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Peanut Butter Cheesecake with Dark Chocolate Ganache Recipe

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★★★★★

4.7 from 551 reviews

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.

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
  • 3 ounces dark chocolate (finely chopped)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://flavorsbymaya.com/peanut-butter-cheesecake-with-dark-chocolate-ganache-recipe/