youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Chocolate Peanut Butter Cheesecake

by . Featured in KITCHEN
Print me

Introduction

This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese's Peanut Butter cup in cheesecake form. For that reason, I don't bake this in a water-bath as I do the Banoffee cheesecake. The water-bath is excellent if you want a silky texture, but for me, the peanut butter constituent demands a certain amount of pleasurable, palate-cleaving clagginess. And baked like this, too, the top gets a slight crust when it's cooked, making it all the easier to spread the chocolate topping.

The ingredients should be at room temperature before you start.

This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese's Peanut Butter cup in cheesecake form. For that reason, I don't bake this in a water-bath as I do the Banoffee cheesecake. The water-bath is excellent if you want a silky texture, but for me, the peanut butter constituent demands a certain amount of pleasurable, palate-cleaving clagginess. And baked like this, too, the top gets a slight crust when it's cooked, making it all the easier to spread the chocolate topping.

The ingredients should be at room temperature before you start.

Chocolate Peanut Butter Cheesecake
Photo by Lis Parsons

Ingredients

Serves: 10-12

Metric Cups

For the Base

  • 200 grams digestive biscuits
  • 50 grams salted peanuts
  • 100 grams dark chocolate chips
  • 50 grams soft unsalted butter

For the Filling

  • 500 grams cream cheese
  • 3 large eggs
  • 3 large egg yolks
  • 200 grams caster sugar
  • 125 millilitres sour cream
  • 250 grams smooth peanut butter

For the Topping

  • 250 millilitres sour cream
  • 100 grams milk chocolate chips
  • 30 grams soft light brown sugar

For the Base

  • 7 ounces graham crackers
  • ½ cup salted peanuts
  • ½ cup bittersweet chocolate chips
  • 4 tablespoons soft unsalted butter

For the Filling

  • 16 ounces cream cheese
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup superfine sugar
  • ½ cup sour cream
  • 1 cup creamy peanut butter

For the Topping

  • 1 cup sour cream
  • 1 cup milk chocolate chips
  • 2 tablespoons soft light brown sugar

Method

  1. Preheat the oven to 170°C/gas mark 3/325°F.
  2. Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
  4. Put in the fridge while you make the filling.
  5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
  6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
  7. Take the cheesecake out of the oven while you make the topping.
  8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
  10. Put it back in the oven for a final 10 minutes.
  11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.
  1. Preheat the oven to 170°C/gas mark 3/325°F.
  2. Then process the biscuits, peanuts, bittersweet chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
  4. Put in the fridge while you make the filling.
  5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
  6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
  7. Take the cheesecake out of the oven while you make the topping.
  8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
  10. Put it back in the oven for a final 10 minutes.
  11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Additional Information

For vegetarians make sure the cream cheese is a brand that doesn't contain rennet.

For vegetarians make sure the cream cheese is a brand that doesn't contain rennet.

Tell us what you think

What 41 Others have said

  • Whatever you do do not put cling film over the cake to protect it in the fridge. It will collapse on to the cake and take the top off! Delicious cake.

    Posted by Micky Irving on 24th December 2015
  • I have a question, when the cheesecake gets put back in the oven after the topping has been put on, is the oven on or is it just the residual heat that sets the top?

    Posted by Jao on 16th December 2011
  • my mum did this cheescake last october. it's very very very very very very tasty!

    Posted by Betta_Laz on 5th August 2014
  • Made this today and it looks just as good as when Nigella made it on "Nigella Kitchen." Tastes amazing! Great recipe!

    Posted by LisaLovesCake! on 30th March 2014
  • Love this recipe! Try to replace the peanuts for hazelnuts and the peanut butter for nutella, you will be surprised!!

    Posted by Ansark on 17th January 2014
  • Oh my gosh..... saw the telly episode last night during an insomnia bout..... had to leave work early to make sude i got the missing ingredients and have just put it into the oven, had to check the mix of course and it is absollllllutely delicious..... Nigella we are not worthy......cant wait to taste tomorrow

    Posted by avriljevans on 7th January 2014
  • I absolute adore this cake! I was worried I may not like because I'm not a fan of peanut butter but one bite of this cheesecake and I was blown away, it was so good, I didn't want to share. Thanks so much Nigella you are such an inspiration.

    Posted by T P Jordan on 6th January 2014
  • Made this for our office's Melbourne cup lunch. Everyone was really impressed. It was heavenly! Thanks Nigella.

    Posted by jacra on 10th November 2013
  • Just tried it and videotaped the recipe that you can watch here, hope you like it!!! http://www.youtube.com/watch?v=tswjzUqASZw Absolutely delicious!! Thanks a lot Nigella!!!

    Posted by lucadmp on 24th August 2013
  • My boyfriend sent this recipe to me a while ago and said some day he'd make - today is the day. As I type the cheesecake is in the oven for the last stage of baking. It looks and smells amazing - looking forward to it :)

    Posted by Kara82 on 17th August 2013
  • Wow! This cheesecake is amazing!! I substituted the sugar for Splenda to make a low carb variety and its delicious.

    Posted by vickidiva on 23rd July 2013
  • If you like peanuts... This is the cake for you!!! I enjoyed whizzing the ingredients up in my food processor and had it in the oven in no time! It was definitely worth the wait to let it cool down and eat it. I particularly loved the fact that this recipe doesn't require a water bath! EXCELLENT!!! Would definitely make it again :) THANK YOU NIGELLA!!! Hope we have more delicious recipes to come :) Note: the cheesecake tastes even better the next day!

    Posted by kurt wallace on 14th July 2013
Show more comments