Chocolate Peanut Butter Baked Cheesecake

Chocolate peanut butter cheesecake | Butter Baking

Alright.

So how do you deal with making big decisions?

Chocolate peanut butter cheesecake | Butter Baking

Do you take the plunge and just do the life-changing thing? Or do you shy away from things that put you out of your comfort zone?

Do you sit down and write a list of the pros and cons involved with your decision? Or do you just go with your gut?

Do you talk about your feelings and your options with loved ones? Or try not to allow other’s opinions to impact you?

Chocolate peanut butter cheesecake | Butter Baking

Most of the time, I am completely comfortable with making big decisions, in no time, by myself. When something feels right, and I want it, I take the plunge.

There are other times however, when I feel unsure and my gut feeling really has me questioning what I should do.

Chocolate peanut butter cheesecake | Butter Baking

So what happens when you think one thing, but your intuition is screaming another?

Well, in my case, this happens:

Chocolate peanut butter cheesecake | Butter Baking

I bury myself in baking. Ignore my impending decision. And make you something like this amazing peanut butter and chocolate cheesecake.

It has a crunchy chocolate base. A thick and creamy, baked, peanut butter filling. And a silky chocolate top.

And it makes the world a better place.

For all of five minutes.

Chocolate peanut butter cheesecake | Butter Baking

CHOCOLATE PEANUT BUTTER BAKED CHEESECAKE
Adapted from Nigella Lawson.

For the base
200g digestive biscuits or graham crackers (7 oz)
50g peanuts (2 oz)
100g dark chocolate chips (4 oz)
100g unsalted butter, softened (4 oz)
1/4 tsp salt

For the peanut butter filling
500g cream cheese (18 oz)
3 eggs
3 egg yolks
200g caster sugar (7 oz)
1/2 cup sour cream (125ml, 4.4 fl oz)
250g smooth peanut butter (9 oz)
1/2 tsp salt

For the chocolate topping
1/2 cup sour cream (125ml, 4.4 fl oz)
50g milk chocolate chips (2 oz)
1 tbsp brown sugar

Preheat the oven to 170 C (325 F) and grease a 23cm (9.5 inch) springform tin.

To make the base, process the biscuits, peanuts, chocolate chips, butter and salt together in a food processor until it resembles wet sand.

Tip out into the prepared tin and press into the base. Refrigerate.

To make the peanut butter filling, place the cream cheese, eggs, egg yolks, sugar, sour cream, peanut butter and salt in a stand mixer. Beat until combined and smooth.

Remove the base from the fridge and pour the peanut butter filling over the top.

Bake for 50 – 60 minutes, until only the top feels set and dry.

Take the cheesecake out of the oven while you make the chocolate topping.

Put the sour cream, chocolate and brown sugar in a small saucepan and warm over a low heat, whisking until melted and combined.

Pour the topping over the cheesecake. Return to the oven for 10 minutes.

Remove from the oven and allow the cheesecake to cool in its tin. Refrigerate overnight before cutting. Serves 10.

Happy baking!

53 Thoughts on “Chocolate Peanut Butter Baked Cheesecake

  1. Incredible!

  2. Your cheesecake and the photos are perfect!

  3. Your cheesecake and your photos are perfect!

  4. Monette on January 31, 2013 at 1:03 am said:

    I am speechless when I saw this and it is simple enough to make!

  5. I’m adding this to my to be made list!

  6. I’ve made a very similar cheesecake before (adapted from the Nigella recipe!) Is so amazingly delicious :-)

  7. Definitely on my to-bake list! Looks amazing.

  8. what a lovely cheesecake!! I’m with you. . I use baking to kind of escape and forget everything . . especially if there’s a lot going on. I usually bake and just give it away. . to my friends, neighbors, my daughter’s teachers etc. . anyway, had to let you know how lovely this is and I love everything from Nigella! Are you watching her on The Taste?

  9. What a lovely cheesecake! I’m with you. . I love to bake as my escape. . especially when there are too many things going on to think about. It’s like therapy for me. . anyway, love your cheesecake and love anything from Nigella. . Are you watching her on The Taste?

  10. This cake looks amazingly delicious!
    I’m pinning it

  11. This looks amazing – as someone who loves peanut butter, AND chocolate, AND cheesecake, this is definitely going on my to-bake list. ^.^

  12. oh my gracious! looks delicious! also, I somehow am just now seeing your new site design and I love it!! It looks so great!
    um. I also tend to bury myself in baking. or, you know, looking at pictures of chocolate peanut butter cheesecake…

    • HAHA I loved that last line… because it is so true! When I’m too lazy to bake I stalk Foodgawker and dream about what I could be baking if I could be bothered getting up ;-)
      Happy to hear you like the cake, and the site Erin! :-D

  13. Looks so good. Anything mile high and peanut butter has my attention.

  14. Hey why not make it easy to print your recipe,, without the long blog. Happy baking, Nan

  15. Holy moly, this looks fantastic! Any type of cheesecake makes me melt.

  16. This sounds phenomenal! Chocolate and PB are no doubt my favorite flavors…I want to make this ASAP.

  17. This sounds amazing! PB & chocolate is my favorite flavor combo, and now you totally have me craving this cheesecake.

  18. Oh my god this looks amazing!

  19. Bob Archer on February 1, 2013 at 1:37 pm said:

    I can’t wait to make this. It looks just amazing. Thanks for the recipe and the very easy to follow instructions!!

  20. Wow! This sounds sooo amazing! I’m in love with your blog!! :)

  21. You have given me so much inspiration…this look AMAZING!

  22. Baked it, then realised I had to chill it overnight (BOO!) But that’s yesterday and today, I’m having a delicious piece of CPBC! Thanks for sharing the recipe Natasha. Looking forward to more easy, straight forward recipes :)

  23. What an awesome blog, love it! This cheesecake looks to die for, definitely need to give it a go :)

  24. Wow! What a treat for peanut butter lovers. Thank yoooou! :)

  25. Lisa on June 27, 2013 at 6:23 am said:

    Does it have to be smooth peanut butter?? I have crunchy peanut butter!

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  27. Joanne on June 4, 2014 at 11:22 pm said:

    My cheesecake has already cooled down in room temperate for several hours. I noticed the side of my cheesecake peeled off from the cake pan, but it is not shrinking evenly, the middle shrink more than the side. What should I do so that they shrink evenly?
    I also noticed the outer ring of my cheesecake seems to be overcooked (they look dry and has tiny holes), whereas the center looked under cook. Should I reduce the temperature or did I bake too long?

    Can’t wait to taste it tomorrow! :)

    • Hi Joanne. If you look at my photos, the cheesecake has sunken a tiny bit more in the centre than the outside. But if yours has sunken in the centre more than it’s probably undercooked. Maybe your oven runs a little hot? Hope it tastes good :-)

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