If you love a good sweet and salty combo then you need this Chocolate Peanut Butter Cheesecake with a secret crunch! I’ve packed this one with everything you crave—rich peanut butter cheesecake, velvety chocolate ganache, and a crunchy, unexpected topping of puppy chow, pretzels, and Cheez-Its—all nestled in an Oreo crust.
If you've never made a traditional cheesecake using a water bath, don't worry, I will walk you through step-by-step! It's not as bad as you think, I promise! Try Peanut Butter Pretzel Pie for a no bake chocolate PB combo you'll love.
I first saw a combo similar to this at a pie and biscuit shop in Chicago called Bang Bang Pie & Biscuits. Several years ago they had a pie for the Super Bowl that had chocolate, peanut butter and was topped with Cheez-its and puppy chow.
I liked it so much I decided to create my own cheesecake version of it. And thus, The Best Chocolate Peanut Butter Cheesecake was born!
I also love Strawberry Cheesecake Bars when I'm not in the mood for chocolate cheesecake.
Jump to:
Recipe Ingredients
- Oreos: Use regular or GF Oreos for the crust.
- Cream Cheese: Full fat cream cheese is recommended. Make sure to allow it to come to room temp before using.
- Peanut Butter: I use Skippy Natural but most any peanut butter will work. Be cautious when using all natural peanut butters though, some are a little too oily and runny to work well. Skippy Natural Peanut Butter works great for Peanut Butter Thumbprint Cookies too.
- Kosher Salt: Kosher salt is the gold standard in the culinary world. It is much different than table salt and it does make a difference in recipes. Measurements are not the same when going between different types of salts. Diamond Crystal Kosher Salt is my go-to salt and can be found in kitchens throughout the industry.
- Sour Cream: Full fat Sour cream gives your cheesecake a creamy and moist texture along with a twang.
- Heavy Cream: This aids in the finished texture of the cheesecake, and is also the base of the ganache. Heavy cream is also called whipping cream.
- Semisweet Chocolate: I like semi sweet chocolate for the ganache but you can use dark chocolate if you prefer because the rest of the dessert has plenty of sweetness.
- Puppy Chow: Puppy Chow is used to top the cheesecake for decoration and flavor. You can use homemade or store bought, it's also sold under the name, Muddy Buddies.
- Cheez-its: It may sound odd but Cheez-its go so well with this flavor combo.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- You can use any brand of cheesy crackers or puppy chow here.
- I've used gluten free Oreos along with gluten free pretzels and cheese crackers to make this Chocolate Peanut Butter Cheesecake gluten free when baking for my brother who does not eat gluten. I do this frequently with other dessert recipes including Chocolate Raspberry Tart.
- Try out different percentages of chocolate in your ganache to find your favorite. Semisweet and dark will give you different results.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Chocolate Peanut Butter Cheesecake
Step 1: Blend Oreo cookies in food processor with butter and salt until it resembles fine crumbs.
Step 2: Firmly press cookie crust into prepared pan and bake.
Step 3: Blend cream cheese and sugar with eggs.
Step 4: Stir in peanut butter, heavy cream, and sour cream until smooth.
Step 5: Add batter to crust and bake in a water bath until set.
Step 6: When ready to serve, make ganache and add all of the fun toppings!
Expert Baking Tips
- Before putting the Chocolate Peanut Butter Cheesecake into the water bath, drop it on the counter a couple times to release any air bubbles.
- Don't skip the water bath! It makes a huge difference on texture and taste. Your cheesecake will crack, curdle and be ruined without it. For a tasty cheesecake fix without the water bath, try Strawberry Cheesecake Bites.
- This Chocolate Peanut Butter Cheesecake needs to be fully chilled before cutting. Let the cheesecake cool on the counter top for 2-3 hours then place it in the fridge for at least 4-5 hours, if not overnight.
- Make sure the bowl for the ganache is completely clean and dry. If the bowl has even a drop of water then the chocolate can seize up.
- When making the chocolate ganache just bring the heavy cream to a light simmer, do not boil it.
Recipe FAQs
Yes! Let it cool completely before freezing. I think the best way is to pop it in the freezer to ensure the outer layers are frozen, then wrap it in three layers of plastic wrap before 1-2 layers of foil. You don't want any freezer burn or any extra flavors to make their way into the cheesecake. You can also freeze with the ganache on, but leave off the flaky salt until ready to serve. I don't recommend freezing longer than 4 weeks.
Let cool before chilling, about 2-3 hours, so that the top doesn't crack. I like to chill for 4-5 hours uncovered to ensure everything is solid. Then you can wrap well in plastic wrap before placing in a container. You can store up to 5 days in this manner. Serve chilled right from the fridge. This storage method goes for all cheesecakes including Cherry Cheesecake Bars.
This is one of the easiest toppings you can make. Simply simmer heavy cream - do not boil or you risk it forming a skin or curdling. Then remove from the heat and stir in chopped chocolate. Make sure your chocolate is small, like chocolate chip sized, so it melts quickly and easily. Simply stir until smooth!
I get this question frequently. Yes, those two things are one in the same. Don't worry when you're at the grocery store, either name is fine.
The chocolate peanut butter cheesecake will crack and curdle if you don't use a water bath. It will also burn in spots. This is not a cheesecake recipe you can skip the water bath for.
More Recipes You'll Love
Have you tried this recipe? Share it with me! Tag @inkristaskitchen on Instagram & Facebook and leave a star⭐⭐⭐⭐⭐review below! Sign up for our Newsletter to follow along with new recipes & news!
This post was updated 2/19/25 with suggestions how to make this cheesecake recipe gluten free. Recommended ingredients have also been updated in the ingredient section as well as adding a couple of the most frequently asked questions over the years since originally being posted.
The Best Chocolate Peanut Butter Cheesecake
Equipment
- 1 springform pan 10 inches
- 1 roasting pan 12-13 inches for water bath
- 1 oven
- 1 small sauce pot
- 1 medium heat proof bowl
Ingredients
Oreo Crust
- 28 Oreos
- 8 tablespoon unsalted butter melted
- ¼ teaspoon kosher salt
Cheesecake Batter
- 32 oz cream cheese room temp
- 1 cup brown sugar
- ½ tsp kosher salt
- 2 teaspoon vanilla extract
- 4 eggs room temp
- 2 egg yolks room temp
- 1¼ cups peanut butter I use Skippy Natural Creamy
- ⅔ cup sour cream room temp
- 1¼ cups heavy cream
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi sweet chocolate good quality
Toppings
- ½ cup puppy chow store bought or homemade
- ½ cup pretzels
- ⅓ cup Cheez-its
- ½ teaspoon flaky sea salt
Instructions
Making the Crust
- Preheat the oven to 350°F then lightly spray the inside of the springform pan with non stick cooking spray
- Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb
- Press the crumb into the bottom and slightly up the sides of the springform pan. Use a measuring cup to help press down firmly. If the crust sticks the measuring cup then just wipe the cup off and give it a light spray with non stick cooking spray
- Bake for 10-12 minutes then cool on a cooling rack
- Turn the oven down to 325°F
Making the Cheesecake Batter
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese on low for 1 minute
- Add the sugar and salt then continue mixing on low until fully blended and smooth
- Mix in the vanilla extract
- With the mixer on low, add the eggs and yolks one at a time. Mix fully after each addition and scrape down the sides of the bowl
- Mix in the peanut butter and sour cream on low until smooth then add the heavy cream and mix until fully incorporated
Baking the Cheesecake
- Wrap the bottom and sides of the springform pan with heavy duty aluminum foil. Do multiple layers to ensure you don't end up with a wet crust
- Pour the cheesecake filling into the cooled Oreo crust then drop the pan from about ½ inch above the counter several times to release air bubbles in the filling
- Place the springform pan inside the roaster pan then add warm water until it's reached halfway up the side of the springform pan
- Bake the cheesecake for 1 hour and 15 minutes at 325°F then turn the oven off, leave the cheesecake in the oven with the door shut for an additional 45 minutes
- Remove the cheesecake from the oven and let it cool on the counter on a cooling rack for 2-3 hours before moving it to the fridge for an additional 4-5 hours or overnight
Making the Chocolate Ganache
- Heat the cream in a small sauce pot over low to medium heat until it reaches a light simmer. Do not boil the cream
- While the cream is coming to a simmer, chop the chocolate and place it into a heat proof bowl
- Pour the cream over the top of the chocolate then tightly cover the bowl with plastic wrap for 3-4 minutes
- Remove the plastic wrap then SLOWLY stir the ganache with a metal spoon or rubber spatula until smooth
- Let the ganache set for a few minutes then spread it on top of the chilled cheesecake
Topping the Cheesecake
- After spreading the ganache on the cheesecake add the puppy chow, pretzels and Cheez-its. Allow the ganache to set either on the counter or in the fridge
- Once the ganache has set then add the flaky sea salt directly before serving
Notes
- Drop the cheesecake on the counter. Before putting The Best Chocolate Peanut Butter Cheesecake into the water bath, drop it on the counter a couple times to release any air bubbles
- Use a water bath. I know you may be tempted not to but the results will be so much different. Pour warm water about halfway up the side of the springform pan
- Wrap the springform pan in foil. You need to wrap the pan in multiple layers of heavy duty aluminum foil to prevent getting a wet crust
- Fully chill before slicing. This Chocolate Peanut Butter Cheesecake needs to be fully chilled before cutting into it. Let the cheesecake cool on the counter top for 2-3 hours then place it in the fridge for at least 4-5 hours, if not overnight
- Make sure the bowl for the ganache is COMPLETELY clean and dry. If the bowl has even a drop of water then the chocolate can seize up
- Simmering not boiling. When making the chocolate ganache just bring the heavy cream to a light simmer, DO NOT BOIL IT
- Stir the chocolate ganache slowly. Use a metal spoon or rubber spatula and mix slowly to prevent air pockets or grit in your ganache
- Take the pan off after cooling. Your Chocolate Peanut Butter Cheesecake should pull away from the sides of the pan as it cools. Leave the side on until its fully chilled
Jackie
What is puppy chow
admin
Puppy Chow is Chex Mix covered in chocolate, peanut butter and powdered sugar. It's also sold in stores as "Muddy Buddies"