Description
This indulgent Chocolate Peanut Butter Cheesecake is the perfect treat for chocolate and peanut butter lovers! With a creamy cheesecake filling on a buttery graham cracker crust, topped with a luscious chocolate ganache and peanut butter drizzle, this dessert is rich, velvety, and totally irresistible.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- ¼ cup granulated sugar
- 1/3 cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup smooth peanut butter
- 1 cup heavy cream
- For the Chocolate Ganache:
- 6 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
- For the Peanut Butter Drizzle:
- ¼ cup smooth peanut butter
- 2 tablespoons powdered sugar
- 2 tablespoons milk (or more to reach desired consistency)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed. Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peanut butter until fully combined. Gradually add the heavy cream and mix until smooth.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until the center is just set (it should still have a slight jiggle). Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the Chocolate Ganache: In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20-second intervals, stirring each time, until the chocolate is melted and smooth. Let the ganache cool slightly before pouring it over the chilled cheesecake. Spread evenly over the top, allowing it to drizzle down the sides.
- Prepare the Peanut Butter Drizzle: In a small bowl, whisk together the peanut butter, powdered sugar, and milk until smooth and pourable. If the mixture is too thick, add a little more milk to reach your desired consistency.
- Assemble the Cheesecake: Once the chocolate ganache has set, drizzle the peanut butter mixture over the top in a decorative pattern. Slice and serve!
Notes
- For an extra layer of flavor, you can add some chopped peanut butter cups or crushed peanuts on top before serving.
- This cheesecake can be made a day ahead of time and stored in the refrigerator until ready to serve.
- If you prefer a smoother peanut butter layer, use a microwave to slightly soften the peanut butter before drizzling it over the ganache.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Cheesecake
- Method: Baked
- Cuisine: American
Keywords: Chocolate peanut butter cheesecake, rich cheesecake, peanut butter dessert, no-bake cheesecake, decadent dessert, chocolate ganache