, any air bubbles that are trapped inside the batter rise to the top and pop. Those little bubbles can cause the cheesecake to crack while its baking. You certainly don’t HAVE to wait, but I have found that it really helps! Good luck!!!!

      Reply
  40. This looks amazing. I’m definitely trying it out Sunday. It would make a nice Father’s Day treat!

    Reply
  41. Pingback: - Good Food

  42. Can we use butter instead of margarine?

    Reply
  43. Pingback: Peanut Butter Cup Cheesecake

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