Imagine a dessert so decadent, so irresistibly creamy, that it makes your taste buds dance with pure joy. Our Chocolate Peanut Butter Cheesecake is not just a dessert—it's a culinary masterpiece that combines the rich, velvety smoothness of cream cheese with the irresistible combination of chocolate and peanut butter. Whether you're a hardcore dessert lover or looking to impress your guests, this show-stopping cheesecake promises to be the star of any gathering, delivering a mind-blowing experience in every single bite!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 2 cups cream cheese
- 1 cup peanut butter
- 1 cup powdered sugar
- 3 eggs
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan to create the crust.
- In a large mixing bowl, beat cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Add peanut butter and powdered sugar to the cream cheese. Mix thoroughly until completely combined and no lumps remain.
- Incorporate eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and well-blended.
- Pour the cheesecake batter over the prepared chocolate cookie crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from the oven and allow to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides.
- Optional: Garnish with chocolate drizzle, peanut butter chips, or whipped cream before serving.
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and peanut butter are at room temperature for smoother mixing and a creamier texture.
- Prevent Cracks: Avoid overmixing the batter and bake in a water bath to prevent surface cracking.
- Crust Perfection: Press the cookie crumb mixture firmly and evenly to create a solid, compact base.
- Baking Technique: The cheesecake is done when the edges are set but the center is slightly jiggly. It will continue to set while cooling.
- Cooling is Crucial: Allow the cheesecake to cool slowly at room temperature, then refrigerate for at least 4 hours for the best texture.
- Clean Cuts: Use a hot, clean knife to slice perfect pieces and wipe the blade between cuts.
- Storage: This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 15g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 135mg
