Peanut butter Cheesecake with chocolate crust and chocolate ganache filling with chopped peanut butter cups!
Cheesecake is an incredible dessert for any special occasion (including V-day) and you can’t go wrong with a candy-themed cheesecake, especially not a cup of Reese’s peanut butter! This is a fairly simple cheesecake recipe, which includes a crust of chocolate biscuit crumbs (oreo) and peanut butter mixed with the cheesecake dough. This chocolate peanut butter cheesecake is so great, but it will be even better if you cover it with melted chocolate and sprinkle with chopped peanut butter cups before the chocolate takes! Yum! The chocolate filling is a simple ganache, which is a mixture of chocolate and cream, which hardens again after cooling, and the cup pieces of peanut butter stick to it! Whatever the occasion, this chocolate peanut butter cheesecake is sure to please!
Peanut butter Cheesecake with chocolate crust and chocolate ganache filling with chopped peanut butter cups!
Ingredient
For cheesecakes:
- 1 1/4 cup Chocolate Chip cookie crumbs (gluten-free for gluten-free)
- 5 Tablespoons melted butter
- 24 Ounces Cream Cheese, Soft
- 3 Eggs
- 1 cup of sugar
- 1/2 cup sour cream (or heavy cream/whipped cream)
- 1/2 cup Peanut Butter
- For chocolate ganache and filling:
- 1 cup dark Chocolate (chips or chopped)
- 1/2 cup heavy Cream/ Whipped Cream
- 6 Cups Peanut Butter, Chopped
Direction
For cheesecakes:
Mix the crumbs and butter and press into the bottom of a greased springform pan from 8 to 9 inches.
Beat the cream cheese, beat the eggs, one by one, then sugar, sour cream and peanut butter.
Pour the dough into the pan, with the crust, wrap the bottom of the pan in an aluminum foil, put it in a pan, larger, with a small amount of warm water and leave in the preheated oven 350F /
180C until either cooked (top will still be a bit dry), about 60-70 minutes before you take it out and let it cool to room temperature before transferring to cool in the refrigerator.
For chocolate ganache and filling:
Melt the chocolate in the cream over medium heat and set aside.
Pour the chocolate ganache evenly over the cheesecake and sprinkle over the chopped peanut butter cups and let the cheesecake cool in the refrigerator until the chocolate hardens.
Note: You can omit the water bath.
Nutritional Value: Calories 641, Fat 45g (Saturated 21g, Trans 0.1g), Cholesterol 102mg, Sodium 384mg, Carbohydrates 51g (Fiber 3G, Sugar 39g), Protein 10g
