Chocolate Peanut Butter Cheesecake


Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 10
Category: Dessert

Notes After Making

Add

Ingredients

Chocolate Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 26 graham cracker squares)
  • ⅓ cup cocoa powder
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ cup butter, melted

Peanut Butter Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • ¼ cup sour cream or plain yogurt
  • 1 cup creamy peanut butter (not natural style)
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 3 eggs
  • 1 teaspoon cornstarch

Peanut Butter Topping

  • 1 cup sour cream
  • ¼ cup creamy peanut butter
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions

Prepare the Crust

  1. Preheat oven to 350°F.
  2. Combine the graham cracker crumbs, cocoa powder, sugar, salt, and melted butter until well mixed.
  3. Press the mixture firmly into the bottom and slightly up the sides of a pie plate.
  4. Bake for 10 minutes.
  5. Let cool slightly before adding the filling.

Make the Peanut Butter Cheesecake Filling

  1. In a glass microwave-safe bowl, beat the cream cheese, sugar, and cornstarch until smooth and creamy, about 1–2 minutes.
  2. Mix in the sour cream, peanut butter, vanilla, and salt until fully blended.
  3. Beat in the eggs last, mixing just until incorporated and avoiding overmixing.

Cook the Cheesecake

  1. Pour the filling over the cooled crust.
  2. Microwave uncovered for 9–10 minutes, stirring every 2 minutes.
  3. During the final 2 minutes, microwave in 1-minute intervals, stirring gently to prevent overcooking.
  4. The center should look slightly glossy and just set when finished.

Prepare the Topping

  1. Mix the sour cream, peanut butter, sugar, and vanilla until smooth.
  2. Spread carefully over the warm cheesecake filling.

Chill

  1. Refrigerate for at least 2 hours, or until fully chilled and firm.
  2. Slice and serve cold.

Jessica’s Notes

Best Served With

  • Chocolate sauce
  • Whipped cream
  • Chopped peanut butter cups

Prep Ahead

  • Cheesecake can be made up to 2 days in advance.
  • The flavor and texture improve after chilling overnight.
  • Add garnishes just before serving.

Storage

Store covered in the refrigerator for up to 5 days.

Freezer-Friendly

Freeze whole or individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations

  • Substitute crunchy peanut butter for extra texture.
  • Garnish with roasted peanuts or mini chocolate chips. 

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