Go Back
Close up of a slice of cheesecake on it's side, on a plate, with the rest of the cheesecake in the background
Print Recipe

Chocolate Peanut Butter Cake

Rich peanut butter cheesecake, sandwiched between two layers of chocolate ganache and enveloped in a chocolatey crumb crust.
Prep Time1 hr
Cook Time1 hr 20 mins
Total Time2 hrs 20 mins
Course: Dessert

Ingredients

Chocolate Crust

  • 255 g chocolate wafers
  • 6 oz bitter or semi-sweet chocolate (I used semi-sweet)
  • 1/2 cup packed dark brown sugar
  • 7 tbsp melted butter

Bottom Ganache Layer

  • 1 cup whipping cream
  • 13 oz bitter or semi-sweet chocolate (I used semi-sweet)
  • 2 tbsp smooth peanut butter (unsweetened)

Cheesecake Layer

  • 2 x 8 oz packages ceam cheee (room temperature)
  • 1 1/4 cup smooth peanut butter (unsweetened)
  • 1 cup granulated sugar
  • 3/4 cup sour cream
  • 3 large eggs
  • 2 tsp vanilla extract

Ganache Topping

  • 1/3 cup whipping cream
  • 4 1/2 oz bitter or semi-sweet chocolate (I used semi-sweet)

Instructions

For the Chocolate Crust

  • Blend the wafers, chocolate and brown sugar together in a blender or food processor until finely ground. Add the melted butter and blend until combined.
  • Transfer the crumbs to a 9 inch round, 3 inch deep, springform pan. Press the crumbs into an even layer on the bottom of the pan and up the sides, leaving a 1/2 inch gap at the top. Place the pan in the fridge to chill while making the bottom ganache layer.

For the Bottom Ganache Layer

  • In a small saucepan, heat the cream until it just starts to simmer. Remove from heat and whisk in the chocolate and peanut butter until smooth.
  • Pour the mixture into your crust lined pan and spread it into an even layer. Place the pan in the freezer until the ganache layer is firm (about 30 minutes),

For the Cheesecake Layer

  • Pre-heat your oven to 325°F.
  • In the bowl of a stand mixer, beat together the cream cheese, peanut butter, and sugar until fluffy.
  • Add the sour cream, eggs and vanilla and beat until smooth.
  • Pour the mixture over your chilled ganache layer. 
  • Bake for 75-90 minutes until the edges of the cake appear set, but the middle 2-3 inches is still slightly jiggly.
  • Turn the oven off, crack the door open a bit and leave the cake to cool in the oven for about an hour. Transfer the cake to a wire rack to finish cooling to room temperature. Once the cake has reached room temperature, you can cover it and put it in the fridge.

For the Ganache Topping

  • Once your cake has cooled, you can prepare the ganache. In a small saucepan, heat the cream until just simmering. Remove from heat and whisk in the chocolate until smooth.
  • Spread the ganache into an even layer across the top of the cake. Chill the cake again until the ganache has set before serving.

Notes

Original recipe from Smitten Kitchen: Chocolate Peanut Butter Cheesecake