Description
Indulge in this rich and creamy Peanut Butter Chocolate Cheesecake Delight featuring a buttery graham cracker crust, smooth peanut butter and chocolate swirled cheesecake filling, and a luscious chocolate ganache topping. Perfect for parties and special occasions, this dessert offers the best of both peanut butter and chocolate in every bite.
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
Topping
- 1/4 cup heavy cream
- 1/2 cup chopped semisweet chocolate
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake layers.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes to set it. Remove and allow to cool completely before adding the filling.
- Make Cheesecake Base: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing well. Incorporate eggs one at a time, beating thoroughly after each addition. Finally, fold in the sour cream until well combined.
- Divide and Flavor: Split the cheesecake mixture evenly into two bowls. Stir peanut butter into one bowl and chocolate chips into the other until each is well blended.
- Layer Mixtures: Pour the peanut butter-flavored mixture over the cooled crust, then carefully spoon the chocolate chip mixture on top. Use a knife to gently swirl the two mixtures together for a marbled effect.
- Bake Cheesecake: Bake for 45-50 minutes until the cheesecake is set but still slightly jiggly in the center. Remove from oven and let cool completely in the pan.
- Prepare Ganache: Heat the heavy cream until it begins to simmer. Pour over chopped chocolate in a bowl and stir until smooth and glossy to create the ganache topping.
- Top Cheesecake and Chill: Pour the chocolate ganache evenly over the cooled cheesecake. Refrigerate for at least 4 hours, preferably overnight, to allow it to set firmly before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter.
- Use a water bath while baking for a creamier texture and to prevent cracking (optional).
- Swirling technique can be adjusted to create more or less marbling according to preference.
- For best results, chill the cheesecake overnight before serving to enhance flavors and texture.
- Use a sharp knife dipped in hot water for cleaner slices.
