Prepare to embark on a decadent culinary journey that will make your taste buds dance with pure delight! This Peanut Butter Cheesecake Chocolate is not just a dessert - it's a mind-blowing experience that combines the rich, creamy texture of cheesecake with the irresistible combination of chocolate and peanut butter. Whether you're looking to impress your dinner guests or treat yourself to a luxurious dessert, this recipe promises to be a show-stopper that will have everyone begging for seconds!
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 85 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust layer.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Add creamy peanut butter and granulated sugar to the cream cheese. Mix on medium speed until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is completely integrated before adding the next.
- Stir in vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Sprinkle chocolate chips evenly over the top of the cheesecake batter, gently folding them in.
- Pour the cheesecake batter over the prepared chocolate cookie crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Remove from the oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides.
- Optional: Garnish with additional chocolate chips, whipped cream, or chocolate drizzle before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Don't overmix the batter - this can lead to a dense, tough cheesecake.
- Use an instant-read thermometer to check that the cheesecake reaches 150°F in the center for food safety.
- Allow the cheesecake to cool gradually to prevent surface cracking - never rush the cooling process.
- For clean, perfect slices, use a hot knife (run under hot water and wiped dry) when cutting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For extra richness, use full-fat cream cheese and avoid low-fat alternatives.
- Let the cheesecake sit at room temperature for 15-20 minutes before serving to soften slightly.
- Experiment with different chocolate chip varieties or add a chocolate ganache topping for extra decadence!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 12g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 95mg
