Peanut Butter Cheesecake with Chocolate Ganache Recipe
Introduction
This Peanut Butter Cheesecake combines rich, creamy peanut butter flavor with a crunchy chocolate cookie crust and a smooth dark chocolate ganache topping. It’s a decadent dessert perfect for peanut butter lovers looking to impress without spending all day in the kitchen.
Ingredients
- 35 chocolate sandwich cookies (roughly broken)
- 1/3 cup unsalted butter (melted)
- 24 ounces cream cheese (softened to room temperature)
- 1 cup peanut butter (creamy)
- 1 1/4 cups granulated sugar
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3 large eggs (at room temperature and lightly beaten)
- 3 tablespoons heavy cream
- 1/2 cup heavy cream (for ganache)
- 3 ounces dark chocolate (finely chopped, for ganache)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Using a food processor, pulse the chocolate sandwich cookies until they become fine crumbs. In a bowl, mix these crumbs with the melted butter until the mixture is evenly moistened.
- Step 2: Press the crumb mixture firmly into the bottom and partially up the sides of a 9-inch springform pan to form the crust.
- Step 3: In a large bowl, beat the cream cheese until smooth and creamy. Add the peanut butter and granulated sugar, mixing until well combined.
- Step 4: Stir in the sour cream and vanilla extract. Add the beaten eggs one at a time, mixing briefly after each addition. Finish by stirring in the 3 tablespoons of heavy cream until the filling is smooth.
- Step 5: Pour the filling evenly over the prepared crust in the springform pan.
- Step 6: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly when moved.
- Step 7: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 6 hours or preferably overnight to fully set.
- Step 8: To make the ganache, heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the finely chopped dark chocolate in a bowl. Stir until smooth and let it cool slightly.
- Step 9: Drizzle the ganache evenly over the chilled cheesecake, then return it to the refrigerator for about 20 minutes to allow the ganache to set before serving.
Tips & Variations
- For a crunchier texture, add chopped peanuts to the crust mixture or sprinkle on top before adding the ganache.
- You can substitute creamy peanut butter with natural peanut butter for a more intense flavor.
- If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin to make the crumbs.
- Use milk chocolate instead of dark chocolate for a sweeter ganache topping.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat ganache topping slightly if it becomes too firm after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture, but it will slightly change the smoothness of the filling.
Do I have to use a springform pan?
A springform pan is recommended for easy removal of the cheesecake, but you can also use a regular cake pan lined with parchment paper for easier slicing and serving.
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Peanut Butter Cheesecake with Chocolate Ganache Recipe
- Total Time: 7 hours 20 minutes
- Yield: 12 servings 1x
Description
This creamy and decadent Peanut Butter Cheesecake features a rich chocolate cookie crust, a smooth peanut butter-infused cream cheese filling, and a luscious dark chocolate ganache topping. Perfectly balanced between sweet and nutty flavors, it’s a crowd-pleasing dessert ideal for celebrations or indulgent everyday treats.
Ingredients
Scale
Crust
- 35 chocolate sandwich cookies (roughly broken)
- 1/3 cup unsalted butter (melted)
Filling
- 24 ounces cream cheese (softened to room temperature)
- 1 cup peanut butter (creamy)
- 1 1/4 cups granulated sugar
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3 large eggs (at room temperature and lightly beaten)
- 3 tablespoons heavy cream
Ganache
- 1/2 cup heavy cream (for ganache)
- 3 ounces dark chocolate (finely chopped, for ganache)
Instructions
- Prepare crust: Preheat your oven to 325°F. Use a food processor to pulse the chocolate sandwich cookies into fine crumbs. In a mixing bowl, combine the cookie crumbs with the melted unsalted butter until the mixture is evenly moistened. Firmly press this mixture into the bottom and partially up the sides of a 9-inch springform pan to form the crust.
- Make filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter and granulated sugar, mixing well until fully combined. Stir in the sour cream and vanilla extract. Gradually add the lightly beaten eggs one at a time, mixing briefly after each addition to incorporate. Finish by stirring in the 3 tablespoons of heavy cream until the filling is smooth and uniform. Pour the filling evenly over the prepared crust in the springform pan.
- Bake and cool: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set and develop its flavors.
- Add ganache: To make the ganache, gently heat 1/2 cup heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove the cream from heat immediately and pour it over the finely chopped dark chocolate in a separate bowl. Let sit for a minute, then stir until the mixture is smooth and glossy. Allow the ganache to cool slightly before drizzling it evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for about 20 minutes, allowing the ganache to firm up before serving.
Notes
- Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps and ensure a smooth batter.
- Use a springform pan for easy removal of the cheesecake without damaging its shape.
- Let the cheesecake chill overnight for the best texture and flavor development.
- Store leftovers covered in the refrigerator and consume within 4-5 days.
- Ganache can be substituted with milk chocolate for a sweeter topping or omitted if preferred.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cheesecake, chocolate cookie crust, creamy cheesecake, peanut butter dessert, chocolate ganache topping, no-bake crust cheesecake
