Description
A rich and creamy peanut butter cheesecake with a chocolate cookie crust and silky chocolate ganache topping. This decadent dessert is perfect for special occasions and peanut butter lovers.
Ingredients
- 250 g digestive or graham crackers
- 2 tbsp dutch process cocoa powder
- 2 tbsp granulated sugar
- 75 g butter, melted
- 800 g full fat cream cheese, room temperature
- 340 g smooth peanut butter
- 260 g granulated sugar
- 100 g sour cream, room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
- 100 g semi sweet dark chocolate
- 100 g heavy cream
- 10 g butter
- Mini Reese’s peanut butter cups and peanuts for decoration
Instructions
- Preheat the oven to 160ºC/325ºF conventional oven. Line the bottom of a 23 cm/9-inch springform pan with parchment paper.
- In a food processor, blend the crackers, cocoa powder, and 2 tbsp sugar until fine crumbs form. Add the melted butter and pulse until combined.
- Press the crumb mixture firmly into the bottom of the springform pan using the bottom of a glass. Bake for 10 minutes, then cool until just warm to the touch.
- In a large bowl, beat the cream cheese on low speed for 1 minute. Add the peanut butter and mix until smooth. Add the sugar and continue mixing on low speed for 1 minute.
- In a small bowl, whisk together the sour cream and cornstarch until smooth. Add to the cream cheese mixture along with the vanilla extract and mix until combined.
- Add the eggs two at a time, mixing on low speed until incorporated after each addition. Scrape down the bowl and mix briefly until smooth.
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan inside a larger cake pan or wrap the outside with triple layers of foil. Set it into a roasting pan and carefully pour hot water into the roasting pan to create a water bath.
- Bake for 1 hour and 20–30 minutes until the edges are set and the center has a slight wobble.
- Turn off the oven, crack the oven door slightly open, and let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature for about 1 hour.
- Refrigerate the cheesecake for at least 6 hours or overnight until fully set.
- For the ganache, melt the chocolate, heavy cream, and butter together in the microwave or over a double boiler. Stir until smooth.
- Transfer the cheesecake to a serving plate and pour the ganache over the top.
- Decorate with mini peanut butter cups and peanuts before serving.
Notes
- For the best texture, ensure all refrigerated ingredients are at room temperature before mixing.
- Allow the cheesecake to chill overnight for cleaner slices and fuller flavor.
- Store covered in the refrigerator for up to 5 days.
- A water bath helps prevent cracks and keeps the cheesecake creamy.
- Freeze individual slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 39 g
- Sodium: 410 mg
- Fat: 54 g
- Saturated Fat: 25 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 165 mg
