This decadent dessert has a chocolate cookie shell, layers of rich peanut butter filling, and
as well as a rich chocolate ganache garnish. Ideal for any special event or just to fulfill your
This cheesecake should not be missed if you have a sweet craving!
Two cups of chocolate cookie crumbs (approximately twenty to twenty-four cookies) are needed for the dough.
Half a cup of melted unsalted butter
To make the peanut butter topping, soften 24 ounces (680 grams) of cream cheese.
One cup of smooth peanut butter
1 cup of sugar, granulated
Half a cup of well-packed light brown sugar
One cup of thickened whipped cream
One tsp vanilla extract
Regarding the Ganache de Chocolate:
One cup of thickened whipped cream
8 oz (225 g) coarsely chopped semi-sweet chocolate
Two tablespoons of room-temperature unsalted butter
Guidelines
Step 1: Get the crust ready
Set the oven’s temperature to 175°C/350°F. Grease a 9-inch springform pan and place parchment paper on the bottom.
Melted butter and chocolate cookie crumbs should be well mixed in a medium-sized basin.
To create a uniform crust, press the mixture firmly into the bottom of the pan that has been prepared.
For ten minutes, bake the crust in the preheated oven. Take out of the oven and let it cool down fully.
Step 2: Get the Peanut Butter Garnish Ready
Smooth and creamy texture should be achieved by beating softened cream cheese and peanut butter combined in a large mixing dish.
Beat in the light brown sugar and granulated sugar until well blended.
After adding the vanilla extract and heavy whipping cream, whisk the mixture on medium-high speed until it becomes light and fluffy.
Using a spatula, distribute the filling evenly after pouring it over the chilled crust.
Step 3: Allow cheesecake to cool
Once the cheesecake is solid, cover it with plastic wrap and chill it for at least 4 hours or overnight.
Step4: Get the chocolate ganache ready.
Heavily whipped cream should be heated in a small saucepan over medium heat until it starts to boil.
Take off the heat and transfer the heated cream into a heatproof dish with the chopped semi-sweet chocolate.
After letting the chocolate remain for two to three minutes to melt, add the room-temperature butter and mix until glossy and smooth.
Step 5: Put the cheesecake together.
After removing it from the fridge, gently remove the cold cheesecake from the springform pan.
Spread the chocolate ganache evenly over the top of the cheesecake after pouring it on.
Allow ganache to settle at room temperature for about fifteen minutes.
Step Six: Present
Using a sharp knife, cut the cheesecake into neat pieces when the ganache has solidified. Wipe the knife after each cut.
Enjoy and serve cold!
advice for achievement
Ingredients at Room Temperature: To get a uniform consistency, make sure the butter and cream cheese are at room temperature.
Cooling Time: For optimal taste and texture, let the cheesecake cool fully.
Before serving, decorate with chopped peanuts or more melted chocolate for a touch of flair.
Everyone will be begging for more of this luscious chocolate peanut butter cheesecake because of its mouthwatering blend of tastes and creamy textures. Savor this confection with loved ones and friends!
