Get ready to indulge in the ultimate dessert that will make your taste buds dance with pure decadence! This Chocolate Peanut Butter Cheesecake Cake is not just a dessert - it's a mind-blowing experience that combines the rich, velvety smoothness of cheesecake with the irresistible combination of chocolate and peanut butter. Imagine a luxurious, creamy cheesecake with a chocolate cookie crust, topped with a silky chocolate ganache that will have your guests begging for the recipe. Whether you're looking to impress at a dinner party or simply treat yourself to an extraordinary dessert, this show-stopping cake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup heavy cream
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°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 well combined. Press the mixture firmly into the bottom of the springform pan to create an even crust.
- In a large mixing bowl, beat cream cheese and peanut butter together until smooth and creamy, using an electric mixer on medium speed.
- Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure the mixture is completely smooth and well blended.
- Pour the cheesecake batter over the prepared chocolate cookie crust, spreading evenly with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- In a small saucepan, heat heavy cream until it just begins to simmer. Remove from heat and pour over chocolate chips.
- Let the cream and chocolate sit for 2-3 minutes, then whisk until smooth to create a ganache topping.
- Once the cheesecake is completely cooled, pour the chocolate ganache over the top, allowing it to drip down the sides.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, remove from springform pan, slice into 12 even pieces, and garnish with additional chocolate shavings or peanut butter drizzle if desired.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Don't overmix the cheesecake batter - mix just until ingredients are incorporated to keep the texture light and creamy.
- Check the cheesecake's doneness by gently shaking the pan - the center should be slightly jiggly but not liquid.
- Always let the cheesecake cool completely at room temperature before refrigerating to prevent condensation.
- For clean, precise slices, use a hot knife (run under hot water and wiped dry) when cutting.
- Make the ganache just before pouring to ensure the perfect smooth, glossy finish.
- For best flavor and texture, let the cheesecake sit at room temperature for 15-20 minutes before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 12g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 130mg
