My Chocolate Season 2025: Chocolate-Peanut Butter Cheesecake with Chocolate Glaze

This Chocolate-Peanut Butter Cheesecake with Chocolate Glaze comes from the kitchen of Martha Stewart. Very tasty and pretty to look at, this recipe - nevertheless - required plenty of patience + far more time needed for prep than Stewart suggested + dirty-ing 'everything but the kitchen sink.'

VOE - DO exhaustively read the cheesecake recipe before you begin, to make sure you have the right equipment on-hand. Here's what I used during my culinary adventure with the primary recipe: 

Food processor (including one use and one reuse)
Foil
Parchment paper
Springform pan
Roasting pan (that fitted the circumference of my springform pan) 
2 large stainless steel bowls
2 flexible spatulas
2 measuring cups
1 large spoon
1 medium saucepan with lid plus a stainless steel bowl that easily rested at the top (for melting chocolate)
Measuring spoons

VOE - I don't own an offset spatula so used my regular spatula, instead.

Above: Prepared springform pan.
VOE: I used melted butter on the pan surface and parchment paper, as I don't keep cooking spray on-hand.

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Above: Adding melted chocolate to half of the cream cheese/sugar/egg mixture. 

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Above: Adding Smucker's Natural Creamy Peanut Butter to half of the cream cheese/sugar/egg mixture. 
VOE: This is the only peanut butter brand we use - whether we choose the creamy or chunky variety.

Above: Adding a chocolate layer atop a peanut butter layer.
VOE: I found this layering process very time consuming, after dividing the cream cheese/sugar/egg mixture into two halves. 

Above: Layering complete, before baking. 

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VOE: I did my best to completely cover each of the previous filling layers. But I ended up with less of the peanut butter filling in my bowl than the optimal amount needed for complete coverage. 

VOE: When I blended ingredients for the glaze, I used honey rather than corn syrup-which I never have on-hand.

​It seemed to work just fine until I went to cut slices after chilling the whole cheesecake again. Some of the glaze 'broke' a little, which resulted in a less pretty presentation. And I wasn't quite sure how to handle the parchment paper that remained beneath the cheesecake, in terms of cutting slices.

We definitely appreciated the flavors in this cheesecake but I wouldn't rush to make it again, given the time involved.