Description
A creamy, rich peanut butter cheesecake with a chocolate cookie crust, topped with a decadent chocolate ganache. Perfect for peanut butter lovers!
Ingredients
Scale
For the Crust:
- For the crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- For the ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Optional toppings:
- Crushed peanuts
- Chocolate shavings
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Make the crust: Mix cookie crumbs, melted butter, and sugar. Press firmly into the pan bottom. Bake for 10 minutes, then cool.
- Make the filling: Beat cream cheese, peanut butter, and sugar until smooth. Add sour cream and vanilla, then eggs one at a time.
- Pour filling over crust. Bake for 50-60 minutes until center is slightly jiggly. Cool completely, then refrigerate for 4+ hours.
- Make ganache: Heat cream until steaming, pour over chocolate chips, let sit 5 minutes, then stir until smooth. Spread over chilled cheesecake.
- Add optional toppings. Refrigerate another 30 minutes before serving.
Notes
For cleaner slices, dip knife in hot water before cutting. Store refrigerated for up to 5 days. Freeze without toppings for longer storage.