Chocolate Peanut Butter Cheesecake

This decadent, rich cheesecake will satisfy the peanut butter lover in your family. I love to make this for birthdays, holidays or any special occasion.

Chocolate Peanut Butter Cheesecake

Crust

  • 1 1/2 cups chocolate cookies, crushed

Cheesecake

  • 4 packages of 8 ounce plain cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter

Ganache

  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips
  • Peanut butter cups, for garnish

Preheat oven to 350 degrees Fahrenheit.

Press crushed cookies into a 10 inch spring- form pan and bake for 5 minutes.

Let crust cool for a few minutes on a wire rack.

Reduce the oven to 300 degrees Fahrenheit.

Put a small saucepan over  low heat and fill  halfway with water. Place a bowl over top and put in the semisweet chips. Let the chips melt until needed

In a large bowl cream the cream cheese, granulated sugar, and vanilla until smooth and fluffy.

Beat in one egg at a time and beat well after each addition.

Divide the batter into halves and put one half into another bowl.

Take the melted chocolate chips off the stove and stir a few times before mixing into one of the bowls filled with batter.

Pour the chocolate cheesecake batter into the prepared pan with the crust and level with a spatula.

Spray a 1/2 cup measuring cup with cooking spray and then fill with a spoon. They spray should make it easy for the peanut butter to come out of the measuring cup.

Stir peanut butter into the other bowl filled with batter.

Pour the peanut butter layer onto the chocolate layer and smooth with a spatula.

Bake the cheesecake for 50 – 60 minutes over a water bath.

Place pan on a cooling rack and cool for 1 hour.

Remove from pan and place onto a baking sheet.

In a small saucepan over low heat warm the heavy cream and place in the chocolate chips.  Stir until chocolate is melted.

Pour ganache over the cheesecake.

Refrigerate overnight.

Garnish with peanut butter cups and serve.

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