Chocolate-Peanut Butter Truce

Baked chocolate-and-peanut-butter cheesecake with ganache in a graham crust

A rich baked cheesecake swirled with peanut butter and melted chocolate, topped with a classic smooth chocolate ganache. Made in a store-bought crust — no springform pan required.

Equipment Needed

• 9-inch store-bought graham cracker crust (foil pan)
• Baking sheet
• Mixing bowl
• Hand mixer or whisk
• Small saucepan

Chocolate-Peanut Butter Truce

A rich baked cheesecake swirled with peanut butter and melted chocolate, topped with a classic smooth chocolate ganache. Made in a store-bought crust — no springform pan required.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 5 hours hrs 10 minutes mins

Servings: 1 Servings

Course: Desserts

Cuisine: American

Ingredients Method

Ingredients

  

Filling

• 1 block (8 oz) cream cheese softened
• 1/2 cup creamy peanut butter (Jif or Skippy — not natural style)
• 1/2 cup semisweet or bittersweet chocolate chips
• 1 tablespoon brewed espresso cooled (optional); optional
• 1/3 cup powdered sugar
• 1/4 cup sour cream
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 2 tablespoons creamy peanut butter reserved for swirl

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 3/4 cup semisweet chocolate chips or chopped chocolate

Optional Garnish

• Mini Reese’s cups halved, or chopped salted peanuts; optional

Method

 

1. Preheat oven to 325 degrees F. Place store-bought crust on a baking sheet.
2. Melt chocolate chips in a small bowl in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
3. Beat cream cheese and powdered sugar until completely smooth. Mix in sour cream and vanilla. Add egg and egg yolk one at a time, mixing just until incorporated. Do not overmix.
4. Divide the filling mixture in half. Stir melted chocolate and espresso if using into one half. Stir 1/2 cup peanut butter into the other half.
5. Alternate spoonfuls of chocolate and peanut butter filling into the crust. Drop the reserved 2 tablespoons of peanut butter in small dollops over the top. Use a toothpick or skewer to swirl gently.
6. Bake 40 to 45 minutes until edges are set and center jiggles slightly. Turn off oven, crack the door, and let cheesecake sit inside 20 minutes. Remove and cool to room temperature, then refrigerate at least 4 hours.
7. Make the ganache by heating heavy cream in a small saucepan over medium heat until just simmering. Pour over chocolate chips in a bowl and let sit 2 minutes, then stir until smooth. Cool 10 minutes before pouring over the chilled cheesecake.
8. Refrigerate 30 minutes until ganache is set. Garnish with Reese’s cups or salted peanuts if desired before serving.

How to Know It's Done

• Oven: 325 degrees F
• Cheesecake is done when edges are fully set and the center has a slight jiggle. It will continue to firm as it chills.

Cook's Notes

• Do not use natural-style peanut butter — the oil separation causes a greasy, broken filling.