Creamy Peanut Butter Cheesecake

If a Reese’s peanut butter cup and classic cheesecake had a lovechild, this chocolate peanut butter cheesecake would be it. It’s denser than my no-bake peanut butter cheesecake but lighter than my peanut butter truffles, making it the Goldilocks of PB&C (c for chocolate) desserts!

Why You’ll Love Chocolate Peanut Butter Cheesecake

• Of the many dozens of cheesecake recipes I’ve developed over the years, this peanutty wonder might be my current favorite. It has all the rich, tangy-sweet flavor and crumbly crust of a plain cheesecake, the salty creaminess of natural peanut butter, and a thick layer of chewy dark chocolate ganache. Delightful!
• Peanut butter and chocolate is a classic, crowd-pleasing flavor combination. Next time you want to bring the house down with a spectacularly swoonworthy dessert, give this easy peanut butter cheesecake a try!
• While it’s not quite as speedy as my 5-minute microwave cheesecake recipe, it’ll only take about 15 minutes of active prep time to get it in the oven.

How to Make Peanut Butter Cheesecake with Ganache

Watch the full video recipe to learn how to make the Best Chocolate & Peanut Butter Cheesecake. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Ingredients & Substitutions

• Graham Crackers & Butter – These simple ingredients lay the foundation for a yummy graham cracker crust. Feel free to use honey, cinnamon, or even chocolate graham crackers, or swap in the biscuits of your choosing.
• Cream Cheese – Make sure to reach for full-fat block-style cream cheese for the best results. Slightly lighter Neufchatel cheese or less tangy mascarpone cheese will also work.
• Granulated Sugar – Plain white sugar is all you need. Caster/superfine sugar and organic cane sugar are 1:1 substitutes.
• Natural Peanut Butter – While many bakers suggest using Jif or Skippy peanut butter made with hydrogenated oils, I prefer using the real stuff. Look for brands that are made with just peanuts and maybe a bit of salt, or make homemade peanut butter instead.
• Large Eggs – When more than one egg is called for in a recipe, you need to keep an eye on the size. If you’re swapping in another size or using liquid eggs, each large egg is equivalent to a scant ¼ cup.
• Vanilla Bean Paste – I love the pretty black flecks that vanilla paste adds to the peanut butter filling, but vanilla extract will get the job done just as well.
• Heavy Cream & Sour Cream – This dynamic dairy duo adds extra richness and ensures a supremely smooth filling. Slightly lighter whipping cream and full-fat Greek yogurt are acceptable substitutes.
• Cornstarch – Adding just a bit of starch to the filling helps thicken it and add texture. If corn is a no-no, potato starch and all-purpose flour are 1:1 substitutes.
• Dark Chocolate – I personally prefer 70-80% dark chocolate for a deep cocoa flavor. Feel free to switch things up with milk or semi-sweet chocolate if you prefer.
• Chopped Peanuts – Optional, but great for a pretty, crunchy garnish.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Natural vs. Conventional Peanut Butter

When it comes to baking, natural peanut butter and conventional peanut butter behave very differently. Natural peanut butter is made with just peanuts (and sometimes salt), which gives it a purer flavor and a looser, oilier texture. 

Conventional brands that are super smooth typically contain added sugar, hydrogenated oils, and stabilizers that can throw off the texture and balance of your cheesecake. These extras can make the filling overly sweet, too thick, or cause it to bake unevenly—so for the best results, stick with the natural stuff.
If you’ve ever considered making your own peanut butter, this recipe is the perfect excuse to give it a try! As a bonus, you can experiment with different types of peanuts to add an extra personalized touch. Spanish peanuts bring a rich, roasted flavor, Virginia peanuts are large and naturally sweet, and Runner peanuts offer a well-balanced, classic peanut taste.

Optional Variations & Dietary Adaptations

• Dairy-Free – Use dairy-free cream cheese (like Kite Hill or Tofutti), full-fat coconut cream or vegan whipping cream, and a dairy-free sour cream alternative. For the ganache, be sure to use dairy-free dark chocolate.
• Gluten-Free Option – Swap the graham crackers for gluten-free graham-style cookies or finely crushed gluten-free digestive biscuits.
• Nut-Free Option – Use sunflower seed butter if you need a nut-free version. Just note that the flavor and sweetness will change slightly.
• Mini Cheesecakes – Make individual cheesecakes by pressing the crust into a muffin tin lined with cupcake liners. Bake for about 20–25 minutes and top each with a spoonful of ganache.
• Topping Options – Don’t like chocolate ganache or want more peanut flavor? Try peanut butter ganache: melt 80g white chocolate with ⅓ cup (80ml) warm heavy cream, then mix in ¼ cup (60g) peanut butter until smooth. Alternatively, use salted caramel sauce, whipped cream, or a layer of strawberry jam.

Expert Tips & Tricks

• Crust texture matters. Different types of graham crackers or biscuits can absorb butter differently. Start with 6 tablespoons of melted butter, but if the mixture feels dry or crumbly, don’t be afraid to add a splash of milk. You’re looking for a wet sand texture that holds together when pressed.
• Don’t skip the water bath. While technically optional, using a water bath helps your cheesecake bake more gently and evenly, creating an ultra-creamy texture and minimizing the risk of cracks. Not sure where to start? Check out my post on how to make a water bath for cheesecake.
• Watch the bake time. Ovens can be unpredictable, so start checking your cheesecake around the 45-minute mark. The edges should look set, but the center should still have a slight jiggle when you gently shake the pan. It could take anywhere from 50 to 70 minutes to bake fully.
• Room temp ingredients = smooth batter. Let your cream cheese, eggs, sour cream, and heavy cream come to room temperature before mixing. This helps everything blend together smoothly without lumps or overmixing.
• Mix gently. Overmixing can incorporate too much air, leading to cracks or a puffy top. Once the eggs are in, keep the mixer on low and stop as soon as everything is just combined.
• Crack eggs separately. Always crack your eggs into a small bowl before adding them to the batter. That way, if a piece of shell sneaks in, you can fish it out without ruining the whole mix!
• Chill time is non-negotiable. Cheesecake needs time to set properly. Let it cool gradually in the oven, then chill for at least 4 hours (preferably overnight) for clean slices and the best consistency.

How to Store Peanut Butter Cheesecake

• Refrigerator – Store the peanut butter cheesecake, either topped or plain, covered tightly in the fridge for up to 5 days. Keep it in the springform pan with foil or plastic wrap, or transfer slices to an airtight container. Note that the chocolate ganache can be made and refrigerated in a separate airtight container for up to 2 weeks.
• Freezer – For longer storage, freeze the cheesecake without the ganache topping. Wrap it tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container. It will keep well for up to 2 months.
• Defrosting – When ready to serve, transfer the frozen cheesecake to the refrigerator and let it thaw overnight. Add the chocolate ganache and any toppings after it’s fully thawed for the best texture.

Common Questions