Peanut butter chocolate cheesecake sounds like a dream, isn’t it? 🤎 Crispy, nutty base, creamy, rich and peanut butter packed cheesecake filling and glossy dark chocolate on top – an absolute addiction once you taste it. It for sure gives a Reese’s peanut butter cup vibes. And the best thing about this recipe – it’s so easy to make and you don’t even need to use a water bath to avoid crackings on top!
For cheesecake crust:
🤎250 g butter biscuits
🤎100 g toasted peanuts
🤎50 g sugar
🤎1/4 tsp salt
🤎175 g melted butter
For cheesecake filling:
🤎650 g room temperature mascarpone or full-fat cream cheese
🤎80 g plain greek yoghurt
🤎40 g sour cream
🤎240 g smooth, unsweetened peanut butter
🤎225 g sugar
🤎3 large eggs
🤎pinch of salt
For chocolate ganache:
🤎100 g dark chocolate (70%)
🤎150 g heavy cream (35%)
Instructions:
1. Firstly prepare the cheesecake base. In a food processor or blender ground all of the biscuits. Do the same with peanuts – crush them until finally ground. Mix biscuits, peanuts, sugar and salt. Then pour melted butter and mix it again.
2. Line a 22 cm springform pan with a baking paper. Transfer the prepared cheesecake base into the pan and with a spoon or the bottom of the glass compress everything into an even layer. Bake it at 180C preheated oven for 10-15 minutes.
3. While the crust is baking, prepare the filling. In a large bowl using a french whisk mix the mascarpone/cream cheese, greek yoghurt, sour cream, 190 g of peanut butter, sugar and salt until smooth. Then add eggs, one at a time, whisking well after each addition.
4. After the cheesecake base is finished baking, lower oven’s temperature until 145C. Take a small saucepan and pour one glass of water. Put it in the bottom of your oven.
5. Pour half of the cheesecake filling on the baked base. Take the remaining peanut butter and drop small drops of it into the cheesecake filling. Then pour the remaining filling and transfer cheesecake into the oven (in the middle rack). Bake it for 1 hour and 5-10 minutes, depending on your oven. The cheesecake must be fully set around the edges and still wobbly in the middle when you gently shake the springform pan.
6. Turn off the oven and leave cheesecake in it (with closed doors) until it fully cools down. Once the cheesecake reaches room temperature, transfer it into the fridge and keep it there for at least 5 hours. You can also keep it overnight. Then gently remove it from the springform pan and transfer into the serving plate.
7. Prepare the chocolate ganache. Chop chocolate into small pieces and transfer them into a bowl. In a small saucepan heat up heavy cream until you see the first bubbles. Turn off the heat and pour heavy cream on the chocolate. Let it sit for about 3 minutes and then mix it until smooth. Let it sit at room temperature for about 5 minutes.
8. Decorate cheesecake with chocolate ganache creating drops on the edges. You can sprinkle crushed bisquits and peanuts on top of the cheesecake. Keep in the fridge until serving.
