Decadent Chocolate Peanut Butter Cheesecake
Absolutely decadent in every way.
Yield
24 servingsPrep
20 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | pounds |
cream cheese
softened |
|
| 1 ½ | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 10 | ounces |
semi-sweet chocolate
null, null |
|
| 1 | cup |
peanut butter
smooth or crunchy |
|
| Crust | |||
| 2 | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
peanut butter
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| ¼ | cup |
butter, unsalted
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
cream cheese
softened |
|
| 355 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
heavy whipping cream
|
|
| 289 | ml/g |
semi-sweet chocolate
null, null |
|
| 237 | ml |
peanut butter
smooth or crunchy |
|
| Crust: | |||
| 473 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 59 | ml |
butter, unsalted
soft |
|
Directions
Preheat oven to 325℉ (160℃).
Process crackers, peanuts, bittersweet chocolate chips, and butter in a food processor.
Until it comes together, turn it into 9-inch springform pan greased with butter and press into bottom and up sides to make crunchy crust.
Put it in refrigerator while you make filling.
Meanwhile in a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.
Beat in eggs, one at a time.
Add vanilla, beat until smooth. Add heavy cream, beat until well blended.
Transfer ⅓ of batter to another bowl and set aside.
Beat melted chocolate into remaining batter.
Pour into crust.
With mixer on medium speed, beat peanut butter into remaining ⅓ batter until thoroughly mixed.
Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.
Using the long handle of a wooden spoon, swirl the two flavors together.
Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center.
Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs. or overnight.
