Sweet & savory country cooking from my table to yours!


Chocolate Peanut Butter Cheesecake

I will have to say, that at least ninety percent of my friends love peanut butter and chocolate married together in a recipe.  They also love rich decadent desserts.  And then there’s me…the person who loves to create my own recipes and test others’ recipes.  I’m sure you won’t be shocked when I tell ya this recipe comes from Paula Deen. Yep, I found this recipe in her 2007 Holiday Baking collector’s edition magazine.   I finally got around to making it for a bake sale back then, and although I thought it was almost too rich for me, (and I love rich), it was a huge hit at the bake sale table.  Talk about creamy and rich….  Recently my friends Mark and Rhonda requested that I make it for Mark’s birthday.  I decided I’d post it this time.  The only thing I changed from the original recipe was the amount of graham cracker crumbs and type of sugar used in the crust.  If you know someone who loves peanut butter and chocolate, make this cheesecake for them and you’ll be their favorite person!

Here’s how I made it…           The recipe follows my how to illustration…

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I started by finely crushing some graham crackers with my rolling pin.  You can also use crumbs from a box, if ya don’t want to crush the whole ones… 

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Then I added some melted butter and white sugar.  Yes this picture shows brown sugar, which is what’s listed in the original recipe.  I have since adapted this to my regular graham cracker crust, which calls for white sugar and less graham cracker crumbs…

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I mixed the butter, sugar and graham cracker crumbs together with a fork…

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Then I spread the graham cracker mixture into a springform pan, and patted it out across the bottom and about two inches up the sides of the pan.  If you make this to give away to someone, you can cut out a round of cardboard, wrap it in foil, and place the round in the bottom of the springform pan.  If you don’t, you will have to leave the cheesecake on the bottom of your springform pan when you give it away to someone, and cross your fingers that you’ll get it back…

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I placed the pan in a preheated oven and baked it for five minutes, just long enough to set the crust, then I set it aside while I made the bottom chocolate layer and filling…

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Next I opened a two boxes of Semi Sweet chocolate…I used Baker’s…

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and it was 56% Cacao…

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I used 6 ounces of chocolate, which was 1 1/2 boxes.  These two little squares = 1/2 ounce.  There’s 16 little squares of chocolate in one box totally 4 ounces…

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I placed the chocolate in a medium size bowl, with some butter…

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I micro waved the bowl for thirty seconds…
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Then took it out and stirred it for a few seconds and placed it back in the microwave for thirty more seconds…

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Then I stirred it for a few seconds to blend the chocolate and butter…

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Next I added some sugar, eggs and a little bit of flour…

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And whisked it together with a hand whisk…

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Then I poured the chocolate mixture over the crust…

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And stopped about 1/2″ from the edge of the crust.  I baked the crust and chocolate layer for fifteen minutes and  set the crust aside while I made the peanut butter layer…

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First i placed three packages of softened cream cheese in the bowl of a stand mixer… 

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I added some brown sugar to it and used the whisk attachment (I personally like using the whisk attachment when beating cream cheese.  It seems to smooth and remove the lumps quicker)…

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And I whisked it on medium high speed, until it was very creamy and free of any lumps…
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Then I added some eggs and whisked the mixture long enough to incorporate the eggs…

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Next I added some creamy peanut butter…

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And whisked again for about one minute…

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Then I added some heavy cream…
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And whisked it for a minute or so until it was light and creamy…
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Then I spread the wonderful creamy peanut buttery goodness over the chocolate layer,,, 

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And spread it out evenly with an offset spatula…

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And I baked it in a preheated oven over a pan of hot steaming water for about 75 minutes until the cheesecake was set in the middle, (no longer jiggly)…

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I removed the cheesecake from the oven and ran a sharp knife around the edges, then I let it cool completely at room temperature…

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Can you say CREAMY!!

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Next, I placed some whipping cream and more chocolate in a small bowl, micro waved it for 30 seconds and stirred it to mix the cream and chocolate together, (sorry, forgot picture)…

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I used an offset spatula and spread it over the top of the cooled peanut butter layer, and before it had time to set up, I placed miniature Reese cups, (that I halved), on top to decorate the cheesecake…

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I refrigerated the cheesecake overnight, then delivered it to Mark, the birthday guy…


Creamy, rich, decadent, peanut buttery, chocolate….  

Make this and enjoy!

Cindy @ My Country Table


Chocolate Peanut Butter Cheesecake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 95
  • Total Time: 115


A rich, creamy, decadent, peanut buttery, chocolate cheesecake.



For the Crust

  • 1/3 cup melted butter
  • 1 tablespoon sugar
  • 1 1/2 cups graham cracker crumbs

For the Chocolate Layer

  • 6 ounces semi sweet chocolate
  • 6 tablespoons real butter
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons all purpose flour

For the Peanut Butter Layer

  • 3 packages softened cream cheese, 8 ounce each
  • 1 1/2 cups firmly packed light brown sugar
  • 3/4 cups creamy peanut butter
  • 3 large eggs
  • 1 egg yolk
  • 1/3 cup heavy whipping cream

For the Chocolate Ganache

  • 3 ounces semi sweet chocolate
  • 2 tablespoons heavy whipping cream

For the Garnish

  • Miniature peanut butter cups, cut in half, optional


  1. Preheat oven to 300 degrees.
  2. Place a cookie sheet or any large pan on the bottom rack of an oven. Fill the pan about half full of water.

To Prepare Crust

  1. Place the sugar and graham cracker crumbs in a small bowl. Add the melted butter and mix well with a fork. Using your hand, pat the graham cracker crumb mixture into the bottom and one to two inches up the sides of of 9″ springform pan. Bake for about 5-6 minutes, just long enough to set the crust, and remove from oven. Set aside to cool.

To Prepare Chocolate Layer

  1. Combine the chocolate and butter in a medium bowl. Microwave for 30 seconds. Stir the mixture and microwave for an additional 30 seconds if necessary. Stir until smooth and blended.
  2. Whisk in the sugar, eggs and flour until combined. Pour into the bottom of the cooled crust, and bake for 15 minutes. Remove from oven and let cool.

To Prepare Peanut Butter Layer

  1. In the bowl of a stand mixer, using the whisk attachment, beat the cream cheese and the brown sugar together on medium speed, until the cream cheese is very creamy and free of all lumps, about two minutes. Beat in the eggs and egg yolk, mixing well until combined. Mix the cream in on low speed. Pour over the cooled chocolate layer in the springform pan.
  2. Place springform pan on the top rack in the preheated oven. The water bath should be on the bottom rack under it. Bake for about 1 hour and 15 minutes, or until the cheesecake just barely jiggles in the center when you gently shake the pan.
  3. Gently run a sharp knife around the edges of the pan to release the crust form the pan. Let the cheesecake set for about 10 minutes and release and remove the ring on the springform pan. Let the cheesecake set until completely cooled.

To Prepare Chocolate Ganache

  1. Combine the chocolate and cream in a small bowl. Microwave for 30 seconds and mix. Microwave an additional 30 seconds if needed and stir to blend. Spread the chocolate ganache over the top of the cheesecake.
  2. Cut miniature peanut butter cups in half and decorate the top.
  3. Refrigerate overnight before serving.


  • Slice the cheesecake using a sharp knife. For neat slices, run the knife under hot water and dry off knife between slices.
  • Cheesecake will keep well for up to one week.


  • Serving Size: 12


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