Why You’ll Love This Recipe
This cheesecake is a celebration of all things rich and delicious. The creamy peanut butter filling melts in your mouth, while the chocolate crust and ganache topping add layers of deep, intense flavor. Every bite is a perfect harmony of textures — smooth, crunchy, and gooey. Whether you’re making it for a birthday, holiday, or weekend treat, this fantasy dessert will impress and delight every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
chocolate sandwich cookies (like Oreos), crushed
melted butter
For the filling:
cream cheese (softened)
peanut butter (creamy)
granulated sugar
brown sugar
vanilla extract
eggs
sour cream
heavy cream
For the ganache topping:
semi-sweet chocolate chips
heavy cream
Optional toppings:
chopped peanut butter cups
chocolate shavings
crushed peanuts
drizzle of melted peanut butter or chocolate
Directions
- Preheat the oven to 325°F (160°C).
- Combine crushed chocolate cookies and melted butter. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and peanut butter until smooth. Add sugars and vanilla extract.
- Mix in eggs one at a time, followed by sour cream and heavy cream. Beat until creamy and well combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake in a water bath for 50–60 minutes or until the center is just set.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Remove, cool completely, then refrigerate for at least 6 hours or overnight.
- To make the ganache, heat heavy cream until steaming and pour over chocolate chips. Let sit for 2–3 minutes, then stir until smooth.
- Pour the ganache over the chilled cheesecake and top with desired toppings. Chill until ganache is set.
Servings and timing
Makes 10–12 servings. Prep time is 30 minutes, bake time is about 1 hour, and chilling time is at least 6 hours or overnight.
Variations
- No-bake version: Use a no-bake cheesecake base with gelatin and skip the baking step.
- Nut-free version: Substitute peanut butter with sunflower seed butter and skip peanut toppings.
- Chocolate swirl: Add melted chocolate into the batter and swirl before baking for a marbled effect.
- Mini cheesecakes: Make in muffin tins for individual servings.
- Crust variation: Use graham crackers or chocolate graham crackers instead of sandwich cookies.
Storage/Reheating
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze slices individually wrapped, then store in an airtight container for up to 2 months.
- Reheating: Not needed — this is best served chilled or at room temperature.
FAQs
Can I use natural peanut butter?
It’s best to use regular creamy peanut butter for a smoother texture, as natural types can separate.
Do I have to use a water bath?
Yes, it helps the cheesecake bake evenly and prevents cracks on the surface.
Can I make this in advance?
Absolutely — it’s even better the next day after chilling overnight.
What size pan should I use?
A standard 9-inch springform pan works best for this recipe.
Can I skip the ganache?
Yes, but the ganache adds an extra layer of richness. You could also just dust the top with cocoa powder or powdered sugar.
Why did my cheesecake crack?
Overbaking or sudden cooling can cause cracks. Using a water bath and gradual cooling helps prevent this.
Can I make this without eggs?
You can use an egg substitute or look for a no-bake peanut butter cheesecake recipe for an egg-free option.
Can I add chocolate chips to the batter?
Definitely! Fold in mini chocolate chips for added texture and flavor.
What’s the best way to slice this cheesecake?
Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts.
How long does it need to chill?
At least 6 hours is recommended, but overnight is best for perfect texture and flavor.
Conclusion
Choco-Peanut Butter Cheesecake Fantasy is everything its name promises — rich, dreamy, and packed with flavor. Whether you’re a die-hard dessert lover or just looking to impress, this cheesecake delivers unforgettable indulgence with every bite. Make it once, and it’ll become your go-to treat for celebrations and cravings alike.
PrintChoco-Peanut Butter Cheesecake Fantasy
Choco-Peanut Butter Cheesecake Fantasy is a rich, decadent dessert featuring a creamy peanut butter filling atop a chocolate cookie crust, finished with a luscious chocolate ganache and indulgent toppings. It’s the perfect show-stopping treat for chocolate and peanut butter lovers.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 7–8 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 24 chocolate sandwich cookies (like Oreos), crushed
- 5 tbsp unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- For the ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Optional toppings: chopped peanut butter cups, crushed peanuts, chocolate shavings, melted peanut butter drizzle
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil.
- Mix crushed cookies and melted butter, press into the bottom of the pan. Bake for 10 minutes and cool slightly.
- In a large bowl, beat cream cheese and peanut butter until smooth. Add granulated and brown sugar, and vanilla.
- Add eggs one at a time, mixing just until combined. Stir in sour cream and heavy cream.
- Pour filling over crust. Place pan in a water bath and bake for 50–60 minutes, or until center is just set.
- Turn off oven, crack the door, and let cheesecake rest for 1 hour.
- Remove from oven, cool completely, then refrigerate for at least 6 hours or overnight.
- To make ganache, heat heavy cream until steaming. Pour over chocolate chips, let sit 2–3 minutes, then stir until smooth.
- Pour ganache over chilled cheesecake. Add desired toppings and chill until ganache is set.
- Slice and serve chilled or at room temperature.
Notes
- Use a water bath to prevent cracks and ensure even baking.
- For best slicing, use a warm knife and wipe clean between each cut.
- Natural peanut butter may separate; use regular creamy peanut butter for best results.
- Make a day ahead for the best texture and flavor.
- Fold in mini chocolate chips to the batter for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 36g
- Sodium: 330mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 130mg
