Description
Indulgent chocolate peanut butter cheesecake promises a luxurious dessert journey through creamy textures and rich flavors. Silky smooth layers of chocolate and peanut butter combine in a heavenly treat that will delight your taste buds and satisfy sweet cravings.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) creamy peanut butter
- 3 large eggs
Crust Ingredients:
- 2 cups chocolate cookie crumbs
- 1/4 cup sugar
- 1/2 cup (113 grams) unsalted butter, melted
Sweeteners and Flavor Enhancers:
- 1 cup (240 milliliters) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 milliliters) heavy cream
Instructions
- Preheat oven to 325F (165C) and prepare a 9-inch springform pan with a light greasing to prevent sticking.
- Create the chocolate cookie crust by mixing cookie crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the pan’s bottom, creating an even layer. Bake the crust for 10 minutes, then allow it to cool completely.
- In a large mixing bowl, whip cream cheese and sugar until achieving a smooth, creamy consistency. Incorporate peanut butter and blend thoroughly. Gradually add eggs, one at a time, ensuring each is fully integrated before adding the next. Gently fold in vanilla extract and sour cream until the mixture is uniform and silky.
- Carefully transfer the cheesecake filling over the cooled crust, spreading evenly. Bake for 55-60 minutes, monitoring until the center sets and appears slightly firm. Remove from oven and let cool on a wire rack for 10 minutes.
- Run a sharp knife around the pan’s interior to release the cheesecake’s edges, preventing cracking during cooling. Allow the cheesecake to reach room temperature completely before removing springform sides.
- Prepare chocolate ganache by heating heavy cream until it reaches a gentle simmer. Pour the hot cream over chopped dark chocolate in a heat-resistant bowl. Let the mixture rest for 5 minutes, then stir until achieving a glossy, smooth texture.
- Once the ganache has cooled slightly, drizzle over the chilled cheesecake, creating an elegant chocolate layer.
- Embellish the top with mini peanut butter cups, delicate chocolate shavings, and dollops of whipped cream for visual appeal.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, allowing flavors to meld and ganache to set perfectly.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling that blends perfectly.
- Use a water bath method by placing the springform pan in a larger pan filled with hot water to prevent cracks and create a silky texture.
- Swap regular cookie crumbs with gluten-free alternatives like almond flour or gluten-free graham crackers for a celiac-friendly version.
- Reduce sugar content by using sugar-free dark chocolate and a natural sweetener like stevia for a lower-carb, diabetic-friendly dessert option.
- Prep Time: 20 minutes
- Cook Time: 65-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 237
- Sugar: 4 g
- Sodium: 64 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg