An amazing crust topped with a peanut butter cheesecake and smothered in a rich, chocolate ganache! OH MY!!!!! This is everything you think it is and then some!
9 inch springform pan
Ghirardelli Semi Sweet Chocolate Bars
Chocolate Peanut Butter Cheesecake
Ingredients
Crust
- 6 Tablespoons butter, melted
- 1½ cups graham cracker crumbs
- 1 Tablespoon sugar
Cheesecake
- 24 oz cream cheese - room temperature
- 1 cup sugar
- Pinch of salt
- 1 tsp vanilla
- 3 eggs
- ½ cup sour cream
- ½ cup peanut butter
Gananche
- 2 cups heavy cream
- 12 ounces semi sweet chocolate, use bars not chips
Instructions
Crust
- Combine all ingredients and press into a 9 inch springform pan.
- Bake 8 minutes at 350. Cool.
Cheesecake
- Beat cream cheese and the sugar until smooth.
- Add salt, vanilla, eggs and sour cream.
- Add peanut butter.
- Pour into the pan and bake at 350 for 45 minutes.
- Let cool and chill overnight or 6 hours.
- My cheesecake had a HUGE crack-or 3-but no worries, the chocolate covers it and makes it look amazing when cut into!!!
Ganache
- Heat the cream in the microwave just until it bubbles.
- Have the chocolate broken up in a bowl and pour the cream over it.
- Let sit 2 minutes and then whisk smooth.
- Pour ganache over the cooled cheesecake and chill an additional 1-2 hours.
Adapted From Love, Laugh, Cook
Debra says
Heavenly!
Sandy says
Can you freeze this cheesecake after making?
Hugs & Cookies xoxo says
I vote yes!!!
Brenda Schneider says
Can this be frozen?
Hugs & Cookies xoxo says
I would think YES!!!!
Randi Goodwin says
My cheesecake took considerably longer to cook. Had a 9 inch pan. Use the knife comes out clean method. Smells delicious and can’t wait to chill and add last layer!
Wendy says
How much longer did yours take ? Mine is in the oven and certainly isn’t done at 45 minutes .
Troy's Mama says
For the creamiest cheesecakes, take them out when they are still a little jiggly. They finish cooking out of the oven on a cooling on rack. Using the “knife clean” on a cheesevake like you do a regular cake, will leave you with a dried, mealy cheesecake.
Melissa says
Would it be the same if I heated my heavy cream on a stovetop? Just heat until it bubbles?
Hugs & Cookies xoxo says
yes
Linda Lee says
If I use a 10″ pan should I adjust baking time? It’s the only springform I have.
Hugs & Cookies xoxo says
yes, i would watch it
Tish says
If freezing, should the ganache be frozen too, or added after thawing?
Mary Anne Looby says
So all that chocolate is the ganache? I thought ganache was more of a thin chocolate coating. This looks like a whole layer of chocolate fudge. I would be worried that it overwhelms the cheesecake. Any thoughts?
Hugs & Cookies xoxo says
It was fabulous!
nikki says
Does not overwhelm it at all. This was soooo good but did have to cook it alot longer than 45 minutes…more like 1 hour 15 minutes.
Julia says
Made this for Thanksgiving. We were all giving thanks when we ate it! Delicious!
Hugs & Cookies xoxo says
hahhaa love that!!
Linda Maillis says
this cheesecake is the best. Thanks for sharing
Michelle says
Delicious. Definitely will make again. Not too sweet
Holly says
My sister has a birthday on January 28th. Think I will make it for her. Cheesecake is her favorite! And chocolate, too!
Raeesah says
Oh my word… This looks n sounds Amazing! !! Planning to make it for hubby’s birthday.. can I make a day before?
And does this cake need a certain amount of fridge time..? I have tried alot of BAKED cheesecakes n some require over night in the fridge.. another requires 3 nights after baking
Chelsealynn says
If you put your cheesecake in a water bath it won’t crack.
Chrissy says
Do you add the ganache layer before or after you remove it from the pan? I’m thinking it’s before but wanted to double check. It’s about to come out of the oven! It smells divine!
Hugs & Cookies xoxo says
before!!!
Leona Squires says
I had trouble with my ganache.Since it was still warm and very liquid,it leaked out of my pan.I had to pour it back out and now I’m waiting for it to “harden” a little so I can hopefully put it back on like a frosting.
Mark T Waldo says
What would I substitute if leaving out peanut butter? I’m thinking maybe abit more sour cream and a extra egg..It would be alittle creamier.. any suggestions?
Melissa says
Heavy whipping cream,maybe half a cup add half a cup of heavy whipping cream
Erin blakemore says
Made this recipe recipe. It was very good with a nice light peanut butter flavor. I thought my cheesecake wouldn’t be done in 45 minutes as it was Wiggly in the center but I decided to take it out anyways. Turned out perfect. Wondering if those that cooked it longer had a dryer consistency. Next time I’ll use a little bit more butter in my crust as it was a little crunchy. I also think a water bath for this cheesecake would be helpful. Thanks for the recipe it was delicious.
Hugs & Cookies xoxo says
Glad it worked out for you!!!
Bethany says
My ganache hasn’t set after the 2 hours of chilling. But other than that, it looks really good!
Hugs & Cookies xoxo says
Hmmmmm, probably because it is so humid out! LOL Hope it tastes great!!!
plasterers bristol says
This sounds really nice. gonna make this for tea tonight. Thanks. Simon
Hugs & Cookies xoxo says
Yay!
Marilyn says
How do u do the water bath
Hugs & Cookies xoxo says
Place cheesecake in a large roasting pan (wrap cake pan in foil on bottom and sides) then fill roasting pan with boiling hot water 1 inch up the sides.
Brittany says
Did anyone run out of room for the chocolate part? I’m baking it right now and the cheesecake looks so high like I won’t have room, unless it flattens after it cools, of course 🙂 can’t wait to bring to Thanksgiving!
Hugs & Cookies xoxo says
Enjoy it!!!!
Melissa says
How many servings???
Hugs & Cookies xoxo says
a lot hahaha
Jessica says
Why chocolate bars? All u have are chips
Rebecca says
Has anyone tried this in individual cupcake size? I’m wondering how long the cooking time would be? Anyone have any ideas.
Amina says
Hi. So I made this cheesecake and it tastes really delicious. However, the ganache didn’t set even after being in the fridge for 7 hours. So, the chocolate layer was super thin, which was slightly disappointing for me. But in the end, everyone loved it a lot.
Pam says
For those who are having issues with a too thin ganache, the cream to chocolate ratio is too high. Try increasing the amount of chocolate a bit.
Kelsea says
I made this twice. The first time I did everything exactly as the recipe said minus the chocolate (I used chips) my cheesecake cracked and the chocolate didn’t set. The second time I used a water bath and increased the peanut butter. This time I made sure to get the bar chocolate. My cheesecake turned out perfect and I let it set overnight. When I did the chocolate I let that set overnight and the entire cheesecake was perfect!
Steven Oscar Chamblee says
awesome