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Chocolate Peanut Butter Cheesecake with Crunchy Cookie Crust
Created by: Howcan Team
Ingredients
- 2 cups of chocolate cookie crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 24 ounces of cream cheese, softened
- 1 cup of creamy peanut butter
- 1 cup of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of semisweet chocolate chips, melted
- 1/2 cup of heavy cream
- 1/2 cup of chopped peanuts (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together 2 cups of chocolate cookie crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- In a large bowl, beat 24 ounces of softened cream cheese and 1 cup of creamy peanut butter until smooth. Gradually add 1 cup of granulated sugar and continue beating until creamy.
- Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Pour the cheesecake filling over the cooled cookie crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan. Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, heat 1 cup of semisweet chocolate chips and 1/2 cup of heavy cream over low heat, stirring constantly, until smooth and well combined. Let the chocolate ganache cool for 10 minutes.
- Pour the chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula. If desired, sprinkle chopped peanuts on top for garnish.
- Refrigerate the cheesecake for an additional 30 minutes to set the ganache before slicing and serving. Enjoy!
The history of the Chocolate Peanut Butter Cheesecake with a crunchy cookie crust can be traced back to the creative fusion of classic cheesecake and beloved flavors. This decadent dessert gained popularity in the 20th century, with chefs and home bakers experimenting with different variations. The rich, creamy cheesecake filling is infused with smooth peanut butter and decadent chocolate, creating a luscious and indulgent treat. The addition of a crunchy cookie crust adds a delightful contrast in texture, elevating the overall experience. Today, this delightful dessert can be found in upscale bakeries, dessert cafes, and renowned restaurants, where chefs showcase their expertise in crafting the perfect balance of flavors and textures. For the best version of this dish, it's essential to use high-quality chocolate, creamy peanut butter, and a mix of buttery, crunchy cookies for the crust. Alternatively, some chefs incorporate a touch of sea salt to enhance the flavor profile, creating a delightful sweet and salty combination. Whether enjoyed at a cozy bakery or created at home, the Chocolate Peanut Butter Cheesecake with a crunchy cookie crust is a true delight for dessert enthusiasts.
90 min
12
450 calories
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