Chocolate Peanut Butter Cheesecake

April 3, 2016 14 Comments

It is my wonderful, amazing and adorable husband’s birthday today!! We’ve been celebrating pretty much all weekend and it has been a complete blast. To say that I am thankful he was born would be the understatement of the century. His favorite combination in the entire world is chocolate and peanut butter. So as part of the celebrating, I devised this incredible and decadent chocolate peanut butter cheesecake! It was luscious peanut butter cheesecake swirled with brownie batter on top of an amazing crust. I started on the crust first.

The crust was a fantastic mixture of ground up peanuts, graham cracker crumbs, cocoa powder, sugar and butter. The butter made it like wet sand that I could firmly pack into the bottom of my springform pan. It was the perfect base for the chocolate peanut butter cheesecake!
The crust was a fantastic mixture of ground up peanuts, graham cracker crumbs, cocoa powder, sugar and butter. The butter made it like wet sand that I could firmly pack into the bottom of my springform pan. It was the perfect base for the chocolate peanut butter cheesecake! I baked it by itself first so that it would set.
I made the peanut butter cheesecake batter next. Oh my goodness, it was so luscious! It all came together quickly with my hand mixer in a big bowl. The big flavor boost came from a bit of chocolate liqueur. It brought out the peanut butter!
I made the peanut butter cheesecake batter next. Oh my goodness, it was so luscious! It all came together quickly with my hand mixer in a big bowl. The big flavor boost came from a bit of chocolate liqueur. It brought out the peanut butter!
The chocolate brownie batter was next. I used semi-sweet chocolate here because I thought it would balance out the saltiness of the peanut butter more. It was a simple batter that I made quickly just using a whisk!
The chocolate brownie batter was next. I used semi-sweet chocolate here because I thought it would balance out the saltiness of the peanut butter more. It was a simple batter that I made quickly just using a whisk!
With the three main components made, it was time to assemble and bake the chocolate peanut butter cheesecake! I poured the cheesecake batter in first. Then I drizzled the batter in on top of it and swirled it in gently with a butter knife. It needed to bake for about 35 to 40 minutes to get puffy and baked through without cracking on top.
With the three main components made, it was time to assemble and bake the chocolate peanut butter cheesecake! I poured the cheesecake batter in first over my cooled crust. Then I drizzled the batter in on top of it and swirled it in gently with a butter knife. It needed to bake for about 35 to 40 minutes to get puffy and baked through without cracking on top.
When it came out it smelled so incredible! I let it cool for a while before I popped it out of the springform pan. While it cooled more, I made the toppings. All I did was melt chocolate in the microwave to drizzle on top. Then I crushed a bunch more peanuts to sprinkle on top of the chocolate.
When the chocolate peanut butter cheesecake came out it smelled so incredible! I let it cool for a while before I popped it out of the springform pan. While it cooled more, I made the toppings. All I did was melt chocolate in the microwave to drizzle on top. Then I crushed a bunch more peanuts to sprinkle on top of the chocolate. The cake needed to chill for at least 3-4 hours before serving.

When it was time for my hubby to blow out the candles, he was so surprised and happy. He had no idea what I made for him! He went nuts for this chocolate peanut butter cheesecake and I was thrilled. So Happy Birthday again, honey!! xoxo

Chocolate Peanut Butter Cheesecake
Chocolate Peanut Butter Cheesecake
5 from 4 votes
Chocolate Peanut Butter Cheesecake
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Chocolate Peanut Butter Cheesecake
Prep Time
30 mins
Cook Time
45 mins
Total Time
5 hrs 15 mins
 

This chocolate peanut butter cheesecake is pure decadence! It's peanut butter cheesecake and chocolate brownie batter all swirled on an amazing crust.

Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate Peanut Butter Cheesecake
Servings: 1 cake
Calories: 529 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • 3/4 cup dry roasted peanuts
  • 1 cup graham cracker crumbs
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 1/2 stick butter melted
FOR THE PEANUT BUTTER CHEESECAKE
  • 8 ounces cream cheese softened to room temperature
  • 1/4 cup creamy peanut butter not the natural, just regular
  • 2/3 cups granulated sugar
  • 1 tablespoon Godiva chocolate liqueur
  • 1 teaspoon vanilla extract
  • 2 whole eggs
  • 1 tablespoon all-purpose flour
FOR THE CHOCOLATE BROWNIE BATTER
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate roughly chopped
  • 5 tablespoons butter sliced into 5 pieces
  • 1/2 cup sugar
  • 1 teaspoon Godiva chocolate liqueur
  • 2 whole eggs
FOR TOPPING
  • 2 ounces semi-sweet chocolate
  • 1 cup dry roasted peanuts
Instructions
  1. Pre-heat the oven to 350 and grease the bottom of a 9 1/2 inch springform pan well with soft butter or shortening. First, prepare the crust. Set up a food processor and put the peanuts in its bowl. Run the processor to turn the peanuts into crumbs. Add the graham cracker crumbs, cocoa powder and sugar and pulse them all together to mix them well. Transfer the mixture to a large bowl and stir in the melted butter until it all resembles wet sand. Transfer the mixture to the bottom of a pan and pat it down firmly into an even, solid crust. Use the bottom of a glass to really press it down firmly. Bake the crust for 15 minutes, then set it aside to cool.
  2. While the crust bakes and cools, make the peanut butter cheesecake batter. Combine the cream cheese and peanut butter in a large mixing bowl and beat them together thoroughly with a hand mixer. Add the sugar, followed by the chocolate liqueur and vanilla extract. Then the eggs go in until they are fully incorporated. Lastly, add the flour and make sure the batter is perfectly smooth. Set the batter aside.
  3. Make the brownie batter next. Whisk the flour, baking powder, espresso powder and salt together in a bowl to aerate the dry ingredients. Set the bowl aside. Fill a small saucepan almost halfway with water and bring it to a gentle simmer over medium heat. Combine the chocolate and butter in a heat proof bowl and set the bowl over the simmering water. Let them melt together while you stir it with a heatproof spatula. Once it completely smooth and shiny, take it off of the heat and let it cool for a couple of minutes. Then whisk in the sugar, followed by the liqueur and the eggs. Lastly, whisk in the dry ingredients just until it disappears in. Set the batter aside.
  4. Time to assemble the cheesecake! Grease the sides of the pan well, then pour in the cheesecake batter. Then pour in the brownie batter. Use a butter knife to gently swirl the brownie batter into the cheesecake batter. Then bake the cheesecake for 35 to 40 minutes. It should be puffy and set, but not cracked on top. Let the cake cool for at least half an hour, then release it from the springform pan.
  5. While the cake cools a little more out of the springform pan, prepare the toppings. Microwave the chocolate for a minute to a minute and a half to get it completely melted and shiny. Then transfer the peanuts into a zip top bag and seal them in. Crush them with a rolling pin until they are a really coarse crumb. Drizzle the melted chocolate all over the top of the cake, then sprinkle the crushed peanuts on the very top. Cover the cake with a cake dome and refrigerate it for at least 3 hours before serving. Slice it into pieces and enjoy once it has chilled!
Nutrition Facts
Chocolate Peanut Butter Cheesecake
Amount Per Serving (1 slice)
Calories 529 Calories from Fat 314
% Daily Value*
Fat 34.9g54%
Saturated Fat 15.1g94%
Cholesterol 102mg34%
Sodium 240mg10%
Potassium 306mg9%
Carbohydrates 46.9g16%
Fiber 3.4g14%
Sugar 35.8g40%
Protein 12.1g24%
Calcium 60mg6%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate Peanut Butter Cheesecake
Chocolate Peanut Butter Cheesecake

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14 thoughts on “Chocolate Peanut Butter Cheesecake”

  1. Funny! I had my birthday on the 4th, but celebrated on Sunday the 3rd and made a chocolate cheesecake. Without the peanut butter though… 🙂

  3. 5 stars
    OMG!!!! This looks too good! I´m totally making this tomorrow! And the fact that it has chocolate makes it even yummier!!!!!

  4. 5 stars
    Happy Birthday to your hubby! This is my idea of a great celebration. You can never go wrong with cheesecake. Add in the chocolate and peanut butter factor and you have a WOW dessert!

  7. I noticed in your recipes that call for chocolate and butter. You use the double broiler method. Is there any reason you do not use the microwave? Keep the good recipes coming. Thanks.

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5 from 4 votes (1 rating without comment)