Introduction: Peanut Butter Chocolate Cheesecake

Picture of Peanut Butter Chocolate Cheesecake

This cheesecake was made by my 12 year old daughter, Isabel, and me. First, we made the crust with graham cracker crumbs and butter and baked for 8 minutes. As that cooled, we mixed room temperature cream cheese and sugar until it was smooth. Then we added our salt, eggs, and sour cream. We finally added the peanut butter. We poured the batter in the springform pan over the crust and baked at 350 degrees for 45 minutes. We allowed it to chill overnight. The next day we made the ganache with semi sweet chocolate morsels and heavy whipping cream. We poured it over the top and allowed to chill overnight. It was not only beautiful but also delicious!!

Comments

oolaay (author)2016-12-01

What are the portions for the ingredients? it looks tasty, but I still don't know how to make it. I need directions.

ShellieM2 (author)oolaay2016-12-01

Crust: 6 tablespoons butter melted, 1 1/2 cups graham cracker crumbs, 1 tablespoon sugar. Mix and press into bottom of 9" springform pan. Bake at 350 for 8 minutes. Let cool while mixing batter.

Cheesecake: 24 oz cream cheese at room temperature, 1 cup sugar, pinch of salt, 1 tsp vanilla, 3 eggs, 1/2 cup sour cream or plain Greek yogurt, 1/2 cup creamy peanut butter. (We let all of our ingredients be at room temperature before starting.) Cream the cream cheese and sugar until smooth. Add salt, vanilla, and sour cream and mix on medium speed. Add one egg at a time while mixing. Add peanut butter last. Mix until well incorporated but not too long. Pour mixture on top of crust. Bake at 350 for 45 minutes. Cool then place in refrigerator overnight.

Ganache (next day): 2 cups heavy cream and 12 ounces semi sweet chocolate. Put chocolate in a mixing bowl. Heat cream on stove or in microwave until it is just bubbly (don't overheat). Pour hot cream over the chocolate but do not stir. Place a plate or lid over for 10 minutes. Whisk until chocolate is melted. Leave untouched for 15 minutes. Pour over the cheesecake and return to refrigerator. Let chill overnight or at least 3 hours.

pmacdaddy (author)2016-11-29

Great job, Isabel!

ShellieM2 (author)pmacdaddy2016-11-30

Thank you!

EllenC48 (author)2016-11-29

This was the best dessert @ Thanksgiving!... You did GREAT Bel!!

ShellieM2 (author)EllenC482016-11-30

Thank you!!

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