Chocolate Peanut Butter Cheesecake
by Nigella. Featured in KITCHENIntroduction
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 Pumpkin 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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
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 Pumpkin 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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 10-12 slices
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
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F.
- Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
- 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.
- Put in the fridge while you make the filling.
- 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.
- 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.
- Take the cheesecake out of the oven while you make the topping.
- 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.
- 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.)
- Put it back in the oven for a final 10 minutes.
- Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
- 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.
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F.
- Then process the biscuits, peanuts, bittersweet chocolate chips and butter for the base in a food processor.
- 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.
- Put in the fridge while you make the filling.
- 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.
- 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.
- Take the cheesecake out of the oven while you make the topping.
- 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.
- 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.)
- Put it back in the oven for a final 10 minutes.
- Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
- 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.
MAKE AHEAD:
Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or clingfilm, making sure that the covering does not touch the surface. Unmould and serve as directed in the recipe. This will keep in the fridge for up to 4 days total.
FREEZE:
The cheesecake can be frozen for 1 month. Chill thoroughly, then wrap, still in the tin, in a double layer of clingfilm and 1 layer of foil. Defrost overnight in the fridge and eat within 2 days. Some condensation may appear on the surface on defrosting but it is fine to eat.
For vegetarians make sure the cream cheese is a brand that doesn't contain rennet.
MAKE AHEAD:
Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or clingfilm, making sure that the covering does not touch the surface. Unmould and serve as directed in the recipe. This will keep in the fridge for up to 4 days total.
FREEZE:
The cheesecake can be frozen for 1 month. Chill thoroughly, then wrap, still in the tin, in a double layer of clingfilm and 1 layer of foil. Defrost overnight in the fridge and eat within 2 days. Some condensation may appear on the surface on defrosting but it is fine to eat.
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Show more commentsWe made this dessert this weekend and it was an absolute hit! The addition of the chocolate chips and peanuts to the biscuit base was a great idea. Unashamedly indulgent yes but not overly sweet! The recipe was very easy and we will definitely make this again soon.
I just love this, have made it twice and both times huge success. Really not for the faint-hearted, but boy it is soooo good!
Another Nigella success! I have made this about 5 times now. I have made it my own & called it 'snickerdoodle'- the first time I made it took it to work- that's what one of the girls called it. I have made it my own by - double the amount for the base using Chocolate chip cookies, melted butter, pan roasted peanuts for the base in a 10 inch springform tin. I use peanut butter chips & milk chocolate chips in the topping. After 24hrs in the fridge(covered with a big plate, not cling film), I unspring it, drizzle with Carnation Caramel, then sprinkle generously with pan roasted chopped peanuts. Lush. A little bit will do ya, freeze slices & you can have a treat for several months!
I've tried this recipe and am enjoying a slice as I write this. The flavour is fantastic, I used Meridian smooth peanut butter which has no added salt or sugar, this works really well for flavour as it’s not too sickly/sweet. In comparison to the photo that accompanies the recipe my cheesecake looks darker, I think due to the peanut butter I used. I'm guessing you could substitute the peanuts in the base for another nut and the Peanut butter for another nut butter (there are so many available now).....I think anything would be delicious. Mine took a little longer to bake than the recipe stated (probably just a difference in ovens) that was fine, I just kept an eye on it. I highly recommend you give this a try! Thanks Nigella!
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.
my mum did this cheescake last october. it's very very very very very very tasty!
Made this today and it looks just as good as when Nigella made it on "Nigella Kitchen." Tastes amazing! Great recipe!
Love this recipe! Try to replace the peanuts for hazelnuts and the peanut butter for nutella, you will be surprised!!
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
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.
Made this for our office's Melbourne cup lunch. Everyone was really impressed. It was heavenly! Thanks Nigella.
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 :)