Chocolate Ganache Peanut Butter Cheesecake is the ultimate dessert for peanut butter and chocolate lovers. It features a buttery graham cracker crust, a rich and creamy peanut butter cheesecake filling, and a glossy layer of smooth chocolate ganache on top. The combination of salty peanut butter and sweet chocolate creates a perfect flavor balance that’s pure indulgence in every bite.
This cheesecake looks impressive but is surprisingly easy to make , no water bath needed! Whether you’re making it for the holidays, a special birthday, or just a weekend treat, this decadent dessert will steal the show. The texture is silky, the flavor is bold, and that shiny ganache topping makes it picture-perfect for any dessert table.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Preparation
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake for 8 minutes, then let cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and peanut butter together until smooth and creamy.
- Add sugar and mix until fully combined.
- Beat in sour cream and vanilla extract.
- Add eggs one at a time, mixing on low speed after each addition just until incorporated (do not overmix).
Step 3: Bake the Cheesecake
- Pour the filling over the crust and spread evenly.
- Bake for 50–55 minutes, until the center is mostly set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight.
Step 4: Make the Chocolate Ganache
- Heat heavy cream in a small saucepan until just simmering (do not boil).
- Pour over chocolate chips and let sit for 2 minutes.
- Add butter, then stir until smooth and glossy.
Step 5: Add the Ganache
- Pour warm ganache over the chilled cheesecake.
- Spread gently and let some drip down the sides for a beautiful finish.
- Chill for 30 minutes to set the ganache before serving.
Variations
- Crunchy Peanut Butter: Use chunky peanut butter for added texture.
- Oreo Crust: Substitute crushed Oreos for the graham crackers for a richer chocolate base.
- Mini Cheesecakes: Bake in muffin tins for individual desserts (reduce baking time to 18–20 minutes).
- Salted Ganache: Sprinkle sea salt flakes over the ganache for a gourmet touch.
Cooking Notes
- Avoid overmixing the batter to prevent cracks.
- Let all ingredients come to room temperature before mixing for a smooth texture.
- Run a knife around the edge after baking to prevent cracking as it cools.
- Chilling overnight gives the best texture and flavor.
Serving Suggestions
- Serve with whipped cream and chopped peanuts for extra flair.
- Pair with a glass of cold milk, coffee, or a latte for the perfect combo.
- Add caramel drizzle or crushed pretzels for a sweet-salty contrast.
Tips
- Use a springform pan with parchment at the bottom for easy removal.
- For a cleaner slice, dip your knife in warm water and wipe between cuts.
- The ganache can also be made with milk chocolate for a milder flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
Timing
- Prep Time: 25 minutes
- Bake Time: 55 minutes
- Cooling + Chilling: 5 hours
- Total Time: 6 hours 20 minutes
Nutritional Information (per slice, 12 servings)
- Calories: 560
- Protein: 9g
- Sodium: 290mg
FAQs
Q1: Can I make this cheesecake ahead of time?
- Yes! This cheesecake tastes best when made a day ahead. Chill overnight for the creamiest texture.
Q2: Can I freeze it?
- Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q3: Do I need a water bath?
- No, this recipe is designed to bake evenly without one.
Q4: Can I make it without peanut butter?
- Yes, you can replace it with Nutella, cookie butter, or almond butter.
Q5: How do I know when it’s done baking?
- The edges should be set, and the center should slightly jiggle. It will firm up as it cools.
Conclusion
Chocolate Ganache Peanut Butter Cheesecake is the kind of dessert that turns any gathering into a celebration. Rich, creamy, and perfectly balanced between sweet chocolate and nutty peanut butter, it’s a dessert you’ll want to make all year long. The velvety ganache topping adds an elegant finish that makes this cheesecake not just delicious, but absolutely stunning.