peanut butter cheesecake

peanut butter cheesecake

Yesterday we got to meet Oliver the pig. He’s the mascot for Hedley & Bennett, a local company known worldwide for their stylish handmade aprons. His owner Ellen was co-hosting a Southern-themed Sunday brunch at her house along with the folks from Bake From Scratch Magazine, and we were two of the lucky attendees. Tucked away in the steep hills of Echo park, this colorful and artistic home has breathtaking views of the city. Lush gardens filled with native plants and purple sages surround the property which is also home to a half dozen chickens as well as our new friend, Oliver. Apparently he was misbehaving before we arrived, so he spent most of the afternoon in a “time out” behind a wooden gate atoning for his sins. But after a welcoming Southern brunch featuring Rebecca’s homemade melt-in-your-mouth Meyer lemon scones, Brian’s brown butter hummingbird coffee cake, Gaby’s beer bread, and a live demonstration from Callie’s Biscuits on how to make authentically Southern buttermilk biscuits, we took a peek behind the gate and introduced ourselves to the peppy pig before saying our goodbyes. It was hard to leave of course, but we had some important business to attend to at home. And by “business” we mean peanut butter cheesecake.

chocolate and peanut butter make the world go 'round
first you blend peanuts and oreo cookies
crispy crunchy chocolatey crust
clouds of delicious peanut butter cheesecake

If you like chocolate and peanut butter, allow us to introduce you to your soulmate. This decadent recipe from Linda Lomelino’s stunning new cookbook My Sweet Kitchen has captured our hearts. With tempting recipes like malted milk brownies, apple and strawberry pie with cardamom, and hazelnut cake with espresso and nutella, plus chapters on how to decorate, photograph, and style your creations, this beautiful cookbook is a must-have for anyone who loves sweets and wants to learn how to take something ordinary and turn it into a jaw-dropping masterpiece. It didn’t take long to decide which dessert to make first: since chocolate and peanut butter is our patronus, this recipe was calling our names. Resting on a crispy crust made with crushed oreos and roasted salted peanuts, the ultra-creamy peanut-buttery filling is rich, velvety, and irresistibly smooth. Topped with a silky peanut butter chocolate ganache, and garnished with roasted peanuts and chopped peanut butter cups, each layer is pure chocolate peanut butter deliciousness.

chopping the chocolate first helps it melt quicker
chocolate + peanut butter cream = irresistible ganache
cool before spreading
once the ganache is thick and spreadable like frosting, it's ready

You are three easy steps from enjoying a homemade cheesecake. First you make the crust which literally takes 30 seconds. You just combine cookies and peanuts in the blender, mix it with melted butter and that’s it. Then you make the peanut butter filling by simply blending everything in one bowl and baking until puffed and golden. And to make the ganache, a simmering mixture of cream and peanut butter is poured over chopped chocolate, forming a fudgy frosting to spread on top. Cover with peanuts and peanut butter cups, and your life will be complete. And since this dessert is served cold, it’s the ideal make-ahead treat to keep in the fridge until the right moment arrives. And by “the right moment” we mean right now.

sprinkling a bit of crunch on this creamy cake
you can never have too much chocolate and peanut butter
who wants the first slice?
is it cake o'clock yet?

Peanut Butter Cheesecake
adapted from My Sweet Kitchen by Linda Lomelino
serves 10 to 12

For the crust:
5 1/4oz (150g) chocolate sandwich cookies (about 12 cookies)
3 1/2oz (100g) roasted salted peanuts
2 tablespoons (28g) salted butter, melted

For the peanut butter cheesecake filling:
24 ounces (680g) cream cheese, at room temperature
1 cup (270g) creamy peanut butter
2/3 cup (142g) packed brown sugar (or muscovado sugar)
2/3 cup (135g) granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup (177ml) whipping cream

For the peanut butter chocolate ganache:
5 1/4 ounces (150g) semi-sweet chocolate, chopped
2/3 cup (158ml) whipping cream
1/4 cup (68g) creamy peanut butter
2 tablespoons(28g) salted butter
1/4 cup plus 2 tablespoons (85g) sour cream, at room temperature

For garnish:
1 ounce (28g) roasted salted peanuts, chopped
6 large peanut butter cups, chopped OR 2 ounces (57g) milk chocolate, chopped

Make the crust:
Preheat oven to 350°F/177°C. Line the bottom of a 9-inch springform pan with parchment paper, and set aside.

Combine the cookies and peanuts in a food processor, and pulse until the mixture forms fine crumbs. Add the melted butter and pulse to combine. Transfer the mixture to the prepared springform pan, and use the back of a spoon to press it into the bottom and about 1 inch up the sides of the pan. Place the pan on a rimmed baking sheet and bake for 10 minutes. Let cool.

Make the cheesecake:
Lower the oven temperature to 300°F/149°C. In a large bowl with an electric mixer, combine the cream cheese and peanut butter and beat until blended and smooth. Add the brown sugar, granulated sugar, and vanilla, and beat until smooth. Add the eggs, beating well between each addition. Finally, add the cream and beat until blended. Pour the batter into the prepared crust, then place the pan on the baking sheet and bake until the edges of the filling are set but the center is still wobbly, 55 to 70 minutes. Turn the oven off, leave the door ajar, and let the cake cool in the oven for 20 minutes. Remove the cake from the oven and place on a rack to cool completely. When cool, transfer to the fridge to chill for at least 4 hours or overnight.

Make the peanut butter chocolate ganache:
When the cheesecake is completely chilled, place the chopped chocolate in a medium heatproof bowl. In a small saucepan, combine the cream, peanut butter, and butter over medium heat and bring to a simmer. Pour the hot mixture over the chopped chocolate, and let it sit for 30 seconds. Whisk the mixture until it is smooth and glossy, then whisk in the sour cream until evenly blended. Let the mixture cool briefly until it is a spreadable consistency. Remove the sides of the springform pan, and spread the ganache over the top of the cheesecake, letting it drip down the sides decoratively. Sprinkle the top with chopped peanuts and peanut butter cups, then either serve immediately, or chill until ready to serve. Enjoy!

— For best results, use a peanut butter that does not need to be stirred. With natural peanut butters, the oil can separate, affecting the texture of the cake.
— To make this recipe gluten-free, simply use gluten-free chocolate sandwich cookies to make the crust.


27 Comments on peanut butter cheesecake

  1. Laura | Tutti Dolci
    February 20, 2017 at 4:17 pm

    I think this cheesecake is known as the diet-killer ;). That peanut butter chocolate ganache is everything, and you can never go wrong with a peanut butter cup topping!

    • husbandsthatcook
      February 21, 2017 at 2:15 pm

      It was all we could do to keep ourselves from eating the ganache with a spoon. It’s just too good!

    • husbandsthatcook
      February 22, 2017 at 11:40 am

      Mmm we would too! Think it’s okay to have a slice of cheesecake with breakfast…? 😉

    • husbandsthatcook
      February 22, 2017 at 12:37 pm

      aww yay!! Thank you so much! We’re pretty much obsessed with this cake. Sorry we didn’t get you any on Monday night! We’ll just have to make a special delivery…

  2. Christine
    February 25, 2017 at 12:01 pm

    This is so dreamy! I absolutely love it! Can’t wait to make it with you!

    • husbandsthatcook
      February 25, 2017 at 2:17 pm

      That would be sooooo fuuuuunnn!! Let’s make it happen!

    • husbandsthatcook
      February 27, 2017 at 1:05 pm

      Thanks so much Mary Ann! This recipe is fabulous, and we can’t wait to try more treats from this book!

  3. annie@ciaochowbambina
    February 28, 2017 at 11:25 am

    I stumbled upon this (again) and just can’t get enough! We have a birthday coming up and this will make the birthday boy very happy!!

    • husbandsthatcook
      February 28, 2017 at 11:45 pm

      Woohoo! Lucky birthday boy! 😉 Definitely let us know how it turns out, and of course we’d love to see some pics!

  4. Traci | Vanilla And Bean
    February 28, 2017 at 12:26 pm

    Completely luscious! I must check out My Sweet Kitchen! You two have capture the beauty of her recipe… between you and Amisha, I am ready to make cheesecake! That peanut chocolate crust tho… total faceplant!

    • husbandsthatcook
      February 28, 2017 at 11:46 pm

      Thanks so much Traci! You must check out this book, you’ll love it! So many good recipes, and tons of great tips! And yesss omg the crust is sooo good!

  5. Jessie Costa
    November 22, 2017 at 11:14 am

    I just made this, and wow! It’s a beauty! I love your photography. I almost never follow a recipe, but I did for this and the recipe is perfect. I did however add gold glitter on top. I will be following you for more goodness! Thank you.

    • husbandsthatcook
      November 27, 2017 at 9:34 am

      Oh wow, gold glitter on top?! That sounds so beautiful! We’re so glad you enjoyed the recipe as much as we do! You can’t go wrong with chocolate and peanut butter! 😉

  6. Pat Turner
    December 31, 2017 at 12:32 pm

    One of our Sunday School ladies made this and brought to our class for a treat. It was absolutely scrumptious! Can’t wait to make it myself!

    • husbandsthatcook
      January 1, 2018 at 9:22 am

      Thank you so much for letting us know, Pat, we love hearing when people make our recipes! So glad that it was a hit! Happy new year!

  7. Corey
    January 3, 2018 at 3:22 pm

    i do this recipe to the “t” but seems I have to bake longer. I do 55-70 mins, but the center jiggles as if its still very very thin inside, but the top layer is set…does anyone else have baking issues? I do the 300degrees 55-70mins in a very good oven, any suggestions?

    • husbandsthatcook
      January 3, 2018 at 10:41 pm

      Hi Corey, so the center should still be wobbly after baking. Once you let it cool in the oven, then on the countertop, then in the fridge overnight, it firms up. If the filling is still not set after that, then our guess would be that your oven is too cool? Also, were your ingredients at room temperature? Either of those might have been a factor.

  8. Nina
    February 21, 2018 at 1:14 am

    Making this right now for my boyfriends birthday! When is the best time to take it out of the tin/pan? I guess once it’s cooled in the fridge for 4 hours at least?

    • husbandsthatcook
      February 21, 2018 at 9:16 am

      Yes exactly, once it’s completely cooled! Great question, we will add a note to the recipe!

      Enjoy the cake!! And happy birthday to your boyfriend! ????

  9. discountsau
    May 16, 2022 at 7:54 pm

    The cheese cake looks so decade. I want to have one piece now 🙂


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