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Chocolate Peanut Butter Cheesecake Recipe

Chocolate Peanut Butter Cheesecake Recipe
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★★★★★

5 from 27 reviews

Indulge in the decadent fusion of chocolate and peanut butter with this rich and creamy Chocolate Peanut Butter Cheesecake. With a chocolate cookie crust, luscious peanut butter cheesecake filling, and a velvety chocolate ganache topping, this dessert is a true delight for any sweet tooth.

Ingredients

Scale

Crust:

  • 2 cups chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)
  • 1/4 cup unsalted butter, melted

Peanut Butter Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

Chocolate Ganache Topping:

  • 8 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream

Garnish (optional):

  • Chopped peanuts
  • Mini peanut butter cups
  • Drizzle of peanut butter or melted chocolate

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the cookie crumbs and melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to pack it firmly. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the peanut butter and vanilla extract, and mix until fully incorporated. Add the eggs one at a time, beating on low speed after each addition (to avoid overmixing). Mix in the sour cream until just combined.
  3. Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the springform pan (to create a water bath). Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  4. Cool and Chill: Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
  5. Prepare the Ganache Topping: Heat the heavy cream in a small saucepan until it just starts to simmer.

Notes

  • For a cleaner slice, dip a sharp knife in hot water, wipe dry, and slice the cheesecake, repeating the process between each cut.
  • Feel free to customize the garnishes with your favorite toppings like chocolate shavings, caramel drizzle, or whipped cream.

Nutrition

Keywords: Chocolate Peanut Butter Cheesecake, Cheesecake Recipe, Peanut Butter Dessert

Find it online: https://maicook.com/chocolate-peanut-butter-cheesecake-recipe/