Description
Indulge in a rich and creamy Chocolate Peanut Butter Cheesecake with a crunchy chocolate cookie crust and a luscious ganache topping.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease your 9-inch springform pan.
- Make the crust by mixing the chocolate cookie crumbs and melted butter until it resembles wet sand. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Prepare the filling by beating the cream cheese and peanut butter until smooth. Gradually mix in the powdered sugar and vanilla.
- Whip the heavy cream until stiff peaks form and gently fold it into the peanut butter mixture until combined.
- Pour the filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight.
- Make the ganache by heating heavy cream until boiling, then pouring over the chopped chocolate. Stir until smooth.
- Pour the ganache over the cheesecake and chill for another hour to firm up.
- Slice and serve with optional toppings like crushed peanuts or whipped cream.
Notes
Make-ahead: Can be stored in the fridge for up to 7 days; freeze for longer storage.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Keywords: cheesecake, chocolate, peanut butter, dessert, baking