Description
This rich and indulgent Peanut Butter Chocolate Cheesecake Delight combines creamy layers of peanut butter and chocolate on a buttery graham cracker crust, topped with a decadent chocolate ganache. Perfect for celebrations or a special treat, this dessert features a smooth, swirled filling baked to perfection and chilled for optimal flavor and texture.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 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
Chocolate Ganache
- 1/4 cup heavy cream
- 1/2 cup semisweet chocolate chips (chopped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust base.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely to set the base.
- Make Cheesecake Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well to combine. Incorporate the eggs one at a time, beating thoroughly after each addition. Lastly, stir in the sour cream for a smooth texture.
- Divide Mixture and Add Flavors: Split the cheesecake batter evenly into two separate bowls. Mix the peanut butter into one bowl thoroughly, and stir the semisweet chocolate chips into the other bowl.
- Assemble Cheesecake: Pour the peanut butter-flavored batter evenly over the cooled crust. Then, layer the chocolate chip batter on top. Use a knife to gently swirl the two mixtures together for a marbled effect.
- Bake Cheesecake: Bake in the oven for 45 to 50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow to cool completely at room temperature.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate chips, stirring until the ganache is smooth and glossy.
- Top Cheesecake and Chill: Pour the chocolate ganache evenly over the cooled cheesecake surface. Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight, before serving to ensure it is fully set and flavors meld.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Use a springform pan to easily remove the delicate cheesecake without damage.
- Do not overbake; the center should be slightly jiggly to avoid a dry texture.
- Refrigerate the cheesecake for a minimum of 4 hours for the best flavor and texture.
- For an extra chocolate boost, use high-quality semisweet chocolate chips in the ganache.
- Allow the ganache to cool slightly before pouring to prevent melting the top of the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
