Celebrate Peanut Butter Day with decadent peanut butter cheesecake

Aimee Fortney

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Peanut butter cheesecake with chocolate ganache, peanut butter candy and chocolate crust.

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

Serves 8-10 

For the crust

Ingredients:

  • 2 cups chocolate cookie wafer crumbs
  • 1 tablespoon sugar
  • 1 stick of butter, melted

Directions:

  1. Stir the crumbs and butter together in a small bowl until combined.
  2. Take a 9-inch springform pan, pop the bottom out and trace onto a piece of parchment paper, and cut out the circle.
  3. 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.
  4. 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.
  5. 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

Ingredients:

  • 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

Directions:

  1. In a large mixer, or bowl, beat the cream cheese and peanut butter until it is smooth and there are no lumps.
  2. Slowly add the sugar and continue mixing until it is combined and creamy.
  3. If you are using a stand mixer, you will want to stop it occasionally and scrape the sides of the bowl.
  4. Next add the eggs, one at a time, beating slowly until everything is combined, and add the vanilla and the sour cream.
  5. At this point, you just want the ingredients to come together, but do not over-beat or you will have too much air.
  6. Slowly, slowly, slowly pour the cheesecake batter into the prepared crust.
  7. 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.
  8. Be very careful not to splash any water into or onto the cheesecake.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Place a cake plate or server onto the bottom, and flip back over.

Chocolate and candy topping

Ingredients:

  • 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

Directions:

  1. Place the chocolate chips and heavy cream in a heat-proof bowl.
  2. 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!

More with peanut butter

The truth about peanut butter
Gluten-free Goodie of the Week: Peanut butter cookies
Peanut butter and jelly muffin recipe

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, wwww.aimeefortney.com and follow her on twitter, @aimeefortney.