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Peanut Butter Chocolate Cheesecake

A rich chocolate cheesecake with a creamy peanut butter filling, chocolate ganache topping, and roasted peanut garnish.
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Prep Time 30 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Crust
  • 2 cups chocolate sandwich cookie crumbs
  • 5 tbsp unsalted butter melted
  • 1 tbsp granulated sugar optional
  • 1 pinch salt
Peanut Butter Cheesecake Filling
  • 24 oz full-fat cream cheese softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 2 tbsp sour cream
  • 1 pinch salt
Chocolate Ganache
  • 6 oz semi-sweet chocolate finely chopped
  • 0.75 cup heavy cream
  • 1 tbsp unsalted butter
Topping
  • 0.25 cup roasted peanuts roughly chopped

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Saucepan

Method
 

  1. Prepare a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine chocolate cookie crumbs, melted butter, sugar, and salt. Press firmly into the pan and chill for 20 minutes.
  3. Beat cream cheese until smooth. Add peanut butter, powdered sugar, vanilla, sour cream, and salt and mix until creamy.
  4. Whip heavy cream separately until medium-stiff peaks form, then gently fold it into the peanut butter mixture.
  5. Spread the filling over the chilled crust and refrigerate for at least 6 hours or overnight.
  6. Heat heavy cream until steaming. Pour over chopped chocolate and let stand for 2 minutes.
  7. Stir until smooth, add butter, and allow the ganache to cool slightly.
  8. Pour ganache over the chilled cheesecake and top with chopped roasted peanuts.
  9. Chill for 30 to 60 minutes, then slice with a warm, clean knife and serve.

Notes

Keep refrigerated. For the cleanest slices, chill overnight and warm the knife between cuts.