Description
A creamy, rich cheesecake that combines chocolate and peanut butter, topped with a glossy chocolate ganache.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted unsalted butter
- 2 pounds cream cheese, softened
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of a springform pan to create the crust. Set it aside.
- In another bowl, beat the softened cream cheese until it is smooth. Add the eggs, 1/2 cup sugar, sour cream, and vanilla extract. Mix until creamy. Stir in the peanut butter and chocolate chips until everything is well combined.
- Pour the cheesecake filling over the prepared crust. Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. Allow it to cool completely at room temperature.
- Heat the heavy cream over medium heat until it just begins to simmer. Remove it from heat and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
- Spread the chocolate ganache evenly over the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours, or until fully set. Slice and enjoy!
Notes
Serve chilled with a dollop of whipped cream or fresh berries. Store leftovers in an airtight container for up to five days, or freeze slices for up to two months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, chocolate, peanut butter, dessert, easy recipe