Chocolate and Peanut Butter Cheesecake

Chocolate and Peanut Butter Cheesecake

Chocolate and Peanut Butter Cheesecake

Prep Time:10 minutes Cook Time:1 hour 10 minutes Total Time:1 hour 20 minutes Servings: 16

Peanut butter cheesecake with a chocolate crust, and chocolate ganache topping with chopped peanut butter cups!

    For the cheesecake:
  • 1 1/4 cups chocolate cookie crumbs (gluten-free for gluten-free)
  • 5 tablespoons butter, melted
  • 24 ounces cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup sour cream (or heavy/whipping cream)
  • 1/2 cup peanut butter
  • For the chocolate ganache and topping:
  • 1 cup dark chocolate (chips or chopped)
  • 1/2 cup heavy/whipping cream
  • 6 peanut butter cups, chopped
    For the cheesecake:
  1. Mix the crumbs and butter and press into the bottom of a greased 8-9 inch springform pan.
  2. Beat the cream cheese, beat in the eggs, one at a time, followed by the sugar, sour cream and peanut butter.
  3. Pour the batter into the pan with the crust, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about 60-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
  4. For the chocolate ganache and topping:
  5. Melt the chocolate into the cream over medium-low heat and set aside.
  6. Pour the chocolate ganache evenly over the cheesecake and sprinkle on the chopped peanut butter cups and let the cheesecake chill in the fridge until the chocolate is set.

Note: You can omit the water bath.

Nutrition Facts: Calories 641, Fat 45g (Saturated 21g, Trans 0.1g), Cholesterol 102mg, Sodium 384mg, Carbs 51g (Fiber 3g, Sugars 39g), Protein 10g

Nutrition by: Nutritional facts powered by Edamam

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