Chocolate Peanut Butter Cheesecake

This chocolate peanut butter cheesecake is a combination of chocolate cake and peanut butter cheesecake. The two batters are swirled together and it is topped with chocolate frosting.

This chocolate peanut butter cheesecake is the perfect combination of desserts. It is for peanut butter lovers, chocolate lovers, cake lovers, and cheesecake lovers. This decadent dessert has something for everyone and is better than any one of those desserts on their own. Next time you want to make everyone happy you need to use this great recipe!

For more peanut butter recipes, try Reese's Cup Peanut Butter Cookies, Chocolate Peanut Butter Cake, and Peanut Butter Nutella Cookies.

Jump to:

• Why This Chocolate Peanut Butter Cheesecake Recipe Works
• Ingredient Notes for Chocolate Peanut Butter Cheesecake
• Ingredient Substitutions
• Step By Step Instructions - Peanut Butter Cheesecake
• Step By Step Instructions - Chocolate Cake
• Step By Step Instructions - Chocolate Frosting
• Expert Baking Tips
• FAQ
• Recipe Variations
• Special Tools
• Storing and Freezing
• 📖 Recipe

Why This Chocolate Peanut Butter Cheesecake Recipe Works

• Perfect combination- Chocolate and peanut butter flavor are the perfect flavor combination. This recipe balances both with just the right amount of chocolate cake and peanut butter cheesecake mixed together.
• Marbled layers- This chocolate peanut butter cheesecake has perfectly marbled chocolate cake layers and peanut butter cheesecake layers so that you get both in every bite for the best flavor.
• Great texture- The creamy peanut butter cheesecake filling and the soft cake complement each other so well it is hard to stop from taking another bite!

Ingredient Notes for Chocolate Peanut Butter Cheesecake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Sour cream- Pull this out 2 hours before baking to get to room temperature.
• Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
• Heavy cream- Pull this out 2 hours before baking.
• Powdered sugar- Make sure the icing sugar is sifted to avoid gritty frosting.
• Cream cheese- Pull this out 2 hours before baking.
• Oil- Vegetable oil or canola oil work equally well for this recipe. I used canola oil.
• Butter- Pull this out 2 hours before baking to get to room temperature.
• Powdered sugar- Make sure to sift this to avoid a gritty frosting.
• Peanut butter- I recommend smooth peanut butter as crunchy peanut butter is harder to mix smoothly into this cheesecake. I don't recommend natural peanut butter as it can have a different texture.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven't tested this gluten free. Let me know if you do.
• Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.

Step By Step Instructions - Peanut Butter Cheesecake

Here is how to make the peanut butter cheesecake batter.

STEP 1: Prep. Preheat the oven to 350°F. Meanwhile, spray a 9-inch springform pan with nonstick baking spray on the bottom and sides of the pan. Line the bottom of the pan with a parchment paper circle and spray it again.

STEP 2: Beat cream cheese and sugar. Beat the cream cheese and sugar together with a mixer on high speed for 2 minutes. Scrape the sides of the bowl with a rubber spatula.

STEP 3: Add ingredients. Add the peanut butter, sour cream, heavy cream, and vanilla to the cream cheese mixture. Mix it on medium speed until smooth and fully combined.

STEP 4: Mix cheesecake batter. Finally, add the eggs and mix them in on low speed until just combined. Take the batter off the mixer and scrape the sides of the bowl before setting it aside.

Step By Step Instructions - Chocolate Cake

Here is how to make the chocolate cake batter and bake the chocolate peanut butter cheesecake.

STEP 1: Dry ingredients. Mix the all purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large bowl. Set it aside.

STEP 2: Wet ingredients. Mix the oil, sugar, eggs, vanilla extract, vinegar, sour cream, and buttermilk together in a medium bowl. Slowly mix in the hot water. Adding it too fast can cook the eggs.

STEP 3: Combine. Pour the wet ingredients into the dry ingredients and mix them completely until there are no lumps left.

STEP 4: Pour batters. Pour ⅓ of the chocolate cake batter into the prepared pan. Spread it into an even layer on the bottom of the pan. Dollop ⅓ of the cheesecake batter over the cake batter so it is lumpy. Do no use a knife to swirl it in. The lumps will create the pattern without mixing them.

STEP 5: Dollop batters. Dollop another ⅓ of the cake batter on top of the cheesecake dollops. Then, add another ⅓ of the cheesecake batter and finish with the remaining cake batter and cheesecake batter. The uneven layers from the dollops will create a marbled effect. Smooth the top layer with a spatula.

STEP 6: Bake cheesecake. Bake the cheesecake for 45-55 minutes. It is done when the middle has a slight jiggle and the edges are set. Keep the cake in the pan and let it cool on a wire rack until cooled completely.

STEP 7: Chill. Wrap the pan in aluminum foil and place it in the fridge to chill overnight or at least 6 hours.

Step By Step Instructions - Chocolate Frosting

Here is how to make the chocolate frosting for the chocolate peanut butter cheesecake.

STEP 1: Dry ingredients. Sift the powdered sugar and cocoa powder into a medium bowl. Set it aside.

STEP 2: Beat butter. Beat the butter using a mixer on high speed for 3 minutes. Periodically scrape the sides of the bowl to make sure all of the butter is properly creamy.

STEP 3: Mix frosting. Add the dry ingredients to the butter mixture and mix it until combined. Then, add the vanilla extract and mix it in.

STEP 4: Beat frosting. Beat the frosting on high speed for 2 minutes. Scrape the sides of the bowl halfway through to incorporate all of it.

STEP 5: Frost cheesecake. Take the frosting out of the springform pan and remove the parchment paper. Spread the frosting over the top.

Expert Baking Tips

• Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
• To easily remove the cake from the pan, make sure to first spray the springform pan with baking nonstick spray. Then, line bottom with parchment paper and spray it again to make sure that the paper does not stick to the bottom of the cake too much. If you miss any spots with the spray they can stick and tear the cake so be thorough.
• The cheesecake layers are thin enough to not need a water bath like a full cheesecake. You do need to watch it carefully as it finishes baking though, as the cake layer will overbake first. Remove the cake from the oven as soon as the edges of the cheesecake are set and only the middle jiggles a bit.

FAQ

Recipe Variations

• No frosting- The frosting can easily be omitted. The peanut butter cheesecake is rich and creamy enough that those who prefer no frosting will be happy without it.
• Double chocolate cheesecake- If you prefer nothing but chocolate you can use this chocolate cheesecake recipe for the cheesecake batter to make a chocolate version! It will be a very richly chocolate dessert for pure chocolate lovers.

Special Tools

• Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store this chocolate peanut butter cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.

You can freeze the chocolate peanut butter cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the carrot cake cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before decorating.

Other Cheesecake Recipes To Try

Try these cheesecake recipes too!

• Sugar Cookie Cheesecake
• Carrot Cake Cheesecake
• Apple Pie Cheesecake
• Pumpkin Cheesecake
• Chocolate Cheesecake Bars

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

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