Description
This indulgent Chocolate Peanut Butter Cheesecake combines a rich chocolate cookie crust with a creamy peanut butter and cheesecake filling, topped with a smooth chocolate ganache. Perfect for peanut butter lovers and cheesecake enthusiasts alike, this dessert is both decadent and visually stunning, making it a fantastic choice for special occasions or satisfying your sweet tooth.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 4 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon butter
Optional Garnish:
- Chopped peanuts
- Mini peanut butter cups
- Chocolate shavings
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Crust: In a bowl, combine the finely crushed chocolate cookie crumbs with the melted butter, mixing until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes, then remove from the oven and allow it to cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter and granulated sugar, then continue beating until the mixture is well combined and creamy. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating on low speed just until combined after each addition to avoid overmixing.
- Assemble and Bake Cheesecake: Pour the peanut butter cheesecake filling over the baked chocolate crust and smooth the top with a spatula. Bake for 50 to 60 minutes or until the edges are set but the center still has a slight jiggle. Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until the mixture is smooth and glossy. Stir in the butter until fully melted and incorporated.
- Top with Ganache and Chill: Allow the ganache to cool slightly so it thickens a bit but remains pourable. Pour the ganache evenly over the chilled cheesecake, spreading it smoothly to cover the top. Refrigerate the cheesecake for at least an additional 30 minutes to let the ganache set.
- Garnish and Serve: Before serving, garnish the cheesecake with chopped peanuts, mini peanut butter cups, or chocolate shavings as desired. Slice and enjoy this decadent dessert.
Notes
- For a firmer cheesecake texture, refrigerate overnight before serving.
- The cheesecake can be frozen for up to 1 month without the ganache topping. Thaw overnight in the refrigerator and add the ganache just before serving to maintain its glossy finish.
- Be careful not to overmix the filling to avoid incorporating too much air, which can cause cracking.
- Use a water bath for even baking if desired to prevent cracks, though not required.
