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Rich Chocolate Peanut Butter Cake Recipe

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4.6 from 19 reviews

This Rich Chocolate Peanut Butter Cake is a decadent cheesecake featuring an Oreo crust, creamy peanut butter and cream cheese filling studded with chocolate chips, and a luscious milk chocolate ganache topping sprinkled with Reese's cups and roasted peanuts. Perfect for chocolate and peanut butter lovers looking for an indulgent dessert.

Ingredients

Crust

  • 2 cups Oreo crumbs
  • 1/4 cup unsalted butter, melted

Filling

  • 32 oz cream cheese, softened
  • 1 1/3 cups sugar
  • 4 large eggs
  • 1 cup smooth peanut butter
  • 2 tsp vanilla extract
  • 1/3 cup heavy cream
  • 1 1/4 cups miniature chocolate chips

Ganache and Topping

  • 1/2 cup heavy cream
  • 1 1/2 cups milk chocolate chips or 9.5 oz milk chocolate, finely chopped
  • Chopped Reese’s cups
  • Crushed roasted peanuts

Instructions

  1. Prepare the crust: Combine Oreo crumbs and melted butter thoroughly. Press the mixture evenly into the bottom of a 9-inch springform pan. Place the crust in the freezer for 15 minutes to set.
  2. Make the filling: Beat the softened cream cheese until smooth. Gradually add sugar and continue beating until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the smooth peanut butter and vanilla extract until combined. Gently fold in 1/3 cup heavy cream until incorporated.
  3. Add chocolate chips: Carefully fold 1 1/4 cups miniature chocolate chips into the cream cheese mixture, ensuring even distribution without overmixing.
  4. Bake the cake: Pour the filling evenly over the chilled crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 75 minutes, or until the edges are set and the center is slightly jiggly. After baking, cool in the oven with the door slightly open for 1 hour, then cool completely at room temperature. Finally, refrigerate for at least 6 hours or overnight to set fully.
  5. Prepare ganache: Heat the milk chocolate chips or chopped milk chocolate with 1/2 cup heavy cream using a double boiler or microwave until fully melted and smooth. Let the ganache cool slightly to thicken.
  6. Assemble the cake: Remove the sides of the springform pan carefully once the cheesecake is fully set. Pour the ganache over the top of the cake, allowing it to drip down the sides. Garnish generously with chopped Reese’s cups and crushed roasted peanuts. Refrigerate briefly if needed before serving.

Notes

  • Use full-fat cream cheese and peanut butter for the richest flavor and smoothest texture.
  • Freezing the crust before adding the filling helps prevent sogginess.
  • Allow the cheesecake to cool gradually to avoid cracks on the surface.
  • If you don’t have miniature chocolate chips, chop regular chocolate into small pieces as a substitute.
  • For easier ganache melting, chop the milk chocolate finely to ensure smooth consistency.
  • Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Find it online: https://hotsavors.com/rich-chocolate-peanut-butter-cake-recipe/