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- 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened - 1 cup creamy peanut butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - 3 large eggs - ½ cup sour cream - ½ cup heavy cream - 4 oz dark chocolate, melted and cooled - ½ cup whipped cream - ¼ cup peanut butter, slightly warmed - Chocolate shavings or chips for garnish To make this cheesecake, we need a few simple ingredients. The crust starts with chocolate cookie crumbs. These crumbs give the cheesecake a rich taste. Next, we add melted unsalted butter. This butter brings the crumbs together. Finally, we mix in granulated sugar for sweetness. The filling is where the magic happens. We begin with softened cream cheese for creaminess. Creamy peanut butter adds flavor and richness. We also need powdered sugar to sweeten it up. A touch of vanilla extract gives a nice aroma. We then add three large eggs to bind everything together. Sour cream and heavy cream add extra smoothness. Lastly, melted dark chocolate makes it truly decadent. For the topping, we whip heavy cream until it's fluffy. Warm peanut butter drizzled over the cream adds a lovely touch. Finally, we can add chocolate shavings or chips for that extra flair. This combination of ingredients makes a dessert that is sure to impress! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - In a bowl, mix together: - 1 ½ cups chocolate cookie crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - Stir until it looks like wet sand. - Press this mixture firmly into the bottom of a 9-inch springform pan. - Bake for 8-10 minutes. - Remove the pan from the oven and let the crust cool. - In a large bowl, beat 16 oz cream cheese until smooth and creamy. - Add in 1 cup creamy peanut butter and 1 cup powdered sugar. - Mix until it is fully combined. - Pour in 1 teaspoon vanilla extract and mix well. - Add in 3 large eggs, one at a time. - Mix slowly after each egg until just blended. - Fold in ½ cup sour cream and ½ cup heavy cream gently. - Finally, pour in 4 oz melted dark chocolate and mix until smooth. - Pour the cheesecake filling over the cooled crust. - Smooth the top with a spatula. - Bake in your preheated oven for 45-50 minutes. - The edges should be set, but the center can still jiggle. - Turn off the oven and leave the cheesecake inside for about 1 hour. - Let it cool to room temperature after removing it from the oven. Using room temperature ingredients makes a big difference. Softened cream cheese blends well and creates a smooth filling. Eggs should also be at room temperature for even mixing. This helps avoid lumps in your cheesecake. Don’t overmix the filling. Once you add the eggs, mix just until combined. Overmixing can add air, which leads to cracks during baking. A gentle touch keeps your cheesecake creamy and rich. Every oven is a bit different. If yours runs hot or cold, adjust the baking time. Start checking the cheesecake at 40 minutes. You want the edges set but the center to jiggle slightly. Look for a slight puff around the edges. The center will firm up as it cools. If it cracks, don’t worry! A topping can hide it. Pair your cheesecake with fresh fruit or a drizzle of chocolate. Berries add a nice tartness that balances the sweet. Whipped cream on top makes it even more indulgent. To slice, use a sharp knife dipped in hot water. Wipe the knife clean between cuts for neat slices. Serve on a pretty plate to show off your work! Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother and creamier cheesecake filling. Don’t Overmix: When incorporating the eggs, mix on low speed and just until combined. Overmixing can lead to a dense texture and cracks on the surface of your cheesecake. Cool Gradually: After baking, leave the cheesecake in the oven with the door ajar for an hour. This gradual cooling process helps prevent cracking. Chill Before Serving: For the best flavor and texture, refrigerate the cheesecake for at least 4 hours or overnight. This allows the flavors to meld beautifully. {{image_2}} Adding chocolate chips to the cheesecake adds texture and extra sweetness. You can sprinkle them in the filling or on top. This gives a nice surprise in each bite. Swapping peanut butter for other nut butters works great too. Almond or cashew butter can give new flavors. Each nut has its own unique taste that changes the whole dessert. You can make this cheesecake lighter by using low-fat cream cheese. It still tastes creamy but cuts some fat. Substituting sugar with natural sweeteners like honey or maple syrup is another option. These sweeteners add flavor without refined sugar. This can make your dessert a bit healthier while still being delicious. Serving this cheesecake in individual dessert cups is fun and easy. You can layer the crust and filling in small cups. This makes for a cute presentation. Another idea is to make mini cheesecakes in muffin tins. This way, you can share them easily at parties. Everyone loves a small treat they can hold in their hand. To store leftovers, wait until the cheesecake cools. Cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This helps keep it fresh and tasty. Best container types include glass or plastic containers with lids. These containers prevent odors from other foods in your fridge. They also keep the cheesecake moist. You can freeze cheesecake to enjoy later. First, let the cheesecake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap and then in aluminum foil. This keeps the air out and prevents freezer burn. When you want to eat it, thaw the cheesecake in the fridge overnight. This slow thawing keeps the texture nice. Avoid thawing it at room temperature, as this can make it watery. In the fridge, the cheesecake lasts about 5 to 7 days. After that, it may lose its flavor and texture. Signs of spoilage to watch for include a change in smell, mold, or a watery texture. If you see any of these signs, it’s best to toss it out. Enjoy your delicious cheesecake while it’s fresh! To prevent cracks, keep your oven temperature steady. I suggest baking at 325°F. Use a water bath for even heat. This helps keep moisture around the cheesecake. Also, do not overmix the filling. Overmixing adds air, which causes cracks. Let the cheesecake cool slowly. After baking, turn off the oven and leave the door ajar for an hour. Yes, you can make this cheesecake ahead of time! It’s great to prepare it a day in advance. After baking, chill it in the fridge. This allows the flavors to blend. It also makes slicing easier. Just add the topping right before serving. If your cheesecake is not setting, it might be underbaked. Check if the center jiggles slightly. It should not be liquid. Another reason could be using cold ingredients. Always use room temperature cream cheese and eggs. This helps the cheesecake set properly. Your cheesecake is done when the edges are set, but the center wobbles. It should look slightly glossy. A toothpick inserted in the center should come out mostly clean. If it’s too wet, bake a little longer, but watch it closely. Yes, you can substitute some ingredients. Use low-fat cream cheese for a lighter option. If you want a nut-free version, use sun butter instead of peanut butter. For a different flavor, try adding chocolate chips. Just keep the ratios similar to maintain texture. This cheesecake recipe combines a rich chocolate crust with a creamy peanut butter filling. We covered how to prepare the crust, bake the cheesecake, and tips for achieving the best texture. You learned about variations, storage, and answered common questions. Remember, baking is an art. Follow these steps for success. Enjoy every delicious bite!

Decadent Chocolate Peanut Butter Cheesecake

A rich and creamy cheesecake with a chocolate cookie crust, filled with peanut butter and topped with whipped cream and chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

  • 1.5 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.5 cup sour cream
  • 0.5 cup heavy cream
  • 4 oz dark chocolate, melted and cooled
  • 0.5 cup whipped cream
  • 0.25 cup peanut butter, slightly warmed
  • 1 serving chocolate shavings or chips for garnish

Instructions
 

  • Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Remove from the oven and let cool.
  • Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the creamy peanut butter and powdered sugar; mix until combined.
  • Incorporate flavors: Add the vanilla extract and mix until well combined. Slowly add the eggs, one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
  • Add remaining ingredients: Fold in the sour cream and heavy cream gently with a spatula. Finally, pour in the melted dark chocolate and mix until the batter is smooth and uniform.
  • Bake the cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
  • Cool and chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
  • Prepare the topping: Before serving, whip the heavy cream to soft peaks. Arrange the whipped cream on top of the cheesecake in an even layer. Drizzle the warmed peanut butter over the cream, and finish by garnishing with chocolate shavings or chips.

Notes

For best results, refrigerate overnight.
Keyword cheesecake, chocolate, peanut butter