Peanut Butter Cheesecake Pie with Chocolate Ganache

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 30 minutes (plus 6 hours chilling)
• Cook Time: 45 minutes
• Total Time: 7 hours 15 minutes

Quick Ingredients

• 1 1/2 cups (150 g) graham cracker crumbs
• 3 tbsp (38 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted
• 16 oz (454 g) full-fat cream cheese, softened
• 1 cup (260 g) creamy peanut butter (no-stir)
• 2/3 cup (135 g) granulated sugar + 1/3 cup (70 g) light brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120 g) sour cream
• 1 tsp vanilla extract + 1/4 tsp fine salt
• 1 cup (170 g) semisweet chocolate chips
• 1 cup (240 ml) heavy cream, divided
• 1/2 cup (70 g) roasted salted peanuts, chopped
• 1 tbsp (8 g) powdered sugar (for whipped cream; optional)

Do This

• 1. Prep a 9-inch springform pan; mix graham crumbs, sugar, and melted butter, then press firmly into the bottom and slightly up the sides.
• 2. Bake crust at 350°F (175°C) for 8–10 minutes; cool slightly and reduce oven to 325°F (165°C).
• 3. Beat cream cheese, peanut butter, and sugars until smooth; beat in eggs, then sour cream, vanilla, and salt.
• 4. Pour filling into crust and bake 25–30 minutes at 325°F, until edges are set but center is slightly wobbly. Cool 1 hour, then another 1 hour at room temperature.
• 5. Warm 1/2 cup cream and pour over chocolate chips; let sit, then stir smooth. Spread ganache over cooled cheesecake.
• 6. Chill at least 4–6 hours until fully set. Top with whipped cream (remaining 1/2 cup cream + powdered sugar) and chopped roasted peanuts before serving.

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Why You’ll Love This Recipe

• Rich, ultra-creamy peanut butter cheesecake filling that tastes like a peanut butter cup in pie form.
• Silky, glossy chocolate ganache layer for a bakery-style finish with minimal effort.
• Buttery graham cracker crust and crunchy roasted peanuts for perfect texture contrast.
• Make-ahead friendly: ideal for holidays, dinner parties, or anytime you need a showstopper dessert.

Grocery List

• Produce: None
• Dairy: Cream cheese (16 oz), sour cream, heavy cream, unsalted butter, eggs
• Pantry: Graham crackers, creamy peanut butter (no-stir), granulated sugar, light brown sugar, powdered sugar, semisweet chocolate chips, roasted salted peanuts, vanilla extract, fine salt

Full Ingredients

Graham Cracker Crust

• 1 1/2 cups (150 g) graham cracker crumbs (about 12 full sheets)
• 3 tbsp (38 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted and slightly cooled
• Pinch fine sea salt (about 1/8 tsp)

Peanut Butter Cheesecake Filling

• 16 oz (454 g) full-fat cream cheese, brick style, softened to room temperature
• 1 cup (260 g) creamy peanut butter (no-stir, not natural or separated)
• 2/3 cup (135 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120 g) full-fat sour cream, room temperature
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Chocolate Ganache Layer

• 1 cup (170 g) semisweet chocolate chips or finely chopped semisweet chocolate
• 1/2 cup (120 ml) heavy cream
• 1 tsp light corn syrup (optional, for extra shine)
• Pinch fine sea salt

Peanut Topping & Optional Whipped Cream

• 1/2 cup (70 g) roasted salted peanuts, roughly chopped
• 1/2 cup (120 ml) heavy cream, cold
• 1 tbsp (8 g) powdered sugar
• 1/2 tsp pure vanilla extract
• Optional: extra melted peanut butter to drizzle and flaky sea salt for finishing

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Lightly grease a 9-inch springform pan with butter or nonstick spray. If you like extra insurance against sticking, line the bottom with a round of parchment paper. This recipe also works in a deep-dish 9-inch pie plate, but a springform pan makes for cleaner slices and easier serving.

Preheat the oven to 350°F (175°C) with a rack in the middle position. While the oven heats, gather all crust ingredients so you can assemble it quickly.

Step 2: Make and bake the graham cracker crust

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir with a fork until all of the crumbs are evenly moistened and the mixture looks like wet sand.

Pour the crumb mixture into the prepared pan. Use your fingers, the bottom of a measuring cup, or a flat glass to press the crumbs firmly and evenly into the bottom of the pan and about 1 inch up the sides. Press well; a firmly packed crust holds together better when sliced.

Bake the crust at 350°F (175°C) for 8–10 minutes, just until it is lightly fragrant and starting to turn a shade deeper. Remove from the oven and set on a wire rack. Reduce the oven temperature to 325°F (165°C) for baking the filling.

Step 3: Mix the peanut butter cheesecake filling

In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened cream cheese and peanut butter on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.

Add the granulated sugar and light brown sugar. Beat again on medium speed until well combined and no sugar lumps remain, about 1–2 minutes. Scrape down the bowl as needed; smooth batter now means a silky texture later.

Add the eggs one at a time, beating on low speed just until each egg is incorporated before adding the next. Avoid overbeating once the eggs go in—too much air can cause cracks. Finally, mix in the sour cream, vanilla extract, and salt on low speed until fully combined and the batter is velvety and uniform.

Step 4: Bake the cheesecake pie

Pour the peanut butter cheesecake batter over the warm (but not hot) graham cracker crust, smoothing the top with a spatula. Tap the pan gently on the counter a few times to pop any large air bubbles.

Bake at 325°F (165°C) for 25–30 minutes, or until the edges are set about 1–1 1/2 inches in from the sides but the center still jiggles slightly when you gently shake the pan. The surface may puff a bit; that is normal.

Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for 20 minutes. This gradual cooling helps minimize cracking. Then remove the pan to a wire rack and cool for another 1–1 1/2 hours, until it reaches room temperature.

Step 5: Make the chocolate ganache

Once the cheesecake has cooled to room temperature, prepare the ganache. Place the semisweet chocolate chips (or chopped chocolate) in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat just until it begins to steam and small bubbles appear around the edges. Do not let it boil.

Pour the hot cream over the chocolate, add the pinch of salt and the corn syrup (if using), and let sit undisturbed for 2–3 minutes to soften the chocolate. Whisk gently, starting in the center and working outward, until the mixture becomes smooth, shiny, and fully combined.

If any small unmelted bits remain, place the bowl over a small pan of gently simmering water (or microwave in brief 5–10 second bursts), stirring, just until smooth. Let the ganache cool for about 5–10 minutes until it thickens slightly but is still pourable.

Step 6: Layer the ganache and add peanuts

Make sure the cheesecake is at room temperature before topping. If the pan has a noticeable dome on top, you can gently press it down a bit with clean hands covered in parchment, but this is purely optional.

Pour the lukewarm ganache over the cooled cheesecake and tilt the pan to spread it evenly, or use an offset spatula to nudge it toward the edges in a smooth layer. For a rustic look, you can leave gentle swirls in the chocolate.

While the ganache is still soft, sprinkle the chopped roasted peanuts over the top, concentrating more toward the outer edge or scattering evenly, depending on the look you want. The nuts will sink in slightly and adhere as the chocolate sets.

Step 7: Chill, garnish, and serve

Transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours, preferably 6 hours or overnight, until the filling is firm and the ganache is set.

Before serving, make the optional whipped cream: in a medium chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla on medium-high speed until soft to medium peaks form. Dollop or pipe the whipped cream around the edges of the pie or in the center.

For a final touch, you can drizzle a little melted peanut butter over the chilled ganache and sprinkle on a pinch of flaky sea salt. Run a thin knife around the inside edge of the pan, then release the springform ring. Slice with a sharp knife warmed under hot water and wiped dry between cuts for picture-perfect wedges.

Pro Tips

• Use room-temperature ingredients. Softened cream cheese, eggs, and sour cream blend more smoothly and prevent lumpy batter.
• Do not overbake. The center should still have a gentle jiggle when you take the cheesecake out; it will firm up as it cools and chills.
• Pack the crust firmly. Pressing the graham crumbs down hard (especially where the bottom meets the sides) keeps slices from crumbling.
• Cool gradually. The oven-cooling step plus room-temperature cooling significantly reduces cracks in the cheesecake surface.
• Slice cleanly. Warm your knife in hot water and wipe it dry between cuts for sharp, tidy slices that show off the layers.

Variations

• Oreo crust: Swap the graham crumbs and sugar for 1 1/2 cups (about 160 g) of very finely crushed chocolate sandwich cookies (filling included). Omit the extra sugar and use the same amount of melted butter.
• Extra-chocolate peanut butter swirl: Reserve 1/4 cup of the peanut butter filling and swirl it gently into the ganache layer before it sets for a marbled effect.
• Salted pretzel crunch: Add 1/2 cup (about 30 g) of finely crushed pretzels to the graham cracker crust or sprinkle crushed pretzels over the still-wet ganache along with the peanuts for a salty-sweet twist.

Storage & Make-Ahead

Cover the chilled cheesecake pie loosely with plastic wrap or an inverted cake dome and store in the refrigerator for up to 4 days. For best texture, slice and add whipped cream just before serving, although leftovers with whipped cream will still be tasty.

To freeze, chill the cheesecake completely first, then wrap the whole pie (without whipped cream) tightly in plastic wrap and a layer of foil, or place individual slices in airtight containers. Freeze for up to 2 months. Thaw overnight in the refrigerator, then add fresh whipped cream and an extra sprinkle of peanuts if desired before serving.

Nutrition (per serving)

Approximate values for 1 of 12 servings: about 650 calories, 50 g fat, 45 g carbohydrates, 12 g protein, and 30 g sugar. Actual values will vary based on specific brands and portion sizes.