Description
A luscious blend of cream cheese and peanut butter on a rich chocolate crust, topped with a decadent chocolate ganache.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease your 9-inch springform pan.
- Stir together chocolate cookie crumbs and melted butter until combined. Press into the bottom of the pan for the crust.
- Bake for 10 minutes, then let cool completely.
- Beat cream cheese and peanut butter until smooth. Gradually mix in powdered sugar and vanilla extract.
- Whip heavy cream until stiff peaks form, then gently fold into the peanut butter mixture.
- Pour filling over cooled crust. Cover and refrigerate for at least 4 hours or overnight.
- Heat heavy cream to boiling, pour over chopped chocolate, and stir until smooth to create the ganache.
- Once cheesecake is set, pour ganache over and chill for an hour.
- Slice and serve.
Notes
Make cheesecake a day in advance for best flavor. Serve with fresh berries or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 23g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg