Decadent Chocolate Peanut Butter Cheesecake

Ingredients

For the Chocolate Cookie Crust:

• 2 cups chocolate sandwich cookies (like Oreos), finely crushed
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the Peanut Butter Cheesecake Filling:

• 32 oz (4 packages) cream cheese, room temperature
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

For the Chocolate Ganache Topping:

• 8 oz dark chocolate, finely chopped
• 3/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla extract

For Garnish:

• 1/2 cup peanut butter cups, chopped
• 1/4 cup roasted peanuts, chopped
• Chocolate shavings
• Extra peanut butter for drizzling

Instructions

Prepare the Crust:

1. Preheat oven to 325°F (165°C). Wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
2. Make crust: Combine crushed cookies, melted butter, sugar, and salt in a bowl. Mix until evenly moistened.
3. Press crust: Press mixture firmly into bottom and 1 inch up sides of prepared pan.
4. Bake: Bake 10 minutes. Remove and set aside. Keep oven on.

Make the Cheesecake Filling:

1. Beat cream cheese: In large bowl, beat cream cheese with electric mixer until smooth and fluffy (about 3 minutes).
2. Add peanut butter: Beat in peanut butter until well combined.
3. Add sugars: Gradually beat in granulated sugar and brown sugar until smooth.
4. Add eggs: Beat in eggs one at a time, mixing well after each addition.
5. Add remaining ingredients: Beat in sour cream, heavy cream, vanilla, and salt until just combined. Don’t overmix.
6. Pour: Pour filling over crust, smoothing top with spatula.

Bake the Cheesecake:

1. Water bath: Place springform pan in large roasting pan. Pour hot water halfway up sides of springform pan.
2. Bake: Bake 60-70 minutes until center is almost set but still slightly jiggly.
3. Cool gradually: Turn off oven, crack door open, and let cheesecake cool in oven 1 hour.
4. Room temperature: Remove from water bath and cool completely at room temperature.
5. Refrigerate: Cover and refrigerate at least 4 hours or overnight.

Make the Chocolate Ganache:

1. Heat cream: In saucepan, heat heavy cream until it just begins to simmer.
2. Melt chocolate: Pour hot cream over chopped chocolate in bowl. Let sit 2 minutes, then stir until smooth.
3. Add finishing touches: Stir in butter, corn syrup, and vanilla until glossy.
4. Cool: Let ganache cool 15 minutes until slightly thickened but still pourable.

Assemble and Garnish:

1. Remove from pan: Run knife around edge of pan to loosen cheesecake. Remove springform ring.
2. Add ganache: Pour ganache over cheesecake, spreading to edges with offset spatula.
3. Garnish: While ganache is still wet, sprinkle with chopped peanut butter cups and peanuts.
4. Drizzle: Warm extra peanut butter slightly and drizzle over top.
5. Add chocolate: Garnish with chocolate shavings.
6. Chill: Refrigerate 30 minutes to set ganache before serving.

Pro Tips for Perfect Cheesecake:

Preparation:

• Room temperature ingredients: Essential for smooth, lump-free filling
• Don’t overmix: Overmixing incorporates too much air, causing cracks
• Water bath: Provides gentle, even heat and prevents cracking
• Gradual cooling: Prevents sudden temperature changes that cause cracks

Troubleshooting:

• Cracks: If small cracks appear, the ganache will cover them
• Sunken center: Caused by overbaking; check for doneness at 60 minutes
• Grainy texture: Cream cheese wasn’t room temperature or was overmixed

Storage:

• Refrigeration: Store covered up to 5 days
• Freezing: Wrap well and freeze up to 2 months (thaw in refrigerator)
• Serving: Let sit 15 minutes at room temperature before serving

Variations:

Crunchy Peanut Butter Version:

• Replace 1/2 cup creamy peanut butter with crunchy peanut butter
• Add 1/4 cup chopped peanuts to filling

Chocolate Swirl:

• Reserve 1 cup plain cheesecake batter
• Mix in 1/4 cup melted chocolate
• Swirl into peanut butter batter before baking

Mini Cheesecakes:

• Use muffin tin lined with paper cups
• Reduce baking time to 18-22 minutes
• Makes 24 mini cheesecakes

Salted Caramel Addition:

• Drizzle salted caramel sauce over ganache
• Sprinkle with sea salt flakes

Nutritional Information (per slice):

• Calories: 650-700
• High in protein from peanut butter and cream cheese
• Rich in calcium and healthy fats
• Contains antioxidants from dark chocolate

Serving Suggestions:

• Serve with fresh berries for color contrast
• Pair with coffee or milk
• Dust plates with cocoa powder for elegant presentation
• Garnish individual slices with whipped cream

Serves: 12-16 people

Prep Time: 45 minutes

Baking Time: 70 minutes

Cooling Time: 5+ hours

Total Time: 7+ hours (including chilling)