Peanut Butter Chocolate Cheesecake Delight!

Introduction

This decadent dessert combines the rich flavors of peanut butter and chocolate with the creamy texture of cheesecake. It’s a taste of pure indulgence that will satisfy your sweet tooth, perfect for special occasions or as a delightful treat any time.

Ingredients

1 cup graham cracker crumbs
1/4 cup melted butter
24 ounces cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
2 eggs
1 cup sour cream
1/2 cup peanut butter
1/2 cup semisweet chocolate chips
1/4 cup heavy cream

Directions

  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, or until the crust is golden brown. Let cool completely.
  3. Make the Cheesecake Mixture: In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, beating until well combined. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
  4. Divide the Mixture: Divide the cheesecake mixture in half. In one bowl, stir in the peanut butter. In the other bowl, stir in the chocolate chips.
  5. Layer the Mixtures: Pour the peanut butter cheesecake mixture over the cooled crust. Top with the chocolate cheesecake mixture. Swirl the two mixtures together with a knife or toothpick.
  6. Bake: Bake for 45-50 minutes, or until the center is set. Let cool completely.
  7. Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and smooth.
  8. Top the Cheesecake: Pour the chocolate ganache over the cooled cheesecake and spread it evenly.
  9. Chill: Refrigerate for at least 4 hours before serving.

Servings and Timing

This recipe yields about 10-12 servings. Total time including prep and cooling is approximately 6 hours, with about 60 minutes of active cooking time.

Variations

  • Nut-Free Option: Substitute peanut butter with sunflower seed butter for a nut-free version.
  • Flavor Enhancements: Add a pinch of salt to the ganache for an enhanced flavor profile.
  • Additional Toppings: Top with crushed peanuts, chocolate shavings, or whipped cream for extra texture and flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake is best served cold, so there is no need to reheat.

10 FAQs

  1. Can I make this cheesecake ahead of time? Yes, it can be made a day in advance and stored in the refrigerator.
  2. Can I use low-fat cream cheese? Yes, low-fat cream cheese can be used, but it may slightly affect the creaminess.
  3. What can I substitute for graham cracker crumbs? You can use digestive biscuits or oreo crumbs for a different flavor.
  4. Is there a vegan option for this recipe? You could use vegan cream cheese and a dairy-free alternative for the heavy cream, but the texture and flavor may differ.
  5. How do I know when the cheesecake is done? The center should be set but may still have a slight jiggle; it will firm up as it cools.
  6. Can I freeze this cheesecake? Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before serving.
  7. What’s the best way to slice the cheesecake? Use a hot knife for clean slices; dip the knife in hot water, then wipe it dry before cutting.
  8. Can I add fruit to this cheesecake? Yes, fresh fruit such as raspberries or strawberries can be added for a refreshing contrast.
  9. How long does it take to set? It should chill in the refrigerator for at least 4 hours, but overnight is best for full flavor development.
  10. What’s the difference between this cheesecake and a traditional one? This version incorporates peanut butter and chocolate, giving it a richer, more indulgent flavor.

Conclusion

Peanut Butter Chocolate Cheesecake Delight is the ultimate dessert for anyone who loves the combination of chocolate and peanut butter. Its creamy texture, rich flavors, and beautiful presentation make it a showstopper for any gathering. Enjoy this indulgent treat, and don’t be surprised if everyone asks for seconds!

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Peanut Butter Chocolate Cheesecake Delight!


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  • Author: khaoula belabess
  • Total Time: 1 hour 20 minutes
  • Yield: 1012 servings 1x
  • Diet: Vegetarian

Description

A decadent dessert combining rich peanut butter and chocolate flavors with a creamy cheesecake texture, perfect for satisfying your sweet tooth.


Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup peanut butter
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then let cool completely.
  • In a large bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs one at a time, beating well after each addition. Stir in sour cream.
  • Divide the mixture in half; stir peanut butter into one bowl and chocolate chips into the other.
  • Pour the peanut butter mixture over the cooled crust, then top with the chocolate mixture. Swirl together with a knife.
  • Bake for 45-50 minutes, until set. Let cool completely.
  • Heat heavy cream until simmering, then add chopped chocolate, stirring until smooth. Pour over the cooled cheesecake.
  • Refrigerate for at least 4 hours before serving.

Notes

  • This cheesecake can be made a day in advance.
  • Leftovers can be stored in the refrigerator for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 28 g
  • Sodium: 200mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1 g
  • Protein: 7g
  • Cholesterol: 85 mg

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