Peanut Butter Chocolate Cheesecake

Last week I made the decision to cut sugar out of my diet. Completely. Which also meant giving up coffee because coffee without sugar is just not my thing. I had a headache for 3 straight days and finally, a week later, I feel good. I really put off posting this cheesecake because I was struggling with the sugar addiction. I craved the cheesecake for weeks after it was gone and, if I had another one, I could probably eat the whole thing in one sitting.

I made this as my birthday cake and the week leading up to my birthday I was searching for the perfect peanut butter chocolate cheesecake. This was definitely it. As mentioned in previous posts, my favourite cheesecake bakery has amazing peanut butter chocolate cheesecake…. but this recipe totally blows theirs out of the water!

Be warned, if you are a sugar addict, this will NOT help the addiction.

Peanut Butter Chocolate Cheesecake


2 cups Oreo crumbs
2 tablespoons butter, melted
4x 8 ounce packages cream cheese, room temperature
5 eggs, room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 tablespoon vanilla
1 bag mini peanut butter cups
1/2 cup peanut butter
6 ounces semi-sweet chocolate
3/4 cup heavy cream
15-20 mini peanut butter cups (saved from the cheesecake ingredients)

Preheat oven to 350°. Stir together Oreo crumbs and 2 tablespoons melted butter. Press into the bottom of a 9″ springform pan and bake for 15 minutes. Cool.
Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating well between each. Add sugar, peanut butter, and cream; mix thoroughly. Stir in vanilla. Pour half of the mixture into the cooled crust, layer with 2 cups of mini peanut butter cups, then top with remaining cheesecake mixture.
Bake for 1 to 1 1/2 hours. The sides of the cheesecake should be set but the middle will be a little jiggly. (it should not be runny) Cool slightly then put it into the refrigerator for at least 4 hours. 
Chop up the chocolate and melt it in a double boiler (or microwave). Cool slightly then add all but 1 tablespoon of cream. Stir and then pour over the cool cheesecake (while still in the springform pan). Refrigerate for 30 minutes. 
Place peanut butter and 1 tablespoon of whipping cream in a bowl and microwave until it’s a runny consistency. Either place the mixture in a piping bag or using a spoon, top the cheesecake with a peanut butter swirl. Before the swirl sets, surround the outer edge of the cheesecake with the remaining mini peanut butter cups. 
Recipe adapted from Baking With Ramen.
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49 Responses to Peanut Butter Chocolate Cheesecake

  1. This looks absolutely delicious!!!! I too have just recently cut sugar out of my diet and after seeing this I am wondering why????? :) Although I will for sure have to make this for my family and will need to practice much self control and will power not to eat it! Good Luck to you!

  2. RecipeGirl says:

    Your photographs are absolutely beautiful! May I make a suggestion? I'd love to see them larger… the whole width of your column. You may cause your readers to drool even more! Love your blog!

  3. Tara says:

    Thanks for the compliment. I have no idea how to make the pictures the width of the column but if you click them, it makes them full size. I wish I was more technologically advanced. LOL

  4. RecipeGirl says:

    I'd try 600 wide… with no border. They'd look gorgeous!

  5. Tara says:

    Your wish is my command! ;) It took me a bit to figure out but here are big, mouth watering pictures!!

  6. andrea says:

    oh…my…god…yum.and i quote…(my husband's reaction when i called him over to look at this post)"Good for you sister! This is going to be *MY* next birthday cake!!!!"

  7. vanillasugar says:

    that is a friggin masterpiece!!

  8. Karen says:

    When I saw this photo on Tastespotting, I think my eyes bugged out of my head! This is amazing. There is nothing better than the peanut butter/chocolate combo. This cheesecake just looks like absolute heaven!

  9. Joanne says:

    It's always SO NICE to hear of someone else with a total utter sugar addiction. I mean…not nice. But you know what I mean. Makes me feel less crazy. :P This cake is AMAZING. And likely totally worth re-starting that addiction for.

  10. Anonymous says:

    Hi, could you please tell me how many ounces the bag of mini pb cups is that you used? And are they the individually wrapped pb cups or are they even smaller than those?This looks delicious!!!

  11. Apron Appeal says:

    I remember my crash after I cut out sugar. It was the worst and my whole body craved it, wanted it! It made me so GRUMPY. I pushed through and I'll never forget the first bite of something sweet after 2 months of sugar free…It was yuck I couldn't believe how sweet it was! I'm trying to find balance in the sugar game…I'm pretty sure I can find room for this. :)

  12. OMG! That is heaven… right there! Wow wow wow… gorgeous!!New to your blog; sooo happy I found you!Mary xoDelightful Bitefuls

  13. WOW! That looks absolutely deadly. I LOVE PB and chocolate…and then add in cheesecake!! So fabulous.

  14. Jacqueline says:

    This look delicious and I am cooking it tomorrow! Couple of questions…for the oreo crumbs, should I crumble entire Oreo cookies, or just the wafer part (should I leave the filling as part of the crumble?). Also, when the cake is completely finished, should I keep it in the fridge or is it okay to sit out at room temperature?

  15. I made this! And it was awesome. Sold all 16 slices at a company bake sale for Share our Strength. Thank you for the idea and recipe – I'll do it again some time!

  16. Tara says:

    Jacqueline, just use boxed Oreo crumbs (they are sold near the graham wafer crumbs). Keep the cake in the fridge unless you are planning on serving it all at once.

  17. Tara says:

    Anonymous, I just used a small bag of these: found them in the aisle with all of the sugary deliciousness. You only need 2 cups worth for the cheesecake and a handful to decorate the top with.

  18. County says:

    Funny, I'm doing Atkins right now as my wedding is in a week and I want to look my best :) but I'm making this cheesecake as we speak to take to a BBQ tonight. I'm so proud of myself, I didn't even eat one mini reece's cup ;) I found that cream cheese stuck to the bottom of my mixing bowl (used my stand mixer) and so at the end I just carefully poured the mix in my springform without getting that 'raw' cream cheese in there. I scraped down the sides of my bowl during mixing, but I guess I should have done the bottom too. Oh well, the dog got to have a nice treat.I will have to update you and let you know how it looks when I'm done! Thanks for the recipe!

  19. County says:

    Here's the update!My photo before taking it out of the springform: photo after cutting it up and serving it:…oh crap… I didn't get any because it went FAST!! All pieces were scooped up so people could take them home, haha!It was a HUGE success!!! Thanks again!

  20. MYVON says:

    This looks wonderful…. would like to try it but my husband has a peanut sensitivity….so better not as I am sure he would eat it all, but will keep it in mind for when we have company.

  21. Tam-e says:

    I had a question about the topping. The ingredients call for 3/4 cup of whipping cream but when you prepare the chocolate and the peanut butter toppings they only call for 1Tbsp. Is this a typo? My chocolate was not runny so I was wondering if it was because I needed to add more whipping cream. Thanks so much. I'm looking forward to having a piece tomorrow as I like for my cheesecake to chill for at least 24 hours.

  22. Tara says:

    In the topping, you use all but 1 tablespoon in the chocolate. The remaining tablespoon of whipping cream goes with the peanut butter to drizzle.

  23. Tam-e says:

    Thanks! I reread the above and I must have misread how to make the topping. I'm sure it will taste great still!

  24. Taytay says:

    How many packages of cream cheese?

  25. OMG! I have to give this a try. Too many good things are included already!

  26. DONNA says:

    Your picture is fantastic and I wish I could eat it off the computer.Getting serious I am going to have to make this for Christmas.My son loves peanut butter and cheesecake.It will be a surprise when he comes to visit.I would make it now but I would eat the whole thing.Sounds easy to.THANKS.

  27. chef maria says:

    definitely a must try dessert i need more elaborate desserts the kinds that just wow u

  28. VICKI WILLIAMS says:



  29. Lynette Evans says:

    I do not own a spring form pan and was wondering if there was anyway to make this without one. Thank you.

  30. VICKI WILLIAMS says:


  31. It look’s really good can’t wait to try it!!I love cheesecake anyway!

  32. Mary Eich says:

    Please keep the comments separate from the reciepes because it takes extra paper when printing.

  33. Susan Lamb says:

    Looks amazing – my boyfriend has e-mailed me this twice so I guess I can’t miss the hint. :) Question-is there a difference between heavy cream and whipping cream? Thanks!

  34. chef maria says:

    i tried finding oreo crumbs(i have bought them before)couldnt find any went to three major grocery stores i happened to find the salesman stocking the shelves ask him about oreo crumbs and he said the company does not make them anymore could have crushed oreos(but im to lazy)so i bought 2oreo ready crusts broke them up omitted the sugar and added melted butter super simple success

  35. chef maria says:

    made it for thanksgiving wowed everyone my son posted it on facebook and got 175 responses in 20 minutes

  36. [...] After I made the Pumpkin Toffee Cheesecake in September, Jeremy suggested I try good next time (insert eye roll here) like a peanut butter variety, so I started searching out recipes and eventually settled this one. And then he informed me last night that cheesecake isn’t really his thing. Whatever. [...]

  37. allie says:

    This is prob a dumb question but what is whipping cream? I couldnt find it in the store. It isnt the same thing as whip cream or cool whip?

  38. RecipeNewZ says:

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-) .

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) –

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  39. Kristin J says:

    My boyfriend’s birthday was yesterday, and he had told me he wanted a peanut butter cheesecake. This recipe was PERFECT! We had a bunch of friends over, and everyone was blown away by the taste and texture of this cake. I did the numbers on the ingredients I used, and the cake + toppings came out to 11,000 calories!! Epic. Can’t say I’ll make this more than once a year, but it’s great to have such a knock out dessert recipe on hand for really special occasions. Thank you for sharing this recipe!

    PS – I used “natural” PB that had only peanuts listed in the ingredients, and I had to add way more heavy cream to get a runny texture. I probably added a half cup to get the texture right. Just an FYI for anyone else who uses natural PB.

  40. Mandy B says:

    This looks SO amazing! I wish there was a link to share it on pinterest!

  41. Mary says:

    question about the baking process. Is the cake baked in a water bath?

  42. Ashley Altmab says:

    I used whipping cream instead of heavy cream in the cake like the instructions said. Does this make a difference? Also, after baking the cake for an hr and pulling out to refrigerate, the center has seperated from the edges. Is this okay?

  43. Kathleen Benavides says:

    For Ashley Altmab- try doing your cheesecake in a water bath (wrap your springform in foil – just the outside) and place in a large cake pan or roasting pan with water about 1 inch up the side of the springform pan. This will keep your cheesecake from cracking. If it was just the middle pulling away I would guess that you needed to cook it a bit longer also. That gets easier to judge the more cheesecakes you make.

    This recipe looks amazing. My oldest son is turning 13 and is a HUGE reeses peanut butter cup fan – so this will be his birthday cake this year. Just waiting for my crust to cool and then I’ll get this baby baking!

    Thanks for the recipe. Can’t wait to check out what else you have!

    PS for those who like those desserts that wow – check out and look for snowflake cake. I make mine with triple chocolate fudge cake mix (instead of white cake) and I use cherry preserves instead of raspberry – it is not terribly hard to make and is SO moist and delicious and the snowflakes on the outside look beautiful.

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