Ingredients
Scale
Chocolate Cookie Crust
- 2 cups finely crushed chocolate sandwich cookie crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 small pinch fine salt
Peanut Butter Cheesecake Filling
- 24 ounces full-fat block cream cheese, softened to room temperature
- 3/4 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate, finely chopped
- 1/3 cup roasted peanuts, finely chopped
- 1/4 teaspoon fine salt, optional if using unsalted peanut butter
Chocolate Ganache
- 1 cup semisweet chocolate chips or finely chopped semisweet chocolate
- 1/2 cup heavy cream
Crunch Topping
- 1/3 cup roasted peanuts, roughly chopped
- 1/4 cup semisweet chocolate, roughly chopped
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan. For easier removal, line the bottom with parchment paper.
- Combine the finely crushed chocolate cookies, sugar, and salt. Pour in the melted butter and stir until the crumbs are evenly moistened.
- Transfer the mixture to the pan. Press it firmly and evenly across the bottom using the flat base of a measuring cup.
- Bake the crust for 8 minutes. Remove it from the oven and cool for about 10 minutes while preparing the filling.
- Beat the softened cream cheese on low to medium-low speed until smooth. Scrape the bowl as needed.
- Add the sugar and peanut butter. Mix just until smooth. Add the sour cream, vanilla, and optional salt. Mix briefly.
- Add the eggs one at a time on low speed. Mix only until each egg disappears into the batter. Avoid excessive mixing once the eggs have been added.
- Fold in the finely chopped chocolate and finely chopped roasted peanuts with a spatula.
- Pour the filling over the cooled crust and gently smooth the surface.
- Bake at 325°F (163°C) for 50–60 minutes. The outer portion should look set while the center retains a gentle wobble.
- Turn off the oven. Crack the oven door open and leave the cheesecake inside for 30 minutes.
- Remove the cheesecake and allow it to cool. Refrigerate for at least 6 hours, preferably overnight.
- For the ganache, place the chocolate in a heatproof bowl. Heat the heavy cream until steaming but not vigorously boiling. Pour it over the chocolate.
- Wait 2 minutes, then stir gently until smooth and glossy. Let it cool slightly before spreading it over the cold cheesecake.
- Scatter the roughly chopped roasted peanuts and chocolate pieces over the ganache.
- Refrigerate for another 20–30 minutes before slicing.
- For neat slices, warm a sharp knife under hot water, dry it completely, cut one slice, then wipe the blade clean before the next cut.
Notes
- Use full-fat block cream cheese, not whipped cream cheese.
- Bring the cream cheese, eggs, and sour cream close to room temperature before mixing.
- Conventional creamy peanut butter gives a more predictable filling than heavily separated natural peanut butter.
- Finely grind the cookies for a crust that holds together cleanly.
- Do not aggressively beat the batter after adding the eggs.
- The cheesecake is ready when the edges are set but the center still has a gentle wobble.
- Do not wait for the center to become completely firm in the oven.
- Chill for at least 6 hours. Overnight chilling gives the cleanest slices.
- Keep the finished cheesecake refrigerated.
- Nutrition values depend on the exact ingredient brands and serving size.
- Prep Time: 30 minutes
- Cooling/Chilling Time: About 7 hours
- Cook Time: 58–68 minutes, including the 8-minute crust bake
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired