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Chocolate Peanut Butter Cheesecake

Decadent Chocolate Peanut Butter Cheesecake That's a Crowd-Pleaser

Indulge in this Chocolate Peanut Butter Cheesecake, a delicious blend of chocolate and peanut butter that’s perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 356
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with crushed Oreos for a sweeter twist.
  • 0.5 cups Butter Melted; use margarine for a dairy-free option.
  • 0.25 cups Granulated Sugar Brown sugar can be used for a richer flavor.
  • 0.5 teaspoon Salt Balances sweetness in the crust.
For the Filling
  • 16 ounces Cream Cheese Ensure it's at room temperature for smoother mixing.
  • 1 cup Peanut Butter Smooth or crunchy based on texture preference.
  • 3 large Eggs Beat well until pale yellow.
  • 1 cup Sour Cream Greek yogurt can serve as a healthy alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for superior taste.
For the Ganache
  • 1 cup Heavy Cream Can be replaced with coconut cream for a lighter option.
  • 1 cup Chocolate Chips Use dark or milk chocolate based on preference.

Equipment

  • Springform Pan
  • Mixing bowls
  • Electric Mixer
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather all your ingredients and let the cream cheese reach room temperature.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Press firmly into the bottom of a greased springform pan. Bake for 8-10 minutes until golden.
  3. Beat the cream cheese with an electric mixer until creamy. Gradually add peanut butter and sugar, mixing well. Add eggs one at a time, stirring in sour cream and vanilla until smooth.
  4. Pour the filling over the cooled crust. Bake for 50-60 minutes until edges are set and center jiggles slightly. Turn off oven and leave cheesecake inside for 1 hour.
  5. Prepare the ganache by heating heavy cream until it simmers. Remove from heat and pour over chocolate chips, stirring until smooth. Cool slightly before topping the cheesecake.
  6. Pour the ganache over the cooled cheesecake. Refrigerate for at least 30 minutes to set the ganache.
  7. Remove from the springform pan and slice. Garnish if desired.

Nutrition

Serving: 1sliceCalories: 356kcalCarbohydrates: 35gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 8IUCalcium: 5mgIron: 4mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. Monitor baking time to prevent cracks.

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