Chocolate peanut butter cheesecake is jam packed with peanut butter flavor from the buckeye balls and creamy peanut butter filling. The combination of chocolate is perfect by using an Oreo cookie crust and is covered in a rich chocolate ganache, making it a decadent dessert that is hard for anyone to resist.
While purists should have a great classic cheesecake recipe at the ready, peanut butter lovers will go crazy over this one! Normally we would use peanut butter cups to decorate, but I’ve fancied up the toppings on this one. I am using my homemade buckeye balls recipe on top, which pairs perfectly with the creamy peanut butter cheesecake filling.
We love an Oreo cookie crust, which we use on this no bake Oreo cheesecake and mini Oreo cheesecakes. Other delicious peanut butter and chocolate recipes include these chocolate dipped peanut butter Ritz crackers and our peanut butter frozen hot chocolate! Don’t miss our lunch lady peanut butter bars either! These recipes are always a hit.
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🍫 Ingredients:
Cookie Crust Ingredients:
- Oreo cookies and salted butter – if you don’t want to make it from scratch, you can grab a store bought chocolate cookie crust.
Cheesecake Ingredients:
- cream cheese – make sure it is softened, this is the secret to a creamy cheesecake batter.
- peanut butter – we used creamy, but you could probably use crunchy peanut butter as well. I would not recommend natural peanut butter, as it has more oil.
- granulated sugar – aids in sweetness and keeps the filling smooth as it caramelizes when baking.
- vanilla extract – adds a subtle hint of vanilla and rounds out the other flavors.
- flour – we used all purpose as a stabilizer in the cheesecake
- heavy whipping cream, plus more for topping
- sour cream – lightens the filling and helps to make it smooth and creamy.
- eggs – bring to room temperature so they easily mix into the batter.
Ganache Ingredients:
- heavy whipping cream and semi-sweet chocolate chips – you can also use dark chocolate chips for a dark chocolate ganache
Frosting Ingredients:
- unsalted butter – allow it to soften so the frosting is creamy.
- peanut butter – use creamy peanut butter
- powdered sugar – sweetens the frosting
- heavy cream – helps to thin the frosting out and adds richness.
- buckeye balls – make the peanut butter balls ahead of time.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish buckeye cheesecake with our creamy peanut butter frosting and handmade buckeyes (aka peanut butter balls). You can also use whipped cream, peanut butter chips, chocolate shavings, or Reese’s cups.
Substitutions and Variations
- Graham cracker crust – instead of chocolate try making the crust with graham cracker crumbs.
- Buckeye brownie cheesecake – use my brownie bottom cheesecake recipe to swap out the Oreo crust
🔪 Instructions:
PREP: Grease and add parchment paper to the bottom of a 9-inch springform pan. Preheat the oven to 325 degrees.
Step 1: Place the Oreos in the food processor and pulse until you have fine crumbs.
Step 2: Pour in the melted butter, and pulse until combined.
Step 3: Press the chocolate crust into the prepared pan and set aside.
Step 4: In a large bowl or bowl of a stand mixer, beat the peanut butter, softened cream cheese, and sugar together until fluffy using the paddle attachment.
Step 5: Add the vanilla, cream, sour cream, and flour. Continue mixing until combined.
Step 6: Mix in the eggs by hand one at a time.
Pro Tip: Be sure to mix the eggs in by hand. Using an electric mixture adds too much air and will cause the cheesecake to crack when cooking.
Step 7: Pour the cheesecake layer on top of the crust and smooth to level.
Step 8: Wrap the pan in two layers of foil to make sure it is sealed and no water can enter.
Step 9: Place the wrapped pan into a larger pan (like a large roasting pan) and fill with hot water.
Step 10: Bake for 65-75 minutes. Turn off the oven and keep the door closed for 20 minutes. Then crack the door and leave the cheesecake in for another 20 minutes. Remove the cake from the oven. Cool in the pan to room temperature then chill in the refrigerator for at least 3 hours.
Step 11: Beat the butter and peanut butter at medium speed until smooth.
Step 12: Mix in the powdered sugar on low speed, then at medium. It should be thick and crumbly.
Step 13: While beating, pour in 1-2 tablespoons of cream at a time until the frosting is fluffy.
Step 14: Transfer to a piping bag with a large star tip.
Step 15: Heat the heavy cream over medium heat until simmering.
Step 16: Pour over the chocolate chips and trap the heat by placing a lid of plate on top. Let the chocolate mixture sit for several minutes.
Step 17: Whisk vigorously until the chocolate ganache is thick and silky.
Step 18: Use a knife to go around the edges of the chilled cheesecake to loosen it from the pan. Remove the ring and transfer to a serving tray. Pour the chocolate ganache on the center.
Step 19: Use an offset spatula to spread, allowing some of it to drip down the sides.
Step 20: Let the ganache set for 10-15 minutes.
Step 21: Pipe swirls around the top edges.
Step 22: Top and decorate with buckeye balls.
SERVE: Keep in the fridge until you are ready or serve immediately.
- If you don’t have a food processor, place the cookies in a plastic bag and use a rolling pin to finely crush them.
- Do not skip the water bath. This technique may seem very tedious, but this method keeps the cheesecake from cracking and puffing up by adding extra moisture to the cooking environment.
- A hand mixer will work to make the batter and frosting if you don’t have a stand mixer.
- Eggs hold too much air when mixed with hand mixer. Adding them by hand keeps the cheesecake from cracking.
- Are you having trouble getting your ganache to become silky smooth? Simply pop the mixture in the microwave for 30 second intervals until the chocolate is melted enough to whisk everything smoothly.
- Baking the cake at a low temperature of 325°F helps ensure that the cheesecake is cooked gradually, which helps to prevent any cracks or blemishes from forming. It’s also important to be mindful of how the batter is mixed – too much air can also lead to cracking.
Fun Fact
Buckeye balls were made by accident when someone was dipping them in chocolate and noticed that before they are fully dipped they looked like buckeye nuts. -Bon Appetit
Recipe FAQs
Store leftover cheesecake in an airtight container for up to 1 week in the refrigerator.
To freeze, place the cheesecake on a baking sheet and freeze until solid. Then wrap in plastic wrap and a layer of foil. It will stay fresh for up to 3 months. Decorate before serving.
More Decadent Peanut Butter Desserts
If you tried this Chocolate Peanut Butter Cheesecake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Chocolate Peanut Butter Cheesecake
Ingredients
Cookie Crust Ingredients:
- 40 Oreo cookies
- 6 tablespoons salted butter melted
Cheesecake Ingredients:
- 3 – 8 oz. packages cream cheese softened
- 1 ½ cups creamy peanut butter
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 tablespoons all-purpose flour
- ½ cup heavy whipping cream plus more for topping
- ½ cup sour cream room temperature
- 4 large eggs room temperature
Ganache Ingredients:
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Frosting Ingredients:
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- 3-4 tablespoons heavy cream
- 6 buckeye balls
Instructions
- Grease a 9” springform pan and line the bottom with parchment paper.
- Preheat the oven to 325°F.
- In the bowl of a food processor, pulse Oreo cookies until small crumbs form. Add the melted butter and pulse until mixture is evenly combined.
- Press cookie crumble into the prepared springform pan and set aside.
- In a mixing bowl, beat the cream cheese, peanut butter, and sugar together until light and fluffy.
- Add vanilla, sour cream, heavy cream, and flour and beat again until well combined.
- By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
- Pour the cheesecake mixture into the prepared crust and smooth to level it off.
- Wrap the springform pan with at least two layers of aluminum foil to ensure it is fully sealed and no water will get in.
- Place the wrapped pan in a larger pan and fill halfway with hot or boiling water.
- Bake for 65-75 minutes. The cheesecake should appear matte across the top surface and the center should be slightly jiggly.
- Turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
- Remove the cheesecake from the oven. Allow to cool the rest of the way and then transfer to the refrigerator to chill for at least 3 additional hours.
Ganache Instructions:
- Heat the heavy cream until simmering. Pour over the chocolate chips, placing a plate or lid over the mixture to trap the heat. Let the mixture sit for several minutes, then whisk together vigorously until a silky, thick chocolate ganache comes together.
Frosting Instructions:
- Beat together butter and peanut butter until smooth.
- Beat in powdered sugar – mixture will be crumbly/very thick.
- While beating, add in heavy cream, 1-2 tablespoons at a time until a fluffy frosting forms.
- Place frosting in a piping bag fitted with a large star tip.
Assembly Instructions:
- Run a knife around the edges of the chilled cheesecake to loosen it from the springform pan. Remove the ring from the pan and transfer the cheesecake to a serving platter, if desired.
- Pour the chocolate ganache over the center of the cheesecake, spreading it with an offset spatula and allowing some of the ganache to drip down the sides of the cheesecake.
- Allow the ganache to set for 10-15 minutes.
- Pipe swirls around the top edge of the cheesecake with the peanut butter frosting.
- Decorate with buckeye balls on top of the frosting.
Notes
Nutrition
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Comments & Reviews
Karen says
This was delicious, it turned out beautiful!