Chocolate Peanut Butter Cheesecake

This decadent Chocolate Peanut Butter Cheesecake has a chocolate graham cracker crust, peanut butter filling, and a bittersweet chocolate ganache topping.

This decadent Chocolate Peanut Butter Cheesecake has a chocolate graham cracker crust, a light and fluffy peanut butter filling, and is topped with a bittersweet chocolate ganache. Get the recipe from SavorySimple.net

I love snowstorms for about 24-48 hours. We always have plenty of supplies on hand and never need to rush to the store in a panic. So as far as I’m concerned, it’s just a good excuse to get cozy and watch movies. Snow is always so beautiful when it first falls. Then the icy cold sets in, dirt covers nature’s artistry, and it becomes a major headache. We got close to 30 inches of snow this past weekend. Jeff and I spent 5 hours today taking turns digging out his car and we still can’t leave. My forearms are killing me. Our street hasn’t been plowed and it could be days. It’s ok, though. We have plenty of provisions. We have power and internet. I made cookies to share with the neighbors who were also digging their cars out. I drank wine and enjoyed leftovers from this chocolate peanut butter cheesecake.

This decadent Chocolate Peanut Butter Cheesecake has a chocolate graham cracker crust, a light and fluffy peanut butter filling, and is topped with a bittersweet chocolate ganache. Get the recipe from SavorySimple.net

I’m always a big fan of chocolate and peanut butter together. This cheesecake is no exception. I often find cheesecake heavy, so I prefer using a 10-inch springform and making a thinner cake. I also use sour cream to lighten up the texture of filling and make it less dense. If you only have a 9-inch springform pan, that will work fine. Just note that the layers will be thicker than they appear in these photos.

This decadent Chocolate Peanut Butter Cheesecake has a chocolate graham cracker crust, a light and fluffy peanut butter filling, and is topped with a bittersweet chocolate ganache. Get the recipe from SavorySimple.net

I recommend using a water bath to bake cheesecakes, which was a technique I found intimidating before trying it for the first time. I promise it’s not a big deal. If you don’t have a roasting pan large enough to fit the springform pan, I suggest picking up a large disposable roasting pan from the grocery store. That’s what I use. I think mine cost $5 and it’s perfect.

This decadent Chocolate Peanut Butter Cheesecake has a chocolate graham cracker crust, a light and fluffy peanut butter filling, and is topped with a bittersweet chocolate ganache. Get the recipe from SavorySimple.net

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Chocolate Peanut Butter Cheesecake
Prep Time
4 hr
Cook Time
1 hrs 30 mins
Total Time
5 hr 30 mins
 
This decadent Chocolate Peanut Butter Cheesecake has a chocolate graham cracker crust, peanut butter filling, and a bittersweet chocolate ganache topping.
Course: Dessert
Cuisine: American
Servings: 12 -16 slices (10-inch cheesecake)
Author: Jennifer Farley
Ingredients
for the chocolate crust
  • 20 whole chocolate graham crackers (10 ounces)
  • 6 ounces (3/4 cup unsalted butter), melted
for the cheesecake layer
  • 2 8-ounce packages cream cheese, room temperature
  • 1 1/2 cups creamy peanut butter
  • 1 cup granulated sugar
  • 8 ounces (1 cup) sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
for the ganache topping
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 1/2 ounces (5 tablespoons) unsalted butter, room temperature, cut into small cubes
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 10-inch springform pan liberally with softened butter (a 9-inch springform pan will also work but the results will look slightly different from the photos). Wrap the pan with aluminum foil on the bottom and up the sides.
  2. Break the graham crackers into a food processor. Pulse the machine several times to create crumbs, and then slowly add the melted butter with the food processor running. The mixture should resemble wet sand.
  3. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Set aside, and then lower the oven temperature to 325 degrees F.
  4. In a stand mixer fitted with the paddle attachment (or with a large bowl and an electric hand mixer), combine the cream cheese, peanut butter, sugar and sour cream on medium speed until smooth. Add the eggs, one at a time, followed by the vanilla extract.
  5. Pour the filling into the springform pan, using a spatula to even out the top. Place the pan in a large roasting dish. Fill the pan with 1-2 inches of hot water (note: I find the easiest way to do this without creating any spills is to fill a large liquid measuring cup with hot water, place the roasting pan in the oven, and then carefully and quickly add the water right before closing the oven door).
  6. Bake the cheesecake until the center is almost completely set, approximately 70-80 minutes.
  7. Carefully remove from the oven. Place on a cooling rack in the refrigerator for 4 hours, or up to overnight. Once the cake is cool, remove the foil from the springform pan. Use a knife or offset spatula to carefully draw between the cheesecake and the pan, dislodging any areas that may have stuck before removing the sides of the springform pan.
  8. To prepare the ganache, place the bittersweet chocolate and butter in a medium-sized heatproof bowl over a pot of simmering water. Using a heatproof spatula, stir the mixture until melted and smooth. Allow the glaze to cool for 2-3 minutes until it starts to thicken up slightly. Starting at the center and moving outward in a circular motion, pour glaze over the chilled cheesecake, smoothing the top with a spatula.
  9. Because the chocolate ganache hardens when cold, I think this cake is best served at room temperature.
Recipe Notes

Cheesecake filling loosely adapted from Bon Appetit.

 

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  • yum! this looks beautiful AND delicious. Sorry you’re stuck in the snow – I wouldn’t have any idea what that’s like here in the South. Stay warm!

  • We would have gladly taken your snow! It was 60 degrees here in Denver. Sigh. Let’s just eat this gorgeous cheesecake!

  • I’m in the DC area as well and I am just so thankful we didn’t lose power. The summer storm in 2012 where people lost power for 3 weeks – that was scary. And hey, I got a snow day off from work both Friday *and* today, so I can’t complain!
    And certainly, with cheesecake, it had to be a nice weekend inside :) Gorgeous photos as always, too.

    • That storm was the worst! We had just moved into our townhouse in and were totally unprepared. I hate being cold, but that was when I realized that it’s better to lose power in the winter (even though I’m really glad we didn’t this time). It’s much easier to bundle up than deal with 90 degrees and no AC.

  • Stay safe in the snow! I hope it melts for you soon and you can get back to normal. I may have done more than one happy dance that for once we didn’t get buried in it.

    This cheesecake would definitely offer comfort from the storm. Major yum!

  • That is my dream cheesecake. Sorry about all the snow…That does suck getting all that dumped on you at once. I think we usually end up with snowfall totals anywhere between 48-58 inches each year, but that’s spread out over the course of 4-5 months. I admit though, there were a few moments of “welcome to my world!” ;)

  • Snow is so beautiful when it falls and indeed gets so dirty by us all. Some years ago Holland had the same sort of winter (just worse because it iced for weeks) and the Dutch authorities just don’t think its necessary to clear side streets or sidewalks. It was horrible not being able to bike or step outside without wondering if you were going to break a limb!!! Enough of me complaining!
    This cheesecake looks so scrumptious. And that chocolate on top is driving me insane! I just want to dip my finger in it. :)

  • Chocolate and peanut butter is my weakness, cheesecake is my husbands weakness…this could mean trouble. That chocolate layer on top is gorgeous.

  • Is this supposed to have a chocolate graham cracker crust? The recipe only says mix graham cracker with butter…