Chocolate Peanut Butter Cheesecake Recipe

This recipe combines the rich flavors of peanut butter and chocolate in a decadent cheesecake. The creamy filling sits on top of a delicious cookie crust and is finished with a luxurious chocolate ganache.

Ingredients:

  • For the Crust:
    • 1 package (150g) chocolate sandwich cookies (such as Oreos)
    • 1/4 cup (50g) unsalted butter, melted
  • For the Filling:
    • 24 ounces (680g) cream cheese, softened to room temperature
    • 1 1/2 cups (188g) powdered sugar
    • 1 cup (270g) creamy peanut butter
    • 1 teaspoon vanilla extract
    • 1/2 cup (120ml) heavy cream, at room temperature
  • For the Chocolate Ganache:
    • 8 ounces (225g) semi-sweet chocolate, chopped
    • 1 cup (240ml) heavy cream

Instructions:

  1. Prepare the Crust:
    • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
    • In a food processor, grind the cookies into fine crumbs.
    • Mix in melted butter until well combined.
    • Press the crumb mixture evenly into the bottom of the prepared pan.
    • Bake for 10 minutes. Let cool completely.
  2. Make the Filling:
    • In a large bowl, using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy.
    • Beat in the peanut butter, vanilla extract, and heavy cream until well combined.
    • Do not overmix.
  3. Assemble the Cheesecake:
    • Pour the filling over the cooled crust. Smooth the top with a spatula.
  4. Bake the Cheesecake:
    • Place the springform pan on a baking sheet.
    • To prevent burning on the edges, wrap the outside of the pan with foil.
    • Bake for 50-60 minutes, or until the edges are set but the center is still slightly wobbly.
    • Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar (about 2 hours).
  5. Refrigerate:
    • Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  6. Make the Chocolate Ganache:
    • In a medium saucepan, heat the heavy cream over medium heat until simmering. Do not boil.
    • Remove from heat and pour over chopped chocolate in a bowl.
    • Let sit for 5 minutes, then whisk until smooth and glossy.
  7. Pour the Ganache:
    • Pour the ganache over the chilled cheesecake, spreading it evenly to the edges.
    • Refrigerate for at least 1 hour, or until set.
  8. Serve:
    • Slice the cheesecake and enjoy!

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