Chocolate Peanut Butter Cheesecake

Here’s a rich and indulgent recipe for Chocolate Peanut Butter Cheesecake, a dessert that’s sure to satisfy any chocolate and peanut butter lover. The creamy peanut butter cheesecake is paired with a chocolate cookie crust and topped with a luscious ganache.

---

Chocolate Peanut Butter Cheesecake

Ingredients

For the Crust:

• 2 cups chocolate sandwich cookie crumbs (about 20 cookies, finely crushed)
• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup heavy cream

For the Chocolate Ganache:

• ¾ cup heavy cream
• 6 oz semi-sweet chocolate, chopped (or chocolate chips)
• 2 tbsp peanut butter (optional, for extra flavor)

For Garnish (optional):

• Mini peanut butter cups
• Chopped peanuts
• Drizzle of melted peanut butter

---

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the cookie crumbs and melted butter. Mix until evenly moistened.
3. Press the mixture into the bottom of the prepared pan, packing it tightly. Bake for 10 minutes, then let cool while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the peanut butter and vanilla extract, mixing until fully combined.
3. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
4. Mix in the heavy cream until the batter is smooth.
5. Pour the filling over the cooled crust, smoothing the top.

3. Bake the Cheesecake:

1. Place the springform pan in a large roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
2. Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
4. Remove from the oven and cool to room temperature, then refrigerate for at least 6 hours or overnight.

4. Make the Chocolate Ganache:

1. Heat the heavy cream in a small saucepan until it just begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in the peanut butter, if using.
3. Let the ganache cool slightly, then pour it over the chilled cheesecake, spreading it evenly.

5. Garnish and Serve:

1. Decorate the cheesecake with mini peanut butter cups, chopped peanuts, and a drizzle of melted peanut butter, if desired.
2. Chill the cheesecake for 30 minutes to set the ganache before slicing and serving.

---

Tips for Success:

• Use room-temperature cream cheese to ensure a smooth filling.
• To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath.
• For clean slices, wipe your knife with a damp cloth between cuts.

Enjoy this Chocolate Peanut Butter Cheesecake, a show-stopping dessert that’s as impressive as it is delicious!