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A slice of chocolate peanut butter cheesecake on a plate topped with pretzels, cheez its and puppy chow.

The Best Chocolate Peanut Butter Cheesecake

Krista Stechman
A smooth and creamy peanut butter cheesecake topped with chocolate ganache, flaky sea salt, pretzels, puppy chow and Cheez-its on top of an Oreo crust.
5 from 1 vote
Prep Time 40 minutes
Cook Time 2 hours 15 minutes
Chilling time 8 hours
Total Time 10 hours 55 minutes
Course dessert
Cuisine american
Servings 12 people
Calories 1034 kcal

Equipment

  • 1 springform pan 10 inches
  • 1 food processor
  • 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
  • cups peanut butter I use Skippy Natural Creamy
  • cup sour cream room temp
  • 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
  • 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
    Oreo crust blended up in the food processor
  • 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
    Oreo crust pressed into the spring form pan
  • 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
    peanut butter cheesecake mixture after eggs have been added in the stand mixer
  • Mix in the peanut butter and sour cream on low until smooth then add the heavy cream and mix until fully incorporated
    peanut butter cheesecake filling after the peanut butter and cream are added

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
    cheesecake filling poured into Oreo crust
  • 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
    hot cream over the top of chopped chocolate
  • 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
    the best chocolate peanut butter cheesecake topped with flaky sea salt

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

Nutrition

Calories: 1034kcalCarbohydrates: 65gProtein: 19gFat: 81gSaturated Fat: 40gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 261mgSodium: 909mgPotassium: 534mgFiber: 4gSugar: 40gVitamin A: 2114IUVitamin C: 1mgCalcium: 184mgIron: 5mg
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