Chocolate Peanut Butter Cheesecake (Printer-friendly)
Creamy chocolate and peanut butter cheesecake topped with rich dark chocolate ganache for a stunning dessert.
# What You'll Need:
→ Crust
01 - 14 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 1/4 cup (2 oz) unsalted butter, melted
→ Cheesecake Filling
03 - 17.6 oz (2 blocks) cream cheese, softened to room temperature
04 - 7 oz creamy peanut butter
05 - 2/3 cup granulated sugar
06 - 1/2 cup sour cream
07 - 3 large eggs
08 - 1 tsp pure vanilla extract
09 - 5.3 oz dark chocolate, melted and cooled slightly
→ Ganache Topping
10 - 4.2 oz dark chocolate, finely chopped
11 - 1/3 cup plus 1 tbsp heavy cream
12 - 2 tbsp creamy peanut butter
# How To Make It:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine the crushed chocolate sandwich cookies with melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat the softened cream cheese and granulated sugar together until completely smooth and free of lumps. Add the peanut butter and sour cream, blending until fully incorporated.
04 - Add the eggs one at a time, mixing on low speed until each is just barely incorporated. Stir in the vanilla extract. Avoid overmixing to prevent excess air in the batter.
05 - Pour half of the cheesecake batter over the cooled crust. Drizzle half of the melted dark chocolate over the surface and gently swirl with a butter knife. Pour in the remaining batter and repeat with the remaining melted chocolate, creating decorative swirls throughout.
06 - Bake for 50 to 55 minutes, until the edges are set but the center still has a slight jiggle when gently shaken. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour as it slowly cools.
07 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set and firm.
08 - Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chopped dark chocolate and let stand for 2 minutes. Stir until silky smooth, then blend in the peanut butter until fully combined.
09 - Spread the ganache evenly over the surface of the chilled cheesecake. Allow the topping to set for at least 30 minutes before slicing into 12 portions and serving.
# Expert Tips:
01 -
- The swirl technique looks like you spent hours on decoration but actually takes about thirty seconds of lazy knife dragging.
- Peanut butter and chocolate together in a cheesecake is the kind of combination that makes people close their eyes at the first bite and go completely silent.
- You can make it the night before and practically forget about it until your guests arrive.
02 -
- Overmixing the eggs is the fastest way to get cracks on top, so mix only until each egg disappears into the batter.
- The slow cooling inside the oven with the door cracked prevents the dramatic temperature change that causes sinking and splitting.
03 -
- Wrap the outside of your springform pan tightly with heavy duty aluminum foil before baking to prevent any water bath seepage if you use one.
- The cheesecake is done when the edges are set but the center jiggles like gelatin when gently shaken, and trusting that wobble will save you from a dry, overbaked cake.