This Creamy Chocolate Peanut Butter Cheesecake will
satisfy all your sweet tooth cravings.
I made this Chocolate Peanut Butter Cheesecake for Easter Day and gotta say it was the best decision ever! It’s loaded with one of my favourite peanut butter brand – Skippy Creamy Peanut Butter. and chocolate of course 🙂 Why choose between Peanut Butter or Chocolate Cheesecake when you can actually have both flavors in one cake! and the base the base. Who loves Oreo Cookies here? THIS CAKE has Oreo Cookie as the base layer. I cant tell you how yums it is.. You just have to make this Cake!!
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It may look like a very difficult cake to make considering the Zebra Striped pattern but it’s actually very easy to get that. All you need is to alternate the Chocolate and Peanut Butter Batter and then Viola when you cut through, there will be a distinct layer visible to the eye.
How to make the striped pattern?
Separate the peanut butter batten into two equal bowls. In one bowl mix in the melted chocolate. This will form your Chocolate Peanut Butter Layer
- Using an Ice Cream Scoop, Scoop some Chocolate Peanut Butter batter into the middle of the Oreo Cookie layer.
- Using the same scoop, scoop an equal amount of peanut butter batter right on top and in the middle of the chocolate peanut butter batter
- Keep repeating steps 1 and 2
- Repeat steps trying your best to spoon the batter in the middle to form concentric circles.
and then you fill your way till all the batter has been used up. Bang the tin once to flatten the batter before baking.
Bake cake for a good 60 mins, switch off the oven and then leave tin in oven to cool for another hour before removing tin. ( Refer to recipe below for detailed steps). Do chill your cake for at least 4 hours or overnight so you can set the cheesecake. When cheesecake has set, go crazy on the decor.
I decorated my cake with M&M Mini Chocolate Speckled Eggs! and more Peanut Butter!
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Not a fan of Peanut Butter in a cake? You may want to check out my other Chocolate Cake Recipes. Equally Delicioussss I promise:
Flourless Chocolate Cake– That melts in your mouth
Chocolate Chip Mint Ice Cream Cake
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Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious desserts if you make them!
Rich and Creamy Chocolate Peanut Butter Cheesecake
- 10 oreo cookies
- 50 g butter melted
- 300 g cream cheese room temperature
- 80 g brown sugar
- 80 g peanut butter
- 1/2 tbsp vanilla extract
- 1/3 cup heavy whipping cream
- 2 medium eggs lightly beaten
- 50 g semi sweet chocolate chopped
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Line a 6" cake tin with baking paper and spray the sides of the tin with non stick cooking spray.
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Preheat the oven to 160deg celcius.
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Boil some water to prepare for the waterbath.
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Crush the oreo cookies in a plastic bag until they are fine. Melt the butter in the microwave, and stir the butter and crumbs together. Press into cake tin and refrigerate while you prepare the filling.
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Using a handheld mixer, beat the cream cheese on medium speed until light and fluffy.
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Add the brown sugar and mix well.
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Mix in the peanut butter, vanilla and mix on medium-low speed until well-incorporated.
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Add in the heavy cream and mix.
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Using a spatula, stir in the lightly beaten eggs. The mixture might look curdled at this point but continue stirring till a smooth batter is formed.
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Melt the semi-sweet chocolate over a double boiler.
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Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth.
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To make the striped interior effect, take an ice cream scoop and scoop out some chocolate batter and place it in the centre of the cake tin. Next take some of the other peanutbutter batter and place it on top of this chocolate batter. Continue this layering (alternating btw the two batters by making concentric circles until all the batter has been used up.
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Pour boiling water into a large roasting dish and place at the bottom most rack of the oven.
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Place cake tin on the second lowest bottommost rack and bake for 60mins. The cheesecake should appear set at the ends but a little jiggly in the middle.
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After baking, switched off the oven and let cake cool inside the oven for 1 hour. Refrigerate cake for at least 4 hours or overnight to set the cake.
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Once cake has set, feel free to decorate with more peanutbutter or Easter eggs!
