ultimate chocolate peanut butter cheesecake
It is big. It is heavy. It is chocolatey!! This is the most engrossed, decedent, insanely rich chocolate peanut butter cheesecake I've ever made. I just thought about five million ways to make chocolate peanut butter cheesecake a hair more bad for you, then turned it up to eleven!!!
prep time
30 Min
cook time
1 Hr
method
Bake
yield
16 serving(s)
Ingredients
- FOR CHEESECAKE FILLING:
- 16 ounces cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sour cream
- 1 cup creamy peaunut butter
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup melted bittersweet chocolate (melted in double boiler)
- 1 cup sugar
- 3 large eggs, room temperature
- 3 large egg yolks
- BASE:
- 2 cups chocolate graham crackers, crushed into crumbs
- 1/4 cup melted unsalted butter
- 1/2 cup crusted unflavored peanuts
- 1/2 cup chopped bittersweet chocolate
- CHOCOLATE TOPPING:
- 1/2 cup chopped bittersweet chocolate
- 4 tablespoons unsalted butter, cold
- 1 tablespoon cream
- 3 teaspoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- >1 pinch salt
- PEANUTBUTTER BUTTER CREAM:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 3 cups confectioner's sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons chocolate syrup
- GARNISH:
- 4 - reese's peanut butter cups
How To Make ultimate chocolate peanut butter cheesecake
-
Step 1Preheat oven to 325'F Grease 9 inch spring form pan.
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Step 2For Base: In a medium mixing bowl stir melted butter, graham cracker crumbs, chocolate, and crushed peanuts together. Mix until mixture is wet. Press the mixture firmly into the bottom of the spring form pan, and a little up the sides. Set aside.
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Step 3For cake filling: 1- In a large mixing bowl cream cream cheese and butter together until fluffy. About 4 minutes. 2- Add sugar and cream it into the cream cheese mixture. 3- cream in peanut butter until it is completely incorporated. 4- Beat in sour cream and vanilla. 5- Beat in one egg at a time, including egg yolks, until it is all completely incorporated. 6- Fold in melted chocolate. 7- Pour the batter out into the spring form pan. 8- Bake on a center wrack for 45 minutes. Check the cake and see that the center is set at the 45 minute mark. Bake for an additional 5 minutes if it isn't set. Do not exceed an hour in bake time. 9- Let cool on a wire wrack. After 10 minutes of cooling time, run a knife along the sides of the spring form can to release the cake from the pan. The cake will shrink slightly while cooling, and if it sticks to the side of the pan it will crack quite badly.
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Step 4For chocolate topping: 1- Melt chocolate and butter together in a small sauce pan, set over a simmering pot of water. Make sure no water splashes up into the sauce pan with the chocolate, else you could end up seizing the chocolate up. 2- stir vanilla into the melted chocolate. 3- stir in cream and corn syrup. 4- Pour over the top of a cooled cheesecake. Side note: Be sure to use the glaze immediately. Therefore you have to do some timing to make sure your cake is completely cooled before hand.
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Step 5For butter cream: 1- Beat butter and peanut butter together until fluffy. About 4 minutes. 2- Beat in vanilla and chocolate syrup. 3- Gradually beat in confectioner's sugar until completely incorporated.
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Step 6Garnish: Top the cheesecake with butter cream as desired. (Your cake should already be topped with the chocolate topping by now. )Garnish with reese's peanut butter cups if desired. Chill cake for at least 3 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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