This chocolate peanut butter cheesecake combines the perfect amount of chocolate decadence with creamy peanut butter and crunchy popcorn. Made with a chocolate cookie crust and creamy peanut butter cream cheese filling, this cheesecake is a crowd favorite! Plus, this recipe is so easy with no water bath required!
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No water bath cheesecake
This cheesecake requires no annoying water bath! Cracking happens when the cheesecake changes temperatures too quickly. I just leave the cheesecake in the oven while the oven cools and also run a butter knife around the edge to keep the walls from sticking to the side. And if your cheesecake does crack, no biggie! We will cover it up with chocolate ganache and popcorn.
Prep ahead tips
- Popcorn shrinks in the fridge and loses its crunch. If making ahead, wait until before serving to add the chocolate ganache and popcorn. Popcorn stores well in an airtight container in a dry, cool place. You can also top each individual piece with popcorn when serving if you plan on serving just a few slices at a time. If popcorn isn't your thing, you could top with chopped peanuts.
- The chocolate peanut butter cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
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Expert Tips
- If you are short on time, you don't need to remove the cream from the chocolate sandwich cookies, the crust will just be a little sweeter.
- I recommend using a peanut butter brand such as Skippy or Jif rather than organic peanut butter. The oil from organic peanut butter can cause separation.
- To get clean slices, clean your knife between each cut.
More chocolate desserts you'll love
If you make this chocolate peanut butter cheesecake I would love to know what you think in the comments below. I hope you and whoever you share it with loves it!
📖 Recipe
Chocolate Peanut Butter Cheesecake
Creamy peanut butter cheesecake topped with chocolate ganache and crunchy and salty popcorn.
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Servings: 12 people
Ingredients
Chocolate Cookie Crust
- 5 tablespoon unsalted butter melted
- 20 chocolate sandwich cookies cream filling removed and discarded
Peanut Butter Cheesecake
- 32 oz blocks of cream cheese
- 1 cup heavy whipping cream
- 2 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 4 eggs beaten
Chocolate Ganache
- 6 oz semi swett chocolate, roughly chopped
- ¾ cup heavy whipping cream
Popcorn
- 1 cup popped popcorn
- 1 pinch Kosher salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit and set a rack on the lowest shelf. Spray a 9-inch springform pan with cooking spray.
- In a food processor, pulse the chocolate sandwich cookies until fine. While the food processor is running, slowly add the melted butter and pulse a few more times. Give the mixture a good stir to make sure the butter is all incorporated. Add the cookie mixture to the springform pan and pat firmly to the bottom of the pan creating an even layer. Set aside.
- To make the cheesecake mixture, add the cream cheese, 1 cup heavy whipping cream, vanilla extract, and sugar to a large bowl or standing mixer. Use a handheld mixer or standing mixer with paddle attachment to mix together ingredients until fully incorporated (about a minute). Add peanut butter and mix until incorporated. Add the beaten eggs to the cream cheese mixture and use a spatula to fully combine. (I recommend wiping the sides of the bowl down as you go to make sure everything is well-mixed).
- Add the cheesecake mixture to the springform pan on top of the cookie crust. Spread evenly.
- Place springform pan on a baking sheet (to catch any leaks) and bake at 325 for 60-65 minutes on the lowest rack (edges will be coming together but the center will still jiggle). Run a thin butter knife along the edge of the cheesecake to make sure it is not sticking to the pan (this will help prevent cracking). Turn the oven off and leave the cheesecake in the oven for 1 hour while the oven cools down. Allow cheesecake to finish cooling on the counter before placing in the refrigerator to set for 3 hours or overnight.
- To make the chocolate ganache, place the chopped chocolate in a medium mixing bowl. Heat ¾ cup heavy whipping cream in a small saucepan on medium-high heat until steaming but not boiling. Pour the hot cream over the chocolate and stir until chocolate is completely melted.
- To assemble the cheesecake, pour ¾ of the chocolate ganache over the cooled cheesecake. Toss the popcorn with salt and add on top of the ganache. Drizzle with more chocolate ganache. Let the chocolate ganache harden for a few minutes. Slice and serve!
Notes
- If you are short on time, you don't need to remove the cream from the chocolate sandwich cookies, the crust will just be a little sweeter.
- I recommend using a peanut butter brand such as Skippy or Jif rather than organic peanut butter. The oil from organic peanut butter can cause separation.
- Popcorn shrinks in the fridge and loses its crunch. If making ahead, wait until before serving to add the chocolate ganache and popcorn. Popcorn stores well in an airtight container in a dry, cool place. You can also top each individual piece with popcorn when serving if you plan on serving just a few slices at a time. If popcorn isn't your thing, you could top with chopped peanuts.
- The cheesecake can be stored in an airtight container in the refrigerator for up to 5 days (see above note about popcorn).
- To get clean slices, clean your knife between each cut.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Tried this recipe?Please consider leaving a review! It means the world to me!
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