Description
A rich and creamy cheesecake that combines chocolate and peanut butter flavors, featuring a crunchy graham cracker and peanut crust.
Ingredients
Scale
- 15 whole graham crackers (230 grams)
- 1/2 cup lightly salted roasted peanuts (70 grams)
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 stick unsalted butter, melted (113 grams)
- 32 ounces cream cheese, completely softened (907 grams)
- 1 cup creamy peanut butter (270 grams)
- 1/2 cup sour cream, at room temperature (113 grams)
- 1 1/4 cups granulated sugar (250 grams)
- 2 tablespoons all-purpose flour
- 4 large eggs plus 1 egg yolk, at room temperature
- 1/2 cup heavy cream (120 ml)
- Boiling water
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by wrapping it in aluminum foil and spraying with nonstick spray.
- Blend graham crackers, peanuts, sugar, and cinnamon in a food processor until fine. Mix in melted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.
- Beat cream cheese until smooth, then add peanut butter, sour cream, sugar, and flour. Mix in eggs one at a time.
- Pour the filling into the crust and place the pan in a water bath. Bake for 1 hour, then cool with the oven door slightly open.
- Refrigerate for at least 6 hours before serving.
- For topping, heat heavy cream, stir in peanut butter, cool, and pour over the cheesecake. Chill for another 15-30 minutes before serving.
- Serve and enjoy! Store leftovers in the fridge for up to 5 days.
Notes
For best results, refrigerate overnight. Consider adding a layer of chocolate ganache for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg
Keywords: cheesecake, peanut butter, dessert, chocolate, rich dessert