Chocolate Peanut Butter Cheesecake
User Reviews
5
Chocolate Peanut Butter Cheesecake
Description
The recipe starts with a graham cracker crust pressed into a springform pan, made from graham cracker crumbs, sugar, and melted butter. The filling blends softened cream cheese with peanut butter until smooth, then incorporates eggs, brown sugar, sour cream, milk, and vanilla carefully to maintain creaminess.
Baked at 350°F for about 60 to 65 minutes, either in a water bath (bain-marie) or directly in the oven, the cheesecake firms while retaining a smooth texture. Cooling occurs in the oven or outside depending on the baking method. The top is finished with chocolate ganache spread evenly and chopped peanut butter cups to add contrasting texture and boost flavor.
The peanut butter and chocolate elements combine for a classic flavor pairing, and the use of sour cream adds slight tang and creaminess. The cheesecake is sizable, suitable for sliced servings at gatherings or dessert plates.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs , 12 full crackers
- 1/3 cup sugar
- 6 tablespoons butter melted, unsalted
Cheesecake Filling
- 32 ounces cream cheese , softened
- 1 cup peanut butter
- 4 egg large
- 1 1/2 cups brown sugar , packed
- 1/2 cup milk whole
- 1/2 cup sour cream
- 2 teaspoons vanilla
Topping
- 2 cups chocolate ganache , recipe
- 1 cup peanut butter cups , chopped
Instructions
- Preheat oven to 350 degrees F.
- Wrap a 9" springform pan in a large piece of foil to protect from the water bath and a large pan of water you can set the springform pan in to bake.
Graham Cracker Crust
- Mix the graham cracker crumbs, 1/3 cup sugar and 6 tablespoons melted butter.
- Press crust into the bottom of the springform pan and 1 inch up the sides.
Cheesecake
- Make sure your cream cheese is very soft, if not soft enough warm in microwave on half power until easily mixed with fork.
- In your stand mixer mix the cream cheese until very smooth.
- Add in the peanut butter and mix until completely smooth.
- Add in the eggs and brown sugar until just combined.
- Add in the sour cream, milk and vanilla extract until just combined.
- Pour over crust and bake for 60-65 minutes.
- If using a water bath remove the cheesecake from the water bath gently and let cool in the oven.
- If not using a water bath, do not touch the cheesecake at all.
- Turn off oven and open door a couple of inches (to wear it naturally stays open a crack) and let cool in there completely.
- Refrigerate at least 4 hours or overnight before serving.
Topping
- Top with chocolate ganache and chopped peanut butter cups, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 86g | 29% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 117mg | 39% |
| Sodium | 572mg | 24% |
| Potassium | 445mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 75g | 150% |
| Vitamin A | 753IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 192mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
