Chocolate Peanut Butter Cheesecake is a delectable dessert that combines the rich flavors of chocolate and creamy peanut butter in a velvety cheesecake base. As a blogger focusing on health and food, sharing a dessert recipe can be a delightful way to engage your readers while keeping their well-being in mind. Party with out desserts and cake is just a meeting, because every cake has a story to tell. Let us Celebrate our love with cake. Chocolate Peanut butter lovers this cheese cake is for you.
Here's a delicious and indulgent recipe for Chocolate Peanut Butter Cheesecake:
Ingredients:
For the crust:
» 1 1/2 cups chocolate cookie crumbs (Oreo cookies work well)
» 1/4 cup unsalted butter, melted
For the filling:
» 24 oz (680g) cream cheese, softened
» 1 cup granulated sugar
» 1 cup creamy peanut butter
»3 large eggs
» 1 tsp vanilla extract
» 1/2 cup heavy cream
For the chocolate ganache:
» 1 cup semisweet chocolate chips
» 1/2 cup heavy cream
For the peanut butter drizzle:
» 1/4 cup creamy peanut butter
» 2-3 tbsp powdered sugar (adjust to taste)
» 2-3 tbsp milk (adjust for desired consistency)
Instructions:
1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Make the crust: In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the prepared pan to form an even crust. You can use the back of a spoon or a flat-bottomed glass to help with this.
3. Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the creamy peanut butter and mix until well combined. Then, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until the mixture is smooth and well incorporated.
4. Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
5. Bake the cheesecake in the preheated oven for about 55-65 minutes or until the edges are set and the center is slightly jiggly. The cake will continue to set as it cools.
6. Remove the cheesecake from the oven and let it cool to room temperature in the pan. Once cooled, cover it and refrigerate for at least 4 hours or overnight to chill and set completely.
7. Prepare the chocolate ganache: In a microwave-safe bowl or on the stovetop, heat the heavy cream until it's hot but not boiling. Pour the hot cream over the semisweet chocolate chips and let it sit for a minute. Then, stir until the chocolate is completely melted and the ganache is smooth.
8. Remove the cheesecake from the springform pan and place it on a serving plate. Pour the chocolate ganache over the top of the chilled cheesecake, allowing it to drip down the sides.
9. Make the peanut butter drizzle: In a small bowl, mix the creamy peanut butter, powdered sugar, and milk until you achieve a smooth and drizzle-friendly consistency. Adjust the amount of milk and powdered sugar as needed.
10. Drizzle the peanut butter mixture over the top of the chocolate ganache in any pattern you like.
11. Return the finished cheesecake to the refrigerator to set the ganache and peanut butter drizzle for about 30 minutes.
Your delicious Chocolate Peanut Butter Cheesecake is now ready to be served! Slice it into portions and enjoy this delightful dessert with friends and family. Keep any leftovers refrigerated. Enjoy!
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