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High-angle shot of Peanut Butter Cheesecake on a minimalist plate over a marble countertop.
FL Recipes

Peanut Butter Cheesecake with Dark Chocolate Crust and Glossy Ganache

A tall, decadent Peanut Butter Cheesecake featuring a compressed dark chocolate cookie crust, velvety pale tan filling, and a glossy chocolate ganache drizzle topped with coarsely chopped Reese's peanut butter cups for the ultimate home-baked aesthetic.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chocolate Crust
  • 2 cups (200g) dark chocolate cookie crumbs Finely ground
  • 6 tbsp (85g) unsalted butter Melted
Cheesecake Filling
  • 32 oz (900g) cream cheese Room temperature, full-fat
  • 1 1/4 cups (250g) granulated sugar
  • 1 cup (250g) creamy peanut butter Standard processed type
  • 4 large eggs Room temperature
  • 1/2 cup (120ml) sour cream Full-fat
Toppings
  • 4 oz (113g) semi-sweet chocolate chips For ganache
  • 1/2 cup (120ml) heavy whipping cream For ganache
  • 1 cup (150g) Reese's peanut butter cups Coarsely chopped

Equipment

  • 1 9-inch Springform Pan High-sided
  • 1 Roasting Pan For water bath
  • 1 Electric Mixer Stand or handheld

Method
 

Prepare the Crust
  1. Combine dark chocolate crumbs and melted butter. Press firmly into a 9-inch springform pan using a flat-bottomed cup.
  2. Bake at 325°F (163°C) for 10 minutes, then cool completely.
Make the Filling
  1. Beat cream cheese and sugar until smooth. Mix in peanut butter until the batter is a homogenous pale tan.
  2. Add eggs one at a time on low speed. Fold in sour cream by hand to keep the filling dense and velvety.
Bake and Cool
  1. Wrap pan in foil and place in a roasting pan with boiling water. Bake at 325°F (163°C) for 65-75 minutes.
  2. Turn off oven and crack door for 60 minutes before refrigerating for at least 6 hours.
Decorate
  1. Heat cream and pour over chocolate chips; stir until glossy. Drizzle over chilled cheesecake.
  2. Pile coarsely chopped peanut butter cups on top, showing the orange centers.

Nutrition

Calories: 645kcalProtein: 12gFat: 48gFiber: 3g

Notes

Always use room temperature cream cheese to avoid lumps in the matte finish.
Do not use natural peanut butter as it will separate during the baking process.
Keyword Chocolate Ganache,Peanut Butter Cheesecake,Reese's Dessert

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