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  4. Chocolate Peanut Butter Cheesecake With Dark Chocolate Ganache Topping
Chocolate Peanut Butter Cheesecake with Dark Chocolate Ganache Topping

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Ingredients

  • For the Crust:
  • 1 1/2 cups of chocolate cookie crumbs
  • 1/4 cup of granulated sugar
  • 1/2 cup of unsalted butter, melted
  • For the Filling:
  • 24 oz of cream cheese, softened
  • 1 cup of creamy peanut butter
  • 1 cup of granulated sugar
  • 3 large eggs
  • 1 tsp of vanilla extract
  • 1/2 cup of heavy cream
  • For the Dark Chocolate Ganache Topping:
  • 8 oz of dark chocolate, chopped
  • 1 cup of heavy cream
  • 2 tbsp of unsalted butter

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Chocolate Peanut Butter Cheesecake with Dark Chocolate Ganache Topping

Created by: Howcan Team

Ingredients

  • For the Crust:
  • 1 1/2 cups of chocolate cookie crumbs
  • 1/4 cup of granulated sugar
  • 1/2 cup of unsalted butter, melted
  • For the Filling:
  • 24 oz of cream cheese, softened
  • 1 cup of creamy peanut butter
  • 1 cup of granulated sugar
  • 3 large eggs
  • 1 tsp of vanilla extract
  • 1/2 cup of heavy cream
  • For the Dark Chocolate Ganache Topping:
  • 8 oz of dark chocolate, chopped
  • 1 cup of heavy cream
  • 2 tbsp of unsalted butter

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix together 1 1/2 cups of chocolate cookie crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
  • In a large bowl, beat 24 oz of softened cream cheese, 1 cup of peanut butter, and 1 cup of sugar until smooth. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract and 1/2 cup of heavy cream. Pour the filling over the cooled crust.
  • Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned. Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
  • To make the dark chocolate ganache topping, place 8 oz of chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently stir until the chocolate is melted and the ganache is smooth. Stir in 2 tbsp of unsalted butter until fully incorporated.
  • Pour the dark chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate for another 30 minutes to allow the ganache to set.
  • Slice and serve the chocolate peanut butter cheesecake with dark chocolate ganache topping. Enjoy!
Dessert
American

The Chocolate Peanut Butter Cheesecake with a dark chocolate ganache topping is a decadent dessert that has become a favorite among chocolate and peanut butter lovers. This indulgent treat has a rich history, with its origins dating back to the fusion of American and European dessert traditions. In the 20th century, renowned pastry chefs in the United States began experimenting with the combination of chocolate, peanut butter, and cheesecake, resulting in the creation of this irresistible dessert. The creamy texture of the cheesecake, the nutty flavor of the peanut butter, and the richness of the dark chocolate ganache topping come together to create a symphony of flavors that has captivated dessert enthusiasts worldwide. Today, this delectable dessert can be found in upscale bakeries, patisseries, and fine dining restaurants across the United States, particularly in regions known for their culinary innovation such as New York City, San Francisco, and Chicago. Chefs and bakers take pride in perfecting the balance of sweetness and richness in this dessert, often using high-quality chocolate and creamy peanut butter to elevate the flavors. For those looking to experience the best version of this dessert, it is essential to find a bakery or restaurant that prioritizes the quality of ingredients and the art of dessert-making. The key to achieving the perfect Chocolate Peanut Butter Cheesecake with a dark chocolate ganache topping lies in the harmonious blend of flavors and textures. The creamy cheesecake base should be velvety smooth, the peanut butter layer should be rich and nutty, and the dark chocolate ganache topping should be lusciously decadent. While the traditional recipe for this dessert is widely cherished, there are alternative methods for making it, such as incorporating a crunchy cookie crust or adding a sprinkle of sea salt to enhance the flavors. Whether enjoyed as a special occasion treat or a luxurious indulgence, the Chocolate Peanut Butter Cheesecake with a dark chocolate ganache topping continues to be a beloved dessert that celebrates the artistry of pastry chefs and the joy of savoring exquisite flavors.

360 min

|

12

|

450 calories

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix together 1 1/2 cups of chocolate cookie crumbs, 1/4 cup of sugar, and 1/2 cup of melted butter. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
  • In a large bowl, beat 24 oz of softened cream cheese, 1 cup of peanut butter, and 1 cup of sugar until smooth. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 tsp of vanilla extract and 1/2 cup of heavy cream. Pour the filling over the cooled crust.
  • Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned. Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
  • To make the dark chocolate ganache topping, place 8 oz of chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently stir until the chocolate is melted and the ganache is smooth. Stir in 2 tbsp of unsalted butter until fully incorporated.
  • Pour the dark chocolate ganache over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate for another 30 minutes to allow the ganache to set.
  • Slice and serve the chocolate peanut butter cheesecake with dark chocolate ganache topping. Enjoy!
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