If you love the combination of rich, creamy peanut butter and decadent chocolate, then you’re in for a treat with this peanut butter chocolate cheesecake recipe!
This dessert is the perfect way to satisfy your sweet tooth and impress your guests at your next party or gathering.
But before we dive into the details of this decadent Peanut Butter and Chocolate Swirl Cheesecake recipe, let’s take a step back and explore the rich history of cheesecake.
History of Cheesecake
Cheesecake has been a beloved dessert for centuries, with roots dating back to ancient Greece. It is believed that the first cheesecake was served to athletes at the first Olympic Games in 776 BC.
The ancient Greeks made cheesecake by mixing cheese, honey, and wheat to create a sweet and savory dish that was believed to give athletes strength and energy.
The concept of cheesecake spread throughout Europe and eventually made its way to the United States in the late 1800s.
It was a popular dessert in colonial times and became even more popular in the 20th century as refrigeration made it easier to make and store.
Nowadays, cheesecake comes in various flavors and styles, from classic New York style to fruit-topped, chocolate-swirled, and more.
This Peanut Butter and Chocolate Swirl Cheesecake recipe is a modern twist on a timeless classic, combining the creamy texture of traditional cheesecake with the rich flavors of peanut butter and chocolate.
So whether you’re a cheesecake connoisseur or trying it for the first time, this recipe is sure to be a crowd-pleaser and a new favorite.
For the Crust
To start, you’ll need to gather a few ingredients for the crust, including Peanut Butter Oreos, melted butter, and sugar.
Crush the Oreos in a food processor until they’re fine crumbs, and mix them with the melted butter and sugar.
Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator while you prepare the filling.
For the Filling
For the filling, you’ll need cream cheese, sugar, eggs, vanilla extract, creamy peanut butter, and semi-sweet chocolate chips.
Beat the cream cheese and sugar together until smooth, then add the eggs, one at a time, and the vanilla extract.
Stir in the peanut butter until well combined, and fold in the chocolate chips.
Pour the mixture over the chilled crust and bake in a preheated 350°F oven for 40-45 minutes or until the center is almost set.
For the Topping
Once the cheesecake has cooled, it’s time to add the final touch of peanut butter and chocolate. Simply melt some additional peanut butter and chocolate chips, pour them over the top of the cheesecake, and spread it evenly.
Chill the cheesecake in the refrigerator for at least 2 hours before serving.
This peanut butter chocolate cheesecake is a rich and creamy dessert that’s perfect for special occasions or just because.
The combination of the crunchy peanut butter Oreo crust, creamy cheesecake filling, and thick layer of peanut butter and chocolate creates a flavor explosion in every bite.
Whether you’re a fan of cheesecake or not, you simply can’t resist this peanut butter chocolate delight. It’s a must-try for all dessert lovers, especially those who can’t get enough of the classic combination of peanut butter and chocolate.
So why not try this recipe and see why this peanut butter chocolate cheesecake is a crowd-pleaser? You won’t be disappointed!
- Peanut butter and chocolate are a classic flavor combination enjoyed for generations.
- Peanut Butter Oreos in the crust add an extra layer of crunch and peanut butter flavor to the cheesecake.
- The addition of chocolate chips to the filling and the thick layer of peanut butter and chocolate make this cheesecake an ultra-decadent treat.
- Cheesecake is a popular dessert that can be served any time of the year but is especially popular during the holidays and special events.
- You can also get creative with toppings and add additional ingredients, such as chopped peanuts, whipped cream, or hot fudge sauce.
In conclusion, this peanut butter chocolate cheesecake recipe is a must-try for all dessert lovers.
With its rich, creamy filling, crunchy peanut butter Oreo crust, and a thick layer of peanut butter and chocolate on top, this cheesecake is sure to impress your guests and satisfy your sweet tooth.
So, why wait? Gather your ingredients, preheat your oven, and let’s get started on this delicious treat!
- 20 Peanut Butter Oreos
- 1/2 cup peanuts
- 1/2 cup butter, melted
- parchment paper
- 32oz cream cheese (4 8oz packages), room temperature
- 1 cup dark brown sugar, packed
- 3 Tbsp corn starch
- 8oz (1/2 cup) sour cream
- 5 large eggs
- 2 tsp vanilla
- 3/4 cup cream peanut butter
- 1 cup semi-sweet chocolate chips, melted
Peanut Butter & Chocolate Swirl Topping
- 6oz white chocolate
- 3 Tbsp creamy peanut butter
- 1/4 cup semi-sweet chocolate chips
- 1 Tbsp unsalted butter
- Spray 10in springform pan with cooking spray and line with parchment paper. (I didn't do the parchment paper part, but wish I would have!)
- Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
- Add the melted butter and process until combined.
- Press mixture into bottom of the prepared pan.
- Preheat oven to 350 F degrees.
- Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
- Add the eggs one at a time and mix well after each addition.
- Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
- Add the melted chocolate and mix until smooth.
- Pour on top of cookie crust and spread evenly.
- Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
- Run a knife around the edge of the cake to loosen it from the pan.
- Turn off oven and leave cheesecake in the oven for 2 more hours.
- Cover and refrigerate over night.
Peanut Butter and Chocolate Swirl
- In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
- In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
- Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
- If you can, remove the cheesecake from the pan and place on the plate you're serving on. There is where the parchment paper comes in handy. I didn't use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
- Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
- Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don't overswirl! Simple is better!
- Chill several hours.
- Place a long, thin knife in a tall cup of hot water. Wipe off the water.
- Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
- Clean off the knife and dip it in the hot water again.
- Wipe off the excess water and repeat the cutting process again.
- You can cut each slice ahead of time and place it back on the platter if you're serving the cheesecake at a party or cut each slice and serve on a plate one at a time.
Amount Per Serving Calories 0Total Fat 0g