Peanut Butter Cheesecake with Dark Chocolate Ganache Recipe
Introduction
This Peanut Butter Cheesecake combines rich, creamy peanut butter with a chocolate cookie crust for the perfect indulgent dessert. Topped with a silky dark chocolate ganache, it’s a show-stopper that’s surprisingly easy to make at home.
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. Using a food processor, pulse the chocolate sandwich cookies into fine crumbs. In a bowl, combine the crumbs with melted butter, mixing until evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat the cream cheese until smooth. Add the peanut butter and granulated sugar, mixing until well combined. Stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing briefly after each addition. Finish by stirring in the 3 tablespoons of heavy cream. Pour the filling evenly over the prepared crust.
- Step 3: Bake the cheesecake for 50-60 minutes, or until the edges are set and the center still jiggles slightly. Remove from oven and let cool to room temperature. Then refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to fully set.
- Step 4: To prepare the ganache, heat 1/2 cup of heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a bowl. Stir gently until the mixture is smooth and glossy. Let it cool slightly, then drizzle evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for about 20 minutes to let the ganache set before serving.
Tips & Variations
- For a crunchier crust, add a handful of finely chopped peanuts to the cookie crumbs before mixing with the butter.
- Use natural peanut butter for a less sweet, more intense peanut flavor.
- If you prefer a lighter ganache, substitute half the dark chocolate with milk chocolate.
- Make sure the cream cheese and eggs are at room temperature to avoid lumps in the filling.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. When ready to serve, allow the cheesecake to sit at room temperature for 15-20 minutes for the best texture.
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 if you like a bit of texture in your cheesecake. It will add small peanut pieces throughout the filling.
Do I need a water bath to bake this cheesecake?
This recipe does not require a water bath. Baking at 325°F and allowing the cheesecake to cool gradually will help prevent cracks and ensure a smooth texture.
PrintPeanut Butter Cheesecake with Dark Chocolate Ganache Recipe
This rich and creamy Peanut Butter Cheesecake features a chocolate cookie crust, a smooth peanut butter-infused cream cheese filling, and is elegantly topped with a silky dark chocolate ganache. Perfectly baked to a delicate texture, this dessert combines the irresistible flavors of chocolate and peanut butter for a decadent treat that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 7 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- 3 ounces dark chocolate (finely chopped)
Instructions
- Prepare crust: Preheat your oven to 325°F (163°C). Using a food processor, pulse the chocolate sandwich cookies until they become fine crumbs. In a mixing bowl, combine these crumbs with melted 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 until well combined. Incorporate the sour cream and vanilla extract, stirring until evenly mixed. Add the lightly beaten eggs one at a time, mixing briefly after each addition to ensure smoothness. Finally, stir in the heavy cream until fully incorporated. Pour this creamy filling evenly over the prepared cookie crust.
- Bake and cool: Place the springform 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 it 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 flavors.
- Add ganache: For the ganache topping, gently heat 1/2 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil. Remove from heat and pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a minute, then stir until the mixture is smooth and glossy. Allow the ganache to cool slightly so it thickens a bit, then drizzle it evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for about 20 minutes to let the ganache set before serving.
Notes
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps in the cheesecake filling.
- To avoid cracks, do not over-bake the cheesecake; the center should be slightly jiggly when you remove it from the oven.
- For easier removal, run a knife around the edge of the cheesecake before unlocking the springform pan.
- You can use crunchy peanut butter for added texture if desired.
- Leftover cheesecake can be stored in the refrigerator for up to 4 days.
Keywords: Peanut Butter Cheesecake, Chocolate Crust, Cream Cheese Dessert, No-Bake Crust Cheesecake, Dark Chocolate Ganache
