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Chocolate Peanut Butter Cheesecake

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Indulge in the creamy and decadent layers of this Chocolate Peanut Butter Cheesecake. A perfect dessert for chocolate and peanut butter lovers, this rich, velvety cheesecake is topped with a smooth peanut butter layer and finished with a drizzle of chocolate ganache. Easy to make and irresistibly delicious, it’s a show-stopper at any event!

Ingredients

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup smooth peanut butter
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • Chocolate Ganache:
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • Peanut Butter Layer:
  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar
  • 2 tbsp heavy cream

Instructions

  • Make the crust:
  • Preheat the oven to 325°F (163°C).
  • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  • Press the mixture into the bottom of a greased 9-inch springform pan.
  • Bake for 8-10 minutes, then set aside to cool.
  • Prepare the cheesecake filling:
  • In a large bowl, beat the cream cheese and peanut butter until smooth.
  • Add sugar and vanilla extract, and continue beating until fully combined.
  • Add eggs one at a time, mixing well after each addition. Stir in sour cream until smooth.
  • Pour the filling into the prepared crust and smooth the top.
  • Bake the cheesecake:
  • Bake the cheesecake for 55-65 minutes, or until the edges are set, and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door cracked. Then refrigerate for at least 4 hours or overnight.
  • Make the chocolate ganache:
  • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  • Remove from heat and add the chocolate chips. Stir until smooth and glossy.
  • Let cool slightly, then drizzle over the chilled cheesecake.
  • Prepare the peanut butter layer:
  • In a small bowl, mix the peanut butter, powdered sugar, and heavy cream until smooth.
  • Spread the peanut butter layer over the cooled cheesecake before adding the ganache, or drizzle the ganache first and add the peanut butter layer afterward.
  • Serve:
  • Slice and enjoy! You can also garnish with crushed peanuts or extra chocolate drizzle if desired.

Notes

  • If you prefer a no-bake version, you can skip the baking step and chill the cheesecake in the fridge for 6-8 hours.
  • You can substitute the smooth peanut butter with crunchy peanut butter for added texture.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

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