Food And Cooking > Recipes
Peanut Butter Cheesecake
The chocolate and peanut butter combination always wins!
BY LAUREN MIYASHIRO; RECIPE BY MAGGIE CHAPLAN Published: Dec 13, 2021
YIELDS:
8 - 10 serving(s)
Ingredients
FOR THE CRUST:
1/2 c. cocktail peanuts
30 chocolate wafer cookies
2 tbsp. light brown sugar
4 tbsp. unsalted butter, melted
FOR THE FILLING:
4 8 oz. blocks cream cheese, at
room temperature
1/2 c. sour cream, at room
temperature
1 c. creamy peanut butter
1 c. granulated sugar
1/4 tsp. salt
4 large eggs, at room
temperature
2/3 c. heavy whipping cream
FOR THE CHOCOLATE
TOPPING:
PREP TIME: TOTAL TIME:
35 mins 10 hrs 35 mins
Directions
1 For the crust: Preheat the oven to 350°F. Tightly
wrap the bottom and up the sides of a 9-inch
springform pan with foil.
2 Place the peanuts in the bowl of a food
processor. Pulse until roughly chopped. Add the
wafer cookies and light brown sugar. Pulse until
very finely ground. Add the butter and pulse
until the mixture resembles wet sand.
3 Transfer the mixture to the springform pan.
Using the bottom of a glass, press the crust into
the bottom and about 1-inch up the side of the
pan. Place the springform pan inside of
a roasting pan. Bake for 10 minutes. Remove
and let cool while making the filling. Reduce the
oven temperature to 325°F.
1/2 c. semi-sweet chocolate
chips
1/3 c. heavy whipping cream
Cocktail peanuts, chopped
peanut butter cups and flaked
salt, to garnish (optional)
5 Boil 8 cups of water. Place the roasting pan with
6 Bake for 75 to 80 minutes or until the filling is
7 Chill the cooled cheesecake for at least 6 hours
4 For the filling: In the bowl of a stand mixer
fitted with a paddle attachment, beat the cream
cheese and sour cream on medium-low speed
until totally smooth, about 3 minutes. Add the
peanut butter, sugar, and salt. Beat on medium-
low speed until completely combined. With the
mixer running, add the eggs, one at a time until
each is fully incorporated. Scrape down the
sides of the bowl in between eggs. Mix in the
whipping cream until combined. Pour the batter
into the crust. (The batter will almost fill the
pan.) Gently tap or jiggle the pan to level the
batter.
the cheese cake in the oven. Very carefully pour
the water into the roasting pan until about 1
inch deep.
puffed and the center slightly wobbles when the
pan is gently shaken. Add more hot water to the
pan during baking if needed. Turn off the oven,
crack the door a few inches, and let cool in the
oven for 1 hour. Remove and finish cooling to
room temperature. Remove the cheesecake from
the water bath and remove the foil from the
pan.
or overnight. When ready to serve, run a thin
knife or offset spatula around the sides of the
cheesecake to release it from the pan. Release
 and remove the side of the springform pan and
transfer to a serving plate.

8 For the topping: Place the chocolate chips in a

small heat-proof bowl. Microwave the cream
until very hot and just starting to bubble, about
1 minute. Pour cream over the chocolate and let
stand for 10 minutes. Stir until the chocolate is
fully melted.

9 Pour the ganache over the top of the chilled

cheesecake and spread to the edges to let it drip
down. Garnish with peanuts, salt, and peanut
butter cups, if desired. Refrigerate until ready to
serve.