This Chocolate Peanut Adulation Cheesecake is a rich, indulgent cate that combines three infectious flavors delicate peanut adulation, satiny chocolate, and classic cheesecake. With a chocolate cookie crust, a smooth peanut adulation stuffing, and a lustrous chocolate ganache beating, this is the ultimate treat for chocolate and peanut adulation suckers. It’s perfect for leaves, birthdays, or any special occasion.
Prep & Cook Time
Stage Time
Prep Time 25 twinkles
Cook Time 60 twinkles
Cooling & Chilling 6 hours
Total Time 7 ½ hours
outfit demanded
9- inch springform visage
Electric mixer( hand or stand)
Mixing coliseums
Rubber spatula
Measuring mugs & ladles
Saucepan( for ganache)
Oven
riding visage( for water bath)
Aluminum antipode
constituents
For the Chocolate Crust
1 ½ mugs chocolate cookie motes( e.g., Oreo, chocolate graham crackers)
¼ mug unsalted adulation, melted
For the Peanut Adulation Cheesecake Filling
24 oz( 675g) cream rubbish, softened
1 mug delicate peanut adulation( not natural- style)
1 mug pulverized sugar
1 tsp vanilla excerpt
3 large eggs
½ mug sour cream
For the Chocolate Ganache
½ mug heavy cream
4 oz( 115g)semi-sweet or dark chocolate, finely diced
1 tsp unsalted adulation or 1 tsp sludge saccharinity( voluntary, for shine)
component Notes
Peanut Adulation Use a delicate, shelf-stable brand like Jif or Skippy. Natural peanut adulation may beget the stuffing to separate.
Cream rubbish Make sure it’s completely softened to help lumps.
Chocolate Use high- quality chocolate for the ganache( 60- 70 cocoa recommended).
Sour Cream Adds creaminess and a slight tang that balances the peanut adulation.
Instructions
Step 1 Prepare the Crust
Preheat roaster to 325 °F( 163 °C).
Mix chocolate cookie motes and melted adulation in a coliseum.
Press admixture forcefully into the bottom of a 9- inch springform visage.
Singe for 8 – 10 twinkles. Let cool while preparing the stuffing.
Step 2 Make the Filling
Beat softened cream rubbish until smooth and ethereal( 2 – 3 twinkles).
Add peanut adulation, pulverized sugar, and vanilla; beat until smooth.
Mix in eggs, one at a time, beating gently after each.
Stir in sour cream until just combined.
Pour batter into cooled crust and smooth the top.
Step 3 Singe the Cheesecake
Wrap the outside of the springform visage with 2 layers of aluminum antipode to help water from oohing in.
Place visage in a large riding visage and fill the external visage with about 1 inch of hot water( water bath).
Singe for 50 – 60 twinkles, until edges are set and the center is slightly jiggly.
Turn off roaster, crack the door, and let cheesecake cool inside for 1 hour.
Remove from roaster and chill at least 6 hours or overnight.
Step 4 Make the Ganache
Heat heavy cream in a small saucepan or microwave oven until just stewing.
Pour over diced chocolate and let sit for 2 – 3 twinkles.
Stir until smooth. Add adulation or sludge saccharinity if asked .
Pour over stupefied cheesecake and spread unevenly.
Chill for 15 – 20 twinkles to set the ganache before serving.
Nutrition Data( Estimated Per Slice- 1 of 12)
Nutrient quantum
Calories
520
Fat
38g
Saturated Fat
20g
Carbohydrates
35g
Sugar
26g
Protein
9g
Fiber
2g
Sodium
280 mg
Nutrition values are estimates and may vary grounded on specific brands used.
Tips & Variations
Tips
Avoid Overbaking Center should still jiggle slightly it sets completely when stupefied.
Clean Slices Dip your cutter in hot water and wipe it clean between cuts.
Room Temp constituents Prevents lumps and promotes indeed mixing.
Variations
No- Singe Version Use a no- singe peanut adulation stuffing and chill rather of baking.
Add Crunch Stir diced roasted peanuts or mini Reese’s into the stuffing.
Gluten-Free Use gluten-free chocolate eyefuls for the crust.
Vegan Version Use vegan cream rubbish, coconut cream, and dairy-free chocolate.
