Chocolate-Peanut Butter Cheesecake
The best chocolate peanut butter cheesecake you will ever make.
Servings: 12 Servings
Equipment
- 9″ or 10″ springform cheesecake pan.
Ingredients
- Crust:
- 1 cup unsalted dry-roasted peanuts, chopped.
- 1 cup graham cracker crumbs gluten-free if needed.
- 1/2 cup brown sugar.
- 1 cube 1/2 cup butter, melted.
- Combine and press onto the bottom of the pan. Chill one hour.
- Chocolate Layer:
- 2 cubes 1 cup butter, softened
- 1 1/2 cups powdered sugar
- 2 eggs
- 9 oz semi-sweet chocolate
- 1 tsp vanilla
- Cream butter and sugar until fluffy. Mix in eggs melted chocolate, and vanilla.
- Spread onto the crust and chill one hour.
- Peanut Butter Layer:
- 1 cup heavy cream
- 1 Tbsp vanilla
- 16 oz cream cheese softened
- 1 cup peanut butter creamy or chunky
- 1/2 cup sugar
- 1 cube 1/2 cup butter, softened
- Whip heavy cream and vanilla until close to somewhat stiff peaks…kind of between soft and stiff. Set aside.
- Mix cream cheese peanut butter, sugar, and butter. Add to cream mixture. Spread over the chocolate layer. Chill 1-2 hours. Until firm enough to spread ganache over.
- Ganache:
- 3 oz semi-sweet chocolate.
- 1/2 cup heavy cream.
- In a small saucepan heat chocolate and cream. Bring to a low boil and stir until mixture thickens. Watch carefully and stir continuously. Pour warm ganache over chilled pie.
- Sprinkle chopped peanuts over the ganache. Chill 1 -2 hours or freeze until ready to serve.
- Remove the outer ring of the springform pan and serve.
- We cut this dessert into smaller pieces serving about 12.
- Enjoy!