Peanut Butter Chocolate Cheesecake
Yield: 1 9-inch cheesecake, so rich it could serve 20!
*This recipe is adapted from Smitten Kitchen + Bon Appetit.
Allergies will differ depending on what cookie crumbs you choose to use.
- 9.50 oz GF Cookie Crumbs
- 6 oz semi-sweet chocolate chips
- 3.50 oz dark brown sugar
- 3.50 oz butter, melted
- 8 oz heavy whipping cream
- 13 oz semi-sweet chocolate chips
- 1 oz peanut butter
- 16 oz cream cheese
- 11.25 oz peanut butter
- 7.50 oz sugar
- 6.50 oz sour cream
- 3 eggs
- 2 tsp vanilla extract
- 2.50 oz heavy whipping cream
- 4.50 oz semi-sweet chocolate chips
- 1 oz peanut butter
Preheat oven to 325°F. Place parchment liner in 9-inch springform pan and coat with cooking spray. Foil entire bottom of springform pan so that no water can get in – this will make total sense when you get to step #5.
- To make crust, blend cookie crumbs, chocolate, and brown sugar together in food processor until a fine crumb forms. Drizzle in melted butter until crumbs stick together. Transfer crumbs to prepared pan and press down into pan as well as up sides of pan within ½-inch from the top. Crust does not have to be perfectly even up sides; freeze while preparing next step.
- For the fudge layer, measure chocolate and peanut butter into a small bowl. Bring heavy cream to simmer in small saucepan. Once boiling around the edges, pour cream over chocolate and peanut butter. Let sit for one minute and then whisk together to combine. Pour entire mixture into bottom of chilled crust and spread into an even layer. Freeze again for at least 30 minutes – fudge needs to be firm before baking.
- For the cheesecake layer, beat cream cheese, peanut butter, and sugar in the bowl of a stand mixer fitted with paddle attachment. Beat until well-blended and fluffy looking. Add in sour cream, then eggs (one a time beating well after each addition), and lastly, vanilla extract. Scrap sides and bottom of bowl thoroughly. Then continue mixing until smooth.
- Pour cheesecake mixture over fudge layer. Lightly tap pan against counter to set filling. You can also smooth out evenly with a small offset spatula.
- Place cheesecake pan into a large roasting pan (a large casserole dish would work here too). Fill roasting pan with water so that it’s 1-inch up the sides of the cheesecake pan.
- Place in preheated oven and bake for 45 minutes. At the 45-minute mark, rotate pan and turn down heat to 300F. Bake an additional 45 minutes until the center barely jiggles. If roasting pan no longer has water in it, add a little more. Cheesecakes can take longer to bake then timing often suggests so don’t be afraid to add an extra 10 minutes on at the end if needed.
- When finished, transfer cheesecake to cooling rack immediately and remove all foil. There may be some extra butter that dripped out into the foil, this is totally normal.
- Let cheesecake cool for approximately 3 hrs on the counter before saran wrapping and refrigerating overnight.
- Next Day: make ganache topping by first measuring the chocolate and peanut butter into a small bowl. Bring heavy cream to simmer in small saucepan. Once boiling around the edges, pour heavy cream over chocolate and peanut butter. Let sit for a minutes and then whisk to combine.
- Pour ganache topping over cheesecake and spread into even layer. Refrigerate for 30 minutes.
- Once chilled, remove cheesecake from pan and cut into however many slices you desire. Or leave whole and cut as you go – happy eating!