Peanut Butter Cheesecake. Just saying the name is enough to make this dessert sound irresistible. This rich peanut butter cheesecake has everything a true chocolate and peanut butter lover could want: a chocolate cookie crust, a thick and creamy cheesecake filling, a generous chocolate peanut butter crunch topping, and a final drizzle of smooth peanut butter sauce.
Chocolate and peanut butter are one of those classic flavor combinations that never seem to lose their magic. The deep, bittersweet flavor of chocolate pairs beautifully with the salty, nutty richness of peanut butter. When the two are combined in a creamy cheesecake, the result is bold, decadent, and completely satisfying.
This is not a light or delicate dessert, and it is not trying to be. It is made for moments when you want something indulgent, impressive, and full of flavor. The chocolate cookie crust gives the cheesecake a firm, flavorful base, while the peanut butter sauce adds sweetness and richness throughout the filling. The crunchy topping brings texture and makes every slice feel extra special.
A True Chocolate and Peanut Butter Dessert
If you love chocolate and peanut butter together, this peanut butter cheesecake is the kind of recipe that belongs on your dessert table. It has layers of flavor and texture, from the buttery chocolate crumb crust to the creamy cheesecake center and the crisp chocolate topping made with cereal and roasted salted peanuts.
The peanut butter sauce is an important part of the recipe, and it is worth making ahead. It is smooth, sweet, and easy to drizzle over the cheesecake once it has been baked and chilled. The sauce also swirls into the cheesecake batter before baking, giving the filling a rich peanut butter flavor without overwhelming the creamy texture.
This cheesecake does require some planning. It needs time to bake slowly and then chill thoroughly before serving. For the best texture, allow at least 12 hours in the refrigerator. Making it the day before you plan to serve it is the easiest approach. The chocolate crunch topping can be prepared the same day as serving or made earlier and chilled until firm.
Although it may be tempting to rush the process, cheesecake is always better when it has enough time to cool and set. Chilling helps the filling become dense, smooth, and easy to slice. It also allows the flavors to settle, so every bite tastes balanced and creamy.
The peanut butter sauce can be made at least two days in advance and stored in the refrigerator until needed. If you have extra sauce, keep it covered and refrigerated. It is delicious drizzled over vanilla ice cream or spooned over another chocolate dessert.
This Recipe Makes a Large Cheesecake
This peanut butter cheesecake is generous, rich, and designed to serve a crowd. Because the cheesecake is so dense and flavorful, even a small slice feels satisfying. You can easily cut it into 24 servings, and possibly more if you prefer smaller portions.
If you want to make a smaller version, the recipe can be cut in half and baked in a 6-inch springform pan. When reducing the recipe, use 3 eggs instead of 5 whole eggs. The baking time may need to be watched carefully, as a smaller cheesecake can set more quickly.
📖 Recipe
Peanut Butter Cheesecake with Chocolate Peanut Butter Crunch Topping
24
This peanut butter cheesecake is made with a chocolate cookie crust, a creamy peanut butter cheesecake filling, a crisp chocolate peanut topping, and a drizzle of peanut butter sauce.
Ingredients
For the Peanut Butter Sauce:
- 1 cup smooth no-stir peanut butter
- ⅔ cup confectioners’ sugar
- ½ cup corn syrup
- ¼ cup water
- 1 teaspoon vanilla
- ½ teaspoon salt
For the Chocolate Cookie Crust:
- 9 ounces chocolate graham crackers, about 2½ cups crumbs
- ¾ cup melted butter, 6 ounces
- ¼ teaspoon salt
For the Peanut Butter Cheesecake:
- 5 packages cream cheese, 8 ounces each, softened
- 1½ cups granulated sugar
- 4 tablespoons unbleached all-purpose flour
- ½ teaspoon salt
- 5 large eggs
- 2 large egg yolks
- ¼ cup whipping cream
- 3 teaspoons pure vanilla extract
For the Chocolate Crunch Topping:
- 10 ounces semi-sweet chocolate chips, about 1¾ cups
- 1½ cups Rice Krispy cereal
- 1½ cups roasted salted peanuts
Instructions
Make the Peanut Butter Sauce:
- Add the peanut butter, confectioners’ sugar, corn syrup, water, vanilla, and salt to a saucepan. Place the pan over low heat and warm the mixture gently, stirring constantly, until the sauce is completely smooth. Transfer the sauce to a covered container and refrigerate until ready to use.
Make the Crust:
- Line the bottom of a 10-inch springform pan with a round piece of parchment paper cut to fit.
- Crush the chocolate graham crackers into fine crumbs using a food processor. If you do not have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin.
- Pour the crumbs into a medium bowl. Add the melted butter and salt, then mix until all the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the springform pan and about halfway up the sides.
Make the Peanut Butter Cheesecake:
- Preheat the oven to 475°F.
- In a large mixing bowl, beat the cream cheese, granulated sugar, flour, and salt with an electric mixer on medium speed until the mixture is smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs and egg yolks. Beat on low speed until well combined, about 2 minutes. Add the whipping cream and vanilla, then mix on low speed just until incorporated.
- Pour the cheesecake batter into the prepared chocolate cookie crust. Drizzle all but ¼ cup of the peanut butter sauce over the batter. Use a knife to gently swirl the sauce into the cheesecake. Reserve the remaining ¼ cup of sauce for serving.
- Place the springform pan on a baking sheet and bake for 20 minutes. Reduce the oven temperature to 200°F and continue baking for 90 to 120 minutes. To check for doneness, gently shake the pan. The center should move slightly but look more set than gelatin, while the outer edges should not move.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 12 hours before serving.
Make the Chocolate Crunch Topping:
- Line a baking sheet with parchment paper.
- Create a double boiler by filling a saucepan about three-quarters full with water and bringing it to a boil. Place a heatproof bowl over the saucepan so it fits securely and the bottom of the bowl touches the water.
- Add the chocolate chips to the bowl and let them sit without stirring until they are about two-thirds melted. Remove the bowl from the heat and stir until the chocolate is fully melted and smooth.
- Stir in the Rice Krispy cereal and roasted salted peanuts. Spread the mixture into a thin layer on the prepared baking sheet. Refrigerate until the chocolate is firm.
Assemble the Peanut Butter Cheesecake:
- Remove the side of the springform pan. Use a spatula to carefully lift the cheesecake from the bottom of the pan and transfer it to a serving platter.
- Break the chocolate crunch topping into pieces and pile them over the top of the chilled cheesecake.
- Warm the reserved ¼ cup peanut butter sauce slightly, about 20 seconds in the microwave, then drizzle it over the chocolate crunch topping. Slice and serve. Store leftover cheesecake covered in the refrigerator for up to 4 days.