Prepare to embark on a decadent culinary journey that will make your taste buds dance with pure delight! This Chocolate Peanut Butter Mousse Cheesecake isn't just a dessert—it's a luxurious experience that combines the rich, velvety smoothness of cream cheese, the irresistible nuttiness of peanut butter, and the seductive allure of chocolate in one jaw-dropping creation. Whether you're looking to impress dinner guests or treat yourself to an extraordinary dessert, this recipe promises to elevate your baking game and create a show-stopping masterpiece that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
- 16 oz cream cheese
- 1 cup peanut butter
- 1 cup sugar
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing the sides with butter or cooking spray to prevent sticking.
- In a medium mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the cookie crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the back of a measuring cup or your fingers to pack it tightly. Bake in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the peanut butter and sugar to the cream cheese, and continue to mix until well combined and fluffy, about 2 more minutes.
- Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can incorporate too much air into the batter.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter and cream cheese mixture, being careful not to deflate the whipped cream.
- Once the whipped cream is fully incorporated, pour the filling over the cooled chocolate cookie crust in the springform pan. Smooth the top with a spatula.
- Sprinkle the chocolate chips evenly over the top of the mousse filling.
- Bake the cheesecake in the preheated oven for 40-50 minutes, or until the center is set but still slightly jiggly. The edges should be firm, and the center will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into 10 equal pieces and serve chilled. Enjoy your Chocolate Peanut Butter Mousse Cheesecake!
Tips
- Always use room temperature ingredients to ensure smooth, lump-free mixing.
- Don't overmix the batter—this can incorporate too much air and cause cracking.
- Use a water bath or place a pan of water in the oven to help create a moist baking environment.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause cracking.
- Chill the cheesecake thoroughly before serving to allow flavors to meld and texture to set perfectly.
- For clean slices, use a hot, clean knife and wipe it between each cut.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 15g
Fat: 48g
Saturated Fat: 22g
Cholesterol: 180mg
