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5 from 4 votes
Chocolate Peanut Butter Cheesecake
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
  • 3/4 cup dry roasted peanuts
  • 1 cup graham cracker crumbs
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 1/2 stick butter melted
  • 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
  • 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
  • 2 ounces semi-sweet chocolate
  • 1 cup dry roasted peanuts
  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.