New This Month

Chocolate-Peanut Butter Cheesecake with Chocolate Glaze


This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: chris court

Source: Martha Stewart Living, February 2013



  • Vegetable-oil cooking spray
  • 1 cup finely ground chocolate wafer cookies (4 ounces)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar


  • 4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
  • 4 packages (8 ounces each) cream cheese, room temperature
  • 1 1/2 cups sugar
  • Pinch of coarse salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup smooth peanut butter
  • Chocolate Glaze


  1. Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.

  2. Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.

  3. Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).

  4. Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.

  5. Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

Reviews Add a comment

  • rebeccarog8710070
    28 JAN, 2017
    Hey Martha, you are missing ingredients for the filling - - there is no cream cheese listed. I want to make this recipe, but I dont know how much of it is missing... help!
  • TammyWagner
    23 MAR, 2015
    I love this recipe, but it takes too long to prepare For me, the ultimate chocolate cake is the one I tried in Vienna I saw the recipe on the BestOfMums
  • TammyWagner
    23 MAR, 2015
    I love this recipe, but it takes too long to prepare For me, the ultimate chocolate cake is the one I tried in Vienna I saw the recipe on the BestOfMums
  • kitchenwoman7
    21 OCT, 2014
    Decadent! I made a different crust but followed the cheesecake part exactly........great presentation! (2 cups graham crackers ground, 3/4 C. chocolate chips, 1/2 C. salted peanuts, 3 T. softened butter, put all ingredients in your food processor until done and press into 9" springform pan that has parchment sprayed underneath and on top of it. Refrigerate for 30 minutes and add cheesecake as directed in recipe)
  • parkchef
    10 DEC, 2013
    Click on the end of the recipe list for the filling, it says chocolate glaze, and the recipe for the glaze will pop up
  • MS10539182
    27 NOV, 2013
    I made this for my husband, big fan of cheesecakes, and it was awesome!!! The ingredients were listed perfectly, and everything went out great! The combination of the peanut butter and the chocolate with the cheese and the crust was perfect! And the detail of the swirls gave this cake the perfect look!!!
  • bethinnashua
    31 MAR, 2013
    I made this for Easter dessert and loved it. Just the right combination of flavors. I made a gluten free crust with gluten free graham crackers in place of the chocolate crust. I will make this again for sure!
  • MS10626230
    13 MAR, 2013
    I made this for my daughter in laws birthday party. One of the best cheesecakes I have ever made. Many requests for the recipe. I suggest making it a day ahead of time.... Will definitely make it again and again!
  • Busybee04
    26 FEB, 2013
    Made this for my daughter's birthday. Delicious, creamy, and the layers of color are lovely. Be sure to allow plenty of time for the cheesecake to cool before serving. I was rushed and didn't allow sufficient time for thorough cooling. It was tasty, but chilling the leftovers overnight made a huge difference in the taste and texture. Definitely a keeper!
  • MargoKGT
    10 FEB, 2013
    Made this for a dinner party yesterday. It was even better than it sounded. Can't wait to make it again.