Celebrate Peanut Butter Day with decadent peanut butter cheesecake
Rich, creamy peanut butter cheesecake sits on top of a delicious chocolate crust, drizzled with warm chocolate ganache and overloaded with peanut butter chocolate candies. Can you OD on dessert? Anytime you make a cheesecake, remember to use room temperature ingredients, as cold ingredients will cause your cheesecake to have lumps.
Peanut butter cheesecake
For the crust
- 2 cups chocolate cookie wafer crumbs
- 1 tablespoon sugar
- 1 stick of butter, melted
- Stir the crumbs and butter together in a small bowl until combined.
- Take a 9-inch springform pan, pop the bottom out and trace onto a piece of parchment paper, and cut out the circle.
- Lightly spray the bottom and sides of the springform pan with cooking spray, then place the parchment paper on the bottom, and secure the bottom back into the pan.
- Lightly spray the top of the parchment paper now, and then add the crumbs to the pan. Use the bottom of a small juice glass to press the crumbs into the bottom, and along the sides (and up the sides) of the pan.
- Now wrap the outside of the pan in aluminum foil. (This is for the water bath.) Place in the refrigerator while preparing cheesecake.
For the cheesecake
- 2 (8 ounce) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 3 whole eggs, room temperature (not cold)
- 2 teaspoons vanilla
- In a large mixer, or bowl, beat the cream cheese and peanut butter until it is smooth and there are no lumps.
- Slowly add the sugar and continue mixing until it is combined and creamy.
- If you are using a stand mixer, you will want to stop it occasionally and scrape the sides of the bowl.
- Next add the eggs, one at a time, beating slowly until everything is combined, and add the vanilla and the sour cream.
- At this point, you just want the ingredients to come together, but do not over-beat or you will have too much air.
- Slowly, slowly, slowly pour the cheesecake batter into the prepared crust.
- Secure the aluminum foil, to ensure that there are no spaces where water can leak into the pan. Place the springform pan in a roasting pan, and then gently pour the boiling water into the roasting pan until it reaches about the halfway mark on the sides of the springform pan.
- Be very careful not to splash any water into or onto the cheesecake.
- Bake in a preheated 325 degrees F oven for 45 to 50 minutes. The cheesecake will have a bit of jiggle to it still, but this is what you want.
- Do not insert a knife or anything else to see if it is done or you will crack the cheesecake. Let cool at room temperature for about 45 minutes.
- Cover with plastic wrap, and place in the refrigerator for 6 hours. Do not try to remove the cheesecake from the pan until it has set up in the refrigerator.
- First, loosen the cheesecake from the pan, and slowly run a knife around the edges. Invert the cheesecake over onto one hand, removing the bottom of the pan and peeling off the parchment paper from the bottom of the crust.
- Place a cake plate or server onto the bottom, and flip back over.
Chocolate and candy topping
- 1-1/2 cups semisweet chocolate chips
- 3/4 cup to 1 cup heavy cream
- 12 miniature Reese's peanut butter cups, cut in half
- Place the chocolate chips and heavy cream in a heat-proof bowl.
- Place over a double boiler of simmering water and stir until the chocolate chips are melted. Drizzle over cheesecake, then place chocolate and peanut butter candies over the top of the cheesecake. Enjoy!